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Some use a bimetallic strip which rotates a needle which shows the temperature on a dial; the whole thermometer can be left inside the oven during cooking. Another variety commonly used on turkey is the pop-up timer, which uses a spring held in by a soft material that "pops up" when the meat reaches a set temperature. Bimetal coil thermometers ...
The correct temperature for your freezer is 0 degrees Fahrenheit—if you set it to 0 degrees (-18 degrees Celsius) and keep it fairly full, it will maintain that temperature. How to Monitor ...
Enchiladas con chile rojo (with red chile) is a traditional red enchilada sauce, meat, composed of dried red chili peppers soaked and ground into a sauce with other seasonings, Chile Colorado sauce adds a tomato base. [14] Enchiladas con mole, instead of chili sauce, are served with mole, [15] and are also known as enmoladas. [16]
In 2013, development started on a rewritten version known as OBS Multiplatform (later renamed OBS Studio) for multi-platform support, a more thorough feature set, and a more powerful API. [17] In 2016, OBS "Classic" lost support and OBS Studio became the primary version. [18] In March 2022, OBS was released on Steam for both Windows and Mac. [19]
An ectotherm (from the Greek ἐκτός (ektós) "outside" and θερμός (thermós) "heat"), more commonly referred to as a "cold-blooded animal", [1] is an animal in which internal physiological sources of heat, such as blood, are of relatively small or of quite negligible importance in controlling body temperature. [2]
In 2006, the U.S. Department of Agriculture lowered the safe internal cooking temperature for the whole turkey — breast, legs, thighs, and wings — and all other poultry. Roasted turkey fresh ...
The building balance point temperature is the outdoor air temperature when the heat gains of the building are equal to the heat losses. [1] Internal heat sources due to electric lighting, mechanical equipment, body heat, and solar radiation may offset the need for additional heating although the outdoor temperature may be below the thermostat set-point temperature.
Sous vide cooking using thermal immersion circulator machines. Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum' [1]), also known as low-temperature, long-time (LTLT) cooking, [2] [3] [4] is a method of cooking invented by the French chef Georges Pralus in 1974, [5] [6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking ...