Why Is It That Water Is a Liquid at Room Temperature, yet Both Hydrogen and Oxygen Are a Gas?

because water is a polar molecule

1. How long can cooked hamburger be left out at room temperature?

The temperature danger zone for is 40-140 degrees. Personally, I would not eat any food that has been left out for too long, especially meat, even if cooked. In your case 5-6 hours is waaay too long, throw it out. Hope this helps.

2. Poll: Do you prefer to drink ice cold water or room temperature water?

cold water i drink dsfg derg eg

3. Why can't we use room temperature ethanol?

We need more information to be able to answer this question. Like, what grade of ethanol it is, and what is it being used in? Who told you about this and what explanation did they give?

4. How to keep bacon grease from going rancid at cool room temperature?

Bacon Grease Storage

5. Will an untapped keg go bad at room temperature?

No, try to keep it at room temp with not much temp fluctuation(bring it inside with the AC). Skunky beer is caused by light. It should be ok for a week

6. what room temperature does ice cream melt at?

Any temperature above 0-20 degrees Farenheit. It needs to be at a negative degree to keep cool

7. How do I thaw 100 frozen water bottles?

Assuming you live somewhere relatively warm and/or have central heating - they will easily thaw at room temperature. Take them out of the boxes/crates and leave them out in the warmest room of the house

8. How many moles of benzoic acid are soluble in 150 mL of water at room temperature?

this is an example of it you figure it out. Calculate the mass of 0.25 moles of water * mass (in grams) = n x MM * n = 0.25mol * MM of water (H2O) = (2 x 1.008) 16.00 = 18.016g mol-1 * mass = 0.25 x 18.016 = 4.504g

9. Whats the best recipe for pancakes?

Ingredients 1 1/2 cups all-purpose flour 3 tablespoons sugar 1 tablespoon baking powder 1/4 teaspoon salt 1/8 teaspoon freshly ground nutmeg 2 large eggs, at room temperature 1 1/4 cups milk, at room temperature 1/2 teaspoon pure vanilla extract 3 tablespoons unsalted butter, plus more as needed Directions In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg. In another bowl, beat the eggs and then whisk in the milk and vanilla. Melt the butter in a large cast iron skillet or griddle over medium heat. Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed. Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed. Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings

10. How to Reverse Sear Steak on a Grill | How to Cook a Tomahawk Ribeye

This post is sponsored by The Organic Butcher. Sponsored posts, along with affiliate links, are what enable bloggers like me to maintain and operate sites that are free to the public. That said, I only work with products and brands that I personally use and would feel proud to give as a gift. I am a huge fan of steak (surprise, surprise right?) and I am fortunate enough to live near an amazing butcher here in Northern Virginia, The Organic Butcher of Mclean, where I get some incredible cuts of beef. I get all of my meat here actually: beef, chicken, poultry, or game. If I am buying local, it's coming from The Organic Butcher because I know they only utilize reliable and ethical sources, mostly from small independent farmers right here in VA. Today, I am using a prime 5th bone tomahawk to demonstrate the reverse sear technique using a gas grill. I've already shown you how to achieve the reverse sear with a skillet, and now it's time to demonstrate how to reverse sear on a gas grill. I get asked all the time about the reverse sear method that produces that edge-to-edge medium rare without the overcooked outside and undercooked inside of the steak, so I wrote this blog about how to reverse sear using a charcoal grill. I've since been asked if this method is possible on a gas grill. Not everyone has a charcoal grill, to be fair most people do not -gas grills are still king in terms of sales-I wanted to demonstrate that not only is it possible, but it's still amazing. When I say possible, I mean possible with the right gas grill. Not all gas grills can get hot enough to sear and produce the steakhouse quality crust during the direct heat portion of this. You will need a grill with at least two burners, but I recommend three. My Lynx 42" All Trident definitely gets hot enough! How to Reverse Sear Steak on the Grill Gas Grill Meat thermometer (like the Thermoworks Signals or the ThermoWorks Smoke X4 RF) How to Reverse Sear a Tomahawk Steak on a Gas Grill Step-by-Step Bring Tomahawk Ribeye Steak to Room Temperature Unwrap and place steak on cutting board, allowing it to warm up at room temperature for about an hour. Season Tomahawk Ribeye Steak Season liberally with Butcher Shop Steak Rub and insert meat thermometer (as we've established, the Thermoworks Signals or the ThermoWorks Smoke X4 RF work beautifully). Light Gas Grill Light your grill. Only light one burner. For grills with three or more burners, light a burner on the side of the grill, not in the middle. Get Your Grill to Temperature Allow the internal grill temperature to reach 225 degrees. Place your steak as far from the direct heat as possible and close the lid. During this phase of cooking, we are using indirect heat to gradually raise the internal temperature of the steak. Grill Tomahawk Steak to Proper Temperature Allow steak to reach internal temperature of 125 degree. This should take about 45 minutes, depending on the size of the steak. The 125 degree measure is for a medium rare steak and at that point we are ready to sear baby sear! If you would like your steak more done, let the internal temperature rise to 130 degrees. Prepare to Sear Tomahawk Ribeye The ability to sear right away is one of the advantages of the gas grill. You do not have to rebuild your bed of coals in order to get the extreme temperatures required for a great crust. With the Lynx trident burner simply crank it up to MAX and you are ready to go. Sear the Tomahawk Ribeye Steak Place steak directly over hot burner, using direct heat for the sear. Flip constantly, about every 30 seconds. You will want to do this for about 5 minutes or until desired level of dark crust develops via the Maillard reaction. During this process, the internal temp of the meat will continue to rise to about 130 degrees which is a good medium rare. Rest the Tomahawk Ribeye Steak Remove steak from direct heat and let it rest for 15 minutes before slicing into it. Garnish Tomahawk Ribeye Steak and Serve Top with Organic Butcher Black Garlic and Rosemary Compound Butter, slice, and serve.

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