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FAQ

I'm making Trader Joe's frozen Spanakopita for a picnicI can have it oven ready when I leave, but I need to keep it warm during the hour drive over to the picnic siteIs there a simple way to do that WITHOUT buying something that keeps it warm?Thanks!

You need to remember that these wooden needles are coated with a finish so are not really wood in reactionEveryone has preferences as to what they like or don't likeYou need to try them yourselfBut you also know that not one needle works in all situations with all fibresSome are slick and you need a stickier needleSome yarns need a really smooth needleSo if you are expecting these to be the only ones you will ever use, you know from experience that is not possibleThe best advice I can give you is that you should go down to your LYS and try out all the different kinds of needlesIf the LYS won't let you do that, try those of your friendsAfter you have worked with each different kind, then you will know what they feel likeKnitpicks will let you buy only one pair of needlesThat may be the best alternative if you are worried about costI think they will accept a return if you are not satisfiedBut a single set does not cost that muchYou can try them out with all kinds of yarns to see how they behaveIn the end, it all depends on your own personal likes and dislikesThat is why we have all these different needles!! They all don't do the same kind of work, in the same way that your husband doesn't have only one hammer or one saw or one screwdriver.

I cleaned and gutted out a salmon fish and marinated it olive oil, salt, dill and lemon juice then cooked the Salmon on a cedar wood plank on low and it tasted horribleDryed out on the outside and rear in the inside and none of the marination went through the fishHow do you evenly cook the fish and get the marination to the inside of the fish?

i would suggest wrapping it in aluminum foilTo do this - Draw the aluminum foil up over the salmon, gathering the edges carefully but leaving an opening for the steam to escapeSet the wrapped salmon on the preheated barbecue grillProp the lid open, about ? inch, with tongs (this allows the smoke to swirl around a bit and give a little smoked taste to the salmon)Cook salmon for about 20 to 30 minutes until salmon flakes easily when tested with a fork or until a meat thermometer registers an internal temperature registers 140 degrees FRemove from barbecue grill, remove aluminum foil, and transfer onto a serving platter to serve Hope this helps! )

140 grams of boiling water (temperature 100° C, heat capacity 4.2 J/gram/K) are poured into an aluminum pan whose mass is 1000 grams and initial temperature 26° C (the heat capacity of aluminum is 0.9 J/gram/K).a.) After a short time, what is the temperature of the water?(I got 55.24)b.)Next you place the pan on a hot electric stoveWhile the stove is heating the pan, you use a beater to stir the water, doing 27762 J of work, and the temperature of the water and pan increases to 80.8° CHow much energy transfer due to a temperature difference was there from the stove into the system consisting of the water plus the pan?(having trouble with this one)

you can try clay modelling

I have a small fridge in my officeThe kind that has the tiny little freezer and then some small shelves in it as wellI went and bought a bunch of snack stuff to put in there and like a week later everything was all wet, and moisture had ruined a lot of the foodHow to I get rid of this moisture? There is not actually any moisture forming in the fridge (walls or roof), but everything is all soggy, and most of it is packaged itemsI have sealed tortilla's that are just soaking wet, and expensive sealed cheese that is now gross because it has turned to mushWhat can I do to fix this? I have checked the seals on the fridge and they are fine.

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The thermal coefficient of expansion in steel is half of what aluminum isSuch as at a given temp, if steel is 11, then aluminum is 23.1Is this really a concern in telescope tube design? I understand that aluminum is 5% lighter.

Thermal expansion is only a concern if you are doing long-exposure astrophotography, where changing temperatures will require occasional refocusingEven so, most premium refractors use aluminum tubes, because it is lighter, easier to work, and doesn't rustAluminum also has an advantage in thermal conductivity - it is less prone than steel to differential thermal expansion.

I am referring to the thin shiny material used for bags of chips etc.I am guessing its aluminiumthanks.

when the orbital is full, half full, or none, the amtom is most stable

Match the description with the name and symbol or formula of a Group 3A(13) element or compoundOne answer is used twice._Toxic metal that lies between to other toxic metals_Component of heat-resistant (Pyrex-type) glass_Largest temperature range for liquid state of an element_Manufacture of high-speed compouter chips_Mild antibacterial agent (e.gfor eye infections)_Elementary substance with three-center, two-electron bonds_Metal protected from oxidation by adherent oxide coat1.boron oxide, B 2O 32.gallium, Ga3.boron, B 4.aluminium, Al 5.boric acid, H 3BO 36.thallium, Tl(It's not 3,1,2,2,5,6,4)

Toxic metal that lies between to other toxic metals? ThalliumComponent of heat-resistant (Pyrex-type) glass This is Boron (but could also be aluminium as it contains both) Largest temperature range for liquid state of an element? This is GalliumManufacture of high-speed compouter chips? This is Gallium Mild antibacterial agent (e.gfor eye infections)? This is boric acid Elementary substance with three-center, two-electron bonds? This is boron oxideMetal protected from oxidation by adherent oxide coat? This is Aluminium The answer is 6, 3, 2, 2, 5, 1 and 4.

If you crack the egg and pour it into a cup, or bowl, and poke the yoke how long will it take to cook?

The best way to truly hard boil (or soft-boil) an egg in the microwave is to boil it in water inside a microwave One way to do that is to wrap the egg totally with aluminum foil so the microwaves won't actually penetrate to the egg, but the water around it will boil and boil the egg in the usual way with conduction from the hot water (just inside a microwave oven instead of in a pot on the stove)You must cover the eggshell with metal (alumfoil) though first because otherwise too much pressure will build up inside the shell and it will explode making a big mess.you could perhaps poke a small hole in one end first just to be sure thoughSome people have had success boiling an egg in its shell in a microwave without covering with aluminum foil, but the shell must have a reasonable size hole at both ends and be covered with waterno time givenYou can also microwave water to boiling in a coffee mug, then remove the mug from the microwaveDrop the whole egg into the mug and just let it sit there (outside the microwave) 10 mins .should be soft boiledlonger, perhaps up to 17 min or so for hard-boiledMay be best to cover the mug too to keep water hotYou can also poach eggs in a microwave which is more what you were describing by cracking the egg into a small container (and piercing the yolk, I think), and there are even some little trays you can buy to do that in a microwaveTo do that: WITHOUT WATER: .spray coffee mug with cooking spray .crack an egg into the mug pierce the yolk with a fork cover mug w/plastic wrap poke holes in the wrap .microwave for about 30-60 min or until egg is done the way you like it (depending on microwave) checking every 20 sec or so if unsure, or can turn egg over and cook a little longer WITH WATER .fill mug/small bowl/etc with water and crack an egg into it (some people add a bit of salt or vinegar to water)(pierce yolk?) .then microwave a minute or twopour out water HTH, Diane B.