Infrared radiations. They do not require any medium. So they don't heat any medium. They don't even heat the air through which they pass.
Heat transfer by means of radiation doesn't heat the medium. In fact, radiation doesn't even require a medium in order to work. Strictly speaking, convection doesn't heat the medium either. Convection transfers heat by moving the medium around. Of course, heat also spreads throughout the medium by conduction while the convection is going on.
Radiant heat (electromagnetic waves) does not require a medium. Sunlight, infrared light, microwaves are all radiant heat in the form of electromagnetic radiation.
It require the medium with conduction property. The medium must be stable enough to withstand heat and not thermally decompose. It is then apply temperature difference to start such conduction heat transfer.
The options "medium" and "rope" are correct. "Medium" is the most general term for whatever carries a wave; a "rope" is one possible type of medium.
you pop the tomatoes in a pan medium heat and let them simmer for 5 to 7 minutes or when they are nice and soft.
45 minutes to an hour. bring water to a boil then simmer on low to medium heat.
Just warm them in a large frying pan on medium heat for about 29 minutes.
It depends on what kind of heat source you use. But commonly, you will get caramels and medium well-done finger steak.
Heat a nonstick skillet over medium or medium-high heat, add the quesadilla and heat, turning once, until the cheese melts and the tortilla crisps slightly, 3 to 4 minutes total. (Thick quesadillas loaded with fillings will remain somewhat soft.)
you pop the tomatoes in a pan medium heat and let them simmer for 5 to 7 minutes or when they are nice and soft.
Microwaves vary on how fast they heat. 2 minutes on Medium and see if it needs more time.
In a medium saucepan, combine fennel seed, cardamom, cloves, cinnamon stick, ginger root, peppercorns and water. Boil for 5 minutes. Remove from the heat and steep for 10 minutes. Add the tea, bring to a boil, reduce the heat, and simmer 5 minutes.
It is best to practice using a good meat thermometer. You are probably going to take about fifteen minutes a side on medium heat to reach well done. The meat will be completely firm to the touch.
Infrared radiations. They do not require any medium. So they don't heat any medium. They don't even heat the air through which they pass.
Heat transfer by means of radiation doesn't heat the medium. In fact, radiation doesn't even require a medium in order to work. Strictly speaking, convection doesn't heat the medium either. Convection transfers heat by moving the medium around. Of course, heat also spreads throughout the medium by conduction while the convection is going on.
Ingredients1 lb Garlic (about 8 heads)3 tb Olive oil2 md Onions, peeled and diced3 c Chicken broth1/4 c Lemon juice4 ea Bay leaves1/2 ts Dried thyme4 c MilkSeparate the heads of garlic into cloves, but don't bother to peel them. Heat olive oil in a 2 quart pot over medium heat. Add garlic and cook, stirring occasionally for 15 to 20 minutes or until the skins turn golden. Add the onion and cook until soft, another 5 minutes. Add the broth, then the lemon juice, bay leaves and thyme. Increase heat to high and bring to a boil. Lower heat to medium and simmer for 30 minutes. Remove from heat, place contents of the pot in a food processor or blender and puree. Strain garlic puree through strainer into a medium pot over medium heat. Add milk cover, and bring to a boil. Immediatly reduce heat to low and simmer for 10 minutes. Serve hot.