Viscosity. Bonds make molecules stick together. Heat makes molecules spin like tops, which breaks bonds. Without bonds, you have a gas; without spinning, you have a solid. Liquids are a balance between bonds and spinning. As temperature increases, molecules spin faster, which makes bonds weaker i.e. fewer in number. The relationship between temperature and thickness is called viscosity.
Oil has a low freezing point because its molecular bonds, called van der Waals, are so weak they cannot completely stop spinning. It has a high boiling point, around 800F, because its molecules, called triglycerides, are large and heavy. What looks like boiling at 500F is impurities, such as free fatty acids, evaporating.
Slowly pour a few pitchers of cold water on the cracks
viscocity
pour some cooking oil on it
To pour water or juice over a food while cooking is called basting, or to baste.
Often, a recipe will specify adding an ingredient gradually. This means to add the ingredients in small individual amounts rather than pour it all in at once, usually mixing between adding amounts.
To properly pour beer from a keg, first make sure the keg is cold. Attach the tap to the keg and open it fully. Tilt the glass at a 45-degree angle and pour the beer slowly down the side of the glass to minimize foam. Straighten the glass as it fills to create a proper head. Enjoy your beer!
Only if you are going to clean it up.
It will get wet and cold, which would be cruel.
Always pour acid to water, as the dilution of acid is exothermic reaction.
You pour it slowly into the skimmers and it stays in the filter
When we pour hot water on it, the mouth of the bottle expands and the egg comes out of it slowly.
To serve absinthe properly for the best experience, pour a measure of absinthe into a glass, place a slotted spoon with a sugar cube on top of the glass, slowly drip cold water over the sugar cube to dilute the absinthe, and enjoy the drink slowly.