A shooting star.
Hurricane Sandy briefly peaked as a category 3 hurricane.
Argon is described as a colourless, odourless, noble gas.
Japan was never colonized. It was occupied briefly by the US after WW II.
Comets are frozen collections of ice,dust and gases which moves around the Sun.
"Hagoshi" is a term in Japanese cuisine that refers to blanching or parboiling ingredients briefly before further cooking or processing. This technique helps to remove impurities, eliminate strong flavors, or partially cook the ingredient.
"Parboil" in cooking means to partially cook food by boiling it briefly. This method differs from other cooking methods because it only partially cooks the food, leaving it firm and ready for further cooking techniques like grilling or roasting.
Tintypes were a type of photograph made on a thin metal plate, while solarization is a darkroom technique that involves briefly exposing a partially developed photograph to light. There is no direct link between tintypes and solarization, as they are two distinct processes in the history of photography.
discuss objective and limitation of time series analysis
Blanching in cooking means briefly immersing food in boiling water, then quickly cooling it in ice water. This process helps preserve the food's color, texture, and flavor. Blanching is commonly used to prepare vegetables before freezing, to remove skins from fruits or nuts, or to partially cook certain foods before further cooking.
A parboiled potato is a potato that has been partially cooked by boiling it briefly before finishing the cooking process by roasting, frying, or baking. Parboiling helps to soften the potato's texture and make it easier to cook through evenly. It also helps the potato retain its shape and prevent it from falling apart during the final cooking stage.
more briefly, most briefly
They are made by Ryobi which was briefly bought by MTD and made trimmers with several of the MTD-owned brands. Now I believe it is still partially MTD-owned, but is a separate entity.
Blanching is a cooking technique where food is briefly boiled and then immediately cooled in ice water. The purpose of blanching is to partially cook the food, which helps to preserve its color, texture, and flavor. It also helps to remove any impurities or strong flavors. Blanching enhances the final dish by ensuring that the food retains its vibrant color, firm texture, and fresh taste.
In a partially elastic collision between two objects, some kinetic energy is conserved while some is lost as heat or sound. The objects may stick together briefly before separating. The outcome depends on the masses and velocities of the objects involved.
Blanching, a cooking technique involving briefly boiling food followed by rapid cooling, has roots that trace back to ancient culinary practices. While it is difficult to pinpoint an exact date of invention, the method has been used for centuries to enhance the color, texture, and safety of vegetables. Historical records suggest that blanching was practiced in various forms in different cultures, particularly as early as the Roman Empire.
briefly