| How to Clean a Bamboo Cutting Board Posted: 14 Jan 2019 04:00 PM PST A bamboo cutting board is stronger, more durable, and more hygienic than a wooden cutting board. They also look great and are a more sustainable material than wood.[1] They do, however, require special care and maintenance in order to prevent them from being damaged. You will need to wash your bamboo cutting board quickly and carefully so that it does not warp or crack. If your bamboo cutting board gets stained or starts to smell, there are easy, natural ways to restore it. To keep your bamboo cutting board in prime condition, you will also need to coat it in mineral oil occasionally. EditWashing a Bamboo Cutting Board - Wash the cutting board in warm water and soap quickly. Wash your bamboo cutting board immediately after use, and do not wash it for more than a few minutes. You should also prevent hot water from coming into contact with bamboo because it can damage it.[2]
- Do not use an abrasive material to scrub your bamboo cutting board. Rub the board with your hands or a soft cloth if you need to remove larger pieces of food.
- Avoid soaking your cutting board in water. Bamboo is sensitive to heat and moisture, especially over prolonged periods. Do not put your bamboo cutting board in the dishwasher or let it soak in the sink, or it will warp and develop cracks.
- Rinse your bamboo cutting board with lukewarm water. Make sure to get all of the soap and food residue off of the cutting board by holding it under the running water. Even though the water is not hot, you want to limit the board's exposure to water, so rinse as quickly as you can.[3]
- Dry your bamboo cutting board immediately. As soon as your board is rinsed, dry it off with a soft towel. After you have dried it with a towel, stand it up vertically and allow it to air dry.[4]
- Air drying the board can take a few hours.
EditRemoving Stains and Odors - Sprinkle coarse sea salt on the surface of the cutting board. Ideally, you should do this immediately after you have washed and rinsed your cutting board, but before it has been dried. Apply extra salt to any stained areas. The salt will act as an abrasive material for scrubbing and it will soak up excess moisture.[5]
- If you are dealing with a particularly stubborn stain, apply some baking soda instead.[6]
- Scrub the board with a halved lemon. Lemon juice will kill bacteria and remove odors from the bamboo. Hold the citrus side of the lemon against the board. Press it into the salt and move it back and forth in a scrubbing motion until the salt has disappeared.[7]
- Make sure you also scrub the corners and edges of your board.
- Cover the surface of your cutting board with another layer of salt. Spread the salt out evenly. Do not scrub off this second layer of salt.
- Your cutting board should still be somewhat wet from the lemon juice when you apply this second layer of salt. Do not dry the lemon juice off of your cutting board.
- Leave the salt on the cutting board over night. If you cannot leave it out over an entire night, you should let the salt stay on the board for at least 2 hours.[8] The lemon juice needs time to penetrate the wood, and the salt will then soak up the excess moisture.
- Remove the salt from the bamboo cutting board. Use the back of a spatula to scrape off the salt. Take a damp clean cloth and wipe off any remaining residue.[9]
- You can reuse this salt until it is no longer white. Just scrape it into a container and store it.
EditPerforming Regular Maintenance - Heat up some mineral oil until it is warm. Pour the mineral oil into a small pan and heat it on the stove until it is warm to the touch. You do not want it to be hot, just warm enough so that the oil soaks into the bamboo.[10]
- Only use food grade mineral oil on your bamboo cutting board.
- Drizzle the warm oil onto all surfaces of the cutting board. Only do one of the large flat sides at a time so that the oil will spread more evenly. Don't forget to oil the corners and edges.
- The oil will create a protective barrier that keeps enough moisture in the board to prevent cracking from dryness, but keeps enough water out to prevent warping.
- Work in the oil using a soft cloth. Spread the oil around the board using the cloth to get an even coat. Rub with the grain if your bamboo cutting board's grain has a uniform direction. If it doesn't, buff in the oil using a small circular motion.[11]
- Once the oil has soaked into one side of the board, repeat the process with the other side and the edges.
- Let the oil soak into the bamboo for at least 1 hour. If you are able, you may let the oil soak into the bamboo overnight. Position the board upright on one of its edges while you let the oil soak in.[12]
- After the board has soaked, wipe off any excess oil with a clean cloth.
- Make sure that you set the oil-soaked board on a surface that will not be damaged by oil stains. Putting it on a plate or an air-dry dish rack would be ideal.
- Store the cutting board in a cool, dry place. Prolonged exposure to heat, moisture, and even direct sunlight can cause damage to a bamboo cutting board. Try not to store it with objects that might scratch it like sharp knives and metal utensils.[13]
- You should only need to oil your cutting board 1 or 2 times a month. Some people prefer to treat their cutting boards with oil after every use. This can be time consuming, but it does offer more protection for your cutting board.
- A bamboo cutting board will last longer if you only use it for specific purposes. To preserve the bamboo for the longest amount of time, do not use it when you are chopping tough, acidic, or abrasive foods.
- To reduce the chance of cross-contamination, use separate cutting boards for raw meat and other foods. Because bamboo is porous, you might consider either never cutting raw meat on it, or only using it for raw meat.[14]
EditSources and Citations
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| How to Make a Chocolate Souffle Posted: 14 Jan 2019 08:00 AM PST A chocolate soufflé is a delicious dessert perfect to make for the people you love. A Valentine's Day classic, the soufflé has a reputation for being very difficult to make and very easy to mess up. However, by using high-quality chocolate, whipping a lot of air into your eggs, and cooking them properly, you can make a perfect chocolate soufflé for any occasion. EditIngredients - 1 tablespoon (15g) of butter, plus extra for ramekins
- of dark chocolate
- 2 tablespoons (30ml) of freshly brewed black coffee
- 2 teaspoons (10ml) of vanilla extract
- 5 large eggs
- 1 teaspoon (5g) kosher salt
- 7 tablespoons (85g) of white sugar, plus extra for ramekins
Makes 4 servings EditMaking the Batter - Combine the chocolate, butter, and coffee in a large glass bowl. Choose a high-quality dark chocolate, as this will be the main flavor of your finished soufflé. Chop chocolate into small pieces and transfer to a bowl with 1 tablespoon (15g) butter and 2 tablespoons (30ml) freshly-brewed coffee.[1]
- As you'll be adding extra sugar to the soufflé later on, you should choose a dark, bittersweet chocolate to prevent your soufflé from being too sweet. A high-quality dark chocolate with around 70% cacao will work excellently for this.
- The chocolate base is where all of the flavor for the soufflé comes from, with the lightness coming from the meringue that is folded in. You can prepare the base ahead of time and store it in the fridge for a few hours until you need to use it.
- Melt the chocolate mixture over a double-boiler. Fill the bottom of a saucepan with around of water and bring it to a slight simmer. Put the glass bowl with the chocolate over the saucepan, making sure to keep the bottom of the bowl out of the water. Let the chocolate melt and combine with the other ingredients, stirring occasionally until smooth.[2]
- Using a double-boiler will apply a very slight heat to your chocolate, which will prevent it from burning.
- If you can't make a double-boiler, you could also melt the chocolate in a microwave on a very low setting. Heat it for 20 to 30 seconds at a time, stirring often until the mixture is melted.
- Stir in the vanilla extract and egg yolks. Pour 2 teaspoons (10ml) of vanilla extract into the melted chocolate mixture, stirring until it is fully incorporated. Take the chocolate off the heat and beat in the yolks of 3 large eggs, saving the egg whites for the meringue. Once everything is fully combined, place the bowl back on the double-boiler and turn the heat as low as it can go.[3]
- The vanilla extract will complement the flavor of the chocolate, rather than overpowering it.
- Let the chocolate cool slightly before adding the egg yolks to stop them from cooking. For extra caution, combine a little of the chocolate mixture with the egg yolks before adding them to the remaining mixture. This will temper the eggs and prevent them from scrambling.
- Leaving the chocolate base sitting over the double-boiler will keep it just warm enough to stop the chocolate and butter from solidifying, without cooking the egg yolks. You can leave the chocolate base sitting here while you work on the meringue.[4]
- Whip the egg whites and salt in a new bowl until soft and airy. In a different bowl, use a whisk or electric beater to begin whipping 5 egg whites and 1 teaspoon (5g) of salt into a soft meringue. Beat them only until they begin taking in some air, become white in color, and the whole mixture looks lighter.[5]
- Use the leftover egg whites from the eggs used to make the chocolate base. The two egg yolks you have left over when making the meringue can be used to make custard to serve alongside your soufflé.
- You should stop whipping the egg whites just before they get to the soft peak stage. This step is only to lighten the egg whites before slowly incorporating the sugar, in order to make a light and smooth meringue.[6]
- Pour in the white sugar, one tablespoon at a time. Once the egg whites are light and airy, you can begin incorporating 7 tablespoons (85g) of sugar. Add 1 tablespoon of sugar to the egg whites, beating them until the sugar is fully incorporated. Repeat this process until all of the sugar has been mixed in and your meringue forms stiff peaks.[7]
- A meringue that has "stiff peaks" will be able to stand up straight on its own. Lift the whisk or electric beater up and out of the meringue and observe the peaks that form. If they droop over back into the meringue, they are soft peaks. If they stand up straight and only drop slightly, they're stiff peaks and your meringue is ready.
- Stir 1/3 of the meringue mixture into the chocolate base. Use a rubber spatula or a large wooden spoon to transfer around 1/3 of the meringue mixture to the bowl containing the chocolate base. Stir the meringue and chocolate together until the chocolate becomes lighter, in both color and texture, and the two are fully combined.[8]
- This will help add some air into the chocolate before you mix in the rest of the meringue, making it much easier to combine the two while keeping the mixture light and airy.
- Fold the remaining meringue into the chocolate. Transfer the rest of the egg whites to the chocolate bowl. Use long, slow strokes with a rubber spatula or large wooden spoon to the lift the chocolate up and fold the egg whites into it. Keep folding the egg whites into the chocolate until they are just combined.[9]
- If you overmix your soufflé batter, you'll knock out a lot of the air and stop the soufflés from rising fully. Mix just until you don't see any streaks of egg white left in the chocolate mixture.
EditCooking the Soufflé - Preheat your oven to . While this won't be the temperature your souffle cooks at, it will give them a blast of extra hot air just as they go in the oven. This will help expand the egg whites and make your soufflé rise more evenly.[10]
- Grease your ramekins with butter and coat them with sugar. Use a pastry brush or something similar to cover the entire inside of your ramekins with melted butter. Once they are greased, add a teaspoon or two of white, granulated sugar to each ramekin. Rotate the ramekins so that they are coated in sugar and pour the excess out.[11]
- This recipe creates approximately enough batter for four ramekins.
- The grease of the butter and the fine granulation of the sugar will stop the edges of your soufflé from catching on the edges as it attempts to rise.
- Pour the mixture evenly between the ramekins. Slightly overfill each ramekin with the soufflé batter, so that the mixture is just above the top of the ramekin. Use a knife or other flat utensil to quickly scrape any excess batter off of the top and back into the bowl, giving your soufflé a perfectly level top.[12]
- As with most other steps in preparing to cook your soufflé, leveling the top off will help your soufflé rise evenly as it cooks.
- Use your finger to wipe away any stray batter that lands on the rim or outside of the ramekin as you pour.
- Run your thumb around the edge of the ramekin. Slightly below the top edge of a standard ramekin is a second, lower rim. Place your thumb on the inside of the ramekin so that it is just touching the lower rim. Rotate the ramekin around, lifting the soufflé batter away from the top edge of the ramekin as you do. Repeat with the other ramekins.[13]
- Again, this will help your souffle rise, preventing it from getting caught on any stray or quick cooking batter on the edge of the ramekin.
- Put the soufflés in the oven and lower the temperature to . Lowering the temperature immediately after putting the soufflés the oven will give them a blast of hot air needed to kickstart their rising without burning the tops. Place the ramekins on a baking tray to make taking them out easier, and leave them to cook for around 14 minutes.[14]
- Do not open the oven while the soufflés are cooking. The change in temperature can halt the rising of the soufflés and make them start sinking instead.
- Remove the soufflés from the oven and serve immediately. As soon as they are taken out of the oven, the soufflés will begin to sink. Take them off the baking tray and serve them as soon as possible to keep them very light and airy.[15] Here are a few extra serving suggestions:
- Dust the top of your soufflés with a little powdered sugar or cocoa powder for some extra or sweetness or chocolate flavor.
- Use a spoon to make a small hole in the center of the soufflé and add a dollop of whipped cream or creme anglaise just before serving. This will help balance out some of the dense chocolate flavor of the soufflé.
EditThings You'll Need - Saucepan
- Glass bowl
- Knife
- Chopping board
- Wooden spoon
- Mixing bowl
- Whisk or electric beater
- Ramekins
- Rubber spatula
- Baking tray
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| How to Draw With Oil Pastels Posted: 14 Jan 2019 12:00 AM PST Drawing with oil pastels is a fun activity that combines the characteristics of wax crayons and pastels. And while the end result can be beautiful, oil pastels are a bit more difficult to use and blend than standard types. Of course, with the right materials, proper technique, and a bit of effort, you can learn how to create your own beautiful oil pastel paintings. EditGathering the Necessary Materials - Select pastel paper, watercolor paper, sand board, or canvas. Each of these mediums has enough tooth or texture to ensure that pastels adhere. For lighter sketch-like drawings, select papers with 90 gsm thickness. If you want to create something with a bolder palette, choose papers with 160 gsm thickness. A smooth paper will not properly stick to your pastels. Always choose a paper size that will fit your subject without leaving too much or too little space.[1]
- Don't use papers that contain acids, as they will lead to color shifting and brittleness.
- Use paper colors similar to your pastel colors to create a unifying, harmonious vibe. For example, choose a light-green pastel paper for a nature setting with lots of green shades.
- To experiment with different moods and atmospheres, select paper colors that contrast with your pastel colors. For example, if you're drawing a blue lake with a black night sky, choose a purple paper for a melancholy effect.
- Purchase a pastel set from a trusted brand with the colors you desire. Unlike other kinds of pastels, oil pastels are not offered by a variety of manufacturers—there are only a few that offer artist-level brands. For beginners, Van Gogh Extra-Fine Artist Oil Pastels are student-grade but with a degree of quality that is competitive with artist-grade brands. For artist-grade brands, try out the cheapest set or put together the palette of your choosing from the open stock selection.[2]
- Think about the kind of pictures you want to create and select colors to suit your ideas. Choose from open stock colors and put together a nice palette.
- Pastels can be purchased from art stores, online suppliers, and big-box stores.
- Choose a mix of hard and soft pastels for the most flexibility. Harder brands are best for finer details like outlines and early layers, while softer brands are best for drawing over heavy, saturated layers of firm pastel. Artist-grade brands in order of hardest to softest are: Cray-Pas Specialist, Cretacolor Aqua Stic, Erengi Art Aspirer, Caran d'Ache Neopastel and Holbein, and Sennelier Oil Pastels.
- Take note of the brands you're most comfortable drawing with as you get more experience.
- Buy some accessories like brushes, erasers, and blending tools. Brushes and sponges are ideal for smudging your oil pastels. For erasing, buy a kneaded eraser, which is also known as putty rubber. Pick up some tortillons, which are cylindrical drawing tools that are ideal for blending and smudging, and blending stumps, which are similar to tortillons but tighter wrapped, longer, and pointed at the ends.[3]
- Scratching tools can be swapped with toothpicks (wood or plastic) or nail cleaning knives.
EditPracticing General Techniques - Choose a subject to draw and decide how large you want it to be. Start with an easy subject like a dog, a house, a lake, or a simple object like an apple. If you're up for a challenge, you can choose something harder, like a person or landscape.[4]
- Consider all the oil pastel colors you have when deciding on your image and make sure you have the colors that you need. If you're missing a couple, see if you can improvise.
- Begin with images that contain just 1 to 3 colors. Within these colors, you can create different shades, so you'll still have plenty to work with.
- Draw a rough sketch on a test paper to plan your image. On the test sheet, which should be identical to your chosen pastel paper, draw something small and simple using a pastel. Be sure to apply just a light amount of pressure. Don't draw too many details – focus on getting your outline and getting a feel for the paper. Continue practicing until you're happy with your rough sketch.
- Label regions of your image with your planned colors. For example, label the ground dark green, and mark specific patches dark blue for puddles of water.
- Sketch a light outline on the main paper with a hard, colored pastel. Select a lighter color and gently draw your outline by applying a small amount of pressure. If you make a mistake, erase it and try again. Don't worry about the finer details yet—save those for later.[5]
- Don't use black for your outline to avoid contaminating the other colors.
- Create vertical and horizontal lines of symmetry to split up larger objects and shapes. This will help you place your colors and blend them properly.
- Use harder pastels for your outline to allow for greater accuracy.
- Work from the background to the foreground. When working with pastels, it's better to work from the background to the nearest object. Using this principle, you're always drawing object edges over the background, which makes for better accuracy. After filling in your background and foreground, blend the colors together using your fingers or a tissue.[6]
- Use thick layers of pastel for your background layers by applying a modest amount of pressure as you color them in. If you plan to draw over these layers, use a lighter amount of pressure.
- Stick to harder pastel brands for backgrounds and bottom layers. For the foreground and additional layers, use lighter pastel brands.
- Draw a rough underpainting of the main objects with the primary color. An important part of drawing with pastels is the base layer. For example, if you're drawing a pear, draw over your outline in a medium green color. Afterward, begin coloring it in with this same shade of green. Always apply a generous amount of pressure when creating your base layer.[7]
- Save the extreme colors—in this case, light green or dark green—for later.
- Smudge the primary color into the outline using a blending tool for a more seamless transition.
- Add additional colors to your drawing as the second layers. Start adding more details and colors to your object. If you're drawing a pear and just added a darker green, you can start applying another darker green to one side of the pear and a light green to the other. Use less pressure for these layers.[8]
- Blend your colors with your finger or a tissue.
- Utilize your symmetry lines to separate colors and blend them at the point they meet.
- Blend different colors to create a sense of flow in your images. Always start with the darker color first when blending. Apply firm pressure to the tip of the pastel and slowly decrease pressure as you work your way into a specific direction. After adding the first color, begin drawing another color next to it in the light spot of the first color. Now, using a paper stub or your fingers, gently rub the colors together. This will smooth the edges that divide the colors and create a blending effect.[9]
- Soak a cotton swab in baby oil and drag it along your drawings to blend your colors without using your fingers.
- Use blending tools like tortillons and blending stumps for the most control and accuracy. These are ideal for blending smaller areas.
- Swirl your strokes when blending to vary the effect.
- Continue filling in your objects and layering colors. Use all of the basic pastel techniques that you can find a place for. For example, layer a dark blue on top of a light blue for a puddle. Afterward, scratch off regions of the top layer to reveal the bottom and create a unique water effect.[10]
- Don't add too many colors too fast—this can muddy them. Practice restraint and if something looks good, don't add anything else!
- Use softer pastels when adding layers to make blending easier.
- Stick to harder pastels when you're working with finer details, such as a pear stem or the leaves of a tree.
- Keep practicing and don't overextend yourself! You're not going to make a perfect picture right away. Take it slow and keep experimenting with different shapes, images, colors, and textures. Remember that this was your first attempt and that everyone needs practice to do something well.[11]
- Try out different kinds of scenes and objects to build your skills.
- Purchase different kinds of pastel colors and experiment with unique combinations.
- Seal your image with an oil pastel fixative when you're done. Always apply the fixative with light sprays in a well-ventilated area. After letting the fixative dry for about 10 minutes, you can leave the artwork be or frame it. Be sure to use a thick mat to ensure the artwork is about a distance away from the glass so it doesn't smudge.[12]
- Mount the picture onto a wooden panel prior to framing for the most protection.
EditLearning Advanced Techniques - Overlay multiple colors to create dynamic images. Start by applying a base color to your paper using firm pressure. Now, layer the second color over the base using the broad side of your pastel. For example, if you're drawing a sun, draw a layer of yellow as your base. Afterward, apply a layer of red over half or all of the yellow to create a unique orange-red mix.[13]
- Experiment with various pressures as you add your layers. For example, make the first layer of your sun a mild yellow by applying it with light pressure. Now, add some light layers of orange and red to create different hues.
- Scratch varying and layered colors for unique exposure. After creating 2 thick overlays of different colors, scratch line designs on the top layer with a painting knife, comb, or needle to reveal the bottom. This technique works best when the final layer is a dark color, such as gray or black.[14]
- Use this technique to add line colors to your final design. For example, if you created a pear design with a final layer of dark green, scratch lines to reveal the lighter green beneath it.
- Experiment with various kinds of tools, such as a paperclip or toothpick, to create different kinds of revealing effects.
- Layer 3 to 4 colors to reveal more by scratching.
- Draw outlines in pencil or light oil pastel for guidance. Once you're comfortable with basic blending, start drawing some images to work with. Start simple and draw outlines first. Try simple objects like a sun, tree, or apple. Try your first sketches in pencil. Once you get more comfortable, start drawing outlines in oil pastel. When outlining in pastel, remember to apply a light amount of pressure and draw with the tip—not the broad side.[15]
- Break complex objects into shapes like circles, squares, and triangles.
- Don't use black for your outline, as it will ruin the purity of colors applied over it.
- Cut out a stencil to create thick image patterns and drop-out images. Draw an image on a piece of paper, such as a flower. Cut out the image and place the stencil on your pastel paper. Now, color along the edges of the stencil to create a thick image outline just outside of its outer edge. Alternatively, place the shape you cut from the stencil onto your pastel paper and color over the edges to create a drop-out image.[16]
- When creating a drop-out image, rub your fingers from the edges inward to create soft hues.
EditThings You'll Need - Oil Pastels
- Paper
- Pencil
- Blending stub (optional)
- Mop-haired brush (optional)
- Clean your oil pastels regularly with a bit of baby oil and paper towel. This will avoid ruining your drawings with smudges of the wrong color.
- Practice regularly—oil pastel drawing isn't easy!
- Be creative! Don't be afraid to break any "rules" of art to find your creativity.
- It's best to draw in a quiet place where there are no distractions and ample lighting.
- Wash your hands after smudging each color or keep a wet cloth close by to wipe your hands clean. Or, try smudging your pastels with a bit of paper (stump) instead of using your finger to help keep your work, and your hands, cleaner.
- Leave your art to dry for an hour before touching it.
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