| How to Make Clay Posted: 12 Apr 2019 01:00 AM PDT Making your own clay is a fun craft that you can use to create gifts, keepsakes, and school projects. Fortunately, mixing up a batch of clay is also really easy, and you likely already have the ingredients at home. For a simple option, stir together flour, salt, and water to create a basic clay that will dry out fairly quickly. If you want a nice modeling clay, mix together cornstarch, salt, and water. For a softer, longer lasting clay, mix a little oil into flour, salt, and cream of tartar. EditIngredients EditFlour and Salt Clay - 4 cups (480 g) of all-purpose flour
- 1.5 cups (417 g) of salt
- of water
EditCornstarch, Salt, and Water Clay - 2 cups salt of (550 g)
- of warm water
- 1 cup (120 g) cornstarch
- of cold water
- Food coloring (optional)
EditFlour, Salt, and Cream of Tartar Clay - of water
- 3.5 cups (420 g) of all-purpose flour
- .5 cup (137 g) of salt
- 1 tablespoon (9 g) cream of tartar
- of vegetable oil
- Food coloring (optional)
- Vanilla extract (optional)
EditCombining Flour and Salt - Mix 4 c (480 g) of flour and 1.5 c (417 g) of salt in a large bowl. Add both dry ingredients to a large mixing bowl. Then, use a big plastic or wooden spoon to stir the dry ingredients until they are thoroughly mixed.[1]
- Make sure the flour and salt are mixed well before you add the water because it will be harder to redistribute one of the ingredients once the clay starts to form.
- Add of water gradually as you stir the mixture. Pour small amounts of water into the bowl at a time, stirring between pours. Blend the mixture as well as you can before you add more water. By the time all of the water is added to the bowl, your clay should be forming a ball.[2]
- It should get harder to stir each time you add more water.
- Knead the clay until it reaches an even consistency. Take your clay out of the bowl and place it on a flat surface, like the kitchen counter. Use your hands to push and pull the clay to work it into a nice consistency.[3]
- You can also pick up your clay and throw it down on the counter to work out any air bubbles that might be present. This will help your clay stay moist longer.
- Sculpt the clay as you desire. Now that your clay is ready, you can mold it into a figure, create ornaments, or just play around. Use it as you would use a store-bought clay.[4]
- This kind of clay can make great keepsakes. For example, press your child's foot or hand into the dough until there is an imprint, then let the mold harden to make a gift.
- Allow the clay to air dry for 2 days to preserve your model. If you want to create a sculpture or keepsake, you'll need to let your clay dry. This kind of clay dies out pretty quickly, but it's best to leave it untouched for at least 2 days to make sure it's fully dry.[5] for 3 hours. If it still feels soft after 3 hours, you can put it back in the oven for up to 2 more hours.}}
- Store unused clay in an airtight container. You can preserve your clay for a few weeks by keeping it in an airtight container. Make sure you leave the clay in the container whenever you're not playing with it, as it will dry a little bit whenever it's exposed to the air.[6]
- For instance, you can use a plastic bag with a zipper or a Tupperware container. For extra longevity, place the clay in the refrigerator.
EditMixing Cornstarch, Salt, and Water - Heat of water and 2 c (550 g) of salt for 4 minutes. Pour the water into a saucepan, then stir in the salt to create a lumpy consistency. Place the saucepan on your stove and heat it over medium heat for 4 minutes. Stir the mixture as it heats to prevent it from burning.[7]
- Use potholders or a towel to handle the pot so you don't accidentally get burned.
- Move the pot to a cool surface and add 1 c (120 g) of cornstarch and of cold water. Remove the pot from the heat source, then pour in the cornstarch and cold water. Use a big plastic or wooden spoon to stir the mixture together.[8]
- It should feel difficult to stir the clay, as it's going to have a thick consistency.
- Knead the mixture until it feels smooth. Put the clay on a flat surface, such as the countertop. Then, use your hands to push and pull the clay until it reaches an even consistency. It should feel very pliable in your hands.[9]
- As you knead the clay, it helps to throw it down against the counter to push out any air pockets.
- Add a few drops of food coloring if you'd like colored clay. Squeeze a few drops of food coloring over the clay, then knead to mix in the color. Continue to add food coloring until you reach your desired color.[10]
- If you like, you can also add glitter to your clay to make it sparkly.
- Heat the mixture until it starts to feel thick, if necessary. Put the clay back into the pot and heat it over medium heat. Stir the clay as it warms to prevent it from sticking to the saucepan and burning. Remove the pot from the heat when your clay reaches the consistency you like.[11]
- You can skip this step if you're already happy with your clay.
- Let the clay cool to room temperature before you play with it. Don't touch the clay while it's hot, as you could get burned. Instead, spread the clay out on a baking sheet or the counter to let it cool down. When it feels just slightly warm, it's ready for use.[12]
- Allow your clay to air dry for 2 days if you want to preserve it. You can play with your clay or sculpt something out of it. If you do make a model or keepsake, you can preserve it by letting it dry. The clay will air dry if you let it sit out.[13]
- Make sure you leave the clay untouched for at least 2 days so your sculpture doesn't get messed up.
- Store your clay in an airtight container when you're not using it. Your clay will dry out in the air, so it's important to put it away between uses. You can expect your clay to last for about 2 weeks if you consistently put it away in an airtight container.[14]
- The best storage containers for this type of clay are plastic bags with a zipper or Tupperware.
EditUsing Flour, Salt, and Cream of Tartar - Bring of water to a boil. Pour the water into a saucepan, then warm it over high heat. Watch for bubbles rippling on the surface of the water, which means it's boiling. Then, remove it from the heat.[15]
- Be careful when heating the water. Use a towel or potholder to handle the saucepan.
- Add a few drops of food coloring if you want your clay to be colored. Squeeze the food coloring into the water while it's coming to a boil. Use as much food coloring as you need to create the color you want.[16]
- You can also add food coloring later, if you like. Just squeeze the food coloring into the clay as you knead it.
- Mix 3.5 c (420 g) of flour, .5 c (137 g) of salt, and 1 tbsp (9 g) of cream of tartar in a bowl. Add the ingredients to a large mixing bowl. Then, use a plastic or wooden spoon to stir until the ingredients are blended. Make sure they are in an even consistency before moving on to the next step.[17]
- It's important to blend them thoroughly. Otherwise, it will be hard to redistribute the ingredients once you add the water.
- Move the pot to a cool surface and add of vegetable oil. Remove the water from the heat so it will start to cool. Then, slowly pour the vegetable oil into the pot. Use a spoon to mix the oil into the water.[18]
- Oil and water naturally separate, so you will still see oil bubbles floating in the water.
- Pour the water and oil mixture into the bowl of dry ingredients. Slowly add the water and oil to the flour, salt, and cream of tartar. Be careful not to splash, as the water will be hot.[19]
- Stir the ingredients until they reach a smooth consistency. Use your spoon to mix the ingredients together. When the clay starts to cool, you can take it out of the bowl and begin kneading it with your hand. Push and pull the clay until you're happy with its consistency.[20]
- The clay still won't be ready to use at this point. It needs to sit for a few minutes.
- Add a few drops of vanilla if you want your clay to smell good. Although this step is optional, it may make playing with your clay more fun. Pour a little vanilla extract over the clay as you're stirring or kneading it. Then, mix in the extract until it's spread throughout the clay.[21]
- You can add as much or as little vanilla extract as you like.
- Let the clay sit on a baking sheet until it feels pliable. Spread the clay on the baking sheet, then wait a couple of minutes for it to reach room temperature. It's okay to poke the clay often to see if it's ready to use.[22]
- This shouldn't take very long. Expect it to be ready in about 5-10 minutes.
- Allow your clay to air dry if you want to create a sculpture or keepsake. If you want to use your clay to create a figurine, keepsake, or project, you can preserve your work by letting it air dry for about 2 days. Leave the clay untouched during this time, then check on it. If it still feels a little moist, it may need more drying time.[23]
- Store your clay in an airtight container so it doesn't dry out. Your clay will dry out if it's exposed to air, so make sure you put it away after each use. Storing it properly can make it last for about 2 weeks.[24]
- You can store the clay in a plastic zip-up bag or a piece of Tupperware.
EditThings You'll Need EditCombining Flour and Salt - Large bowl
- Plastic or wooden spoon
- Airtight container
EditMixing Cornstarch, Salt, and Water - Pot
- Plastic or wooden spoon
- Baking sheet
- Airtight container
EditUsing Flour, Salt, and Cream of Tartar - Pot
- Large bowl
- Plastic or wooden spoon
- Baking sheet
- Airtight container
- You can add food coloring or glitter to your clay to make it prettier.
- Once your clay is dry, it's okay to decorate it with paint or glitter glue.
- Stir the mixture every 15-30 seconds to avoid burning the clay.
- If the clay is too dry, add a bit of water or cooking oil to make it wetter.
- Store your clay in an airtight container when you aren't using it so that it lasts longer. However, keep in mind that your clay will still spoil eventually.
- Never leave your stove or oven while it's on.
- This clay may grow mold if you leave it out for a long time.
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EditQuick Summary
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| How to Stop Laughing at Inappropriate Times Posted: 11 Apr 2019 05:00 PM PDT Although laughing at inappropriate times can be embarrassing, it's actually a natural reaction for some people when they're facing a highly stressful situation. This could be because laughter makes you feel better about what's happening, even if it's a bad situation.[1] It could also be a reaction to help you relieve stress and release your own tension. When inappropriate laughter negatively affects your life, start by curbing your urge to laugh. If this doesn't work, you may need to treat the underlying causes of your laughter. When you can't stop laughing, you can cope with it instead. EditCurbing Your Urge to Laugh - Distract yourself from your urge to laugh. It takes time to learn how to curb your tendency to laugh, but distraction is an easy way to stop yourself, in the meantime. Try one of these options for shifting your thoughts away from what's triggering your laughter:[2]
- Identify what makes you laugh inappropriately. Do you laugh out of nervousness, or do you laugh to cope with painful feelings? Maybe you laugh because you have a lot of energy or have trouble finding the words you want to say. Whatever your reasons for laughing, write down when your laughter is causing you issues.
- Consider the time, location, occasion, and people who could be causing your laughter. These are called your triggers. Once you know what they are, you can begin to address your habit of laughing.[3]
- Choose replacement behaviors for the laughter. What can you do instead of laughing nervously?
For example, nod, lick your lips, exhale slowly, or click a pen. What you decide to replace your laughter with depends on the circumstances that are causing your laughter.[4] - For example, you may laugh nervously during work meetings. If this is the case, click your pen instead of laughing.
- If you tend to laugh at serious moments, take a deep breath and then exhale at moments when you'd typically laugh.
- Create a plan for replacing your laughter. Since you know what's making you laugh and what you can do instead, tell yourself that you will follow through on doing the new behavior. Reviewing your plan in your mind makes it more likely that you'll be able to follow through.[5]
- Tell yourself, "The next time I feel awkward in a work meeting, I will click my pen," or "When I go to the funeral, I will nod when people share their condolences."
- Learn to cope with social anxiety, if you have it. Social anxiety is a common cause of nervous laughter, so learning to deal with it can relieve your desire to laugh inappropriately.[6] Confronting and accepting your anxieties can help you feel more confident in social situations and have more control over your nervous laughter.
- Practice mindfulness. Practicing mindfulness can help keep you present and aware of your surroundings. This, in turn, can help curb laughing caused by distracting or invasive thoughts.[7]
EditCoping with Inappropriate Laughter - Move to a private location when you start to laugh, if you can. When laughter strikes before you can stop it, excuse yourself. This gives you time to calm yourself and take a few deep breaths before rejoining everyone. Learn to recognize the sensation that comes before you laugh, and try to identify your laughter triggers so that you can excuse yourself in time.[8]
- Go to the
restroom if you're at a funeral or in the office. - Walk away or
get back in your car if you're at an accident scene. Leave the room if someone's said something inappropriate. - Cover up your laughter with a cough, if don't have time to leave. Put your hand over your mouth and make a coughing sound. If the laughter continues, use the coughing fit as an excuse to go to the restroom, where you can compose yourself.
- This works well for times you start to involuntarily laugh before you have a chance to stop yourself.
- You can also pretend to blow your nose.
- Apologize for your laughter, if it still happens. Tell the person you often cope with upsetting feelings by laughing, then say you're sorry if the reaction hurt them.
Opening up to them will likely make them understand where you're coming from, and it could help relieve your laughter by making you less nervous.[9] - Say, "I'm so sorry for laughing at your father's funeral. I want you to know that I didn't find anything funny, I just laugh when I feel sad. I hope that I haven't hurt you."
EditTreating Conditions that Cause Inappropriate Laughing - Talk to a therapist to address deeper issues. You may not be able to stop inappropriate laughing on your own, and that's okay! A therapist can
help you identify what's causing your laughter and recommend better ways to overcome it. [10] - You can find a therapist by searching online.
- Ask if SSRIs may be a good option for you. People may experience periodic bouts of inappropriate, uncontrollable laughter due to conditions like pseudobulbar affect (PBA), bipolar disorder, dementia, stroke, or other neurological conditions. Selective serotonin reuptake inhibitors (SSRIs) can help some people find relief from recurring bouts of laughter.[11]
- Your doctor will determine if medication is right for you. SSRIs do not help all patients, and they could interfere with other medications.
- Participate in cognitive-behavioral therapy if you have Tourette's or OCD. Both of these conditions can cause you to laugh inappropriately. With Tourette Syndrome, you may experience the laughter as a tic, while Obsessive Compulsive Disorder (OCD) may cause you to laugh out of habit. Fortunately, you can learn to overcome these behaviors, though it is difficult.
- Cognitive-behavioral therapy can help you learn to recognize when you may laugh and learn to control it.[12]
- Don't feel guilty for wanting to laugh. It's totally normal to feel the urge to laugh at serious or sad occasions, as it makes you feel less upset.
- Try physically pulling the corners of your mouth down into a frown. This can signal to your brain that you are sad.
- Stare at something in the room and focus on your breathing. Don't look at anyone else who is laughing or what made you laugh in the first place because then you will start to laugh again.
- Try to stare at one point in the room and don't take your eyes of that position.
- Take long and deep breaths only through your nose. Concentrate on not opening your mouth.
- If you are unable to stop laughing (or crying) uncontrollably at inappropriate times, a neurological disorder, caused by injury or illness in the brain, may be the cause. If this may be the case, you should visit your healthcare provider.
- Do not bite down on your lip, tongue, or cheek, as this can cause injury.
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| How to Make a Sushi Roll Posted: 11 Apr 2019 09:00 AM PDT Sushi is almost as fun to make as it is to eat. To roll your own sushi at home, you'll need several sheets of nori (dried seaweed), a batch of sticky sushi rice, and some fresh fish or other fillings of choice. Start by spreading the cooked rice in a thin layer over the nori, leaving room in the center for your main ingredients. After adding everything you want, roll it all up using your makisu (a type of flexible bamboo mat) as a guide and slice it into yummy bite-sized pieces! EditIngredients - 1 cup (190 g) sushi rice (glutinous rice)
- rice vinegar
- 1/2 tablespoon granulate white sugar
- 1/2 teaspoon salt
- water
- 1 sheet nori (dried seaweed)
- cucumber, avocado, daikon radish sprouts, or other assorted vegetables
- fresh sushi-grade fish (tuna, salmon, yellowtail, etc.)[1]
- Toasted sesame seeds (for uramaki-style rolls)
Makes 1-2 servings EditPreparing Your Sushi Rice - Cook a batch of sushi rice in your rice cooker. Combine 1 cup (190-285 g) of sushi rice and of water in your rice cooker. Stir the ingredients until they're thoroughly mixed, then close the lid and hit the start button. It should only take about 15-20 minutes for your rice to finish cooking.[2]
- If you don't have a rice cooker, you can also boil your sushi rice on the stovetop until all the water has cooked out of it. This method is typically a little slower, and may take 20-25 minutes.[3]
- Cooking 1 cup (190 g) of rice will give you enough for 1-3 rolls.
- Heat your vinegar, sugar, and salt together in a small saucepan. Add of rice vinegar, ½ tablespoon of granulated white sugar, and ½ teaspoon of salt to the saucepan and place it on the stove over low heat. These ingredients will serve as the seasoning mixture for your sushi rice. Warm the mixture for 2-3 minutes, stirring it occasionally to prevent it from scorching.[4]
- Look for the sugar and salt to dissolve completely before you remove the mixture from the stovetop.
- Be careful not to use more than the recommended amount of vinegar. Doing so could make your rice soupy and cause it to fall apart when you attempt to roll it.
- Add your seasoning mixture to the cooked rice and let it cool. Drizzle the vinegar, sugar, and salt over your freshly-cooked rice while it's still warm. Stir the rice thoroughly for 1-2 minutes to ensure that the seasoning mixture is fully incorporated throughout. When you're done, leave your rice out on the countertop to cool at room temperature.[5]
- The addition of the seasoning mixture will both flavor your rice and give it the perfect sticky texture for rolling.
EditAssembling Your Roll - Cut your filling ingredients into small pieces. Slice veggies like cucumber, avocado, and daikon sprouts into thin slivers to make sure they'll fit in your roll comfortably. If you want to incorporate fresh fish, shrimp, eel, or any other type of seafood, you can either cut it into strips or opt for a finer chop, dice, or mince. You'll only need about of veggies or fish (or both) to fill your sushi roll.[6]
- The tuna used for spicy tuna rolls, for example, is typically diced into tiny cubes and combined with spicy mayo or other condiments.[7]
- Bulky pieces of fish or veggies will make it harder to close your roll.
- Place a sheet of nori on your rolling mat with the shiny side down. The nori is an essential component of any sushi roll—it serves as both the base and wrapper for your roll. Nori is quite delicate, so handle it gently to avoid accidentally crinkling or tearing it while removing it from its packaging.[8]
- You can find nori, along with the other ingredients you need to make homemade sushi, at any major supermarket or Asian grocery store.
- Make sure your mat is positioned so that the bamboo slats are lying horizontal to you.
- If you don't own a sushi rolling mat, a kitchen towel topped with a sheet of plastic wrap can serve as a useful substitute.[9]
- Wet your fingers to keep the rice from sticking to them as you work. Hold your hands under a stream of cool water, then shake off the excess moisture. It may also be a good idea to keep a bowl of clean water next to your work area if you're going to be putting together more than one roll.[10]
- Don't forget to wash your hands thoroughly with soap and water before you begin, since they'll be coming into direct contact with your food.
- If you don't wet your hands, you'll quickly find them covered in sticky rice, which can make it next to impossible to roll your sushi successfully.
- Spread a thin layer of sushi rice onto the sheet of nori. Grab ¾-1 cup (140-190 g) of rice and place it in the center of the sheet. Pat the rice down gently with the flat of your fingers until it's evenly distributed over the surface of the nori. Leave about of empty space at the top of the nori—this will allow it to close once it's been rolled.[11]
- Be careful not to spread the rice too thick, as this will make it difficult to roll the sushi, and could even cause the nori to break.
- After your first few attempts, you'll start to get a sense of how much rice to use.[12]
- Avoid smashing or handling the rice too roughly, as this may affect the texture of the finished roll and throw off your rice-to-filling ratio.
- Make a shallow depression near the bottom of the rice with your finger. Press your entire pointer finger into the rice in a straight line widthwise across the bottom third of the nori. The idea is to hollow out a slender area to make sure your ingredients will fit and prevent them from spilling out over the nori once you begin rolling.
- This step is more or less optional, but it can be helpful if you're working with multiple ingredients or especially small pieces.
- Add roughly of filling ingredients to the rice. Take about ⅓ of a cup of sliced veggies, fish, and other ingredients of choice and arrange them in a line in the depression you made along the lower part of the rice. Again, avoid overfilling your roll, as this could cause it to rupture or make it hard to close.[13]
- A classic California roll, for example, contains kanikama (imitation crab meat), avocado, and cucumber.
- Other sushi staples include the Philly roll, which consists of salmon and cream cheese, and the spider roll, which is made with soft-shell crab meat, cucumber, avocado, and spicy mayo.[14]
- To make uramaki-style rolls with the rice on the outside, simply turn the nori over after spreading on the rice and add your ingredients the same way.
EditRolling and Cutting Your Sushi - Roll the sushi up from the bottom using your mat as a guide. Slide your thumbs under the lower edge of your mat and gently lift it up and forward to fold the bottom of the nori over on itself. Once you've done this, continue pulling the mat forward slowly, applying light pressure to help mold the roll until it closes.[15]
- Be careful not to roll your mat or towel up in your sushi by mistake!
- Rewet your fingers as often as needed to keep the rice from sticking to them.
- Wet a sharp knife with cool water. Just like you wet your fingers before building your roll, it's important to wet your knife before you cut it. Dip the blade of your knife into a container of water, or run it under the tap from tip to handle. A dry blade is more likely to mangle than make a clean cut. The last thing you want is to make a mess of your roll after spending so much time getting it just right![16]
- If possible, use a knife designed specifically for cutting sushi, such as a yanagiba, deba, or usuba. These knives boast thin blades with incredibly sharp edges that will slice effortlessly through even the most overstuffed rolls.[17]
- Assuming you can't get your hands on a special sushi knife, an ordinary paring knife should work just fine, as long as it's recently been sharpened.
- Cut your roll into pieces. For standard hosomaki rolls, each piece should be about wide. Chumaki rolls can be slightly bigger at around , while futomaki (the largest type of hand-rolled sushi) pieces may be up to wide.[18]
- Wet your knife again before each cut to keep the blade from mashing the roll out of shape.
- There's no need to get too wrapped up in the particulars of different styles of sushi. Just go with a size that works for you.
- Serve your roll with other toppings and condiments of your choosing. You might slice your leftover fish into strips and place a strip over each piece, or do the same with a fresh avocado. If you want to get really fancy, you might even drizzle it with a little eel sauce or spicy mayo, pile on diced scallions, or add a dash of bonito flakes for a subtle smokey taste.[19]
- For the full sushi bar experience, plate your roll with a dollop of wasabi, a few slices of pickled ginger, and a dish of shoyu (soy sauce).
- If you tried your hand at uramaki, sprinkle a pinch of toasted sesame seeds over the top of the roll to add the finishing touches.
EditRecipe Ideas - Most types of sushi rice come with cooking instructions on the package. Be sure to follow these instructions to the letter to ensure that your sushi turns out with the right flavor and texture.
- Get creative with your filling ingredients. You can put just about anything in your rolls as long as you cut it into thin strips!
- Be patient and do your best. Rolling sushi is an art that requires an enormous amount of skill and grace, and it may take many tries before you begin to get a feel for it.
- Don't sweat it if you're not great with chopsticks. In Japan, sushi is often enjoyed as a finger food.
- The consumption of raw seafood has been linked to certain foodborne illnesses. Unless you can find real sushi-grade fish in your area, it may be best to stick with veggies and other ingredients.
EditThings You'll Need - Rice cooker
- Makisu (bamboo sushi rolling mat)
- Sharp knife
- Shallow bowl for water
- Pot or saucepan (optional—for cooking rice)
- Kitchen towel and plastic cling wrap (optional—as substitute for makisu)
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