| How to Pickle Carrots Posted: 01 Apr 2020 01:00 AM PDT If you love the vinegary sweetness of pickled vegetables, try pickling carrots at home. You can start with a basic brine and adjust the seasonings or choose a Mexican or Vietnamese inspired brine. Bring your choice of brine to a boil and add sliced carrots. Let the carrots cook very briefly so they begin to absorb the brine. Then pack the carrots with brine in jars and chill the pickled carrots before you serve them. [Edit]Ingredients [Edit]Basic Pickled Carrots - carrots, peeled
- water
- cider vinegar
- 1/4 cup (50 g) sugar
- 2 garlic cloves, lightly crushed
- 1 1/2 tablespoons (25.5 g) coarse sea or kosher salt
- 1 bay leaf
- 1 1/2 teaspoons (3 g) fennel or dill seeds, optional
Makes 1 pint (500 ml) jar [Edit]Mexican Pickled Carrots - carrots
- 2 large jalapeños
- 1/2 medium white onion
- 5 cloves garlic, diced
- white vinegar
- water
- 6 bay leaves
- 10 peppercorns
- 2 teaspoons (4 g) dried Mexican oregano
- 1 teaspoon (5.5 g) kosher salt
Makes 3 pint (500 ml) jars [Edit]Vietnamese Pickled Carrots - daikon, peeled
- carrots, peeled
- 1 teaspoon (5.5 g) kosher or sea salt
- unseasoned rice vinegar
- 2 tablespoons plus 2 teaspoons (33 g) sugar
- water
Makes 1 pint (500 ml) jar [Edit]Sweet Pickled Carrots - 4 cups (490 g) baby carrots
- white distilled vinegar 5%
- water
- 1 cup (200 g) sugar
- 1 teaspoon (5.5 g) coarse sea salt
- 1 1/2 tablespoons (9 g) pickling spice
Makes 2 pint (500 ml) jars [Edit]Basic Pickled Carrots - Trim the carrots into sticks. Use a vegetable peeler to peel of carrots. Cut each carrot in half lengthwise and lay them flat on your cutting board. Cut each piece in half to create shorter sticks that will fit in your jar.[1]
- Bring a pot of salted water to boil. Fill a medium pot three-quarters full of water. Add a few pinches of salt and turn the burner to high. The water should begin to bubble vigorously.[2]
- Avoid using a copper or cast iron pot because the metal reacts with the food.
- Boil the carrot sticks for 1 minute. Carefully lower the trimmed carrots into the boiling water and cook them for 1 minute. The carrots should soften just a little.[3]
- Drain and rinse the carrots under cold water. Set a colander in the sink and drain the carrots into it. Run cold water over the carrots for at least 30 seconds. The cold water will stop the carrots from cooking and ensure that they stay bright orange.[4]
- Bring the water, vinegar, sugar, garlic, salt, bay leaf, and fennel to a boil. Measure these brine ingredients into the same pot on the stove. Turn the heat to high and bring the brine to a boil.[5]
- Reduce the heat and simmer the brine for 2 minutes. Once the liquid boils, turn the burner down to medium so the brine bubbles gently. Simmer the brine for 2 minutes so the salt and sugar dissolve.[6]
- Turn off the heat and add the carrot sticks. Transfer the drained carrot sticks from the colander to the pot with the brine. Stir the carrots and let them sit in the hot brine until the mixture cools to room temperature.[7]
- Transfer the pickled carrots to a jar. Get out a clean pint (500 ml) jar and spoon the pickled carrots and brine into it. Cover the jar with a tight-fitting lid.[8]
- Refrigerate the pickled carrots for at least 1 day. Put the jar in the refrigerator to chill before you serve the pickled carrots. Store them in the refrigerator for up to 4 weeks.[9]
[Edit]Mexican Pickled Carrots - Slice the carrots and onion into slices. Use a sharp knife to cut of carrots into diagonal slices that are thick. You'll also need to peel 1/2 of a medium white onion and cut it into thick slices as well.[10]
- Trim and slice 2 large jalapeños. Take a paring knife and trim the stems off of the jalapeños. Cut the peppers into thin slices that are thick. Set the peppers aside.[11]
- Combine the garlic, vinegar, water, bay leaves, peppercorns, oregano, and salt. Place 5 diced cloves of garlic into a large stock pot. Pour in of white vinegar and of water. Stir in:[12]
- 6 bay leaves
- 10 peppercorns
- 2 teaspoons (4 g) of dried Mexican oregano
- 1 teaspoon (5.5 g) of kosher salt
- Heat the brine over high heat and add the vegetables. Turn the burner to high so the brine begins to boil. Stir in the sliced carrots, onion, and jalapeños.[13]
- Reduce the heat and simmer the mixture for 15 minutes. Turn the burner to medium-low, so the brine bubbles gently. Cook the pickled vegetables with the lid off of the pot.[14]
- Cool the Mexican pickled carrots and transfer them to jars. Turn off the burner and let the vegetables come to room temperature. Scoop them into 3 clean pint (500 ml) jars. Pour brine in each jar so the pickled carrots are submerged. Tighten lids on each of the jars.[15]
- Refrigerate the pickled carrots for at least 3 hours. Chilling the pickled carrots will let them absorb flavor from the brine. You can store the pickled carrots in the refrigerator for up to 4 weeks.[16]
[Edit]Vietnamese Pickled Carrots - Cut the daikon and carrots into matchsticks or coins. Take of peeled daikon and of peeled carrots and cut them into matchstick pieces or coins. If you want to cut them into coins, they should be 1/4-inch (6mm) thick.[17]
- If you prefer, you can substitute more carrots for the daikon.
- Whisk the vinegar, salt, sugar, and water. Pour of water into a large bowl. Whisk in 1 teaspoon (5.5 g) of kosher or sea salt, of unseasoned rice vinegar, and 2 tablespoons plus 2 teaspoons (33 g) of sugar. Keep whisking until the sugar and salt dissolve.[18]
- Stir in the vegetables and let them sit for 1 hour. Add the carrots and daikon to the bowl with the brine and stir them so they're coated. Let the carrots and daikon sit and marinate for at least 1 hour before you serve them.[19]
- Refrigerate the leftover Vietnamese pickled carrots in an airtight jar for up to 5 days.
[Edit]Sweet Pickled Carrots - Bring the water, vinegar, sugar, salt, and pickling spice to a boil. Pour these brine ingredients into a large pot and turn the burner to high so the brine comes to a boil.[20]
- Add the baby carrots and cook them for 4 to 5 minutes. Stir 4 cups (490 g) of baby carrots into the boiling brine and boil them until they're slightly softened. Turn off the burner.[21]
- Rinse the carrots under cold water for 1 minute. Set a colander in the sink and use a slotted spoon to remove the carrots from the brine. Transfer the carrots to the colander and run cold water over them so they stop cooking.[22]
- Pack the carrots and brine in jars. Get out 2 clean pint (500 ml) jars and divide the carrots between them. Position the carrots so they're standing upright. This will allow you to fit more carrots into the jars. Pour enough brine in each jar to leave of space at the top.[23]
- Put the lids on the jars and bring the carrots to room temperature. Screw the lids on the jars and let the sweet pickled carrots sit for about 1 hour. The jars should be room temperature when they're ready to refrigerate.[24]
- Refrigerate the sweet pickled carrots for at least 1 day. The carrots will absorb the flavor of the brine as they chill. You can refrigerate the sweet pickled carrots for up to 4 weeks.[25]
- If you want a different texture, you can spiralize, shred, or cut the carrots into rounds instead of sticks.
[Edit]Things You'll Need [Edit]Basic Pickled Carrots - Vegetable peeler
- Knife and cutting board
- Non-reactive medium pot
- Measuring cups and spoons
- Colander
- Spoon
- 1 pint (500 ml) jar with tight-fitting lid
[Edit]Mexican Pickled Carrots - Measuring cups and spoons
- Knife and cutting board
- Large stock pot
- Spoon
- 3 pint (500 ml) jars with lids
[Edit]Vietnamese Pickled Carrots - Measuring cups and spoons
- Large bowl
- Knife and cutting board
- Whisk
- 1 pint (500 ml) jar with lid
[Edit]Sweet Pickled Carrots - Measuring cups and spoons
- Large pot
- Spoon
- Colander
- Slotted spoon
- 2 pint (500 ml) jars with lids
[Edit]References [Edit]Quick Summary |
| How to Dye Pasta Posted: 31 Mar 2020 05:00 PM PDT Dyed pasta is great to use in countless craft projects, and it's also excellent for small children engaging in sensory play. Best of all, it's so easy to make at home. All you need is rubbing alcohol, freezer bags, food coloring, and the dried pasta shapes of your choice. You can also make edible colored pasta, which is even easier and requires no alcohol or vinegar! [Edit]Dyeing Pasta for Crafts - Select a variety of dried pasta shapes. Feel free to mix and match pasta shapes as much as you'd like. Having a variety of shapes is a great idea if you're dyeing the pasta for sensory play. If you're dyeing pasta for crafting, consider your project and use whatever shapes make sense to complete your vision.
- For example, tube pasta like ziti works great if you're making beaded jewelry.[1]
- Bowtie, elbow macaroni, rotini, and penne are excellent for sensory play activities.[2]
- Divide the pasta into large, sealable freezer bags. Each bag will be for a different dye color, so if you're planning to make 3 colors, fill 3 separate freezer bags with pasta. Make the plastic baggies fairly full, with 1-2 cups (100-200 grams) of dried pasta in each one.[3]
- Be sure to leave about of headspace so you can move the pasta around and distribute the food coloring.
- Freezer bags are ideal because they seal tightly and are heavy-duty. If you only have regular baggies, though, you can use them.
- Add 1 teaspoon (5 ml) of rubbing alcohol to your first bag of pasta. Measure out the rubbing alcohol and dump it over the pasta in the baggie. The ratio is approximately of rubbing alcohol for every 1-2 cups (100-200 grams) of dried pasta. It's best to work with one bag at a time and complete the process before moving on to the next bag/color.[4]
- If possible, use isopropyl alcohol with 70% concentration. Higher concentrations may cause stickiness and be harder to blend.
- You can substitute distilled white vinegar if you don't want to use alcohol. Use 1 teaspoon (5 ml) of white vinegar.[5]
- Add 10 drops of food coloring to the first bag of pasta. If you want vibrant results, use a little more food coloring. If you're going for pastel pasta, use a little less than 10 drops. You can use any color you want and even experiment with mixing colors to create new ones.[6]
- For example, mixing blue and red food coloring will result in purple dye.
- You can also use liquid watercolors instead of food coloring for this project, if you prefer. The results may be more vibrant.[7]
- Seal the freezer bag tightly and give it a good shake. Shake vigorously and massage the pasta with your hands so that the alcohol and food coloring are both distributed evenly throughout the bag. If the color isn't coating the pasta adequately, feel free to add a little more food coloring or alcohol to the baggie.[8]
- Make sure the baggie is completely sealed before you start shaking to avoid making a mess!
- Keep the bag sealed and lay it out flat on a baking sheet. If you're worried about leakage, line your baking sheet with aluminum foil before you start placing the bags on it. You'll need enough baking sheets to lay all of your baggies out flat without stacking them.
- Follow the same process to create your other colors. Add 1 teaspoon (5 ml) of rubbing alcohol to the next bag and add the food coloring of your choice. Shake and massage the contents thoroughly and lay the baggie out flat next to the first one. Do the same for your remaining baggies.[9]
- Let the freezer bags lay flat for overnight. The longer you let the baggies sit, the more vibrant the colored pasta will be. Flip them over a few times during this time period to make sure the pasta soaks up the dye evenly.[10]
- Every time you flip the bags, take note of the vibrancy. You can stop soaking the pasta whenever it reaches your desired hue.
- Scatter the pasta on a flat surface and let it dry for 12 hours. Line a flat surface with newspaper or aluminum foil to avoid staining your surface. Dump the pasta from the freezer bags directly onto the newspaper. Scatter the pasta evenly in a single layer.[11]
- Avoid mixing colors at the point—keep a little space between each color.
- Use the dyed pasta or store it in an airtight container for future use. Your colored pasta is ready to use the next day! If you aren't using the pasta right away, store it in an airtight container to preserve the color. The dyed pasta will be safe to use for crafts and sensory play indefinitely.
- Be sure to keep the storage container somewhere dry and cool to keep the pasta in good shape.[12]
[Edit]Dyeing Edible Pasta - Boil of dried pasta according to the directions. You can use any pasta shape you like for this! Bring a pot of water to boil, submerge your pasta, and follow the package directions to cook the noodles. Be sure to cook them completely, just as you normally would.[13]
- Note that of noodles will make 4 servings of colored pasta. You can adjust the amounts if you need to make more or less.
- Make the noodles al dente if you plan to warm them back up after dyeing them.
- Drain the cooked noodles and rinse them with cool water. Place a colander in your sink and pour the hot noodles and cooking water into it. Let the water drain away, then immediately rinse the noodles with cool water to halt the cooking process.[14]
- Let the noodles sit in the colander and continue draining as you prepare the food coloring.
- Add water and food coloring to resealable freezer bags for each color you want to make. Use 20 drops of food dye and of water in each bag. Food coloring usually comes in shades of red, orange, yellow, green, blue, and purple. You can choose any colors you want! Each freezer bag will create a different color, so if you want 4 different pasta colors, you'll need 4 separate freezer bags.[15]
- If you want to make pastel noodles, use 10 drops of food coloring instead of 20.[16]
- You can also mix your own colors. For example, mix yellow and blue together to make your own green shade. Red and blue will make purple, and red and yellow will make orange.
- Divide the cooked pasta evenly into the freezer bags. You don't have to be exact, but try to use about the same amount of pasta for each freezer bag. If you want one color to dominate the finished pasta, just add more pasta to the bag with that food coloring in it.[17]
- Seal the freezer bags and massage the contents with your hands. Be sure the zipper closure is sealed tightly before you get started to avoid making a mess! Then, gently massage the noodles with your hands to evenly distribute the dye mixture in each bag.[18]
- Let the bags sit undisturbed for 1 minute. Lay the bags flat on their sides and give them about 60 seconds to soak up the food coloring. If you're worried about spillage, cover your work surface with newspaper or parchment paper first.[19]
- You can experiment with letting the noodles soak longer than 1 minute, but they likely won't get that much more vibrant.
- Transfer the pasta back to the colander and rinse it with cool water. Work with 1 color at a time. Unseal the bag and dump the noodles back into the colander. Rinse off the noodles with cool water to get rid of any extra food coloring and put them back in the original pot you cooked them in.[20]
- Do the same for the rest of the colors.
- Toss the colored pasta in the pot to combine the pasta and serve it. Using forks or tongs, move the colored pasta around in the pot so the different colored noodles mix together evenly, giving you a rainbow effect. You can then serve the pasta immediately with any sauce you like![21]
- The pasta shouldn't be totally cold after rinsing it quickly with cool water, but if you want the noodles to be hotter, toss them in a pot of boiling water for 60 seconds.[22]
[Edit]Things You'll Need [Edit]Dyeing Pasta for Crafts - Dried pasta
- Rubbing alcohol or vinegar
- Large freezer bags
- Food coloring or liquid watercolors
- Baking sheet
- Aluminum Foil
- Newspaper
- Airtight storage containers
[Edit]Dyeing Edible Pasta - Dried pasta
- Large pot
- Food coloring
- Large freezer bags
- Colander
- Newspaper
- Tongs
[Edit]References [Edit]Quick Summary |
| How to Heal Dry Cracked Hands Posted: 31 Mar 2020 09:00 AM PDT If you've been washing your hands more than usual to keep germs at bay, you've probably noticed the skin on your hands getting dry. Over time, you might wind up with chapped or cracked hands. You definitely don't want to stop washing your hands, but luckily, there are lots of remedies that can help! If the problem is mild, you might want to start with natural remedies (some of which you may already have around the house). If your hands are severely dry, or if the skin is cracking, you may need to use commercial products or talk to your doctor about stronger treatments. [Edit]Using Natural Remedies - Apply olive or coconut oil to your hands. Olive and coconut oil are great natural moisturizers. They can also help to heal any cracks or cuts in your hands due to dryness. Apply a generous amount of olive or coconut oil to your hands. Then, rub in the oil well and let it dry. Re-apply the olive or coconut oil as necessary.[1]
- If you want to lock the moisture of the oil into your skin, put small plastic bags over your hands once the oil has been applied. Clean wool socks or cloth gloves would also work well. Keep them on for 30 minutes or overnight. Doing this will lock the moisture of the oil into your hands as the oil dries.
- Use shea butter on your hands. Shea butter is another good natural remedy for hands that are in desperate need of moisturizing. Apply the shea butter to your hands and let the butter seep into your skin. You can apply the shea butter to your hands as needed throughout the day.[2]
- You can buy shea butter online or at your local health food store.
- Soak your hands in milk and oats. The lactic acid in milk acts as a natural exfoliator. The amino acids and silica in oats are good for hydrating your skin. Combine one part milk with one part rolled oats in a bowl big enough to fit your hands. Then, place your hands in the milk and oats. Let your hands soak for 10-15 minutes.[3]
- After 10-15 minutes, gently rinse your hands off in lukewarm water. Your hands should feel soft and less dry.
[Edit]Applying Commercial Products - Use vaseline on your hands. Vaseline, or petroleum jelly, is great for hydrating your skin and locking in moisture. It can also help to heal cracked skin. Apply a generous amount of vaseline on your hands and let the vaseline dry. Put more vaseline on your hands, as needed, to keep them soft and hydrated.[4]
- If your hands are really cracked and dry, apply the vaseline on and then put plastic bags or cloth gloves on your hands. Leave the bags or gloves on overnight. You should wake up with softer hands.
- Get a hand cream with natural ingredients. Hand creams will provide a thicker protective barrier for your hands than hand lotions. Look for hand cream that does not contain any chemicals, dyes, fragrance, or preservatives. These ingredients can irritate your skin more and make it even dryer. Instead, go for a hand cream that contains natural ingredients like coconut oil, shea butter, and oats.[5]
- You can buy hand cream that is all-natural online or at your local drugstore.
- Try antibiotic ointment or cream. If your skin is irritated and dry, try applying over the counter antibiotic ointment or cream like Bacitracin or A&D ointment on your hands. You can also apply the ointment then put on cotton gloves and wear them overnight. Keep these gloves in a plastic bag as you will use them over and over if you have to deal with dry, cracked, irritated hands often.
- Speak to your doctor about a prescription hand cream. If your dry, cracked hands are really bad and do not get better with over-the-counter remedies, you may need prescription hand cream. Talk to your doctor about getting a prescription for hand cream to treat the issue.[6]
- Sometimes dry, cracked hands that do not heal with home remedies or over-the-counter creams are a symptom of a skin issue that needs medical treatment, such as eczema.
[Edit]Caring for Your Hands - Wash your hands with mild, natural soap and warm water. When you wash your hands, avoid using harsh cleaning agents that contain dyes, artificial ingredients, or fragrances. Instead, go for mild soap that contains natural ingredients like olive oil, lemon, or shea butter. Use warm water, rather than hot water, as hot water can dry out your hands.[7]
- If you find you have to put your hands in hot water often, such as when you wash dishes, wear rubber gloves to protect your hands.
- Wear gloves with a soft lining when it's cold outside. Cold weather can make dry, cracked hands worse. Protect your hands from cold weather by wearing leather or wool gloves that are lined with silk or synthetic materials. The soft lining will help to keep your hands soft and protected.[8]
- Many glove manufacturers are aware of sensitive skin and well-known brands with a nice lining will protect your hands from the cold. Be sure to try on the gloves before purchasing to ensure they fit well and have a soft lining.
- Avoid gloves that have a wool lining, as this can irritate sensitive skin.
- Moisturize your hands regularly. Get in the habit of applying hand cream to your hands throughout the day, up to six times. Carry a small jar or tube of hand cream in your bag so you can apply it to your hands as needed. Have a routine where you moisturize your hands in the morning and at night before bed so they stay soft and hydrated.[9]
- Try several different varieties to find the one that works best for you.
[Edit]References |
| How to Memorize a Poem Posted: 29 Mar 2020 09:00 AM PDT Memorizing a poem takes time and practice, but it is worth it to have a poem that you can recite on demand any time you like! Start by choosing a poem that is meaningful to you so that you are interested in memorizing it. Then, take time to develop your understanding of the poem and practice as much as possible! This will help to ensure that you will be well-prepared when it is time for you to recite the poem. [Edit]Choosing a Poem to Memorize - Choose a poem far in advance if you need to recite it. It takes time to memorize a poem, especially if you need to memorize a long poem. Start browsing poems and choose a poem to memorize as soon as possible. Peruse a poetry anthology, browse poems online, or choose a poem from a favorite poet if you have one!
- Find a poem that is meaningful to you. Don't just opt for a poem that seems like it will be easy to memorize. Memorizing a poem is much easier if you enjoy reading it and if the words seem significant to you. Make sure that you can connect with the poem you choose![1]
- For example, you might connect with Emily Dickinson's "There's a certain Slant of light" because you are intrigued by what she describes.
- Or, you might connect with Maya Angelou's "Still I Rise" because you have experienced oppression in your life, yet managed to overcome it.
- Choose a poem with a definite rhyme scheme and meter. It might be harder for you to memorize a free verse poem than a poem with a definitive rhyme and meter. This is because the rhyming and meter (rhythm) of a poem creates a framework that makes the details easier to remember, and this helps you to commit it to memory. The process is similar to how you remember a song. If you forget a word, the rhyme scheme and rhythm of the song reminds you what it is.[2]
- For example, the first stanza of Emily Dickinson's "There's a certain Slant of light" reads: "There's a certain Slant of light,/ Winter Afternoons –/ That oppresses, like the Heft/ Of Cathedral Tunes" (1-4). The last words in the even lines rhyme: "Afternoons" and "Tunes." There is also a noticeable rhythm to this poem when you read it out loud, which would help you to memorize it.
- Maya Angelou's "Still I Rise" also has a definite rhyme scheme and meter. The first stanza of her poem reads: "You may write me down in history/ With your bitter, twisted lies,/ You may trod me in the very dirt/ But still, like dust, I'll rise" (1-4). Again, the even lines rhyme and there is a noticeable rhythm when you read the lines out loud.
[Edit]Understanding and Practicing the Poem - Read the poem aloud several times. Once you have selected a poem to commit to memory, start by reading it out loud to yourself at least 3 times. Don't worry about memorizing the poem just yet. Focus instead on how the words sound and what the poem is about.[3]
- For example, when reading Dickinson's "There's a certain Slant of light" you may notice an emphasis on a few different consonant sounds. You may also notice that she is talking about the way the light looks on winter afternoons and how that makes her feel.
- In Angelou's "Still I Rise," you may note that she asks questions of the reader throughout the poem and repeats the title phrase several times as well. You may notice that she seems to be defiantly addressing someone who disapproves of her.
- Look up words you don't understand. Use a dictionary app or do an internet search to find the meaning of a word. Even if you are a little unsure of the word, it is best to look it up to be certain of its meaning. Knowing the exact definition of a word and any potential dual meanings can help you to better understand the action of the poem you have chosen. The definition of the word may also affect your inflection, or how you say the word.
- For example, in Dickinson's "There's a certain Slant of light," you might look up the word "imperial" and find that it has multiple meanings. It may mean something is part of an empire or that something is very large.[4]
- Likewise, in Angelou's "Still I rise," you may look up the word "beset," and find that it has multiple meanings. It may mean that something (or someone) is studded, harassed, or assailed.[5]
- Underline the words that rhyme in the poem. The rhyming words in a poem will serve as a roadmap to you as you work to memorize the poem. Take a moment to underline these words in your poem. Read through them once you have underlined them all.[6]
- For example, the rhyming words in in Dickinson's "There's a certain Slant of light" include "Afternoons" and "Tunes," "scar" and "are," "Despair" and "Air," and "Breath" and "Death."
- In Angelou's "Still I rise" the rhyming words include "lies" and "rise," "gloom" and "room," "tides" and "rise," "eyes" and "cries," "hard" and "yard," and more.
- Set aside at least 10 minutes per day to practice reciting your poem. The key to successfully memorizing a poem is putting in the time! Commit to reading and reciting your poem for at least 10 minutes every day.[7]
- Read your poem a few times before you go to bed, and then see how much of it you can remember and recite when you wake up in the morning.
- If you ride the bus or train to get to school or work, then use this time to practice. Read through your poem a few times and recite what you can from memory.
- Keep a copy of the poem with you and read it often. Having the poem on you at all times will allow you to take advantage of spare moments when you can read it. Print a copy, or better yet, write it out and keep it in your pocket, purse, or wallet. Pull it out and read it any time you have a spare moment during the day.[8]
- For example, pull out the poem while you are waiting in line for lunch, riding the bus home from school or work, or waiting for your dinner to heat up in the microwave.
- Write the poem by hand several times. Some people also find it helpful to write the poem out by hand. Try copying the poem with pen and paper several times. Each time you write the poem again, try to write a little more from memory.[9]
- The first time you write your poem, you will need to glance at the original often to get the next line or phrase.
- The second or third time, you might find that you remember a line without looking at it.
- After writing the poem 6 or 7 times, you may barely have to look at the original at all!
- Watch videos and listen to recordings of your poem. Depending on the popularity of the poem you have chosen, you might be able to find several different recordings of people performing it. Listening to and watching other people's recitations of the poem you are memorizing can help you to remember it and may also give you ideas for how you will perform it yourself.[10]
- Search online for audio recordings of your poem to hear how other people have recited it.
- Watch Youtube videos of other people reciting your poem.
[Edit]Reciting the Poem - Practice reciting the poem to family and friends. Before you recite your poem in front of your intended audience, practice in front of people who will be supportive and encouraging. Ask family members and friends to listen to you recite your poem.[11]
- For example, ask a parent or guardian to listen to you recite your poem while they are making dinner or while riding in a car together.
- Request that a friend listen to your poem during lunch or while taking a walk together.
- Record yourself and play it back to find areas for improvement. Making an audio or video recording of yourself reading the poem may help you to improve your performance of the poem. Try using the video or audio recording app on your phone or laptop to make a recording after you have memorized the poem. Recite the poem from start to finish and then listen to or watch the recording to identify areas for improvement.[12]
- For example, you might find that you are not speaking clearly enough to understand the words or hear the rhyme scheme.
- Or, you might notice that you rush through a certain part of the poem, and that makes it hard to understand what you are saying.
- Speak clearly, audibly, and slowly! It is normal to feel a little nervous before you speak in front of people, so don't worry if you do feel this way. However, you may be more likely to fall into bad public speaking habits if this is the case. When it is time for you to recite your poem, remind yourself to enunciate, speak up, and slow down.[13]
- Try taking a few deep breaths before you start reciting your poem. If you find yourself talking too fast, mumbling, or speaking quietly, pause for a moment, and take another deep breath before you continue.
[Edit]References [Edit]Quick Summary |
| How to Make Bean Soup Posted: 28 Mar 2020 01:00 AM PDT Beans are a delicious, filling, and very cheap ingredient that work with almost any meal. If you're heading into the colder seasons, there's nothing that will warm you up quite like a big bowl of soup. By making a simple bean soup, and customizing it to your own tastes, you can have a delicious dish for any occasion. [Edit]Ingredients - of olive oil
- 2 onions
- 2 cloves of garlic
- 2 sticks of celery
- 1 tablespoon (17 g) of salt
- 1 tablespoon (6 g) of pepper
- 2 14-oz (400-g) cans of beans, such as black or cannellini beans
- of liquid stock, like chicken or vegetable
- 2 red or green bell peppers (optional)
- 1 tablespoon (6 g) of thyme, rosemary, oregano, or cilantro (optional)
- 1 teaspoon (2 g) of chili powder or cayenne pepper (optional)
- 1 tablespoon (6 g) of smoked paprika (optional)
- Shredded or diced meat, such as chicken, ham, or beef (optional)
- of cream or milk (optional)
- 4 eggs (optional)
- Fresh bread or tortillas (optional)
Makes 4 servings [Edit]Sauteing the Vegetables - Heat some olive oil in a large saucepan over a medium heat. Pour roughly of olive oil into a large saucepan and place it over a medium heat. Let the oil begin warming, to the point that it is easily moved around the bottom of the saucepan when tilted.[1]
- Any other cooking oil will work here, such as vegetable or canola, but it may not taste quite the same. If you don't like the taste of olive oil, use an oil that you enjoy instead.
- You can begin cutting up the vegetables in the next few steps while waiting for the oil to heat up, which should save on time.
- Dice onions and garlic and add them to the pot. Place the 2 onions on a chopping board. Cut them in half lengthways, peel away the outer layers, and use a sharp knife to dice them finely. Peel and dice 2 cloves of garlic as well, and add them to the saucepan with the hot oil to begin sauteing.[2]
- There are plenty of different ways to cut onion and garlic. Choose an easy method that works for you.
- Trim and slice 2 sticks of celery. Place 2 sticks of celery on a chopping board and slice in half lengthways. Line the celery sticks up and use a sharp knife to cut them into chunks that are roughly in width. Add the chopped celery to the pan with the onion, garlic, and oil.[3]
- The celery will help add a little sweetness and freshness to the soup, but it can also be left out if you don't like the taste.
- Chop up some bell peppers for a spicier soup. If you like a little more heat or spiciness, you can add some bell peppers or capsicum to the soup. Cut up a few bell peppers into a rough, dice and add them to the saucepan to begin cooking.[4]
- For a little more variety, use 1 green bell pepper and 1 red bell pepper, chopped in the same way.
- If you want even more of a kick to your soup, try adding some finely diced chili peppers as well. Finely slice 1 fresh red chili pepper and add it to the saucepan with the other ingredients.
- Mix in any other vegetables you want to. One of the great things about soup is how easy it is to customize and how difficult it is to mess up. Add any other vegetables you have in your kitchen to the soup, chopping them into roughly pieces before stirring them in.
- Mushrooms, potatoes, carrots, and peas could all make great additions to this soup. Add whatever you have on hand and see how it tastes!
- Cook the vegetables for 10 to 15 minutes, or until they are fragrant. Use a wooden spoon to stir the vegetables around in the pot as they cook to ensure they cook evenly. Let them saute for 10 to 15 minutes, or until the onion is translucent and all of the other vegetables become fragrant.[5]
- While they will cook further as the soup cooks, sauteing the vegetables first will make the whole dish taste much better. If you're particularly short on time, you can throw them into the saucepan with all the other ingredients to cook.
- The vegetables should be vibrant colors and just beginning to soften after around 10 to 15 minutes. These signs, along with the more fragrant aroma of the vegetables, are a good sign that they are ready.
- Add salt, pepper, and any other seasonings you like. As with any dish, you should season it with salt and pepper as you cook. Sprinkle over roughly 1 tablespoon (17 g) of salt and 1 tablespoon (6 g) of black pepper and stir to combine. If you want to add any other flavors or seasonings to the soup, mix them in now.[6]
- For a little aromatic freshness, try mixing in 1 tablespoon (6 g) of thyme, rosemary, oregano, or cilantro.
- If you want a little extra spiciness, add in 1 teaspoon (2 g) of chili powder or cayenne pepper.
- For a slightly smoky flavor in your soup, mix in 1 tablespoon (6 g) of smoked paprika.
[Edit]Cooking the Beans - Pour 2 cans of tinned beans into the saucepan. You can use almost any type of bean that you like or just that you have on hand for a bean soup. Pour 2 14-oz (40- g) cans of black, kidney, cannellini, or whatever other types of canned bean you have into the saucepan and stir to combine.[7]
- You can also use dried beans that have soaked first instead. Boil 1 cup (225 g) of dried beans in enough water to cover them for around 2 minutes, before leaving them to soak for around 1 hour.
- Use whichever type of bean you like the most, or whichever one you have the easiest access to.
- Add of stock to the pot. The stock will help build some of the flavors of the soup, as well as giving the beans something more to cook in. Add around of whatever stock you have on hand or that you enjoy. Chicken and vegetable stock will both work excellently, but you can easily use beef stock or even just water instead.[8]
- For a slightly more complex flavor in your finished soup, try adding different types of stock. Use each of chicken and vegetable stock, or any other combination you like. Soup is easy to customize and very difficult to mess up, so see what flavors you can come up with to complement the beans!
- Stir in some diced ham or bacon for a meatier soup. If you want some extra protein or flavor in your soup, roughly chop up some ham, fried bacon, cooked sausage, or whatever other meat you have available. Scatter over the top of your soup and mix it in.[9]
- This is another great point to customize your soup to your own preferences. Leftover chicken, beef, lamb, ham, meatballs, and anything else can add some more flavor to the soup.
- Use roughly 1 cup (125 g to 175 g) of whatever diced meat you choose to use. You can add more or less depending on how meaty you want your soup to be.
- If you're a vegetarian or vegan, or you simply don't want to add meat to your soup, feel free to skip this step.
- Bring the soup to a simmer and cook for 40 minutes. Give the soup a good final stir to make sure all of the ingredients are well incorporated and combined. Reduce the heat to low and bring the soup to a simmer. Cover it and leave it to simmer for around 40 minutes, giving it time to thicken up and cook the beans.[10]
- If you want a thicker soup, remove the lid after 40 minutes and let it simmer for a further 10 minutes. This will let more liquid cook off and result in a thicker, heartier soup.
[Edit]Finishing the Soup - Blend the soup to your desired consistency. Once you've given the soup enough time to simmer and cook, take it off the heat. Use a hand or stick blender to begin processing the soup and blending some of the beans and other ingredients. This will make it creamier and a little smoother.[11]
- The more you blend your soup, the thicker and smoother it will be. For a thinner soup with more chunks, blend the soup for only a few seconds. Alternately, you can avoid blending it at all for a very thin and chunky soup.
- If you prefer your soup to be thick and very smooth, blend it until all of the beans have been processed and the soup reaches a creamier consistency.
- If you don't have a hand or stick blender, you can pour your soup in the jug of a standard kitchen blender to process it slightly. You may need to work in batches depending on the size of your blender.
- Add some milk or cream for some extra richness. If you want your soup to be a little richer or creamier, measure out roughly of milk or cream and pour into the simmered soup. Mix it thoroughly to combine for a slightly smoother and richer soup.[12]
- If you want to keep this recipe vegan, you can skip this step entirely.
- You could also use the same amount of sour cream or yogurt for extra thickness and creaminess. However, this will also impart the flavor of your chosen yogurt or sour cream into the soup. If you don't like the taste of sour cream, yogurt, milk, or cream, then leave them out of this dish.
- Poach some eggs in the soup for some extra protein. Once you've blended the soup to your desired consistency, place it back over a medium heat and bring it to a simmer. Break 4 eggs into the soup so that they are spread apart and just submerged. Leave the eggs to cook, uncovered, for 5 minutes or until the whites are cooked and the yolks are runny.[13]
- When serving, fill a bowl with soup and place the poached eggs onto it last. When you pierce the yolk, it will run across the soup, both looking and tasting incredible.
- Break the eggs, one at a time, into a small bowl first. Use the bowl to pour the eggs carefully into the soup. This will help keep the eggs together as you transfer them to the saucepan.
- Serve the soup with some fresh bread or warmed tortillas. Spoon the soup into a large bowl while it is still hot to serve. Eat it alongside some freshly cooked or lightly toasted bread, or opt for some tortillas that have been warmed through as an accompaniment.[14]
- Once cooked, you can store the soup in an airtight container in the fridge for up to 3 days.
- Soup is easily customizable to whatever flavors you like. Use whatever beans, stock, vegetables, or flavorings you enjoy to make this soup perfect for you.
- If you leave the soup to simmer for too long and it becomes too thick, you can thin it slightly with milk, cream, water, or some more of your chosen stock.
[Edit]Warnings - If you add chili peppers to the soup, make sure you wear gloves while handling them or wash your hands thoroughly afterward.
- Be careful when lifting the lid off of the simmered soup, as built up steam may escape quickly. Never stand over the pot as you take the lid off.
- Use oven mitts or a dry tea towel to handle the pot once the soup has simmered, as it will be very hot.
[Edit]Things You'll Need - Large saucepan with lid
- Stovetop or hotplate
- Cutting board
- Knife
- Wooden spoon
- Hand blender, stick blender, or kitchen blender
[Edit]Related wikiHows [Edit]References [Edit]Quick Summary |
| How to Make Coconut Whipped Cream Posted: 26 Mar 2020 05:00 PM PDT If you're cutting dairy from your diet or just want a lighter whipped cream, use coconut milk or cream. Chill the can so you can separate the cream from the liquid. Then beat the cream with powdered sugar and your choice of flavorings until it's smooth and fluffy. You can use coconut whipped cream in place of dairy whipped cream on your favorite desserts or beverages. [Edit]Ingredients - 1 14-ounce (400 ml) can of coconut cream or full-fat coconut milk
- 1/4 to 3/4 cup (31 to 93 g) of powdered sugar
- of vanilla extract, optional
Makes 1 to 2 cups (60 to 120 g) of coconut whipped cream [Edit]Beating Coconut Whipped Cream - Refrigerate a can of coconut cream or milk for at least 8 hours. Place a 14-ounce (400 ml) can of coconut cream or full-fat coconut milk in the refrigerator for at least 8 hours or overnight. This will help the cream separate from the liquid.[1]
- Coconut cream contains less water than coconut milk, so it should yield more whipped cream.
- Choose unsweetened coconut cream or milk that doesn't contain guar gum since this can prevent the coconut cream from whipping.
- Chill a mixing bowl and beaters for 10 minutes. Put a large bowl along with beater attachments into the freezer 10 minutes before you're ready to make the coconut whipped cream.[2]
- If you'd like to whip the cream by hand, chill a large balloon whisk.
- Separate the coconut cream from the liquid. Remove the can of coconut cream or milk from the refrigerator and open it. Carefully scoop out the cream that's floated to the top of the can and put it into the chilled bowl from the freezer. Then pour the liquid that's left in the can into a storage container.[3]
- Use the leftover liquid to make fruit smoothies or use it like light-coconut milk in baking recipes. You can store it for up to 3 days.
- Ensure that you don't shake the can too much or the cream will mix back into the liquid before you have a chance to separate them.
- Beat the coconut cream for 30 seconds. Turn the mixer to low and beat the cream until any clumps break up into smaller pieces. If you're whisking by hand, whisk until you've broken up the cream.[4]
- Remember to use the beaters that you chilled in advance.
- Mix in the powdered sugar and vanilla or other flavorings. Add 1/4 to 3/4 cup (31 to 93 g) of powdered sugar depending on how sweet you want the coconut whipped cream to be. If you'd like a delicate flavor, add of vanilla extract.
- If you're trying any of the flavor variations, add the ingredients now.
- Beat the coconut whipped cream until it's smooth. Turn the mixer to medium and beat the mixture until the cream combines with the powdered sugar. Gradually turn the mixer up to medium-high speed and whip the cream until soft peaks form. This will take 1 to 2 minutes depending on how cold your coconut cream is.[5]
- If you see liquid pooling in the bottom of the bowl as you begin to whip, stop and pour it out.
- Use the coconut whipped cream immediately for the best texture. Substitute the coconut whipped cream for standard whipped cream in any recipe. For example, dollop it on top of pie or use it to frost cupcakes. If you're frosting baked goods with the whipped cream, refrigerate them until you're ready to serve or the coconut whipped cream will begin to separate.[6]
- Store leftover coconut whipped cream in an airtight container for up to 10 days. It will firm up so you'll need to re-whip it before you use it again.
[Edit]Trying Variations - Beat in cocoa powder for chocolate coconut whipped cream. For a lightly flavored whipped cream, add 2 tablespoons (14 g) of cocoa powder. If you'd like a stronger chocolate flavor, use 4 tablespoons (28 g).[7]
- You may need to add extra powdered sugar to make the chocolate coconut whipped cream as sweet as you'd like.
- Add natural peanut butter for a creamier taste. To add a nutty flavor to the coconut whipped cream, stir 2 to 4 tablespoons (32 to 64 g) of natural creamy peanut butter into the coconut cream. Beat the mixture until it's whipped and smooth.[8]
- Avoid using chunky peanut butter since this will make it difficult to whip the coconut cream.
- Sprinkle in cinnamon to add a spicy flavor. Add 1 teaspoon (2 g) of ground cinnamon to the coconut cream. If you'd like to make a spice-flavored coconut whipped cream, play around with adding pumpkin spice, apple pie spice, or gingerbread spice.[9]
- If you combine spices, keep the total amount at 1 teaspoon (2 g).
- Add maple syrup or a flavor extract. Instead of sweetening the coconut whipped cream with powdered sugar, use of maple syrup. If you'd like to keep the powdered sugar but swap out the vanilla flavor, substitute a flavor extract of your choice.[10]
- If you couldn't separate the coconut cream from the liquid after chilling the can, add 1 to 4 tablespoons (7.5 to 30 g) of tapioca flour to the mixture as you whip it. This will help thicken and stabilize the coconut whipped cream.
[Edit]Things You'll Need - Bowl
- Can opener
- Whisk or mixer
- Spoon
[Edit]References [Edit]Quick Summary |
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