| How to Level a Door Posted: 25 Sep 2020 01:00 AM PDT An uneven door can be unsightly and annoying, especially if it keeps catching and sticking to the door frame. Luckily, there are a few ways you can fix the issue and make your door level again. If the door itself is uneven, you can shim the hinges to adjust it. You can also add shims to a door frame if it's uneven or warped. If you've got a problem with your door sticking, there are a few things you can try to solve the problem. [Edit]Shimming the Hinges - Close the door and look for uneven spacing. Shut your door all of the way and take a look at the crack between the door and the frame. Look for places where the spacing is uneven, such as near the top or the bottom of the door to figure out which hinge needs to be shimmed.[1]
- For instance, if the space between the door and the frame is smaller at the top of the door, then you'll need to add shims to the bottom hinge to correct the imbalance.
- Open the door and remove the hinge that needs to be shimmed. Open the door to expose the screws in the hinges. Use a screwdriver to remove the screws from the hinge you're removing. Set the screws aside so you can replace them later and pull the hinge off of the door and frame.[2]
- If you need to shim multiple hinges, remove 1 at a time so you don't have to take the whole door off.
- Place the hinge on cardboard and cut out outlines with a utility knife. Take a clean sheet of cardboard and lay it on a flat working surface such as a table or the ground. Fold the hinge closed and place it on top of the cardboard. Use a utility knife to cut out an outline from the cardboard. Then, move the hinge to another spot on the cardboard and cut out another outline. Cut out at least 2-3 cardboard shims.[3]
- If your door is really uneven, cut out 5-6 cardboard shims, just in case.
- Reinstall the hinge with 2-3 cardboard shims behind it. 2 shims will be enough for a door that's slightly uneven, but if part of the door is touching the frame when you checked the spacing, use 3 shims. Hold the cardboard shims on the backside of the hinge and place the hinge back against the door frame, in the spot where you removed it from. Use a screwdriver to drive the screws through the cardboard and into the door frame. Then, replace the screws that attach the hinge to the door itself.[4]
- You could use a power drill to drive the screws in as well.
- Check the door spacing and add more shims if necessary. Close the door again and look at the spacing between the door and the frame. If it's still uneven, remove the hinge, add another cardboard shim to the backside, reinstall the hinge, and check the spacing again. Add as many shims as it takes to make the spacing between the door and frame even.[5]
[Edit]Adding Shims to the Door Frame - Pry off the doorstop and molding with a hammer and chisel. Use a screwdriver to remove any screws attached to the door and molding around the frame. Insert the flat end of a chisel into the crack of the molding and tap it lightly with a hammer. Carefully pry off the molding and set it aside. Then, pry off the doorstop strip and set it aside as well.[6]
- Carefully remove the doorstop and molding so you don't damage it and can replace it easily.
- Insert 2 cedar shingles in the space between the studs and the door jamb. Cedar shingles are wooden roof shingles that work great to help fill the gap as a shim. About from the floor, insert 1 shingle vertically and 1 horizontally in the space between the studs and door jamb. Adjust them so they fit snugly in the space.[7]
- Use your hammer to lightly tap the shims into place if you're having trouble inserting them.
- Add cedar shims to the top, center, and bottom of the frame. Add a pair of cedar shingles as shims to the space between the studs and jamb. Place them at the top, center, and bottom so it's balanced and even.[8]
- Use a level to check that the frame is even. Place the level against the frame to see if it's level, which will help level the door. If it isn't even, add more shims to adjust it further until it is perfectly level.[9]
- Make small adjustments with your shims and use your level often to find the perfect balance.
- Replace the doorstop and molding. Replace the molding and screws and then put the doorstop back into place. Close the door to test that its level. If it's still uneven, you may need to adjust the hinges on the door.[10]
- It's possible the foundation of your home needs to be professionally repaired as well. You may want to contact a building inspector to make sure there aren't structural issues making your door uneven.
[Edit]Fixing a Door That Sticks - Place a dehumidifier in the room if your humidity levels are above 80%. Humidity in the air of your home can cause the wood in your door and door frame to swell and expand, which can cause it to stick. Plug in a dehumidifier in the room to keep the humidity levels low and constant.[11]
- You can find dehumidifiers at your local department store, home improvement store, or by ordering them online.
- Apply lubricant to the hinges if they're squeaky or stiff. Open and close your door a few times while you look at the hinges. If they're rusty, squeaky, or feel stiff while you move the door, you may be causing your door to stick. Spread petroleum jelly or spray a lubricant like WD-40 into the hinges of your door. Open and close your door a few times to work the lubricant into the hinges and see if that fixes the problem.[12]
- If your door continues to stick, the problem likely isn't in the hinges.
- Tighten the hinge screws if they're loose. Loose screws can cause the door to be uneven, which can make it stick. Open up your door all of the way and take a look at the screws on the hinges. If any of them are loose or sticking out of the frame or door, use a screwdriver to tighten them and try opening and closing your door to see if it still sticks.[13]
- If your screws keep coming loose, try installing longer ones with a drill.
- Shave the sticking area of the door with a block plane as a last resort. A block plane is a sharp blade that you push by hand to shave off small slivers of wood. If you've tried multiple solutions, but your door still sticks in a specific location, use a block plane to shave off a small layer. Then, open and close the door to test it. Keep shaving off 1 layer at a time until it's level and doesn't stick.[14]
- You can find block planes at your local hardware store or by ordering them online.
- Shaving off pieces of the door makes it uneven and can weaken its structural integrity, so only do it as a last resort.
- Make small adjustments at a time and test the door so you don't over-adjust and make it uneven.
[Edit]Warnings - Block planes are very sharp, so be careful when you're using one.
[Edit]Things You'll Need [Edit]Shimming the Hinges - Screwdriver
- Sheet of cardboard
- Utility knife
- Screwdriver
[Edit]Adding Shims to the Door Frame - Hammer
- Chisel
- Cedar shingles
- Level
- Screwdriver
[Edit]References |
| How to Sprout Mung Beans Posted: 24 Sep 2020 05:00 PM PDT Mung bean sprouts are a common ingredient in Asian stir fries and provide a crisp, healthy addition to any meal. In the supermarket, you'll often find them labeled more generally as "bean sprouts." There's no need to buy them pre-sprouted, however—you can save money by sprouting them at home in as little as 2 days. Soak your mung beans overnight, then rinse and drain the growing sprouts every 12 hours until they've reached your desired length. [Edit]Preparing and Soaking the Beans - Purchase whole, untreated mung beans. Do not use beans packaged in gardening packets, which have probably been chemically treated. Check the label to make sure you're purchasing whole and untreated beans which are made for sprouting and eating.[1]
- Find mung beans at health food stores or online catalogues like Sproutpeople (sproutpeople.org) and Sproutman (sproutman.com).
- Measure out your desired amount of mung beans. Consider the size of the bowl or jar you plan to soak them in—the beans should fill about ¼ of the container. Mung beans get much bigger once they sprout, so be careful not to use too much.[2]
- The yield for sprouting mung beans is about 2 to 1, meaning if you use 1 pound of seeds you'll end up with 2 pounds of sprouts.[3]
- Rinse your mung beans using a colander or strainer. Run clean water over the beans until it runs clear. They may be dusty, since the majority of mung beans are grown in China and are often left to dry on gravel roads.[4]
- This will help protect you from anything which might have been in the soil, like metals and toxins.
- It will also wash away things like mites that may have made their way into the dried beans.
- Place the beans in a clear, wide-mouth jar. Mason canning jars are a great option, but you can also reuse jars that held peanut butter or pasta sauce, for instance. The beans should fill up about a quarter of your container.[5]
- Submerge the beans in water and cover the jar with a mesh lid. Fill the jar partway with cool water, roughly 2-3 times the volume of the beans. Then, cover your jar with some type of breathable lid.[6]
- For a homemade option, you can use a piece of cheesecloth secured with rubber band. You could also punch holes into an existing metal or glass lid.
- You could also purchase a specialized sprouting jar, which is sold with a pre-made strainer lid.
- If you don't have cheesecloth or a mesh lid, you can also soak your beans uncovered in a bowl or jar.
- Soak the beans for 8-12 hours until they swell up. How long they have to soak will depend on the beans. Generally, larger beans will require a longer soak. You can place the jar on the countertop or in a cabinet—just make sure it's not positioned in direct sunlight.[7]
- The beans should be soaking at room temperature, not in the fridge.
[Edit]Draining and Rinsing the Beans - Drain and rinse the beans through the mesh lid. Drain away the excess water through the lid of your jar by flipping it over in the sink. Then, rinse the swollen beans with fresh water and drain it again.[8]
- If you don't have a mesh lid or cheesecloth, you can also hold a strainer against the opening of your jar to drain the water.
- Put the jar in a cool, dark place for 12 hours. Find a place that gets little to no sunlight where the beans will not be disturbed. Place the jar upside down and at an angle on a dish rack or cooling rack so the moisture can continue to be released.[9]
- Although the beans should not be exposed to direct sunlight, there's no need for the storage location to be completely dark. A shadowy corner of your countertop would work well.
- Repeat this process every 12 hours for 2-5 days. Rinse and drain the beans through the mesh lid approximately every 12 hours (or twice a day). Return them to their dark storage spot after each rinse session.[10]
- The beans should continue to grow in size and sprout thin white tails.
- Give the sprouts a rinse once they've reached your desired length. Pour the sprouted beans into a colander and give them one last rinse before draining them thoroughly. Generally, mung beans taste good when they're about long—but it's mostly a matter of personal preference.[11]
- The green shells may have started to come off the white bean sprouts at this point. You can remove some of these empty shells from the mix with your hands if you like.[12]
- Spread the sprouted beans across a baking sheet lined in paper towels. Cover a baking sheet with two layers of dry paper towels, then pour the rinsed and drained beans on top. Spread them out in a thin layer with your hand and press gently to absorb any excess water. Once you've patted them dry, they are ready to be stored.[13]
- Pick out any unsprouted beans and throw them away.
- To dry the beans even more thoroughly, cover them with another paper towel and press gently.
- Place the sprouts into a bowl and store in the fridge for up to 2 weeks. Line the bowl with paper towels, then use your hands to transfer handfuls of sprouts into the container. Plan to eat the sprouts within 2 weeks.[14]
- Mung bean sprouts are a great base for a chilled salad, or a classic addition to a stir-fry.
[Edit]Things You'll Need - Glass jar
- Mesh sprouting lid or cheesecloth and rubber band
- Strainer or colander
- Paper towels
- Baking sheet
- Water
- Dried mung beans
- Bowl
[Edit]References [Edit]Quick Summary |
| How to Make a Club Sandwich Posted: 24 Sep 2020 09:00 AM PDT The club sandwich probably first appeared at gambling houses (or clubhouses) in New York in the late 19th century—which is how it got the name "club sandwich."[1] The club was designed to be a whole meal in a single sandwich. Since then, this sandwich has become an iconic classic, available at diners and roadhouses worldwide. If you want to make you own, try a classic club sandwich recipe, or change up the ingredients to suit your own tastes. Serve it up with some fries or potato chips, or pair it with a savory soup for a warm and wholesome lunch. [Edit]Ingredients - 2-3 slices of white bread
- 2-3 strips of bacon
- Mayonnaise
- Sliced chicken or turkey breast
- Sliced tomato
- Lettuce
- Salt and pepper (to taste, optional)
[Edit]Classic Double-Decker Club Sandwich - Fry 2-3 slices of bacon until they're crisp. Add bacon to a cold, flat-bottomed skillet and heat it slowly on low-medium heat, turning the bacon frequently. Fry the bacon until it's crisp and foamy. Blot the bacon with a paper towel to remove the grease, then set it aside until you're ready to assemble the sandwich.[2]
- If you'd prefer, you can also use pre-cooked or microwavable bacon for a quick alternative. Turkey or soy bacon are lower-fat alternatives.
- Be careful when you're frying the bacon, since the grease can splatter and burn you! Use a good pair of tongs to help you turn it safely.
- Toast 3 slices of white sandwich bread. Club sandwiches are usually made from plain white sandwich bread, toasted until it gets crisp. To make a traditional double-decker club sandwich like the kind you'd get at your favorite diner, toast 3 bread slices so you can place 1 in the middle of the sandwich.[3] Or, if you prefer a simpler single-layer sandwich, use 2 slices instead.
- If you want to cut the calories of this sandwich down, eliminating the middle slice of bread is a good way to do it. It'll still taste great!
- Lay the slices of bread out in a row on a clean surface when you're done toasting them.
- Spread mayonnaise on 1 slice of bread. Use a table knife to spread a thin layer of mayonnaise onto 1 side of the bottom piece of toast, to taste.[4] The mayo helps to keep the sandwich moist, but if you don't like it, or don't want the extra calories, it's perfectly fine to leave it off.
- Some recipes also call for a layer of butter on both sides of each slice of toast, which will make your sandwich even more rich and moist.[5]
- Layer on the sliced chicken or turkey. On top of the bottom slice of bread, add a few pieces of thinly sliced poultry. Chicken is the traditional choice, but turkey is also commonly used. Use deli meat, or slice up your own freshly roasted chicken or turkey breast if you want a thicker sandwich.[6]
- The meat on a club sandwich is almost always cold. If you want to roast your own chicken or turkey for a club, all the better, but let it cool to at least room temperature before making the sandwich.
- Top off the first layer with some lettuce and tomato. Add 1-2 leaves of crisp iceberg lettuce, and 1 or 2 slices of fresh tomato.[7] If you don't have iceberg, romaine, bibb, or other crisp lettuce varieties work perfectly fine.
- Spinach and other greens are also great substitutions, but iceberg lettuce is most traditional on a club.
- If you like, season your ingredients with a little bit of salt and pepper to taste.[8]
- Add another slice of bread and mayo. You're halfway there! To start the second layer, you can add another slice of toasted bread, with mayo on both sides, if you're feeling indulgent. If not, feel free to hold the mayo, or leave the middle slice off entirely.[9]
- If you choose not to add the middle layer of bread, add mayo to just 1 side of your second piece of toast. Put the bacon on the sandwich, top it off with the second bread slice, and you're done.
- Place the bacon on the second layer of bread. Start the second layer of the sandwich by laying the 2-3 pieces of cooked bacon on the top of the center piece of bread.[10] You can break up the pieces if they're a little too big for the sandwich.
- Alternatively, you can also put bacon on the bottom layer.[11]
- Add another layer of chicken or turkey, tomato, and lettuce. On top of your bacon, complete the second layer of the sandwich. Start with chicken or turkey, then put the lettuce and tomato on top. Go a bit easier on the second layer, so the sandwich doesn't become top-heavy.[12]
- Top the sandwich with the final piece of toasted bread. When you've got your tower built up, top it all off with another slice of bread, pressing down slightly to get the sandwich under control. If you want, you can add mayo to the top slice before stacking it on.[13]
- Cut the sandwich along both diagonals. Now comes the fun part. One of the most famous features of the club sandwich is the way it's cut. Use diagonal slices to make those classic little triangles and show off all the good stuff inside! To start, cut your sandwich from corner to corner, across one diagonal, and then again across the opposite diagonal, cutting it into 4 triangle-shaped slices.[14]
- Use a sharp chef's knife for the best results. If you made a classic double-decker, you've got a lot of sandwich layers to cut through.
- Some people like to cut the crusts off before slicing the sandwich along both diagonals, so the sandwich slices are perfect triangles.
- Push a frilly toothpick down through the middle of each piece of the sandwich to help hold the sections together.[15]
- Serve your sandwich with chips or fries in the middle of the plate. Arrange the sandwich sections on the plate, spread out slightly with a gap in the middle, which you can fill with your side. French fries and potato chips are probably most common, but you could also pair a club with potato salad, coleslaw, or a green side salad, and a pickle spear.
- For a warm and soothing side, add a cup of chicken noodle or tomato soup. You can even dip your sandwich in it!
[Edit]Club Sandwich Variations - Use a heartier bread for a more complex taste and texture. Most club sandwiches are made with plain white bread, but there's nothing stopping you from getting more creative. Try a club made with hearty multi-grain, or use marbled rye for a little more flavor.
- For a real creative treat, try using 3 different slices of bread—wheat on the bottom, rye on the top, and pumpernickel in the middle. Now you're talking!
- Add 1 slice of your favorite cheese for a savory twist. Most clubs don't have cheese, but what sandwich isn't a little better with a slice of cheddar, provolone, American, or pepper jack? Sandwich rules were made to be broken. Top the ingredients on top of the middle piece of bread with a slice of cheese to make your sandwich extra tasty.[16]
- Pimento cheese is a southern delicacy, made with spreadable cheese and a pepper kick. It'd go great on a club.
- Switch out the meat to change up the flavor. A club is usually made with poultry, such as chicken or turkey. But what about a roast beef club? A corned beef club? A roast pork club? You can also pair up turkey and ham for a classic flavor combo.[17]
- If you don't eat meat, try adding grilled zucchini slices, eggplant, tempeh, or portobello mushrooms instead of the meat.
- Mix seasonings into your mayo for some extra kick. Plain old mayonnaise or Miracle Whip can make even a bad sandwich serviceable. But with a little extra work, that mayo can be great. Consider whipping up any of the following concoctions to add some zing:
- Pesto mayo ( of pesto per of mayo)
- Curry mayo (1/2 tablespoon (3.2 g) of curry powder per of mayo)
- Fry sauce (ketchup and mayo)
- Thousand island (French dressing, pickle relish, mayo)
- Sriracha hot sauce mayo (sriracha to taste, plus mayo)
- Brown mustard mayo ( of brown mustard per of mayo)
- Mayo and cajun seasoning (1 teaspoon (4 g) per of mayo)
- Substitute other condiments to spice up your sandwich. If you like ketchup on your sandwich, go for it. Honey mustard? Barbecue sauce? Balsamic vinegar? Banana sauce? Louisiana chili sauce? Sounds great. The club sandwich is a pretty basic recipe that you can alter to any tastes. Experiment with different sauces to discover your favorite flavor.
- Try a different condiment on each slice of bread to make the layers distinct and unusual. It'll be the most epic club ever!
- Instead of the mayonnaise, try substituting salad cream or cocktail sauce with just a touch of curry powder in it.
- To make a California-style club, add some slices of avocado to each layer.
[Edit]Things You'll Need - Skillet
- Tongs
- Table knife
- Sharp kitchen knife
- Toothpicks
[Edit]Related wikiHows [Edit]References [Edit]Quick Summary |
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