| How to Dispose of Aerosol Cans Posted: 21 Apr 2022 01:00 AM PDT The right way to dispose of an aerosol can will depend on whether it is empty or not. Empty cans are very easy to dispose of through recycling programs and trash collection. Full or partially full aerosol cans cannot be safely disposed of in this manner, so take care to double check that a can is empty before you toss it. [Edit]Disposing of Empty Cans - Ensure that the can is empty. Before you toss your aerosol can, take a moment to make sure that it is really empty. If no product comes out of the nozzle and it does not appear to be clogged, the can is empty enough to dispose of safely.[1]
- If you're not sure if the can is empty, try shaking it. You shouldn't feel any liquid moving inside.
- Aerosol cans that are not empty must be treated differently, as disposing of a partially full aerosol can can be dangerous.
- Refrain from modifying the can. You don't need to alter an aerosol can in any way dispose of it. Leave the can exactly the way it is, no matter how you end up disposing of it .[2]
- Aerosol cans are pressurized, which means they may explode if tampered with. Never attempt to puncture an aerosol can or expose it to extreme heat. Do not attempt to remove the spray nozzle from the can, even though it is usually plastic.
- If the can has a plastic lid, you can remove this for recycling. (The lid is likely recyclable too.)
- Consider the contents of the can. Not all aerosol cans are created equal. Some contain hazardous materials, so you may not be able to dispose of them in your regular trash or recycling. Check the can for indications that it contains hazardous waste. [3]
- If the can has specific directions for disposal on it, make sure you follow them. In some cases, you may be required to take the can to a hazardous waste disposal center.
- If you are unsure whether a specific can can be recycled, call your town's recycling center and let them know the contents of the can.
- Check with your town's recycling program. Every municipality has different policies on recycling, so you may or may not be able to recycle an aerosol can in your area. Look up your city or county's regulations online or call them to inquire about whether aerosol cans are accepted for recycling.[4]
- If you do not have single stream recycling in your area, be sure to put your aerosol can with your other metal recyclables.
- If there are no options for recycling an aerosol can in your area, you can throw it in the regular trash (as long as it is empty and the can does not indicate that it needs to be treated as a hazardous material).
- Get paid for your aerosol cans. Since many aerosol cans are made of steel or aluminum, some scrap yards may be willing to take them. If you want to be sure before you visit the scrap yard, call ahead of time.[5]
- This may not be worth your time if you only have one or two cans. If you have a large number of cans, however, it can really add up.
- While you're at the scrap yard, you may be able to sell other metal scraps as well, like aluminum soda cans. This is especially helpful in states that don't have deposits on cans. (If your state does have deposits, it may be more convenient to return your soda cans at the grocery store.)[6]
[Edit]Disposing of Full or Partial Full Cans - Do not throw away an aerosol can that is not empty. It may not seem like a big deal to throw a partially full can of hairspray or cleaning product in the garbage, but it can actually be very dangerous. Because aerosol cans are pressurized, they explode if they are exposed to high heat or flattened. This could even happen in the garbage truck, which could cause injuries.[7]
- Try to use the product until the can is empty. The easiest way to get rid of the aerosol can is simply to use the product until the can is empty, and then dispose of the can in the recycling or trash.[8]
- If you can't use it yourself, consider donating it to someone who will use it. For example, cans of spray paint may be used by local artists or students. Your friends or family members may also be able to use your products.
- Do not attempt to empty the can except by using the product. When you bring a partially full aerosol can to a hazardous waste collection site, they may puncture it to remove the contents and allow the can to be recycled. While this can be done by trained professionals with specialized equipment, it should never be done at home! Puncturing an aerosol can can cause an explosion, so please leave it to the experts.[9]
- Take your partially full aerosol cans to hazardous waste collection site. You can locate a collection facility near you by searching on your city's or county's website. You may need to pay a small fee to safely dispose of your aerosol cans, but it should not be significant.
- Many towns have events where people can bring in their hazardous waste and get rid of it for free or a reduced cost.
- You may find a local business that needs the product inside. They may be willing to take them for you.
[Edit]Related wikiHows [Edit]References [Edit]Quick Summary |
| How to Freeze Quiche Posted: 20 Apr 2022 05:00 PM PDT If you want to prepare a quiche but won't have time to make it right before serving it, you can make the dish early and freeze it for later. A quiche can be frozen in either an unbaked or baked state. Both methods are fairly simple. [Edit]Unbaked and Pre-Assembled Quiche - Keep the filling separate from the crust. You can freeze unbaked quiche filling separately from the crust or you can freeze the entire unbaked quiche together, but if you want to maintain a crisper, flakier crust, it is strongly recommended that you freeze the filling separately.[1]
- You may also want to consider making the filling before the crust if you intend to keep it for long-term storage. The filling can last for several months in the freezer, but the quality of the crust will deteriorate after a few days.
- Place the filling in a freezer bag. Prepare the quiche filling as directed in the recipe's instructions. Pour the filling into a large plastic freezer bag and seal the bag, getting out as much excess air as possible beforehand.[2]
- Only use a freezer-safe bag or container. Do not use a glass container, and do not use a thin plastic bag that is too flimsy to hold up in the freezer.
- Label the bag or container with the current date and the contents of the bag. This will make it easier to remember how long the filling has been in the freezer.[3]
- Roll the pastry out into a pie tin. As a general rule, it is better to prepare the crust shortly before baking it rather than making it ahead of time and trying to freeze it, but if you do decide to make the crust ahead of time, you should roll it out into its intended pie dish and place both the dish and crust into a large plastic freezer bag.
- Label the bag with the current date. Doing so will make it easier to keep track of how long the crust has been in the freezer.
- Freeze until ready to use. Place both the crust and the filling in the freezer, keeping them at a temperature of 0 degrees Fahrenheit (-18 degrees Celsius) until you intend to assemble and bake the dish.
- An unbaked quiche filling can be frozen for up to one to three months, but the unbaked crust should not be frozen for much longer than 24 or 48 hours.[4]
- Thaw the filling and crust when ready to use. Place the bag of filling and the crust in the refrigerator. Let them thaw in there slowly, until the filling warms up enough to turn back into a liquid.
- The filling will need to thaw for a longer period of time than the pie crust. The crust only needs to be thawed for about 15 minutes. The filling will need to defrost in the refrigerator for one or two hours. Plan ahead of time, and make sure that the filling has ample time to thaw back into a liquid state before you need to bake it.
- Assemble and bake as directed. Pour the filling into the crust and bake the quiche as directed in the recipe's instructions. Since both parts should be thawed by this point, the cooking time should not be affected.
- Note, however, that if the quiche filling still contains ice crystals, you may need to bake it for an additional five minutes or so since the filling will need to warm up in addition to baking.
[Edit]Unbaked but Assembled Quiche - Place the assembled quiche on a baking sheet. If you decide to freeze an unbaked quiche after pouring the filling into the crust, do so by tray freezing it. Line a baking sheet with parchment paper and set the quiche on top.[5]
- The parchment paper is not strictly necessary, but lining the baking sheet with parchment paper first can make it easier to clean things up in case any of the filling spills out and onto the tray as you transfer it into the freezer.
- Freeze until firm. Transfer the quiche and the baking sheet into the freezer, letting it rest in as flat a position as possible. Freeze the quiche for several hours, or until the filling becomes solid.[6]
- The quiche should be as solid as possible. If the surface is soft, sticky, or tacky, it might stick to the plastic wrap or become indented after you place it in the freezer for storage.
- Cover the quiche with plastic wrap. Get a large piece of plastic wrap and wrap it around the entire quiche, pressing the edges of the wrap together to create an airtight seal.
- It is important that you place the plastic wrap over the quiche before you place the aluminum foil over it. The plastic wrap will prevent the foil from sticking to the quiche after it freezes.[7]
- Wrap a layer of aluminum foil over the dish. Cover the plastic wrap covered quiche with a layer of aluminum foil. Once again, you should seal the edges firmly to minimize the amount of air getting inside.
- It is important that you do not let air come into contact with the quiche as it freezes. If the quiche gets exposed to air, ice crystals could form on the surface. These ice crystals could cause the crust to become soggy once they melt.
- Consider placing the quiche into a large plastic freezer bag. If you do not have plastic wrap and/or aluminum foil, or if you are not confident that you created tight seals with either, place the quiche into a large plastic freezer bag and seal, squeezing out the excess air before zipping it closed.
- Whether you do this step or not, you should label the outer layer of wrapping with the current date and the contents of the dish. Doing so will make it easier for you to keep track of how long the quiche has been in the freezer.
- Freeze until ready to use. Transfer the wrapped quiche to the freezer and let it remain there at a temperature of 0 degrees Fahrenheit (-18 degrees Celsius) until you are ready to use it.
- Unbaked quiche can be frozen for about one month without the quality being reduced.
- Bake from frozen when ready. Do not thaw the quiche prior to baking it. Unwrap it and bake as directed according to the recipe's instructions, allowing 10 to 20 minutes of extra baking time.[8]
- Baking the quiche from frozen is recommended since thawing it out first can increase the likelihood of the crust becoming soggy.
[Edit]Baked Quiche - Tray freeze the baked quiche. Bake the quiche as directed, but place it on a baking sheet before doing so. When you finish baking it, transfer the tray to the freezer, and let the quiche freeze until the soft center is frozen as hard as ice.
- Even though the quiche is technically solid after it bakes, the filling is still quite soft. Letting it tray freeze before going into long-term freezer storage can prevent the soft filling from getting damaged in the freezer.
- Wrap the quiche in two protective layers. Use a layer of plastic wrap and a layer of aluminum foil to wrap up the pre-frozen quiche, making sure that all the edges are thoroughly sealed to prevent excess exposure to the air.[9]
- If necessary, you can also place the quiche in a large plastic freezer bag for an even more airtight seal.
- Label the quiche with the current date and the contents of the dish. This will allow you to keep track of how long the quiche has been in the freezer.
- Freeze until ready to use. Keep the quiche in its pie dish and place it in the freezer, keeping it at a temperature of 0 degrees Fahrenheit (-18 degrees Celsius) until you are ready to serve it.
- Baked quiche can be frozen for two to three months, if necessary, without the quality being negatively affected.[10]
- Bake from frozen until heated through. Do not thaw the quiche before you warm it up. Pull it out of the freezer and transfer it to an oven preheated to 350 degrees Fahrenheit (180 degrees Celsius). Let it bake for 20 to 25 minutes, or until it has completely warmed through.[11]
- It is recommended that you do not thaw the quiche before warming it. Thawing it first can make the crust get moist and soggy.
[Edit]Things You'll Need - Baking sheet
- Plastic freezer bags
- Plastic wrap
- Aluminum foil
[Edit]Related wikiHows [Edit]References [Edit]Quick Summary |
| How to Make Blush Posted: 20 Apr 2022 09:00 AM PDT Do you like wearing blush, but don't like the loads of chemicals dumped into commercial and store-bought makeup? Fortunately for you, it is easy to make blush at home, using ingredients you might already have in your kitchen pantry. This article will show you how to make pressed powder blush, loose powder blush, and cream blush. It will also give you some ideas on how to make simple blushes and stains. [Edit]Ingredients [Edit]Pressed Powder Blush - 3 tablespoons water
- Baby powder
- 1 – 6 drops red food coloring
[Edit]Loose Powder Blush - ½ teaspoon arrowroot powder or cornstarch
- ½ teaspoon cocoa powder
- ½ teaspoon hibiscus powder or beetroot powder
- ground ginger, as needed (optional)
- ground nutmeg, as needed (optional)
[Edit]Cream Blush - 1 teaspoon shea butter
- ½ teaspoon emulsifying wax
- 1 tablespoon aloe gel
- ½ - 1 teaspoon cocoa powder
- ½ - 1 teaspoon mica powders
[Edit]Making Pressed Powder Blush - Consider making a pressed powder blush. This blush closely resembles the blush you would buy in a store, except that it lacks all of the dangerous chemicals. You can apply it like you would any other pressed powder blush with a brush or makeup sponge. This section will show you how to make pressed powder blush.
- Find a mixing bowl. You will need a small bowl to mix all of your ingredients together. Make sure that the bowl is clean, or you will risk contaminating your makeup.
- Put your food coloring and water in a bowl and mix together. You will need 3 tablespoons of water. The amount of food coloring you use will determine how dark or how light you want your blush to be. Here are some proportions to get you started:[1]
- For a light pink blush, use 1 to 2 drops of red food coloring.
- For a medium pink blush, use 3 to 4 drops of red food coloring.
- For a dark pink blush, use 5 to 6 drops of red food coloring.
- Consider tinting your blush with other colors. You can leave your blush a traditional pink, or you can add other colors to get the shade you want. Yellow food coloring will give you more of an orange tint, while blue will give you more of a purple tint. Start with one drop at a time, and be sure to mix between drops. Do this until you get the color you achieve.[2]
- If your blush ends up too orange or too purple, then add in a drop or two of red food coloring.
- If you are aiming for a light-colored blush, you may have to balance this out by adding a few drops water.
- Add in a bit of baby powder and mix. You want to end up with a thick paste. Try adding 1 to 2 teaspoons of baby powder at a time. If you do not have any baby powder, you can make your own by combining cornstarch and arrowroot powder. The blush will be damp and have a darker color, but it will lighten a little once it dries.
- Transfer your blush in a container. You can use any container you want, but a shallow container, such as an old makeup pallet, will work best. You will be applying this blush with a brush. Make sure that your container has a lid.
- Smooth out the blush. When you first put your blush into the container, it may be lumpy. Use a spoon, knife, or spatula to smooth the surface down so that it is flush with lip of the container—just like a store-bought blush. You may end up with some excess blush during this process. If you do, either discard the excess blush or transfer it to another container to make more blush.
- Consider pressing the blush. If the blush is still too lumpy and moist, you can place a paper towel onto the blush, and then pressing down on it with something hard and smooth, such as a spice bottle or a wooden block.
- Wait for the blush to dry. Set the blush in a warm, dry, and preferably sunny location. Open the lid and leave it for 24 hours. After this, the blush should be dry and ready to use. Note that, depending on how much water you added, your blush may require more drying time.
- Use the blush. You can apply your blush as you would any other store-bought powder blush, using a brush or a makeup sponge. Be sure to keep the lid on your container closed when you are not using the blush.
[Edit]Making Loose Powder Blush - Consider making some loose powder blush. This blush closely resembles the loose, mineral powder blush you might buy in a store, except that it costs much less. You can apply it using a brush or poof. This section will show you how to make your own loose powder blush.
- Find a mixing container. You will need some sort of to combine all of your ingredients. Because you are working with such small amounts, you can use a small mixing bowl, or even a cup.
- Pour beetroot or hibiscus powder into the mixing container. You will need ½ teaspoon of beetroot or hibiscus powder. Pour the powder through a sifter into a bowl and break up any clumps you may find with a fork. If your powder is still too clumpy, then you may have to grind it further using a coffee grinder or a pestle and mortar.
- If your beetroot powder comes in a capsule, simple pull the capsule apart and pour out the beetroot powder. Discard the capsule. Keep doing this until you have enough beetroot powder.[3]
- You can also use freeze-dried or dehydrated strawberries and raspberries as well. Be sure to grind them into a fine powder in a coffee grinder, or by using a pestle and mortar, before using them in your recipe.
- Add the arrowroot powder and mix. You will need ½ teaspoon of arrowroot powder. Once you have measured it out, add that into your mixing bowl. Mix everything together with a fork. You can also transfer the ingredients into another bowl through a sifter; not only will the sifter blend everything together smoothly, but it will also break up any remaining clumps.[4]
- If you do not have any arrowroot powder, you can substitute it with cornstarch.[5]
- Adjust as needed. If your blush is too dark, you can lighten it by adding more arrowroot powder. If your blush is too light, you can darken it by adding some cocoa powder.[6] Be sure to mix everything again after you have added your powder.
- Consider adding some shimmer. You can add a little shimmer to your powder blush with ground ginger or ground nutmeg.[7] You can also use mica powders as well. Once you have added your shimmer, mix the ingredients again using a fork.
- Ground ginger will give you a light-colored shimmer.
- Ground nutmeg will give you a darker shimmer.
- Consider adding some essential oil. The essential oil is not necessary, but it will help the powder stick better to your skin.[8] It will also give it a nice fragrance. Simply add a drop or two of essential oil and mix the blush again using a fork. Keep in mind, however, that this might cause the blush to become more clumpy.
- Use floral or sweet fragrances, such as chamomile, lavender, rose, or vanilla.
- Consider decorating your container. You can leave your container plain, or you can decorate it with stick-on gemstones. You can also make a custom label for it.
[Edit]Making Cream Blush - Consider making a cream blush. Cream blushes don't have to contain dangerous chemicals. By making your own cream blush, you get to decide exactly what goes into it—and you can customize the color too. This section will teach you how to make your own cream blush. You can apply it using your fingers or makeup sponge.
- Assemble your double boiler. Fill the bottom pot with an inch or two of water and place the upper pot on top. Transfer everything to the stove and turn the stove on to a medium heat.
- If you do not have a double boiler, then you can make your own by filling a large pot with an inch or two of water, and placing a large bowl over it. The bottom of the bowl should not touch the water.
- Measure out the shea butter and emulsifying wax and put it the a double boiler. You will need 1 teaspoon of shea butter and ½ teaspoon of emulsifying wax. Place both ingredients into the upper pot or bowl of your double boiler.
- Melt shea butter and wax in a double boiler. Heat the two ingredients until they melt. Be sure to stir them while they are melting with a spoon or spatula. This helps the butter and wax melt more evenly, and it mixes them together.
- Remove the double boiler from the stove. Once the shea butter and emulsifying wax have melted completely, turn the stove off and move the double boiler to a heat-resistant surface. The mixture in the pot should look translucent, and there should be no clumps.
- Add aloe and mix until smooth. Once the mixture has cooled slightly, measure out 1 tablespoon of aloe gel and transfer it to the mixture. Blend everything together with a spoon or spatula. Try to use a clear aloe gel, as opposed to a tinted one.
- Add mica and cocoa powders a little bit at a time. Add both your mica and cocoa powders a little bit at a time until you get the color you want. You can use any color of mica powders you want, but pinks and reds might yield the best and most natural results. The cocoa powders will help darken the blush. If you wish to have a lighter blush, then use less cocoa. You will need ½ to 1 teaspoon of each powder, depending on your preferences.
- Consider dipping a spoon into the mixture, letting it cool, and holding it against your cheek to make sure you have the right color.
- Transfer everything into a little jar and let it solidify. Once you have achieved the color you want, transfer everything into a small, seal-able jar using a spoon or spatula. Leave the jar in a cool place, unopened, until it has solidified, then seal the jar tightly with a lid.
- Wait 24 hours before using the blush. This allows it to solidify.[9]
- Consider decorating your container. You can leave your container as is, or you can personalize it further by adding a personalized label or embellishing it with stick-on gems.
[Edit]Making Stains and Simple Blushes - Make a simple cheek stain using beets, olive oil, and honey. You will need one peeled and chopped beet, 4 tablespoons of olive oil, and 2 tablespoons of honey. Place all of the ingredients into a blender and blend until everything is smooth. Transfer your stain into a small, seal-able container and store it in the refrigerator. The stain will keep for one month.[10]
- You can also freeze your cheek stain. It will keep in the freezer for two months.
- Consider making a simplified cream blush. Sometimes, we just don't have all of the ingredients on hand, or sometimes we don't have the time to melt the butters and waxes. If this is the case, then simply add 1 to 2 teaspoons of mineral powder to 1 tablespoon of moisturizer and transfer it to a small container.[11]
- Make cream blush using lipstick. You can also make cream blush using lipstick and coconut oil. You will need at least half of a lipstick (not sheer) and 1 teaspoon of coconut oil.[12] Melt the lipstick in the microwave (about 15 to 30 seconds) or in a spoon held over a burning candle. Mix the melted lipstick with the coconut oil and transfer it to a small, seal-able container. Wait until the mixture cools down and becomes solid before using it.
[Edit]When Should You Use A Cream Blush Instead Of A Powder Blush? - Make a bunch of powder or cream blushes and give them away as gifts or favors.
- Decorate the container you are using for your blush for a personal touch.
- If you need to use at the moment, take out the water and just mix food coloring to the baby powder
- You can also use other powdered foods instead of beetroot, such as strawberries and raspberries.
- Be careful putting anything with food coloring near your eye. It is not eye safe and will stain your skin.
[Edit]Warnings - If you are allergic to nuts, then do not use any nut-based butters.
- If you choose to add any essential oils, make sure that you are not allergic to the oil. You can perform a patch test by dabbing some diluted oil on the inside of your elbow, and waiting 24 hours to see if any allergic reaction develops.[13]
[Edit]Things You'll Need - Mixing bowls
- Fork or spoon
- Double-boiler (cream blush)
- Small container with a lid, such as a pill box or old makeup container
[Edit]Related wikiHows [Edit]References [Edit]Quick Summary - ↑ One Good Thing By Jillee DiY Homemade Blush
- ↑ One Good Thing By Jillee DiY Homemade Blush
- ↑ Free People, How to Make Natural Powdered Blush
- ↑ Lisa Lise, [How to Prepare Pressed Powder
- ↑ One Good Thing by Jillee, Make Your Own All Natural Homemade Blusher/Bronzer for Pennies!
- ↑ Free People, How to Make Natural Powdered Blush
- ↑ Live Simply, DiY Homemade Blush
- ↑ Live Simply, DiY Homemade Blush
- ↑ Soap Deli News, Homemade Natural 2-in-1 Lip Stain and Cheek Color
- ↑ Treasures and Travels Blog, Homemade Lip & Cheek Stain
- ↑ Wellness Mama, Natural Crème Blush
- ↑ Divine Caroline, DIY Cosmetics: How to Make Your Own Cream Blush
- ↑ Aroma Web, Essential Oil Skin Patch Test
|
Nenhum comentário:
Postar um comentário