| How to Edit Google Sheets on Mobile Posted: 25 May 2021 05:00 PM PDT This wikiHow teaches you how to open and edit a spreadsheet in Google Sheets on your phone or tablet. Before you get started, you'll want to upload your spreadsheet to your Google Drive if you haven't already done so. You'll also need the Google Sheets app, which you can download for free from the App Store or Play Store. [Edit]Opening the Spreadsheet - Upload the spreadsheet to Google Drive. If you made the spreadsheet yourself or someone else shared it with you, you can skip this step, as the file is already in your Google Drive. If you haven't already installed Drive, you can download it from the Play Store (Android) or App Store (iPhone/iPad). Then, use these steps to upload the spreadsheet:
- Tap the + at the bottom-right corner and select Upload.
- Tap Browse.
- Select your spreadsheet to upload it.
- Open Google Sheets. It's the icon with a green sheet of paper and a white table inside.
- If you haven't already installed Google Sheets on your phone or tablet, you can get it for free from the Play Store (Android) or the App Store (iPhone/iPad).
- If you're not already signed in, tap SIGN IN at the bottom-left corner to log in with your Google account.
- Tap the folder icon. It's in the bar at the top of the screen. This opens the "Open a file" menu.
- Tap . This takes you to your Google Drive.
- If you received an email or notification that someone shared a Google Sheets file with you, tap Shared with me to view shared files. You can also tap the link in the message you received from the person sharing the file to open it in Sheets.
- Tap the spreadsheet to open it. This opens the spreadsheet for editing.
- You can close the spreadsheet at any time by tapping the back button at the top-left corner.
- Any changes you make to the spreadsheet while editing will save automatically.
[Edit]Editing a Cell - Double-tap a cell. This opens the keyboard and allows you to edit or enter data.[1]
- You can also tap the cell once and tap the pencil icon at the bottom-right corner to open the cell for editing.
- Type into the cell. If you want to enter a value, just type it right into the cell. If you want to enter a formula, type it into the "fx" bar above the keyboard.
- Format text inside your cell. To change the way the text looks while editing a cell, tap and hold the text you want to format, and then choose one of the formatting options at the bottom of the screen.
- Tap the B to make the text bold.
- Tap the underlined A to select a text color.
- Tap one of the sets of horizontal lines to align the text in the desired position.
- Tap the tilted paint can to select a cell background color.
- For additional options, tap the A at the top to expand the formatting panel at the bottom of the screen. See the Formatting Cells method for more information on the formatting options.
- Tap the checkmark to close the keyboard. This returns you to the primary spreadsheet view.
[Edit]Formatting Cells - Select the cells you want to format. If you want to add special formatting to one or more cells, such as colors and text styles, you'll need to select the cells first. To do this, tap one cell you want to format, and then drag one of the blue dots at its corner to highlight all cells you want to format.
- Tap the at the top. This opens the formatting menu at the bottom.
- Use the options on the tab to format text. Here you can:
- Make the text bold, italicized, underlined, and/or strike-through.
- Tap one of the alignment options (the horizontal lines) to left-align, right-align, or center the text.
- Use the options with horizontal lines and arrows to align the text to the top, middle, or bottom of each cell.
- Scroll down to adjust the font size, text color, font face, and rotation.
- Use the options on the tab to format the cell(s). This tab is to the right of the Text tab at the top of the menu panel. Here you can:
- Tap Fill color to apply a color to the background of the selected cells.
- Tap Borders to customizes the lines around each cell.
- Choose to wrap text in each cell.
- Merge the existing cells into a single cell.
- Adjust the number format (for dates, times, currencies, etc.) and decimal places.
[Edit]References [Edit]Quick Summary |
| How to Dry Black Pepper Posted: 25 May 2021 09:00 AM PDT Drying the pepper berry into a peppercorn is the most important step in the production of black pepper. Doing it right leaves you with glossy, beautiful black peppercorns full of flavour, ready to show you why this spice a cornerstone of cooking. Like most good things, this takes labour and time, but it can be done without any expensive equipment. [Edit]When do you harvest pepper berries to dry into black pepper? - Harvest each spike when it is just beginning to change colour. Look at the spikes on your plants and pick any that have mostly green berries, with 1-2 berries turning a brighter colour (yellow or red).[1] Black pepper is made from pepper berries that are just barely starting to mature. Spikes at different stages of maturity won't end up black.
- There are several cultivars of black pepper plants, and their green fruit colour can range from grey-green to dark green to yellow-green.[2] The exact colour change depends on the cultivar, but it should be easy to notice.
- If you are drying pepper for yourself, you can speed things up by picking all the spikes at the same time, even if some aren't fully mature yet. Keep in mind you'll end up with a mix of green, black, and white peppercorns, though (farmers don't do this because they want all the peppercorns to be black).[3]
[Edit]How do you prepare fresh pepper for drying? - Ferment the intact spikes in the sun to improve the scent. After harvesting, leave the spikes intact without removing any berries. Place the spikes out in the sun in a single layer. This initial 'fermentation' or 'first drying' is optional but recommended, as it helps breaks down some compounds in the plant to create a better black colour in the final peppercorn.[4]
- This step may vary the most between different growers in different parts of the world, when it is done at all; it can last anywhere from a few hours to a few days.[5] The details aren't important for a home project, but if you're growing to sell, you can try experimenting with different lengths to see how it affects the final result.
- If they're outside, they'll need constant supervision to prevent birds from eating the riper berries. If you're making a small batch at home, it's easier to place them next to a window.
- Blanch the berries in boiling water for 5-6 minutes to kill microbes. Put the pepper spikes inside a fine mesh sieve, or (for large batches) a clean, food-safe cloth bag on the end of a stick. Lower the container into boiling water and leave it for several minutes. Blanching improves the flavour, colour, and scent of the pepper and can help the berries dry more quickly.[6]
- If you're in a hurry, it's fine to blanch the berries in water as low as 60ºC (140ºF) for 30 seconds or so.[7]
- Knock the individual berries off the spikes. Let the spikes cool a bit after blanching them. Then, rub the spikes between your hands, trample them with your feet, or put them in containers and beat them with sticks.[8] This helps separate the berries from the broken stems and other plant parts.
- Wash your hands, feet (if you're trampling berries), and equipment thoroughly before separating the berries from the stems.
- For larger harvests, you can use automated threshing equipment to make the process easier.
[Edit]How do you sun-dry pepper? - Lay the berries on a clean, dry surface in direct sunlight. Keep the layer as thin as possible, with minimal overlap of berries. For large harvests, leave pathways between the berries so you can walk between them and reach them all with a rake.[9]
- Rake the berries every 3-4 hours to turn them over. This promotes even drying and helps prevent mould from developing on the berries. Supervise constantly to protect the berries against animals and rain.[10]
- Don't be too discouraged if some of the berries get wet, fouled by birds, or just go mouldy on their own. It's normal to lose a large percentage of the crop.[11] Just throw them away and focus on the rest.
- Gather the peppercorns after several days of drying them. Let the berries dry for at least 2-3 days in very hot, dry weather, or as many as 12 days in cool, humid weather.[12] A quick test used in Sri Lanka is to stop drying when you can put your hand into a pile of peppercorns and they stick to your hairs.[13]
[Edit]How do you dry pepper in a drying machine or oven? - Place the berries in a single layer inside the machine. Any forced-air dryer or convection dryer will work as long as it doesn't get too hot. You can even use an oven with a low-temperature "warm" setting, if you have a very small amount of pepper to dry.
- Dry the pepper at 55ºC (130ºF) until it reaches 12% water content. This temperature is recommended for best colour and flavour.[14] Higher temperatures work as long as the pepper never gets above 70ºC (160ºF).[15] The amount of time varies based on many factors, but this often takes less than a day.[16]
- Many drying machines don't stay at a constant temperature, so check often.
- If you are drying pepper for your own use, the exact water percentage doesn't matter. Just take out the pepper when they turn into black peppercorns.
- If you are growing pepper for sale or transport, measure the water content with chemistry equipment. You can use a Dean-Stark apparatus with toluene, or the Karl Fischer method (by hand or with an automated Karl Fischer titrator).[17]
[Edit]How do you process black peppercorns for storage? - Clean and sort the dried peppercorns. In a typical harvest, only about ⅓ of the green berries end up as usable black peppercorns.[18] Remove any stems or leaves that you see and toss out any peppercorns that are broken or the wrong size/colour. If you're selling the pepper, you could sell some of the defective ones separately to be turned into black pepper oil.[19]
- A sieve and/or a winnowing basket can help you remove dust and separate out different grades of pepper. Other types of sorting can be done by hand, but this is much easier with specialised machines. If you sell your pepper to a processing plant, these machines might be available there.
- The main factor in how many black peppercorns are usable is the cultivar of pepper. In Malaysia, for example, the cultivars "Semongok Emas," "Nyerigai," and "India" can have a yield over 40%.[20]
- Store whole peppercorns in clean, airtight containers for 3-4 years. Ideally, these should be brand-new, but you can reuse containers if you clean them thoroughly. Never reuse a container that has been used for non-food products, and keep the containers away from gardening products like pesticides.[21] Store the peppercorns in a cool, dark area and use them within 3-4 years.[22]
- An airtight material such as glass or plastic is best to prevent the loss of flavour and excessive drying. If using polypropylene plastic, seal the edges with heat to make them airtight. Avoid polythene, which does not stop flavour loss.[23]
- If using jute bags or other cloth bags, do not label them with ink, since it can seep through the bag. A paper tag is better.[24]
- If you are processing a large amount of black pepper for sale, store it in its own room away from other foods.[25]
- Although 12% is the maximum moisture content, drying the pepper further helps protect it during transport.[26] Of course, as it loses more water, the pepper also loses weight, so you'll have fewer kilos of pepper to sell.
- Some people dry the intact spikes, which makes it easier to remove the dried peppercorns afterward. To do this, you'll need a way to hang the spikes in the air and revolve them regularly to dry them on all sides.[27]
[Edit]Warnings - Always transport black pepper in cool, dry, well-ventilated vehicles. Protect the containers from moisture with absorbent cloths, mats, and/or anti-condensation films and paints. Black pepper also releases its own water into the air, so do not ship it with other moisture-sensitive products.[28]
[Edit]References |
| How to Tie an Apron Posted: 25 May 2021 01:00 AM PDT Tying an apron may seem like a puzzle when you're doing it for the first time. If your apron has a bib, start by tying the neck loop. Then determine whether you want to tie your apron in the front or the back based on your needs or dress code. It's usually easier to tie it in front unless the strings are too short or they will get in your way. Pretty soon, you'll be tying your apron without even thinking about it. [Edit]Tying the Neck Loop - Put the bib - below your collar bone. The bib is the top part of the apron that covers your chest. You don't want it too high, because it will strangle you. If you put it too low, it will not effectively keep your shirt clean.
- Tie a knot in the back of the loop if the apron has a single bib loop. Place the loop over your head. Find the right height for your bib. Tie a knot at the back of the loop to shorten it so your apron hangs where you want it to hang.[1]
- Thread the tie through the loop if the apron has a tie/loop closure. Start by placing the tie around your neck, then threading it through the loop. Position the bib where you want it. Then tie the loose end around the loop and onto itself.
- Cut the neck loop and tie a knot if you have a long single neck loop. Start by cutting the neck look in half at the midpoint. Position your bib, then tie the two strings in a knot behind your neck.
- Make sure you can get the apron on and off over your head before you cut the strings.
- Cut the extra, dangling parts of the strings so they don't look sloppy or interfere with your work.
[Edit]Tying an Apron Behind Your Back - Bring your apron's strings together in the back. Take one tie in each hand and bring them together behind you. Make sure your ties are not overly twisted, though a few twists won't matter.[2]
- Tie them together using a knot or a bow. Pull the ties together before you start your knot so that your apron is tight. Don't make it so tight that you can't breathe or you feel like you're cutting off circulation.[3] Tie the strings in a shoelace knot or a half-shoelace knot.
- Tug on your knot to test its strength. Pull on your apron lightly from the top and the bottom. You don't want a knot that's going to fall out while you're working! If it does fall out, redo it until it doesn't.
- Practice tying with your eyes closed to get faster. Many people struggle with tying behind their own backs. To practice, take your apron off and lay it on a table in front of you. Take one tie in each hand, close your eyes, and practice tying them until it becomes easier.
[Edit]Tying an Apron In Front - Test to see if the apron falls above or below your knees. Put on your neck loop and tie it as you plan to wear it. If you have a half apron, hold it at your waist where you plan to wear it. Look in a mirror and see if your apron hangs below your knees.
- If your apron hangs below your knees, you can hem it with some scissors and a sewing machine or hemming tape.[4]
- If you don't want to sew or you don't have time, just grab the apron at the hips and fold a section up. Hold this in place while you tie and you have shortened your apron.
- Cross your apron's ties behind you and bring them around to the front. Take one tie in each hand. Pass them behind your back, switching hands as you do so, and bring them to the front again.[5]
- Tie your apron in a knot or a bow. Pull the ties tight before you tie, but not so tight that you can't breathe.[6] You can use a shoelace knot, a slip knot, or even a half-hitch knot.[7]
- Test your knot for strength by pulling on it gently. Tug on your apron gently from both the top and the bottom. If your knot falls out, redo the process with tighter ties or a different kind of knot.
 - If you need to tie an apron behind you urgently and you can't do it, turn the apron around. Tie it in front, then twist it on your body so the knot is behind you. If your apron has a neck loop, remove this before you turn the apron.
- If you are wearing your apron for a job, you may need to re-tie it in the middle of a shift, so practice tying it a few times at home so you won't struggle with it at work.
[Edit]References [Edit]Quick Summary |
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