| How to Pour Beer Posted: 20 Aug 2021 05:00 PM PDT Have you ever wondered how to achieve that classic, crisp glass of beer with just the right amount of foam on top? It's actually pretty easy! Read on to learn the steps that expert beer servers use to craft the perfect pint. [Edit]Choose the right glass for the beer. - Go for a specialty glass to enhance the drinking experience. While there's nothing wrong with enjoying beer in a classic pint glass, specialty glasses change how a beer tastes or feels. For example, choose an Artois Chalice to keep your beer cooler and maintain the foam head longer than a standard glass. If you're more interested in enhancing the beer's aroma, reach for a tulip glass. This type of glass concentrates the scent of the beer in its narrow neck.[1]
- Some breweries produce glasses specifically designed for their beers. For instance, Sam Adams has its own Boston Lager glass that's engineered to keep your brew cool and prevent flatness.
[Edit]Start with a "beer-clean" glass. - The beer will taste, smell, and look better if your glass is clean. Any beer connoisseur will tell you that beer tastes better out of a glass. Plus, with proper pouring, you'll get a nice, aromatic head of foam.[2] But you won't get the same effect if you use a glass that's dirty, oily, or covered in soap residue. Before you pour, wash your beer glass thoroughly with dish soap and a clean sponge or cloth. Rinse it carefully and let it air-dry upside down on a drying rack.[3]
- Don't let the glass dry on a cloth or towel, since this can leave lint on the rim.
- For the best results, give the glass a quick rinse with chilled, filtered water to cool the glass and remove any residual soap or sanitizer right before you pour.
- The glass should be free of any odors or obvious signs of dirt or grease.
[Edit]Inspect a beer bottle first before pouring. - Check for damage to the bottle or signs of spoilage. If you notice chips in the glass, white flakes floating in the beer, or a ring of gunk around the inner neck of the bottle, don't serve the beer. If it looks okay, check the cap to make sure you know how to take it off—that is, can you twist it off, or will you need a bottle opener? Additionally, check to see if the bottle has yeast in it (it will look like a layer of sediment at the bottom of the bottle).[4]
- A little bit of yeast adds richness to the beer's flavor. Gently roll or swirl the bottle before you pour to loosen up the yeast so some of it goes into the glass.[5]
- If you're not a big yeast fan, try to retain some in the bottom of the bottle when you pour.
- Some bottles have a cork top instead of a cap. To remove a cork, loosen the wire holding it in place and pull the cork out by hand, aiming away from your own face or anyone else's.
[Edit]Grip the tap marker at the base if you're pouring draft beer. - A firm, low grip gives you greater control over the flow. Open the tap completely in one quick, smooth motion. This will give you get a nice, full stream.[6]
- If you only open the tap partway, the beer will come out foamy, and you'll end up with more bubbles than beer.
[Edit]Hold the glass at a 45° angle to start. - This helps you control how much foam you get. Tilt the glass under the tap or beer bottle so that the stream flows down the side. This will make the pour a little gentler and keep you from getting a whole glass full of froth.[7]
- The goal isn't to prevent foam from forming altogether. In fact, it's better to release some foam during the pour, since this will keep the beer from frothing up in your stomach and making you bloated![8]
- A nice head of froth will also release more of that delicious, hoppy aroma.
[Edit]Don't let the tap or edge of the bottle touch the glass. - This will prevent contamination. It also guarantees a stronger stream—plus, it's just good form! If you're using a tap, hold the glass low enough that the tap doesn't touch any part of the glass, the beer, or the foam. Try to position the glass about below the tap.[9]
- Likewise, if you're pouring from a bottle or can, hold the container at least above the rim of the glass while you pour.
[Edit]Pour vigorously enough to release some CO2. - A timid trickle will prevent foam and trap gas. Right from the start of the pour, let out a nice, full stream.[10] Pour from a little way above the glass to get more force.
- If you're pouring from a bottle or can, tip it over enough so that the beer pours out relatively quickly. This will create a stronger stream.
- Don't pour so vigorously that the beer splashes out of the glass, however.
[Edit]Tilt the glass upright when you're ready to make foam. - Shift the glass to pour into the middle instead of down the side. Depending on how much foam you want, you can do this earlier or later in the process. For example, for a relatively small head of foam, tilt the glass when it's about 2/3 of the way full.[11]
- If you want more foam, straighten the glass earlier (e.g., when it's about 1/3 to 1/2 full).
[Edit]Stop pouring when the foam hits the top of the glass. - To prevent waste, don't let the foam overflow. Watch the froth carefully as you pour and stop just before it reaches the lip of the glass.[12] If you're pouring draft beer, close the tap with a quick, fluid movement to prevent overflow.[13]
- If you want to fit a little more beer into the glass, let the foam settle for a few minutes. Then, top off the glass.[14]
- Enjoy the taste and aroma of a perfect, frothy glass of beer!
- Some beers are foamier than others. For example, German wheat beers and pilsners are extra frothy. To keep your beer from being overwhelmed with bubbles, keep the glass almost horizontal and hold the neck of the bottle inside the glass for most of the pour (just be careful not to touch the glass or the beer).[15]
- Drinking beer from a glass, instead of straight from a bottle or other container, helps you experience the aroma and taste of the beer more fully. You'll also have an easier time appreciating other aspects of the beer, like its color, clarity, and texture.[16]
[Edit]Related wikiHows [Edit]References [Edit]Quick Summary |
| How to Iron Pants Posted: 20 Aug 2021 09:00 AM PDT Many of today's fabrics come in wrinkle-free varieties, but tried-and-true pant material such as wool, denim, and cotton still require ironing to get rid of creases and folds. To do this, use the correct heat setting on your iron. Start by ironing the pockets and waistband, then smooth over the legs of your pants. If you need to create or fix a crease, fold your pant leg and iron on either side. When you are finished, hang or fold your jeans to put them away. [Edit]Prepping Your Surface and Iron - Check the tag of your pants to ensure you can iron the material. Washing instructions are listed on the garment tag of your pants. If it is unsafe to use an iron on your pants, it will list this with the washing instructions. The garment tag also explains what heat setting to use when ironing your pants.
- You can iron pants made from cotton, corduroy, denim, linen, nylon, polyester, or wool, for instance.
- Use an ironing board for best results. While you can iron on nearly any flat surface, an ironing board makes it easy to smooth away any wrinkles. Adjust the ironing board to a comfortable height, and make sure the legs are locked before you start ironing.
- For instance, you can place your pant leg around the narrow end to iron to remove stubborn wrinkles.
- Alternatively, use a table with a fire-resistant tablecloth if you don't have an ironing board handy.
- Fill up the steam compartment on your iron with fresh water. Most irons have a small water fill-up tank located on the backside of the iron. Look for the plastic compartment towards the top of the iron. Then, use water from your faucet to fill up the vessel to the designated fill line.[1]
- The water creates steam as you iron, helpful when eliminating folds or wrinkles.
- Choose your desired temperature setting. Most irons indicate temperature based on the material of your pants. Turn on the iron, and then adjust the dial or indicator to the temperature you'd like to use.
- For instance, wool pants should be ironed on a lower temperature than cotton pants.
- Denim pants require a high heat setting and steam.
[Edit]Removing Wrinkles and Creases - Start by ironing the pockets to prevent further wrinkles. If your pockets are wrinkled and you iron over them, you can easily create more wrinkles. To prevent this, pull the pocket inside out, and press it flat with the iron. Do this for both of the front and back pockets.[2]
- This is an easy trick to help speed up the ironing process.
- Smooth out the waistband and top section. Place your iron across the waistband, and let it sit for 2-5 seconds. Then, lift up on the iron, rather than moving it across the top. This helps your pants lay flat. Once the waistband is wrinkle-free, you can tuck the pockets back inside your pants.[3]
- Do this for the front and back of the waistband.
- Lay your pants lengthwise across the ironing board to iron the legs. Move the iron back and forth across 1 pant leg at a time, starting from top to bottom. Continually move the iron across the pant leg until the fabric is free of wrinkles or creases. Your pants should be parallel with the ironing board when you do this, and both legs should face the same direction. [4]
- Don't forget to iron the front and back of your pants!
- Fold your pants at the crease to easily iron it. Many classic dress pants have a crease down the center of the leg. To create this or follow your existing fold, lay 1 pant leg on the ironing board so that the inseams are directly over each other. Press the iron down at the top and bottom of the leg, and then fill in space by pressing the rest of the crease between the 2 iron points.[5]
- Ensure the inseams are lined up as you do this to create a smooth, straight crease.
- Your crease should stop approximately at the bottom of the pockets on the front of the leg.
[Edit]Hanging or Folding Your Pants - Let your pants cool down for 2-5 minutes. Before you hang or fold your pants, let them sit on your ironing board for a few minutes until they are cool to the touch. If you fold your pants before they cool, you can create additional creases or wrinkles.
- Hang your pants to keep them wrinkle-free. If you have a pants hanger, you can simply secure each side to the waistband of your pants. If using a shirt hanger, fold the pants in half. Then, drape the pants over top of the bottom of the hanger, and place the hanger in your closet.[6]
- If there is a crease, fold the pants along the crease.
- If there is not a crease, you can fold them in half long ways.
- Fold your pants to store them in a dresser or drawer. Hanging is the best way to ensure your clothes don't get wrinkled, but you can also fold up your pants and store them elsewhere. Bring the hem of the pants to the waistband to fold them in half. Then, place them in your closet.[7]
- Alternatively, fold your pants in thirds if you need to save space. Bring the hem of the pants towards the crotch, then fold the waistband to the folded edge you just made.
[Edit]Things You'll Need - Pants
- Ironing board
- Water
- Hanger (optional)
- Dresser or closet
- Most pants can be worn 2-3 times in between washes, as long as they aren't dirty or stained.
- If you are concerned about seeing iron marks or shine on your pants, simply turn them inside out before you iron them. This is a good idea for wool pants, for instance.
[Edit]Warnings - If you leave the iron stationary in 1 spot for too long, you can burn or damage your pants.
- Handle your iron with care to prevent serious burns or fire. Be careful when operating an iron, and do not leave it turned on while unattended.
[Edit]Related wikiHows [Edit]References [Edit]Quick Summary |
| How to Wrap Dumplings Posted: 20 Aug 2021 01:00 AM PDT Dumplings are a delicious Asian dish, made by filling thin sheets of dough with meat or veggies. There are a lot of ways to wrap dumplings, but 2 of the most popular shapes are the pleated crescent and the purse. Try them for yourself at home using store-bought dumpling wrappers or making your own dough with flour, water, and salt. Now step away from the takeout menu and into the kitchen! [Edit]Ingredients [Edit]Homemade Dumpling Wrappers - 2 cups (256 g) of all-purpose flour
- 1/2 teaspoon (2.8 g) of salt
- of boiling water
Makes about 30 wrappers [Edit]Wrapping a Pleated Crescent Shape - Place 1 tbsp (14 g) of filling in the center of a round dumpling wrapper. Use a spoon to scoop out the filling of your choice. Pile it as close to the middle of the circular wrapper as possible.[1]
- You can use any type of filling you'd like, such as pork or veggies.
- Brush water around the entire outer edge of the wrapper. Dip a pastry brush in water, then run it around the outside edge of the wrapper. This moistens the edge so it sticks together better and the dumpling won't fall apart.[2]
- If you don't have a pastry brush, use your finger dipped in water instead.
- Use enough water so that the edge is moist but not completely saturated. If it's too soggy, the wrapper will rip.
- Fold one side of the wrapper over onto the other side. Line up the edges as you fold the dumpling wrapper in half over the filling. Make sure the edges are perfectly aligned and that one edge isn't hanging over the other. This creates a half moon shape.[3]
- Don't pull too hard on the wrapper or you'll tear it. If you're having trouble folding it over, you might need to remove some of the filling.
- Make pleats along the joined edges of the wrapper to seal it. Start at one corner of the open side of the wrapper. To make the pleats, fold tiny sections of the dough over onto itself as you pinch the 2 edges together. This creates an effect that looks like a folded fan. Continue the pleating and pinching until the entire open side is sealed.[4]
- Pinch the dough tightly as you work your way around the edge so that none of the filling falls out when you cook the dumplings.
- You can make your pleats as big or as small as you'd like them.
[Edit]Folding a Purse Shape Dumpling - Pile 1 tbsp (14 g) of filling into the middle of a round dumpling wrapper. Set a scoop of filling in the center of the wrapper and pack it as tightly as you can into a pile in the middle. If it's too spread out, it will be difficult to fold the wrapper up.[5]
- Choose whatever type of filling you prefer.
- Use a pastry brush to moisten the outer edge of the wrapper. Brush water around the outside of the wrapper with a pastry brush. Avoid getting the wrapper too wet or soggy. Use just enough water so the dough is damp.[6]
- You can also dip your finger in water and run it around the edge if you don't have a pastry brush.
- Instead of water, you can also use an egg wash. Beat an egg yolk and brush it around the wrapper.
- Press the opposite edges of the wrapper together halfway up the dumpling. Bring 2 opposite sides together and pinch them between your fingers to seal them. Stop when you get to the center of your filling so that half the wrapper is closed and half of it is still open.[7]
- If you're struggling to pinch the wrapper over the filling, remove some of the filling so you have more space to fold the dough.
- Bring the middle of the open edge up to meet the fold at the top. Pull the open edge up into the center of the dumpling so that it intersects the point where you stopped pinching the fold. As you do this, the wrapper will form 2 new open edges on either side of the middle.[8]
- Be careful not to stretch the wrapper too hard or it will rip.
- Seal each of the 2 remaining open edges by pinching the dough together. Find the 2 edges that form a "Y" shape with your original fold. Pinch the edges together on each open side, just like you did on your first fold, so that the dumpling is sealed in a triangle shape with a point at the center.[9]
- If the edges pop open, pinch them more firmly or brush a little more water onto them to help them stay sealed.
[Edit]Making Homemade Dumpling Wrappers - Mix 2 cups (256 g) of flour and 1/2 teaspoon (2.8 g) of salt together. Pour the flour and salt into a mixing bowl. Then whisk them together until they're thoroughly combined.[10]
- Don't substitute any other type of flour, like whole wheat, for the all-purpose flour. Otherwise, the texture of the wrapper will be too dense.
- You can use either a whisk or a spoon to mix the dry ingredients.
- Add of boiling water to the dry ingredients. Carefully pour the boiling water into the bowl with the flour and salt mixture, stirring it constantly. Mix it all together until it's smooth and there are no clumps of flour.[11]
- Use your hands to knead the dough for about 3 minutes. Push the dough away from you with the heel of your hand, then fold it back over itself before rotating the dough and repeating the pushing and folding. Continue kneading until the dough is stretchy and smooth but not sticky.[12]
- If your dough is dry and cracking, sprinkle in a little more water to moisten it.
- You may need to let the dough cool for 2 to 3 minutes before kneading it if your hands are sensitive to heat.
- Cover the dough in plastic wrap and let it sit for 30 minutes. Wrap the dough tightly with plastic wrap and set it somewhere that is room temperature. Wait at least 30 minutes to let the dough soften.[13]
- Use a kitchen timer or the clock app on your phone to keep track of the time.
- Roll 2 tbsp (28 g) of dough between your hands to form a sphere. Pull off a piece of dough and lightly roll it between the palms of your hands. Do this until the dough is the shape of a small ball.[14]
- For larger wrappers, pinch off more than 2 tbsp (28 g) of dough. For smaller wrappers, use less.
- Use a rolling pin to flatten the sphere into a thick circle. Place the sphere of dough on a clean, flat surface. Then, roll it out using a rolling pin until it's no more than thick. Check that the entire wrapper is an even thickness.[15]
- To prevent the dough from sticking, sprinkle flour onto the flat surface before rolling your wrapper.
- Continue rolling and flattening spheres until you've used all the dough. Once you've shaped your first wrapper, pinch off another 2 tbsp (28 g) of dough, roll it into a sphere, and flatten it with the rolling pin before repeating again. When you're finished, you'll have about 30 wrappers. [16]
- Store the wrappers in an airtight container or wrapped in plastic wrap in the refrigerator for up to 7 days or in the freezer for up to 3 months.
[Edit]Things You'll Need [Edit]Homemade Dumpling Wrappers - Mixing bowl
- Whisk or spoon
- Rolling pin
- Plastic wrap
[Edit]References |
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