| How to Make Your Cologne Last Longer Posted: 11 Feb 2022 08:00 AM PST No matter how much you spend on your cologne, there are some days when the scent seems to disappear before you even make it to lunch. If you're tired of your fragrance fading, all it takes it a few simple tips and tricks to help boost its staying power. By picking the right products and applying them in the right way, you can have a distinctive scent that lasts all day. [Edit]Prepping Your Skin - Take a shower or bath. The steam from a warm shower or bath helps open your pores, so your skin will absorb the fragrance more readily. That helps the scent linger throughout the day, and keeps you from having to reapply.[1]
- Moisturize. Hydrated skin is more likely to soak up your cologne than dry, parched skin, so it's a good idea to apply a body lotion or cream over your entire body beforehand, paying particular attention to areas where you plan to spritz the cologne.[2]
- If you don't want to alter the scent of your cologne, be sure to choose an unscented moisturizer.
- Because hydrated skin holds onto to fragrance better than dry skin, people with oily skin usually don't need to reapply their cologne as often.
- Apply petroleum jelly. Moisturizing your skin can help it soak up the cologne more easily, but if you really want the fragrance to "stick" all day, dab some petroleum jelly, such as Vaseline, on your pulse points where you plan to spray the scent. The petroleum jelly acts as a barrier between your skin and the cologne, so your body's oils aren't able to break the fragrance.[3]
- Petroleum jelly can stain clothing, so be sure to rub it into your skin until the area isn't greasy to the touch.
[Edit]Applying the Cologne - Layer the scent. If you really want the scent to last all day, it helps to use other products that have the same scent with your cologne. Many fragrance companies offer complementary products for their colognes, such as body washes, deodorants, and body creams. Because the scent is the same, wearing the cologne over a soap or lotion strengthens the fragrance and makes it last longer.[4]
- Spray your pulse points. Applying your cologne to the right areas of the body is key to making the scent last. You want to spritz your pulse points, including behind your ears, the base of your throat, the inside of your elbows, your wrists, and behind your knees. That's because these are the warmest spots on your body, which will help keep the scent strong.[5]
- Other areas where you may want to apply your cologne include the stomach and back of the neck.
- Forget the common advice of rubbing your wrists together after applying your fragrance. Rubbing the cologne actually helps break it down, so it doesn't last as long.
- Mist your hair. If you're only spraying your cologne on your skin, the scent isn't going to last as long as it possibly can. By spritzing some on your hair, you can boost the staying power because your hair is more porous and hangs onto the scent even longer than your skin.[6]
- If you're worried about the alcohol in your cologne drying out your hair, you don't have to spray it directly on your locks. Instead, apply some to your brush or comb before running it through your hair.
- Spritz your clothing. Because of the natural oils in your skin, a scent can wear off over time. If you apply some cologne to your clothing, though, the fragrance will cling to the fabric until you wash it. Spray some on your shirt, jacket, or even an accessory such as a scarf to make sure the scent lingers all day.[7]
- Some colognes may stain delicate fabrics, such as silk, so it's a good idea to test a clothing item before spraying it with a fragrance. Apply some to a small, inconspicuous spot, such as the inside bottom hem of a shirt, to see how the fabric reacts.
- Reapply when necessary. Sometimes, depending on the weather or what you're doing, the scent of your cologne may fade no matter what steps you take to make it last. If that happens, refresh the fragrance by reapplying the cologne to your pulse points.[8]
- Carrying a full-size bottle of cologne around all day to reapply isn't always practical. Fortunately, many fragrance companies make smaller bottles that are travel-friendly, so you can easily toss one in your pocket or bag.
[Edit]Choosing the Right Cologne - Select a heavy scent. Certain colognes and fragrances last longer because the notes that they feature have a stronger, heavier scent. For the most lasting power, choose a cologne with a woody fragrance, such as cedar, patchouli, or juniper. Options with spicy notes, such as clove, ginger, or nutmeg, also tend to be longer-wearing.[9]
- Woody, spicy scents that come in oil form are the best choice when you want your cologne to last all day. That's because oils cling better to the skin than sprays or mists. They're not mixed with alcohol either, so the scent isn't diluted.
- Colognes that features fresh citrus notes aren't going to last as long as heavier, musky scents.
- Check its expiration date. Many people don't realize that colognes and perfumes have a best-by-date if they contain a lot of natural ingredients. Over time, those ingredients can start to turn, weakening or changing the scent. Some colognes will include an expiration date on the packaging, so be sure to choose a bottle that's still fresh.[10]
- If there's no expiration date on your cologne, examine its color and consistency. When it starts to get darker and syrupy, it's likely gone bad.
- Colognes made with synthetic ingredients usually don't go bad, so you don't have to worry about an expiration date.
- Store it properly. Extreme temperatures and direct sunlight can alter the oils and other ingredients in cologne, so the scent changes or doesn't last as long. If you want your fragrance to last all day, it's important to use a bottle that's been stored in a cool, dark location.[11]
- The bathroom isn't an ideal storage spot for cologne because the humidity from steamy showers can affect it even if you keep the bottle inside a cabinet or drawer.
- You may have heard that storing your fragrances in the refrigerator can help them last longer, but the extreme cold can affect its composition just as much as heat and humidity. That's why shouldn't store it near an air conditioning vent either.
- If you want to display your colognes' attractive bottles on a shelf, make sure that it isn't near a window where sunlight will hit them.
- Always ensure that you recap your cologne bottles securely. If air reaches the fragrance, it can oxidize, changing the scent and decreasing its lasting power.
- While layering products with the same scent will help your cologne last longer, you can also create a long-wearing custom fragrance by applying another cologne with a complementary scent over or under your original fragrance. For the best results, apply the strongest cologne first and follow with the lighter scent.
- If you don't have a travel-size bottle of your cologne to bring with you, dip cotton swabs in it and place them in a plastic sandwich bag, so you can touch up on the go.
[Edit]Related wikiHows [Edit]References |
| How to Make Ginger Garlic Paste Posted: 11 Feb 2022 12:00 AM PST Ginger and garlic are mainstays of many cuisines, especially in South Asia. Instead of chopping them for every dish, blend them into a paste that you can spoon directly into the pan. Treat the paste as you would the original ingredients, heating it to release aroma and flavor before using in a recipe.
[Edit]Ingredients - 4 oz / 113g / ~1 cup chopped ginger
- 8 oz / ~20 cloves garlic
- ½ tsp (2.5mL) salt
- ½ tbsp (8 mL) neutral-flavored oil (canola, safflower, corn)
- 1–2 tbsp (15–30 mL) white vinegar (optional)
- 1 tsp (5 mL) turmeric (optional)
[Edit]Making a Small Batch - Wash and dry the ginger. Any moisture will shorten the shelf life of the paste. Pat the ginger dry thoroughly before you continue, and make sure your kitchen equipment is dry.
- Chop the ginger into rough cubes. If you have mature ginger with wrinkly, brown skin, peel it before chopping. You do not need to peel young ginger with soft, yellow skin.[1] Start with 4 oz (113g) of ginger, or about 1 cup after chopping. Some cooks prefer to add more ginger (up to double this amount), but wait until you taste the final product. It's easy to overpower the garlic.
- Young ginger has a less pungent taste than old ginger. You can use much more without overpowering the garlic.
- Find the freshest garlic possible. As garlic ages, its aroma and flavor becomes stronger and stronger. Besides overwhelming other ingredients, these aromatic compounds can turn your paste a surprising blue-green color.[2] Start with fresh garlic to avoid these effects.
- Cut out any green sprouts from the garlic, which have a harsh burning taste.[3]
- Peel the garlic. You'll need about two large heads of garlic, or roughly 20 cloves. Save yourself some time by peeling them all at once:[4]
- Separate the cloves and drop them in a large, metal bowl.
- Take a second metal bowl the same size. Place it upside down over the first bowl.
- Shake the two bowls vigorously for a couple minutes to remove the peels.
- Blend together ginger, garlic, and salt. Combine the ginger and garlic in a food processor or blender. Add a generous pinch of salt so the paste lasts a little longer. Scrape down the sides between pulses.
- Drizzle in oil. Pour in about ½ tbsp (8 mL) of vegetable oil near the end of the blending process. Choose an oil without a strong flavor, such as canola, corn, or safflower oil.[5] Slowly pour in more oil if the blender is stuck, a dash at a time.
- Store in the refrigerator. Place the paste in a clean, dry jar. Put it in the coldest part of your fridge, usually at the far back.[6] If the jar is sealed against air and moisture, the paste can last two or three weeks.[7] However, even in the fridge, there is a risk of very dangerous botulinum contamination. If you keep the paste for more than three days, make sure to heat it thoroughly for at least ten minutes to destroy this toxin.[8]
- The top surface of the paste may turn brown. This is a harmless reaction with oxygen, and not a sign of spoilage unless the color extends below the surface.
- Keep a clean spoon in the same container as the paste, or make sure every spoon you use is completely clean and dry.
[Edit]Preserving a Batch for Long-Term Use - Understand the risks. Garlic may be contaminated by botulinum, a potentially fatal bacteria. When the garlic is crushed and stored in a low-acid recipe such at this one, the bacteria produces dangerous toxins even in the refrigerator. Cooking the paste thoroughly for at least ten minutes destroys this toxin. However, since this is such a dangerous toxin, it's best to store only as much paste as you plan to use over the next three days. Freeze the rest as described at the end of this section.[9]
- Mix in dry roasted salt. Salt is a good preservative, and you can add a generous handful to the recipe above as long as you remember not to over salt the dishes the paste is used in. To completely remove any moisture that may spoil the paste, roast the salt in a dry pan first over medium high heat. The salt is ready when it has turned a light golden color.[10]
- Let the salt cool to room temperature before adding to the paste.
- A large amount of salt can preserve the paste for as long as two or three months in the refrigerator.[11]
- Use vinegar instead of oil. White vinegar is an alternative preservative that doesn't affect the flavor as much as salt. Pour it in instead of oil when blending, adding it in dashes until the paste is smooth or until you've added about 2 tbsp (30 mL).
- Unfortunately, acidic ingredients such as vinegar can turn garlic paste blue-green.[12]
- Add a spoonful of turmeric. Turmeric has anti-bacterial properties that can extend the shelf life of your food.[13][14] In addition, the yellow color can keep your paste looking vibrant as it ages.
- Sterilize the bottles. To minimize spoilage, sterilize glass canning jars in a pot of boiling water. Dry with brand new paper towels to avoid contamination while removing all moisture.
- This is especially important if you do not have a refrigerator.
- Freeze the paste. If you plan to use the paste for more than a month, make a large batch and freeze the extra. Store the frozen paste in glass bottles with 1–2 inches (2.5–5 cm) headspace at the top to allow for expansion. Thaw within 6 months for best quality.[15]
- Crushed garlic can turn blue-green for many reasons, including cold storage temperatures or reactions with acid.[16] To minimize this effect, cook the paste quickly at high heat, especially when combining with onions.[17]
[Edit]Warnings - When using this paste in cooking, remember that ginger tends to overpower many flavours. Be careful with how much you add — it's easy to add more, but it's virtually impossible to remove it.
[Edit]Things You'll Need - Food processor or blender
- Knife
- Two metal bowls of equal size (optional)
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