| How to Find a Good Real Estate Agent Posted: 13 Aug 2017 05:00 PM PDT Whether you're buying or selling a property, a quality real estate agent is vital to make the process run smoothly. Seek out an agent with excellent credentials and references. Meet with a handful of agents to make sure any questions you have are answered. Watch out for potential red flags. Agents who charge very low costs or only work part-time may not be reliable. EditFinding an Agent with the Right Credentials - Look for someone with at least five years experience. The longer a real estate agent has been in business, the better. When reviewing an agent's credentials, look for someone who's been operating for at least five years. Five years experience means an agent likely has a good feel of the real estate world and can help find you the best deals.[1]
- However, there are no hard and fast rules here. An agent with less experience who exceeds other expectations may be a decent choice.
- Find someone who works in your area. The agent you work with should have many properties in the area you're looking to buy or sell. Agents who work in your area will be aware of the best neighborhoods and trends regarding prices. A local agent will also know small details, like where the best schools are, commute times, and so on.[2]
- Check the agent's license. Obviously, you want an agent who's operating legally. Every state should have a list of licensed agents online. While making a list of agents to contact, check to ensure every agent you interview has a legal license to buy and sell real estate in your state.[3]
- Look for agents with awards and honors. Check a real estate's website and resume for awards, honors, and other signs of recognition. Things like a "Realtor of the Year" award are a sign of a quality agent who's more than likely to exceed your personal needs.[4]
- Ask friends and family members for referrals. If you know someone who recently bought or sold a home, reach out to them. Friends and family members are likely to give you honest assessments of their experience with a particular agent.[5]
- However, do not simply go with an agent because a friend or family member recommended them. Needs in real estate are somewhat subjective and someone who met a friend's needs may not necessarily meet yours.
EditInterviewing Real Estate Agents - Ask how long they've been in business. When interviewing a real estate agent, one of the first questions to ask is how long they've been operating. They should be able to answer the question quickly and accurately. Remember, while five years of experience is ideal, someone with less experience but who otherwise meets your needs may also work.[6]
- Also, ask how long the agent's been working in your area. An agent with extensive experience may not be the best choice if they've only been buying and selling in your area for a few years.
- See if they work alone or in a team. Standalone agents can work, especially if they have strong credentials. However, teamwork is always a plus. Agents who work in a team are able to respond quicker and are available more often.[7]
- Ask about any planned vacations. Real estate often requires quick action and response time. If a realtor has a vacation planned soon, you need to see whether this will affect you buying or selling a property. If an agent is planning a vacation in the near future, make sure they have someone to help you out in their absence.[8]
- Ask about their properties. In addition to looking at current properties online, have the agent show you several properties they're selling. Make sure these properties are similar to what you're looking to buy or sell. It's vital to pick an agent who works with the right properties for your needs.[9]
- You should also pay attention to presentation online. The properties should be presented in a clear, concise manner and the website should be easy to navigate. This ensures customers will be enticed enough by the website to invest in a property there.
- Contact their recent clients. Ask for a list of references after meeting with an agent. A quality agent will not hesitate to hand you a list of recent clients for you to call to ask about their experience. Call a few references for every agent you interview to make sure they have stellar reviews.[10]
- Ask about any hesitations the person has recommending the agent as well. This way, you'll get a sense if the agent has any major flaws that would be a deal breaker for you.
- Make sure you get along with the agent. Chemistry is important in real estate. If you're working with someone who you don't get along with, this can cause unnecessary tension during an already stressful process. Make sure you click with the agent and feel comfortable in their presence.[11]
EditWatching for Red Flags - Avoid agents who only work part-time. A good real estate agent considers their work a full-time job. In general, you want an agent who is not doing real estate on the side. This way, they will be completely committed to getting their clients the best deal possible.[12]
- Stay away from agents who don't know the area. If an agent does not work in your area, or cannot readily provide information about the area, this is a bad sign. A quality agent should be able to quickly rattle off things like neighborhoods, general price ranges, nearby businesses, and so on. If an agent cannot provide many specific details about an area, work with someone else.[13]
- Do not be tempted by lower costs. When it comes to real estate, you can expect to get what you pay for. Quality agents charge a commission between five and seven percent. Agents who charge lower commission may not be as adept at finding the best deals.[14]
- When buying, you can always negotiate a lower commission later on.
- Does the real estate agent have an assistant? An agent who can focus on your needs and desires instead of the paperwork can be really helpful, especially to a first-time home buyer.
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| How to Make Breadcrumbs Posted: 13 Aug 2017 09:00 AM PDT If you're looking to use up stale bread or need breadcrumbs for a recipe, it's easy to make breadcrumbs at home. Make soft, fresh breadcrumbs by processing fresh bread in a food processor. Or bake them in the oven to make dried breadcrumbs. You can also toast and grate slices of bread if you don't have a food processor. Consider sauteing breadcrumbs in a little oil to make extra crunchy breadcrumbs. Regardless of how you make the breadcrumbs, store them in an airtight container at room temperature. EditThings You'll Need - Cutting board and knife
- Grater
- Food processor
- Baking sheet
- Airtight storage container
- Paper towels
- Skillet
- Spoon
EditIngredients EditFor Fresh Breadcrumbs - 4 slices white bread, stale or lightly toasted
Makes 2 cups (100 g) of fresh breadcrumbs EditFor Dry Breadcrumbs From Fresh Breadcrumbs - 4 slices white bread, stale or lightly toasted
- 1 tablespoon (14 g) extra-virgin olive oil, optional
- Fresh herbs, cheese, citrus zest, optional
Makes 2 cups (180 g) of dried breadcrumbs EditFor Dry Breadcrumbs From Sliced Bread Makes 1 cup (90 g) to 2 cups (180 g) of dried breadcrumbs EditFor Toasted Breadcrumbs - 2 cups (70 g) bread cubes (from 1/4 loaf of white bread)
- 3 tablespoons (42 g) olive oil
- Kosher salt to taste
Makes 1 cup (90 g) of toasted breadcrumbs EditMaking Fresh Breadcrumbs - Tear the bread into pieces. Get out 4 slices of white bread. You can use bread that's a day or two stale or you can toast it a little in the oven or toaster. Take the bread and tear it into small pieces.[1]
- Use your favorite kind of bread for the breadcrumbs. If you'd like white breadcrumbs, use white bread and trim off the crusts. For whole-wheat breadcrumbs, use a soft-whole wheat bread and leave the crusts on.
- Blitz the bread in a food processor. Place the pieces of bread into a food processor. Blitz the bread until you get coarse bread crumbs. Avoid processing the bread for too long or it may become gummy and clog up the processor. You can use the fresh breadcrumbs or store them in an airtight container.[2]
- If you don't have a food processor, you can process the bread in a coffee or spice grinder. You can also freeze the slices of bread until they're hard and rub them against a grater to make fresh breadcrumbs.
- Use the fresh breadcrumbs. Fresh breadcrumbs absorb a lot of moisture, so they're great for baking. Consider using fresh breadcrumbs in recipes for meatballs, meatloaf, or seafood patties. You can also top casseroles or seafood with the fresh breadcrumbs. The breadcrumbs will become slightly crisp once the food bakes in the oven.[3]
EditMaking Dry Breadcrumbs From Fresh Breadcrumbs - Preheat the oven and spread the breadcrumbs on a sheet. Turn the oven on to 350 degrees F (180 degrees C). Get out a large, rimmed baking sheet and spread 2 cups (100 g) of fresh breadcrumbs on it.[4]
- Bake the breadcrumbs for 3 to 5 minutes. Put the sheet in the preheated oven and bake the breadcrumbs until they become golden brown and dry. This should take about 3 to 5 minutes. Leave the breadcrumbs to cool completely before you use them.[5]
- If your oven has a hot spot, you might want to stir the breadcrumbs halfway through the cooking time.
- Consider seasoning the breadcrumbs. You can add a little extra flavor to your toasted breadcrumbs. Just stir in 1 tablespoon (14 g) of extra-virgin olive oil and toss it with a seasoning like:[6]
- Lemon zest
- Minced fresh herbs
- Crushed red pepper flakes
- Grated Parmesan cheese
- Dried herbs (like Italian seasoning)
- Use the dry breadcrumbs. Dry breadcrumbs give a great crunch and texture to foods. Try sprinkling them over pasta, roasted vegetables, or thick soups. You can also coat foods with the breadcrumbs before you saute them for extra crispiness.[7]
- Store leftover dry breadcrumbs in an airtight container at room temperature for up to 1 month.
EditMaking Dry Breadcrumbs From Bread Slices - Preheat the oven and slice the bread. Turn the oven on to 250 degrees F (120 degrees C). Get out 1 loaf of bread and slice it into thick pieces. If you don't have a food processor, leave the bread in slices. If you do have one and want to process the bread, cut the slices into pieces.[8]
- Arrange the bread on a baking sheet and bake it for 10 minutes. Lay the slices of bread in a single layer on a baking sheet or spread the pieces of bread evenly across the sheet. Put the bread in the preheated oven and bake it for 10 minutes. Let the bread cool completely before you process it.[9]
- The bread should completely dry out. If the bread is really moist or it's humid out, add an extra couple of minutes to the baking time.
- Process or grate the breadcrumbs. If you have a food processor, place the pieces of toasted bread in it and blitz it until you've got fine breadcrumbs. Or you can hold a piece of the toasted bread and rub it against a grater to make the breadcrumbs. Continue doing this will all of the bread slices.[10]
- You can also place the dried bread in a plastic bag and use a rolling pin to crush the bread into breadcrumbs.
- Cook with the dry breadcrumbs. For extra texture in your meals, scatter dry breadcrumbs over pasta, casseroles, grilled vegetables, or stews. Try sprinkling them over pasta, roasted vegetables, or thick soups. Store leftover dry breadcrumbs in an airtight container at room temperature for up to 1 month.[11]
EditMaking Skillet Toasted Breadcrumbs - Tear the bread into pieces. Get out a loaf of your favorite bread or rustic white bread. Cut off 1/4 of the loaf to use for the breadcrumbs. Tear or cut the bread so you get 2 cups (70 g) of cubed bread.[12]
- You can remove the crust from the bread for completely white breadcrumbs. Use fresh or stale bread for the breadcrumbs.[13]
- Process the bread to make fresh breadcrumbs. Transfer the cubes of bread to a food processor. Pulse the bread just until you have coarse breadcrumbs. If you process the bread for too long, it will become gummy and clog the food processor blade.[14]
- Saute the breadcrumbs in oil. Pour 3 tablespoons (42 g) of olive oil into a skillet. Turn the heat on to medium-high and stir in the fresh breadcrumbs. Stir and cook the breadcrumbs for 5 minutes. They should become crisp and golden brown once they've finished toasting.[15]
- Season and cool the breadcrumbs. Sprinkle kosher salt over the breadcrumbs according to your taste. Lay a paper towel on a plate and transfer the breadcrumbs to the paper towel to drain. Let the breadcrumbs cool completely before you use them.[16]
- Store the toasted breadcrumbs in an airtight container at room temperature.
- To make Japanese panko breadcrumbs, make coarse, fresh breadcrumbs using white bread with the crusts trimmed. Bake the breadcrumbs in the oven until they're just dried and crisp. Avoid browning them.
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| How to Sour Milk Posted: 13 Aug 2017 01:00 AM PDT When you open the fridge and find sour milk, it's usually bad news. But the truth is that sour milk can actually be a handy ingredient in a variety of baked goods and savory dishes. You don't want to use milk that's actually spoiled, though, so knowing how to sour milk yourself can definitely come in handy. By mixing a little bit of acid into your regular milk, you can help thicken and curdle it so it has a tangy taste. You can even do the same with a can of sweetened condensed milk, though you need a little water to thin it out. EditIngredients EditRegular Sour Milk - 1 scant cup (237 ml) whole milk
- 1 tablespoon (15 ml) lemon juice or vinegar
EditSour Milk with Sweetened Condensed Milk - ½ cup (103 g) sweetened condensed milk
- ½ cup (118 ml) cold water
- 1 tablespoon (15 ml) vinegar or lemon juice
EditWhipping Up Sour Milk with Whole Milk - Pour the acid into the milk. Fill a measuring cup with 1 cup (237 ml) of whole milk minus 1 to 2 tablespoons (15 to 30 ml). Next, add 1 tablespoon (15 ml) of fresh lemon juice or white vinegar to the milk.[1]
- You can substitute 2% milk or heavy cream for the whole milk if you prefer.
- Stir the acid and milk together well. After you've added the lemon juice or vinegar to the milk, use a spoon to mix the two together. Be sure to blend them well so the acid is fully incorporated into the milk.[2]
- Let the milk mixture sit for at least 5 minutes. Once the milk and acid have been mixed together completely, allow the mixture to stand at room temperature for 5 to 10 minutes. That will give it time to thicken up and curdle slightly so you'll have sour milk.[3]
- The recipe makes 1 cup (237 cup) of sour milk. However, you easily halve, double, or triple it based on your needs.
EditMaking Sour Milk with Sweetened Condensed Milk - Measure the sweetened condensed milk. For the sour milk, you'll need ½ cup (103 g) of sweetened condensed milk. Carefully pour it into a measuring cup to ensure that you get the right amount.[4]
- ½ cup (103 g) of sweetened condensed milk is about ¼ of a standard 14 ounce (397 g) can.
- Add the sweetened condensed milk to the measuring cup slowly. Because it's so thick and sticky, it can be difficult to get the milk out if you add too much.
- Stir in the water and the acid. Once you have the proper amount of sweetened condensed milk, add ½ cup (118 ml) of cold water and 1 tablespoon (15 ml) of white vinegar or lemon juice to the measuring cup. Mix the ingredients together well until they're fully blended.[5]
- Allow the mixture to stand for 5 minutes. When the milk is mixed with the water and acid, let the mixture sit for about 5 minutes. You'll know that the sour milk is ready when you notice some curdled bits in it.[6]
- You'll make 1 cup (237 ml) of sour milk from the recipe.
EditUsing Sour Milk - Replace buttermilk in baking recipes. The most common use for sour milk is in baking recipes that require buttermilk. You can easily substitute the tang that buttermilk provides with sour milk in cakes, scones, and biscuits.[7]
- Sour milk also works well in pancake and waffle batter.
- You can also use the sour milk to replace yogurt or sour cream in baked goods.
- Create marinades for meat. If you're cooking a cut of meat that you want to ensure is tender, soak it in sour milk. Mix up a flavorful marinade for chicken, steak, or fish by combining the milk with herbs such as rosemary, thyme, garlic, and/or black pepper.[8]
- In savory recipes, you can also mix sour milk into dishes like potato bakes, casseroles, or stews that have a creamy or cheesy consistency. You should just be careful that the tangy flavor of the milk doesn't overpower the dish.
- Make Cottage Cheese. With sour milk, you can whip up rich homemade cottage cheese. You'll need to heat the milk on medium until it's 185°F (85°C), remove it from the heat, and mix in some vinegar. Next, pour it through a colander lined with cheesecloth, rinse the curds, and mix them with salt and a little milk or cream until you get the consistency you like.[9]
- Keep your cottage cheese refrigerated, and eat it within a week.
- You can also mix vinegar or lemon juice into non-dairy milk to sour it.
- Milk that's soured on its own is spoiled and not safe to use.
EditThings You'll Need EditSources and Citations
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