| How to Roast Vegetables Posted: 05 Jan 2019 04:00 PM PST There are several easy steps you can take to make your veggies perfectly roasted. Cut your vegetables into equal sizes and coat them in a thin layer of oil and seasoning to bring out their best taste. When you go to roast them in the oven, it's important to note that harder vegetables such as potatoes and carrots will take longer to cook than softer veggies like broccoli and cauliflower. When your vegetables have browned edges and soft centers, they're ready to be eaten! EditChopping and Seasoning the Veggies - Preheat your oven to . is an ideal temperature for roasting, but a temperature near this works well too. Vegetables need to be cooked at a high temperature to achieve the perfect tenderness and caramelization—if the temperature is too low, the vegetables will overcook before they reach the desired browning.[1]
- Wash the vegetables before peeling them, if necessary. Rinse your veggies under cool running water to remove any dirt. If you're chopping up garlic or onions, make sure you peel them first with your hands. Other veggies can be peeled using a peeler or knife, such as cucumbers, eggplant, or potatoes.
- Chop or dice the vegetables into small sizes. While your veggies should all be around the same size once they're cut up, it's best to cut harder vegetables into smaller pieces than softer vegetables. This will ensure the vegetables cook more evenly, especially when they're all together in the same tray.[2]
- Use a sharp cutting knife to cut the veggies into cubes or small pieces.
- Softer vegetables, like broccoli and cauliflower, can be in larger pieces than harder vegetables, such as potatoes.
- Add oil and seasoning to the veggies. You can place the veggies in a large bowl or a plastic, sealable bag. Pour enough oil over the vegetables so that they all have a thin sheen to them; of oil should do the trick. Sprinkle any seasoning that you like over the veggies as well, such as salt, pepper, or fresh herbs and spices.[3]
- Olive oil is the most common to use on vegetables, but you can also use toasted sesame oil, peanut oil or safflower oil.
- Toss the vegetables in the oil and seasoning so they're evenly coated. If you placed the veggies in a large bowl, you can use your hands to move the vegetables around, distributing the oil and seasoning evenly. If you put the veggies in a plastic bag with the oil and seasoning, seal the bag and gently shake it to coat the vegetables.[4]
- While you want the vegetables to be well-coated in oil, they shouldn't be dripping.
- Prepare a metal baking sheet so the vegetables won't stick. Cover a large roasting pan with parchment paper or aluminium foil for an easy cleanup, or you can use a nonstick spray to coat the baking sheet. Metal baking sheets will help the vegetables roast evenly, and a metal sheet with low sides is important so that any water can easily evaporate.[5]
- The vegetables will need to have plenty of space so they roast evenly, so you may need to prepare more than one baking sheet if you're cooking lots of veggies.
EditPlanning Your Veggie Trays - Give your vegetables plenty of space on the baking sheet. No matter how you group your vegetables, they all need enough space to roast properly. Instead of piling them on top of one another, space them out about from one another.[6]
- If the vegetables are crowded too close together, they will steam rather than roast.
- Spread all of the veggies on one tray to cook them all at once. If you're short on time and want to get all of your vegetables roasted quickly, spread them all out on the tray evenly once they're coated in oil. This works especially well if you're cooking veggies that have similar roasting times.[7]
- You may need to keep a closer eye on this batch of vegetables to make sure they're all cooking okay.
- It helps to chop harder veggies into smaller pieces than the softer veggies when you combine all of them together.
- Pair vegetables with similar cooking times together for better control. If you're cooking a large group of both hard and soft vegetables, group all of the soft vegetables on one tray and all of the hard ones on another. This will let you easily remove the softer vegetables once they're roasted and let the harder vegetables continue to cook.[8]
- For example, put your asparagus and green beans on one tray and your brussels sprouts and carrots on another.
- Add vegetables to the baking sheet in stages to monitor their roasting. If you want to cook all of your veggies on one baking sheet but also want them to be perfectly roasted, consider only putting the harder vegetables on the tray first. Once the harder veggies have cooked for a while, you can then add the softer ones to the tray.[9]
- Let your harder vegetables roast for about 10-15 minutes before adding in the softer veggies.
- Roast all of your vegetables individually for perfect roasting times. This takes a bit more effort, but it also gives you complete control over how long you leave each vegetable in the oven. Roast all of your potatoes on one tray, all of your bell peppers on another, and all of your string beans on another.[10]
- This method works well if you're roasting large amounts of individual types of vegetables.
- Use more than one baking sheet at once, if possible, for faster and easier roasting.
EditRoasting Them in the Oven - Put the veggies in the oven once it has preheated. It's best to wait until your oven reaches at least before putting the vegetables in to roast. If you put them in while the temperature is still low, they'll get soggy instead of crispy.[11]
- Mix the vegetables with a spatula after 10-15 minutes. Using a spatula or similar tool to move the vegetables around the pan will help promote even browning. Doing this after they've been roasting for 10-15 minutes is good, though if you're roasting only soft vegetables you might want to do it a few minutes sooner.[12]
- This is also the time to check on your veggies to make sure they're cooking properly.
- Look for browned edges that indicate the veggies are roasted. Depending on the type of vegetable you're roasting, this could take anywhere from 15-45 minutes after you put the veggies in the oven. Softer vegetables tend to only take 15-20 minutes to roast, while harder ones take 30-45 minutes.[13]
- Soft veggies such as zucchini and eggplant will only take 15-20 minutes while harder veggies such as parsnips and sweet potatoes will take roughly 30 minutes.
- Pierce a vegetable with your fork to see if it's done. You want your roasted vegetables to be tender on the inside and crispy on the outside. Take the pan out of the oven and stick a fork into one of the vegetables. If it goes through easily and feels soft while the outside of the vegetable is a bit browned, it's ready to eat![14]
- If you can't tell whether the veggies are done or not, roast them for another 5-10 minutes just to be safe.
EditThings You'll Need - Cutting knife
- Oil (such as olive oil)
- Salt, pepper, desired seasonings
- Large bowl or plastic bag
- Metal baking sheet
- Parchment paper, foil, or nonstick cooking spray
- Spatula
- Fork
- Peeler (optional)
EditRelated wikiHows EditSources and Citations EditQuick Summary
Cite error: <ref> tags exist, but no <references/> tag was found
|
| How to Swing a Driver Posted: 05 Jan 2019 08:00 AM PST A good tee shot is often the lead-in to a good golf score. Being able to swing a driver properly leads to tee shots that land with distance and accuracy on the fairway. Mastering the swing depends on both stance and swing mechanics. Practice your swing as often as possible, then adjust your swing to fix any issues you notice so you can be an ace on the golf course. EditPositioning Yourself Near the Ball - Stand beside the ball with your weaker hand closer to the target. Choose the side you want to swing from, then face the ball. If you are right-handed, stand on the left side of the ball. Point your left shoulder towards the target. If you are left-handed, stand to the right of the ball with your right shoulder pointed towards the target.[1]
- The half of your body closest to the target is your front side, such as your front arm and leg. Is This half is most important for aiming and driving the ball forward.
- The half furthest from the target is your back or rear side. This half is responsible for your backswing and generating power.
- Position yourself about 3 steps behind the ball. Walk backwards from the ball if you are unsure where to stand. When hitting the ball, you will need to bend over slightly. If this feels uncomfortable, you can move closer or further from the ball as needed. You should be able to see the top of the ball without standing over it.[2]
- If your head is directly over the ball, you will have a hard time generating a smooth, powerful swing.
- If you stand too far away from the ball, you will have to stretch your arms further to hit the ball, weakening your drive.
- Spread your legs apart with your knees bent slightly forward. Stand beside the ball, spacing your legs about a shoulder width apart. The ball should be positioned a little behind the inside part of the heel on your front leg. This means the ball will be much closer to your front leg than your back leg.[3]
- A wider stance means you will swing the driver in a wider arc. This can throw off your timing, so keep your feet relatively close together at first.
- Focus on getting your stance correct before bringing the club into position. Once you have mastered this, you can do both simultaneously to improve your aim..
- Grip the driver firmly with 1 hand below the other. This grip is called the overlap grip and is beginner-friendly. Position your back hand on the driver's grip. Then, place your front hand above it, resting 1 or 2 fingers over your lower hand. Adjust your grip until it feels comfortable and balanced, neither tight nor loose.[4]
- An interlocking grip is when you cross your index finger and pinkie. This is a good grip for fast swings and anyone with smaller hands.
- A 10-finger grip is like holding a baseball bat. Your fingers do not overlap. It can be good if you lack strength, but it leads to less powerful drives.
- Bend at the hips to bring your head towards the ball. Plant your feet firmly on the ground so they stay in position. Slowly bend forward, keeping your back and neck straight. Your head should come forward so you are able to look diagonally down to your club's head and the top of the ball.[5]
- Your back and neck should be flat. If your spine is bent at all, you may tire out and get sore while playing.
- The ball should line up with your front ear, although your ear will be behind the ball instead of over it.
- Tilt your body to raise your forward shoulder. Twist forward and towards your front leg. Bring the club around so it is near the tee. This should cause your front hip and shoulder to raise up. You want your front side to be slightly higher than your back side. To get yourself in position, you may shift your weight to your back leg.[6]
- If you are having trouble getting the angle correct, take your back hand off the club. Put it behind your rear knee to lower your shoulder, then put it back on the driver grip again.
- Drop your shoulders to position the club behind the ball. Position the club head so it is centered behind the ball. Let your shoulders hang down, then pull them back slightly. This should make your arms feel firm, ready to control a steady swing. If you feel like you can't swing the club freely, adjust your positioning as needed by stepping back or standing straighter.[7]
- This position causes the head of the driver to strike the ball on the upswing, lifting it off the tee.
- Balance is key. Make sure your weight is evenly distributed in both legs.
EditDriving the Ball - Sweep the club's head back in an arc until it is behind your head. Start your swing in your abdomen, tightening the muscles there as you begin moving the club towards your back leg. Keep your hands in position with your feet flat on the ground. Continue moving the club in an arc until the shaft is behind the middle part of your head.[8]
- Keep your leading, or front, arm straight the entire time so you don't have to straighten it out on the downswing.
- Generate power by shifting your weight to your back leg as you swing.
- Swing the driver down to begin your downstroke. Start the downswing by slightly pushing your front knee and hip towards the ball. Shift your weight from your back foot to your front foot, keeping both feet flat on the ground. Avoid adjusting your arms during the swing. Swing the club back down in a arc like it's a pendulum.[9]
- Avoid rushing the swing. You can let the club settle briefly over your shoulders before you begin the downswing.
- The goal is to swing smoothly rather than hit the ball as hard as you can.
- Extend your arms as you swing. Your front arm should still be straight like it was during your backswing. Straighten your rear arm as you bring the club around. Both of your arms become completely straight when the club reaches the ball.[10]
- Focus on keeping your arms straight as long as possible after hitting the ball.
- Push your feet down into the ground as you strike the ball. Right before the club reaches the ball, shift your weight fully to your front leg. Imagine that you are squishing a giant bug underneath your toes. This can help you transition your weight smoothly from back to front, generating more power.[11]
- The key is to do this in a smooth motion. You may need to practice your swing before you can do this without thinking.
- For extra speed, shift your front foot away from the ball as you swing.
- Lift and turn your rear foot after you hit the ball. As you shift your weight to your front leg, try to keep your back foot on the ground as long as possible. After the club strikes the ball, twist your ankle so your back leg follows the rest of your body. When done correctly, your back foot will point forward with only the toes touching the ground.[12]
- As you twist your foot around, the rest of your body also continues to twist, following your club's swing.
- Follow through by bringing your club over your front shoulder. Avoid stopping your swing short, since this causes shorter, weaker drives. Bring the club's head all the way through the ball. Continue the arc of the swing until the club comes up over your shoulders. At the end, the club's head should point down towards the ground.[13]
- At the end of your swing, your arms will be bent into the shape of a capital "L." Your back arm will be near your head with your front arm behind it.
- Stay relaxed during your follow-through. Tensing up causes the ball to veer to the left or right.
EditTroubleshooting Your Swing - Stay balanced to swing with an average amount of power. One of the most basic issues is trying to hammer the ball to hit it long distances. This ends up reducing your power because you aren't swinging properly. Check your swing mechanics to ensure your feet and hands are balanced. Then, swing steadily without attempting to make power adjustments.[14]
- For example, make sure your feet are flat on the ground with your weight balanced between them.
- If your swing is too light, the ball won't travel very far. Your hands and shoulders may be too loose.
- Remember, the goal is to swing the club smoothly and make contact, not smash the ball. You may lose a little distance at first, but consistency makes up for it over time.
- Swing the driver at a steady speed. A lot of beginning golfers face a swing speed problem. They start a normal upswing, but rush the downswing. This interrupts the natural flow of your swing, so you hit weaker balls that tend to curve all over the golf course. Practice your swing until you can do it in a single, fluid motion.[15]
- Although the basic mechanics are the same, not all golfers have the same swing. You may need to experiment a little to find out what feels natural to you.
- A common problem is hesitating as you begin the downswing. Other golfers may tell you you're swinging too fast when in reality the hesitation makes your swing look faster than it is.
- Adjust your hand grip to hit the ball straighter. For a good swing, your grip strength needs to be equal across both hands. Keep a firm grip on the driver, but avoid squeezing it too hard. If your front hand grip is too strong, the ball will hook. If your back hand grip is too strong, the ball will slice.[16]
- A hook is when the ball curves inwards towards your body. This is right to left for right-handed golfers and left to right for left-handed golfers.
- A slice is when the ball curves away from your body, or left to right for right-handers and right to left for left-handers.
- Straighten your swing to avoid hooks and slices. If your grip strength is fine, your swing mechanics may be an issue. First of all, make sure your legs, hips, and shoulders are straight while swinging. Swing through the ball with a consistent speed, since slowing down or speeding up can cause hooks and slices, respectively.[17]
- Your club's head should face upward as it snaps into the ball. Experiment with which part of the club's head strikes the ball, since this affects the curve.
- Although you can adjust your aim to compensate for a curving ball, fixing your swing mechanics is a better long-term solution.
- If you are certain your swing is good, moving the tee forward or adjusting your distance to it can help.
- Practice your swing regularly. You can practice anywhere without a ball, but also go to a driving range to drive some balls.
- Get in the habit of envisioning your swing before you make it. Concentrating can help you do better.
- Shake out your arms and wiggle your toes before taking a swing. Being tense interrupts your natural swinging motion.
- Clear your head out before swinging the driver. Take deep breaths and relax so you can make smoother swings.
- Even with regular practice and play, you will go through periods where your swing feels off. This happens to professional golfers too.
EditSources and Citations EditQuick Summary
Cite error: <ref> tags exist, but no <references/> tag was found
|
| How to Grow Basil Indoors Posted: 05 Jan 2019 12:00 AM PST Basil is a popular, fragrant herb with a variety of culinary uses. There are actually over 100 varieties of basil that all have slightly different tastes, from Italian sweet basil to Thai spicy basil. Most basil plants grow easily in outdoor gardens, and with a few minor alterations, you can grow basil indoors without much hassle, as well. Sufficient amounts of sun and water are the key ingredients in getting your basil to thrive no matter where you plant it. EditStarting from Seed - Purchase basil seeds from a reliable source. Visit your local nursery or garden store to pick out basil seeds you'd like to plant, or you can buy them online. You can often buy a packet containing over 100 seeds at a very low price.
- If you're buying the seeds online, do some research to find out which websites have the best seeds.
- Use coarse, well-draining soil to plant the seeds in. Basil needs nutrient-rich soil that is able to drain water easily in order to grow into a healthy plant. You can find well-draining potting soil at a garden store, as well as online.[1]
- Fill ¾ of a container with the soil. The container should offer sufficient drainage and can be made of clay, plastic, stone, or concrete. Use a spray bottle filled with water to give the soil a little moisture before filling the container up with soil so that it's not quite full.[2]
- Look for drainage holes in the bottom regardless of the material. These are critical to ensure good drainage and a healthy plant. Be sure to use a tray underneath your pot to prevent water from coming out of the holes and leaking all over.
- A regular clay pot is a popular option, or seedling trays made of plastic.
- Scatter the seeds into the container of soil. If you're using small seedling trays, try to place about 3 seeds in each tray. If you're using a larger pot, scatter 5-7 seeds on top of the soil, placing them evenly apart from one another.[3]
- It's important to plant more than 1 seed in each tray in case some of them don't end up sprouting.
- Aim for spreading the seeds about apart from one another.
- You don't need to press the seeds into the soil.
- Cover the seeds with a sprinkling of dry soil. You don't need to add a thick layer, just enough to cover the seeds you've just planted—a layer of roughly . This will be just thick enough to protect the seeds while also helping them grow.[4]
- Avoid packing down the soil once it's in the container.
- Add additional moisture to the soil using a spray bottle. Use a spray bottle filled with water to spray the soil with a little bit more moisture—especially the added top layer. If you don't have a spray bottle, run your hands under a faucet or dip them in a cup of water and sprinkle the water over the soil using your fingers.[5]
- Place the pot or container on top of a tray to catch any water that leaks out.
- You can place a piece of plastic over the container or pot to lock in moisture.
- Place the container in a sunny spot indoors. Basil thrives in full sun but needs at least 6 hours of sunlight each day to grow properly. The best spot to set up your basil plant would be near a well-lit, warm window.[6]
- Be careful if you're setting the basil directly onto the windowsill. The glass window can cause the basil plant to become too warm or too cold more quickly than usual.
- If you are in the northern hemisphere, a south-facing window typically works best. If you don't have a space in your house that gets at least 6 hours of sun a day, consider using a supplemental light source.[7]
- Watch your basil seeds germinate after 5-10 days. The exact amount of time it takes for your seeds to sprout will depend on the amount of sunlight they get, the soil temperature, and the available moisture. Be patient and continue to keep the seeds moist and warm.[8]
EditCaring for the Basil - Water the basil from its base twice a week to keep it well-hydrated. Instead of pouring water directly onto the leaves and stem of the plant, pour water right at the soil line. This way, the roots are able to absorb water from the base, and you avoid dripping wet leaves.[9]
- Test the dampness by sticking your finger into the soil about deep. If the soil feels dry even at this depth, lightly water the plant.
- Use an artificial light source to provide additional care. If you cannot provide enough natural sunlight for your basil, use fluorescent grow lights or specially designed high-intensity lights instead. Basil plants receiving no natural light should receive 10 to 12 hours of artificial light.[10]
- Keep standard fluorescent lights roughly away from the tops of your plants, and keep high output and compact fluorescent lamps above the plants.
- High-intensity lights should be above plants.
- Check the plant's pH levels once a month. A good pH level is usually between 6.0 and 7.5. You can maintain this pH by using organic fertilizer found at your local garden store, or online. Simply mix the organic fertilizer into the soil, and test the soil using pH strips.[11]
- Since basil is primarily used for culinary purposes, many non-organic fertilizers may pose a potential risk.
- Simulate a natural habitat by running a fan. Direct an electric fan toward the plant, allowing it to rustle the leaves for at least 2 hours a day. Doing this prevents the air around the plant from getting too stagnant and works like an outdoor breeze would.[12]
- Put the fan on the lowest setting.
- Thin your plants out once the seedlings have 2 pairs of leaves. The plants should be apart to ensure adequate room for growth. You can either thin them out by snipping the basil off at soil level or by removing the basil by the root.[13]
- Use your fingers or a wooden popsicle stick or tongue depressor to carefully dig the soil away from the base of a seedling.
- Slide the tongue depressor under the developing roots or carefully "wiggle" the seedling, roots and all, out of the soil with your fingers after it is exposed.
- Replant the removed seedling in another pot or in the same pot away from any other seedling, if desired.
- Pinch off the tops once the seedlings reach in height. Once your plant has 3 sets of leaves, it's ready to be pruned. You can use sharp scissors to make the cut right above the set of leaves.[14]
- Pinching the tops off will encourage better leaf growth and will prevent your basil from becoming "leggy."
- Prune the basil every couple of weeks. Focus on removing leaves that are weak, stunted, or otherwise damaged. Leaves you prune from your basil plant are still good to eat.
- Water your basil plant if it starts to wilt. Wilting is usually a sign that your basil plant is thirsty, so water the soil and then let the water soak through before adding any more. It's also a good idea to move the plant out of any sunlight for a few hours while it recharges. after wilting[15]
- After watering and moving the plant out of the sun, you should see it start to look healthier after about 4 hours.
- Snip off any dead leaves with clean pruning shears, if necessary.
EditHarvesting the Leaves - Harvest your basil before it flowers. This gives you the freshest, biggest leaves to work with. If your basil plant has started flowering, pinch off the flowers to help redirect the energy back to growing basil leaves.[16]
- The flowers will be visible, making it easy to spot when the plant has started flowering.
- Pick off the leaves when you need small amounts of basil. You can use your fingers to pinch the leaves off, or you can use sharp scissors to cut them. Picking off a few leaves won't harm the plant in any way.[17]
- Try not to remove more than a third of the leaves on the plant unless you plan to harvest all of it. This helps ensure your plant has enough energy to keep growing.
- Cut right above where 2 large leaves meet for larger amounts. This will give you a stem's worth of basil leaves. Cutting above the leaves allows new growth to continue, which will preserve your basil plant for a longer stretch of time.[18]
- Cutting stems just below a pair of leaves may prevent the stem from growing further.
- If you put plastic over the soil right after planting, remove it once you see seedlings pop up through the soil.
- Rotate the containers as the plants grow to keep them from leaning in one direction.
EditThings You'll Need - Basil seeds
- Nutrient-rich soil
- Pot or container
- Spray bottle
- Scissors
- Artificial lighting (optional)
- Electric fan
- Test strips for pH testing
EditRelated wikiHows EditSources and Citations EditQuick Summary
Cite error: <ref> tags exist, but no <references/> tag was found
|
No comments:
Post a Comment