| How to Cure Stomach Ache with Ginger Posted: 16 Jun 2020 05:00 PM PDT If you often have an upset stomach or feel nauseated, you may not want to overload your system with strong anti-nausea medication. Fresh ginger has been used as a natural remedy for stomach aches for centuries, and can help alleviate your symptoms without putting any harsh chemicals in your body. Check with your doctor before using ginger as a stomach ache cure, and see a healthcare professional if you have severe symptoms or a persistent and recurring stomach ache. [Edit]Ingredients [Edit]Making Ginger Root Tea - 1 ginger root
- of boiling water
- Honey or sugar (optional)
Makes 1 cup of tea [Edit]Making Ginger Juice - 1 ginger root
- of water
- 1 carrot (optional)
- 1 apple (optional)
Makes 1 glass of juice [Edit]Making Ginger Root Tea - Wash the ginger and peel it. Run the ginger root under cool water and use your fingers to gently scrub away any dirt or other materials. Then, use a potato peeler or a sharp knife to take the skin off the outside of the root.[1]
- The skin can affect the flavor of the tea and it won't dissolve as well in water.
- Grate the ginger into small pieces. Use a cheese grater to gently grate the ginger root. Catch the pieces on a small dish or plate to use later. If you don't have a cheese grater, you can use a sharp knife to cut the ginger into thin slices.[2]
- Grating the ginger will make it dissolve more easily in hot water.
- Add the grated ginger to of boiling water. Put water into your tea kettle and heat it up on the stove until it's boiling. Pour it into a mug and place 1.5 tsp (3 g) of grated ginger into the bottom of the cup, then stir it around.[3]
- You can put more or less ginger into the water if you want a stronger or weaker flavor.
- Let the tea steep for about 3 minutes, then strain it. It won't take long for the ginger to flavor your tea. Use a strainer to get all of the large pieces of ginger out of your cup, since they are probably too spicy to eat.[4]
- Drink ginger tea when you feel nauseated. The ginger will help to settle any stomach pain you are having, while the hot water is soothing on your throat. Drink little sips at a time so you don't overwhelm your stomach, especially if you've already vomited.[5]
- You can safely drink 1 to 2 cups of ginger tea per day.
[Edit]Making Ginger Juice - Wash the ginger root with cool water. Use your fingers to gently scrub away any dirt or debris from your ginger root. It's really important to remove any debris from the root before you blend it, because you won't be peeling your ginger root.[6]
- Cut the ginger into small pieces and add it to a blender. Use a sharp knife and a cutting board to slice 1 ginger root into thin pieces. You don't need to peel the ginger root before you slice, since you'll be blending it all up together.[7]
- Slicing the root makes it easier on your blender so your juice will be smoother.
- Cut up apples and carrots if you want extra flavor. Take the tops off of your carrots and slice them into slices. Then, cut open 1 apple and remove the seeds and the core. Cut up the apple into slices and put all of your ingredients into the blender.[8]
- Carrots and apples are mild enough to cut the intense flavor of ginger without upsetting your stomach.
- Add of water, then blend your ingredients. Start out by pulsing your blender 2 to 3 times to break up any large chunks. Then, turn it on the lowest setting until your juice is smooth.[9]
- Make sure the ginger is especially well ground-up to spread out its flavor.
- Strain and press the mixture through a sieve. Catch the strained juice in a cup or a glass, and make sure that all the solid chunks of ginger are out. Use a spoon to press your mixture through the sieve to make it easier on yourself.[10]
- Straining your juice makes it more like a liquid and less like a smoothie.
- Drink your ginger juice to help with your upset stomach. The natural soothing remedies in ginger can help to settle your stomach and relieve nausea. Try drinking ginger juice whenever you feel like your stomach is unsettled to help with some of your symptoms.[11]
- You can drink 1 to 2 cups of ginger juice per day to help with nausea.
[Edit]Eating Ginger or Taking Supplements - Eat some fresh ginger for an easy option. Wash your ginger root with cool water and peel the skin with a potato peeler. Cut the ginger root into thin slices, then add some salt on top. Eat the ginger plain or add it to a salad for an extra kick.[12]
- Eating plain ginger is the fastest way to get it into your stomach if you aren't feeling well.
- Although ginger ale is sometimes marketed to help with stomach aches, the added sugar can be too harsh on your body and make you feel worse. Plus, ginger ale doesn't usually have a lot of fresh ginger in it.[13]
- Take ginger capsules when you feel nauseated. Try taking a 250 mg dose when your stomach first starts feeling upset. Wait about 30 minutes for the capsule to dissolve in your stomach before you start feeling the effects. You can take up to 4 capsules per day at a 250 mg dose.[14]
- Ginger capsules contain powdered ginger. They may make you feel bloated, give you heartburn, or make you feel more nauseous.
- Suck on ginger candy for an incremental dose. Look for crystalized ginger candies or hard candies flavored with real ginger at a grocery store. Hold one of these candies in your mouth and let it dissolve when you first start feeling nauseated.[15]
[Edit]When to Seek Medical Care - Talk to your doctor before you use ginger to treat a stomach ache. While ginger is usually safe to consume, it may not be right for everyone. It can trigger heartburn in some people and may cause diarrhea in some cases. Similarly, you shouldn't use ginger if you're taking blood thinners, because ginger can reduce clotting. Talk to your doctor to make sure ginger is safe for you to use.[16]
- Let your doctor know that you want to consume ginger often as a stomach ache treatment.
- Get immediate care for severe pain, persistent diarrhea, or bleeding. While you'll likely be okay, severe symptoms may be a sign of a more serious condition. Go to your doctor to find out what's causing your symptoms. Then, ask your doctor for the best treatment.[17]
- You may feel worsening pain or bloating.
- Contact your doctor if you have blood or a substance that looks like coffee grounds in your stool or vomit.
- Talk to your doctor if you're losing weight without trying. While you shouldn't worry, it's best to see your doctor if you're losing weight because of a stomach ache. You might have a more serious condition. Tell your doctor about your symptoms and recent weight loss. They can help you choose the right treatments to feel better.[18]
- See your doctor if your stomach ache lasts longer than 3 days or recurs. If your stomach ache persists or comes back, you need to see your doctor. Talk to them about your symptoms and get a proper diagnosis. Then, they'll help you get the right treatment so you find relief.[19]
- If you have recurring stomach aches, you may have a more serious health condition. Try not to worry because your doctor can help.
- If your nausea is severe, your doctor may suggest using ginger in conjunction with anti-nausea medication.[20]
[Edit]Warnings - Ask your doctor if ginger tea or juice is safe for you to consume.[21]
[Edit]Things You'll Need [Edit]Making Ginger Root Tea [Edit]Making Ginger Juice [Edit]Related wikiHows [Edit]References [Edit]Quick Summary |
| How to Knit the Purl Stitch Posted: 16 Jun 2020 09:00 AM PDT You probably learned the knit stitch when you first picked up your knitting needles. In order to follow patterns or make knitted projects, it's important to know how to purl. Fortunately, it's easy to create this basic stitch that has a small bump at its base. Once you know the purl and knit stitch, try simple patterns, such as the stockinette or seed stitch. [Edit]Learning the Purl Stitch - Cast on as many stitches as you like. Since you're practicing the purl stitch, you can work with as many stitches as you want. To make it easier to see your purl stitches, you might want to knit with larger needles and bulky yarn.
- Once you're comfortable with making the purl stitch, you can use any size of needles and yarn.
- Bring the working yarn to front. Instead of holding the yarn behind the left needle, bring it in front so it's close to you. If you forget and put the yarn behind, the stitch on your left needle will look like 2 stitches instead of 1.
- Don't worry about making mistakes as you work on this practice swatch. Pay attention to the mistakes you make, so you know how to prevent them in the future.
- Insert the working needle into the front of the first stitch on the left needle. Slide the tip of the working into the front loop of the first stitch. Your needles should now look like a large X with the working needle in front.[1]
- Keep in mind that when you're making a knit stitch, you want to insert the needle into the back of the stitch.
- Wrap the yarn counterclockwise around the needle. Use your thumb and index finger to hold the needles in place while you hold the working yarn taut with your other hand. Wrap the yarn counterclockwise around the needle that's closest to you.[2]
- The yarn will still be in the front once you've wrapped it around the needle.
- Ensure that you're only wrapping the yarn around the working needle and not both of the needles.
- Pull the loop down and off of the needle to complete the purl stitch. Keep your left index finger on the first stitch so the yarn doesn't slide off of your needle. Then, slowly bring the working needle down so the tip is at the base of the stitch. Move the tip of the needle to the back of the stitch and keep moving up so the stitch slides onto the working needle.[3]
- The working yarn should still be at the front of the needle.
- The purl stitch on your right needle will look like a knit stitch that has a small bump at its base.
- Tug on the yarn before starting your next purl stitch. To keep your stitches tight, pull on the working yarn so the purl stitch on your right needle is secure. Then, keep the working yarn in front and insert the right needle into the front of your next stitch on the left needle. Remember to wrap the yarn counterclockwise around the needle before pulling off the purl stitch.[4]
- Follow your pattern or just practice making a few rows of purl stitches so you become comfortable.
[Edit]Trying Basic Patterns - Practice alternating between knit and purl stitches. Before you start a pattern that uses both of these basic stitches, you need to know how to move the working yarn. When you're purling, the yarn is held in front. If you'd like to knit a stitch, you'll need to move the working yarn to the back before you knit. To make another purl stitch, bring the yarn in front.[5]
- Remember that the working yarn is close to you for a purl stitch and away from you for a knit stitch.
- Make a simple rib stitch for scarves or blankets. To make a stretchy ribbed pattern on your fabric, cast on a multiple of 2. Then, knit 1 stitch and purl 1 stitch. Repeat this across the entire row and do it for each row. This will make a reversible pattern that has ribs on both sides of the fabric.[6]
- For a double rib, knit 2 and purl 2 for every row. This will create a slightly wider rib.
- If you're reading a pattern for a 1x1 rib stitch, it will look like this:
- Create a stockinette stitch by alternating knit and purl rows. The stockinette stitch is one of the easiest patterns to make once you've learned the purl stitch. Cast on as many stitches as you like and knit every stitch on your first row. Turn the work and purl every stitch of the following row. Keep alternating the rows so your fabric has a bumpy side and a smooth side.[7]
- The smooth side will show the knit stitches while the bumpy side shows the purled stitches.
- The stockinette stitch is referred to as "St st" in most patterns.
- Make the seed stitch by alternating knit and purl stitches. If you'd like to try a pattern that's slightly more challenging and has great texture, work on a seed stitch. Cast on an even number of stitches. Then, knit the first stitch and purl the following stitch. Continue to knit 1 and purl 1 all across the row. Turn your work and knit 1, purl 1, across the entire row. Keep working until you've made as many rows as you like.[8]
- If you're using a British knitting pattern, the seed stitch is the same as the moss stitch.
- The purl stitch is often referred to in patterns as "p." Purling a stitch means the same thing as knitting a purl stitch.
[Edit]Things You'll Need - Knitting needles
- Yarn
- Scissors
[Edit]Related wikiHows [Edit]References [Edit]Quick Summary |
| How to Make Russian Fudge Posted: 16 Jun 2020 01:00 AM PDT Russian fudge is an excellent rich treat for loved ones, is a great thank you gift, and is even a delicious reward for yourself. Russian fudge is a sweet that originated in Scotland and soon became beloved by many British colonies. This recipe creates a smooth, creamy, melt-in-your-mouth fudge. With the proper preparation and the right ingredients, you'll soon be enjoying your own homemade Russian fudge. [Edit]Ingredients - ½ cup of milk (120 mL)
- ¼ cup sweetened condensed milk (60 mL)
- 3 cups sugar (720 mL)
- 1 tbsp corn syrup (or golden syrup; 15 mL)
- ⅛ tsp salt (.625 mL)
- ½ cup + 1 tsp unsalted butter (125 grams)[1]
[Edit]Creating Your Fudge Mixture - Gather your materials. Making Russian fudge will requires you to first prepare the fudge mixture and then allowing the fudge batter to cool until it properly sets into fudge proper. In addition to your ingredients, you will also need:
- Baking dish (like a bread pan, 8½" x 4½")
- Cutting board
- Cutting knife
- Large stove top pot (or heavy bottomed saucepan)
- Measuring cups
- Metal whisk
- Thermometer (candy or probe)
- Wooden spoon
- Grease your baking dish with butter. Once your Russian fudge mixture has been prepared, you'll have to add it quickly to your baking dish before it firms and becomes difficult to work with. This is why you should grease your pan with unsalted butter before beginning to make your fudge batter.
- Salted butter should be avoided, as it is more likely to burn and impart some saltiness to the fudge.[2]
- Forgetting to grease your pan might result in your fudge burning or getting stuck to your baking dish.
- The fudge batter also easily absorbs oil, leading to altered flavors and increased stickiness to the dish.
- Mix together the sugar and milk in your pot. Put your pot or saucepan on your stove and turn the burner to medium heat. Allow your pot to heat for a short while before adding the sugar and milk to it.
- Stir the milk and sugar constantly with your wooden spoon while heating the mixture until the sugar dissolves completely.
- A milky film should appear on top of the mixture when the two ingredients have combined.
- Lower heat and add more ingredients. Continue stirring your mixture regularly until you notice that the butter, which is one of the ingredients you'll be adding to your mixture, has melted. You'll also need to add to your sugar-milk mixture:
- Butter
- Condensed milk
- Salt
- Corn syrup (or golden syrup)
- Bring the mixture to a boil. Turn the heat of your stove-top to high and stir thoroughly and continuously. You'll want to pay special attention to the bottom of your pot or saucepan; you don't want your mixture to build up on the bottom of your cooking dish.
- This stage of your fudge mixture preparation can take anywhere from 5 to 30 minutes.
- Stir until you reach the soft-ball stage. The soft-ball stage is the temperature at which a sugar solution, when dropped into cold water, forms into soft, malleable balls.[3] This can be measured with a probe or candy thermometer.
- 235°F (112.78°C) – 240°F (115.56°C) is the temperature range for the soft-ball stage.[4]
- Turn off the heat of your stove and cool your mixture. At this point, your Russian fudge mixture should appear golden brown appearance. You'll want to wait about five minutes or so, until the mixture has thickened.
[Edit]Finishing Your Russian Fudge - Whisk the mixture vigorously. Once your fudge batter has cooled, you should beat it with a whisk until the consistency of it is about that of melted chocolate or thick caramel. The whisking process may take anywhere from 10 to 30 minutes.
- Pour your fudge batter into the greased baking dish. Once your fudge batter has thickened to the consistency of melted chocolate/thick caramel and stirring becomes somewhat difficult, pour your fudge immediately into your greased pan.
- As soon as your fudge batter reaches the appropriate consistency, you should transfer it to your baking dish; it will quickly set and become difficult to work with.
- Allow your fudge batter to cool. Your fudge should be fully set at room temperature after roughly two hours have passed. You can aid in the setting process by allowing your fudge batter to cool and then putting it into your refrigerator until the fudge is firm.
- Portion your fudge for eating. Now that your fudge has set, you can cut it into small or large squares and place it on a serving dish. Your fudge will stay fresh at room temperature for about 7 to 14 days in an air tight container, and should not be refrigerated, as this will negatively impact the fudge's consistency.[5]
- If you would like to save some of your Russian fudge for a later date, you can freeze your fudge wrapped in wax paper and sealed in an airtight container for several months.[6]
- Pour mixture into the dish as quickly as possible. If not poured quickly, the mixture will begin to set in the pot and make it difficult to pour.
- Always use a metal whisk, as the mixture gets very thick at the whisking stage and plastic whisks may break.
- When adding the butter, condensed milk, salt, and corn/golden syrup to the sugar mixture, do so quickly. If you move too slowly, the mixture can end up too hard or too soft.
- Always use a wooden spoon; it glides through the mixture better.
[Edit]Warnings - If the mixture exudes a burning smell, remove it from heat immediately. The mixture will still be edible if you handle this issue quickly.
- Never exceed the amount of corn/golden syrup in the recipe, the fudge will turn to inedible/unbreakable toffee.
- If excessive boiling occurs, turn the heat down or remove your mixture from heat. Then continue at a lower heat.
- Don't refrigerate your fudge; it will ruin its consistency.
[Edit]Things You'll Need - Baking dish (like a bread pan, 8½" x 4½")
- Cutting board
- Cutting knife
- Large stove top pot (or heavy-bottomed saucepan)
- Measuring cups
- Metal whisk
- Thermometer (candy or probe)
- Wooden spoon
[Edit]Related wikiHows [Edit]References |
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