| How to Take in the Waist on a Pair of Jeans Posted: 20 Jul 2020 05:00 PM PDT If your jeans gap slightly or are a little too big at the waist, you may be able to fix the issue by taking in the waist yourself. If you are an experienced seamstress, take in the waistband in the back for a professional look. For an easier sewing project, try taking in the waist on the sides instead. Even if you don't have the skills or patience to sew your jeans, you can still tighten the waistband without sewing by using an elastic band. [Edit]Adjusting the Back of the Jeans - Pull the waistband snug from the back and pin it in place. Put your jeans on and pull the back of the waistband with one hand to adjust it to the right size. Pinch the extra fabric of the waistband with your free hand and secure it with a large safety pin. Pinch just below the safety pin to pull out the excess fabric and secure it with a straight pin. Continue pinching and pinning down the back seam until there is no more excess to pin and your jeans fit well in the waist and hips.[1]
- Be careful not to catch your underwear (or your skin!) when you are placing the pins.
- Try to pin as far down as you can along the seat of the jeans. The further you go down, the less noticeable the transition from the original thread and your new thread will be.[2]
- Mark the inside of the jeans along the pinned seam and take out the pins. Take the jeans off carefully. Place them face up on a flat surface and pull the front waistband down so you can see the inside of the back waistband where you've placed the pins. Mark along the center of the pinned seam with fabric chalk, making sure that it leaves a line on both sides of the seam. Then, take out the pins.[3]
- If you don't have fabric chalk handy, you can also use a highlighter.[4]
- Cut out the waistline stitching between your markings, plus on each side. Working from left to right, use a seam ripper to take out the top and bottom row of stitches along the waistband. Remove all the stitching of the two rows on the waistband between the chalk marks, plus on each side. Leave the stitching along the top edge of waistband and the seat of the jeans for now.
- To make sure you don't rip out too many stitches, try cutting the first and last stitch you would like to take out. Then, pull at the loose threads to take out all the stitching in between.[5]
- Remove the belt loop(s). Take off any belt loops between your two chalk lines. To do this, carefully clip away the thread attaching the belt loop(s) to the waistband.
- If there are any leftover threads from the belt loop after you remove it, leave them in place. Sewing over these when you reattach it later will help disguise the alteration.[6]
- If you don't want to remove the belt loops, cut the top of the center back belt loop and the bottom of the left and right back belt loops. Then, sew them back into place after you replace the waistband.[7]
- Take out the stitching from the top edge of the waistband and from the center of the seat. Carefully cut the stitching on the top edge of the waistband along the same length where you removed the two rows of waistband stitching. Separate the two layers of the waistband. Use a seam ripper to take out the row of stitching on the inside of the jeans from the waistband down to about below your chalk lines. Remove the corresponding stitching on the outside of the jeans as well to fully separate the seat of the jeans.
- It may make it easier and more precise to cut the first and last stitch you would like to take out, and then pull at the loose threads to remove all the stitching in between.[8]
- Fold the inner layer of the waistband and sew across it with a straight stitch. Fold the waistband across the center back line of the jeans, the midpoint between the two chalk lines. Fold with the right sides (the sides facing towards the outside of the jeans) facing each other, so the folded edge is facing you. Sew where the new altered waistband meets from the top to the bottom of the waistband with a single straight stitch.[9]
- To reduce the bulkiness of the new waistband, you can cut off the extra fabric outside of your stitches. Leave about of fabric outside the stitches. Press the cut ends of the fabric with an iron so they open up on each side of the seam.[10]
- You may find it easier to pin where you would like to sew and draw a chalk line as well to help keep you on track.[11]
- Repeat the alteration with the outer waistband. Take in the outer waistband, using the inner waistband as a guide. Fold it in the middle, sew it, then trim and press the edges.
- Sew the seat of the jeans back together with a single straight stitch. Pin the seat together by turning the right sides (the outside of the jeans) to face each other. Pin along the chalk lines you made earlier. Sew the seat together with a single straight stitch next to the pins.
- It may help to take a hammer and pound the original jean seam you are sewing across in this step. This will flatten out the layers of fabric there and make it easier to sew across.[12]
- Try on your jeans after you sew the seat to make sure the seams look straight and properly positioned. If anything looks funny, use your seam ripper to take out the seams and resew that section.[13]
- Sew topstitching with a single straight stitch on the outside of your jeans. To give your altered jeans the same outward appearance again, use topstitching thread to sew from the existing stitching lines up to the waistband in two rows, matching the stitching on the rest of the jeans. Overlap a few stitches with the old stitch line to make it blend together better.[14]
- Using a longer stitch length setting on your sewing machine can make the topstitching look more professional. Try stitch length.[15]
- If you have a double needle for your sewing machine, you can also use that to sew both lines of topstitching at once, instead of doing the two lines separately.
- If you can't find topstitching thread, you can also try to use two strands of all-purpose thread at the same time to get a chunkier look that will better match the original topstitching.[16]
- If your jeans are very worn along the seat area and the topstitching you put in looks too new and out of place, try roughening it up a bit with a nail file.[17]
- Sew the belt loop back on with single straight stitch. Sew the top and bottom of the belt loop back onto the waistband in the center. Be sure to match the thread color of the other belt loops.
- It may help to hammer where you will sew first, since you will be sewing through many layers of denim.[18]
[Edit]Taking in the Sides of the Jeans - Put your jeans on inside out and pinch the waist at the sides until it fits. Turn your jeans inside out and put them on. Pinch the waistband on each side until you get the right fit in the waist. Try to pinch an equal amount on both sides so that your jeans will sit evenly after the alteration.
- You can secure the pinched fabric with a large safety pin to help you as you proceed to the next step.[19]
- Secure the excess fabric on both sides with straight pins. Carefully put the pins in the waistband on each side where you have pinched the fabric, as close to your waist as possible to keep the jeans snug. Be careful not to pin your finger. Keeping pinning down the sides of the jeans where you can pinch out loose fabric. Pin as far down as you would like, depending on how you would like the jeans to fit.
- You can pinch and pin just along the waist, down to the mid-thigh, or even all the way down to your knee if you want a extra skinny fit.[20]
- Sew next to your pins with a single straight stitch. Carefully take your jeans off. Sew each side of the jeans along the pinned line. Use a sturdy denim needle, a longer stitch length than normal, and higher tension. Go over the stitches again with a backstitch (reversing back over your stitches) at the beginning and end to secure the stitching in place.[21]
- Try a stitch length of 2 and a thread tension of 4 to start. If that doesn't work, you can easily take out the stitching with a seam ripper and try again with different settings. Don't be afraid to experiment until you are happy with how your seam looks.
- Turn your jeans right side out and try them on. Try your jeans on again and check the fit. You can always take your stitching out and try again if there is something off. If you are happy with the fit, but feel like excess fabric inside the jeans is too bulky, you can cut it out. Leave about a border outside the stitching to prevent the fabric from unravelling. Otherwise, you can leave the fabric in.
- You can also fold the excess fabric to one side and sew the end down so it lies flat inside when you wear them.[22]
[Edit]Using an Elastic Band - Pinch the extra fabric at the center back of the waistband. Put your jeans on. Pinch the excess fabric in the back of the waistband so that the jeans fit snugly.
- Ironing the waistband before putting your jeans on can help make your measurements and fit more accurate.[23]
- Mark each side of the pinched fabric on the inside of the jeans. Keep the fabric pinched. Use fabric chalk or a highlighter to make a small line inside the jeans on each side of the pinched fabric where you will want your new, smaller waistband to touch.
- Cut two slits in the inner waistband to allow the elastic through. Remove the jeans and lay them with the front side facing up. Pull the front of the jeans down to reveal the back of the waistband. Cut out a few stitches from the bottom of the waistband below each of your two highlighter marks. Use scissors to cut a slit from one of the broken seams to just before the top of the waistband. Only cut through the inner layer of the waistband. Cut another slit on the other side.[24]
- The slit should be at least long to accommodate the elastic.
- Prepare a elastic band. Measure the elastic band and cut it so it is slightly smaller than the distance between the two slits on the waistband. Attach a safety pin to each end of the band.
- The shorter your elastic band, the tighter it will pull the waistband.
- Slip the elastic band through the slits and attach it to the jeans. To do this, attach one end of the elastic band with a safety pin to the waistband outside one of the cuts. Thread the other end of the elastic through to the other slit in the waistband. Attach it to the outside of the slit with another safety pin.[25]
- You may need to cut out the tag from the jeans if you cannot push the safety pin through.
- Only stick the safety pins through the inner layer of the waistband so won't show from the outside.
- If you want to alter the waistband again later, you can always use a looser or tighter elastic band.
- You can also sew the elastic in place with a single straight stitch instead of using safety pins if you want a more permanent solution.
[Edit]Things You'll Need [Edit]Adjusting the Back of the Jeans - Heavy duty safety pin
- Straight pins
- Sewing machine with a strong denim needle
- Seam ripper
- Marking chalk
- Measuring tool
- Hammer or rubber mallet
- All-purpose thread
- Topstitching thread, in a color that matches the stitching on the waistband.
- Iron
[Edit]Taking in the Sides of the Jeans - Straight pins
- Sewing machine with a strong denim needle
- All-purpose thread
- Iron
[Edit]Using an Elastic Band - 2 safety pins
- elastic band
- Fabric scissors
- Highlighter
- Seam ripper
- Iron
- It's best to alter a pair of jeans when it is freshly washed or dried. A pair you've been wearing all day will be little stretched out and that can throw off your alteration.[26]
[Edit]Warnings - It's not a good idea to take in the waist more than because it can change the pocket positioning and affect how the jeans fit in the hips.[27]
- Don't try to alter your favorite pair of jeans until you have practiced a bit with other pairs first.[28]
[Edit]References [Edit]Quick Summary |
| How to Calculate Percentages Posted: 20 Jul 2020 09:00 AM PDT Knowing how to calculate percentages will help you not only score well on a math test but in the real world as well. They are used for calculating tips in restaurants, finding out the nutritional content of your food, or even determining statistics of your favorite sports team. Regardless of how you plan to use the knowledge, calculating percentages is fundamental and quite easy overall. [Edit]Practice Problems [Edit]Calculating the Percentage of a Whole - Visualize what a percentage represents. A percentage is an expression of part of the whole. 0% represents nothing, and 100% represents the entire amount. Everything else is somewhere in between![1]
- For example, say you have 10 apples. If you eat 2 apples, then you have eaten 2 out of the whole 10 apples (2 / 10 × 100% = 20% eaten). If 10 apples is 100% and you ate 20%, then 100% - 20% = 80% of the apples remain.
- The term "percent" in English comes from the Latin per centum, meaning "through 100" or "for 100".
- Determine the value of the whole. In some cases, you will be given the value for part of the whole and the whole. Other times, you might get two parts that make up the whole. It is important to distinguish what the percentage is "of." For instance, let's say we have a jar containing 1199 red marbles and 485 blue marbles, making it 1684 marbles in total. In this case, 1684 makes up a whole jar of marbles, i.e. 100%.[2]
- Find the value that you want to turn into a percentage. Let's say we want to find out the percentage of the jar that is taken up by the blue marbles. Then the percentage of the whole we are looking for is 485 (the number of blue marbles) of 1684 (the whole amount).[3]
- Put the two values into a fraction. The part goes on top of the fraction (numerator), and the whole goes on the bottom (denominator). Therefore the fraction in this case is 485/1684 (part/whole).[4]
- Convert the fraction into a decimal. Percentages are best calculated from the decimal form. To turn 485/1684 into a decimal, divide 485 by 1684 using a calculator or pencil and paper. This comes to 0.288.[5]
- Convert the decimal into a percent. Multiply the result obtained in the step above by 100% (per 100 = per cent). For this example, 0.288 multiplied by 100% equals 28.8%.[6]
[Edit]Working Backwards From a Percentage - Identify the given numbers you're working with. Say you borrowed money from a friend who is going to charge you daily interest. The amount borrowed was initially $15 and the interest rate is 3% per day. These are the only two numbers you need for the calculation.[7]
- Convert the percentage into a decimal. Working backward from before, divide the percentage by 100%, or you can multiply by 0.01 (they're the exact same). 3%/100% = 3/100 = 0.03. [8]
- Re-word the problem with your new values. It helps to reword your problem with the new value(s) now in the form of "X of Y is Z." X is the decimal form of your percent, "of" means to multiply, Y is the whole amount, and Z is the answer. So, 0.03 x $15 is $0.45.[9]
- In this example, $0.45 is the amount of interest accrued each day that you do not pay your friend back.
- If you need to further calculate the total due after 1 day, you would add the amount you borrowed to the amount of the interest times the number of days. So $15 + ($0.45 x 1 day) = $15.45.
[Edit]Calculating Discounts - Write down the original price and the discount percentage. The original price is usually the big number that retailers will mark through or make especially large so you know how good of a "deal" you're getting.[10]
- Be sure to also pay attention to whether the discounted percentage applies to a single item or the total.
- Find the opposite of the discount percentage. This trick lets you perform 1 calculation instead of 2! The opposite of a percent is 100% minus the percent you are working with, i.e. the amount of the item you are still paying for. If you want to buy a shirt that is 30% off, the opposite of this is 70%, meaning you would have to pay 70% of the original price.[11]
- Convert the opposite percent into a decimal. To convert a percent into a decimal, divide by 100%, multiply times 0.01, or move the decimal two places to the left. In this example, 70%/100% = 70/100 = 7/10 = 0.7.[12]
- Multiply the original price by the new decimal. If the shirt you want is $20, multiply $20 by 0.7. This comes to $14, meaning the shirt is now on sale for $14.[13]
- Calculate your savings afterward to feel better. Once you get home, it can be a good idea to check your receipts, not only to make sure the discounts were applied correctly but to see how much you saved altogether. Here, you can simply subtract the sale price from the original price ($20 - $14 = $6 saved)!
- x% of y is the same as y% of x. For example, 10% of 30 = 3 = 30% of 10.[14]
[Edit]Help Calculating Percentages [Edit]Related wikiHows [Edit]References [Edit]Quick Summary |
| How to Cook Egg Whites Posted: 20 Jul 2020 01:00 AM PDT If you're looking to cut cholesterol from your morning eggs, you can easily make egg whites that are full of flavor. There's no need to settle for dry, rubbery egg whites when you can quickly scramble them or cook a fluffy omelet. If you're short on time, fill a dish with egg whites and microwave them until they're almost set. You can add vegetables, cheese, meats, or herbs to any of these egg white dishes so that they suit your personal tastes. [Edit]Ingredients [Edit]Egg White Omelet - of olive oil
- 3 large egg whites or of liquid egg whites
- 1/8 cup (20 g) of chopped onions, optional
- 1/8 cup (20 g) of chopped bell pepper, optional
- 1/8 cup (25 g) of chopped tomato, optional
- 1 slice of lean ham, chopped, optional
- 1 to 2 slices of cheese, such as pepper jack or cheddar, optional
Makes 1 omelet [Edit]Scrambled Egg Whites - of olive oil
- 6 egg whites or of liquid egg whites
- of milk or cream
- 1/4 teaspoon (1 g) of salt
- 1 pinch of ground black pepper
- 1/2 of a garlic clove, minced, optional
- 1 cup (30 g) of fresh baby spinach, optional
- 1 cup (200 g) of cherry tomatoes, halved, optional
- 2 tablespoons (10 g) of grated Parmesan cheese, optional
Makes 2 servings [Edit]Microwaved Egg Whites - 4 egg whites or of liquid egg whites
- of milk or cream
- 1/4 teaspoon (1 g) of salt
- 1 pinch of ground pepper
- 2 tablespoons (30 g) of cream cheese, softened, optional
- 2 tablespoons (5 g) of freshly chopped herbs, such as basil, parsley, or dill, optional
Makes 1 serving [Edit]Egg White Omelet - Heat of olive oil in a skillet over medium-high heat. Place a cast-iron or nonstick skillet on the stove and pour in the olive oil. Turn the burner to medium-high and let the oil heat for at least 1 minute.[1]
- If you prefer, substitute nonstick cooking spray, margarine, or butter for the olive oil.
- Sauté onions with peppers for 3 minutes if you'd like veggies in the omelet. Put 1/8 cup (20 g) of onions and 1/8 cup (20 g) of bell pepper into the preheated skillet and stir them occasionally as they cook. The vegetables should soften a little.[2]
- If you prefer, you can leave out the veggies.
- Chop the vegetables any size you like and substitute any of the veggies. For example, try shallots or mushrooms instead of onions and peppers.
- For a Mexican egg white omelet, substitute a small jalapeno for the bell pepper and add 1 minced garlic clove to the onions. Once you've made the omelet, serve it with diced avocado, fresh cilantro, and crumbled cotija cheese.
- Heat chopped tomato and ham for 2 minutes for a more filling omelet. Stir 1/8 cup (25 g) of chopped tomato and 1 slice of chopped ham into the skillet. Keep cooking the mixture over medium-high heat until the tomatoes warm up.[3]
- You could substitute smoked fish, sausage, or bacon for the lean ham.
- Transfer the optional mixture to a bowl and turn the burner down to medium. If you made a vegetable and ham filling, scoop them into a bowl and set the bowl aside. Then, reduce the burner so the egg whites won't fry when you add them to the skillet.[4]
- Whisk 3 egg whites in a separate bowl and pour them into the skillet. Separate 3 eggs and put the whites into a bowl. Whisk them until they're frothy or use a fork to beat them gently. Then, slowly pour them into the hot skillet.[5]
- For convenience, you could use of liquid egg whites instead of fresh eggs.
- Cook the whites for 2 to 3 minutes or until they're set and no longer runny. To help the omelet cook, take a silicone spatula and gently run it along the sides of the omelet. Tilt the skillet a little so any liquid egg whites will run to the gap you made and cook.[6]
- Don't worry if you accidentally tear the omelet. Since you'll be filling and folding it, you probably won't be able to see the tear when you serve it.
- Turn off the burner and fill half of the omelet. Bring the bowl of sautéed vegetables and ham over to the stove and spoon them onto 1 side of the omelet. If you prefer, you can use a different type of filling, such as 1 to 2 slices of cheese.[7]
- Try using a bold cheese, such as pepper jack, cheddar, or feta.
- Use a spatula to fold the omelet over the filling and serve it while it's hot. Take a nonstick spatula and run it under the side of the omelet that doesn't have any filling. Then, quickly lift it up and over the filling to fold the omelet in half before you transfer it to a serving plate.[8]
- Omelets are best eaten right after they're made, although you can refrigerate leftovers in an airtight container for up to 4 days.
[Edit]Scrambled Egg Whites - Heat of olive oil in a skillet over medium-high. Set a nonstick or cast-iron skillet on the stove and turn the burner to medium-high. Pour in the olive oil and swirl the skillet so the oil coats the bottom.[9]
- You could substitute any fat for the olive oil. For example, use low-fat cooking spray, margarine, or butter.
- Sauté garlic, spinach, and tomatoes if you want to add veggies. Mince half of a garlic clove and add it to the skillet. Then, stir in 1 cup (30 g) of fresh baby spinach and 1 cup (200 g) of cherry tomatoes. Cook the vegetables until the garlic becomes fragrant and the spinach wilts. Then, transfer the mixture to a bowl and set it aside.[10]
- Feel free to substitute any of your favorite vegetables. Try sliced mushrooms, diced bell pepper, or chopped onion, for instance.
- For an herbal omelet, instead of using spinach and tomatoes, add 1/4 cup (5 g) of freshly chopped basil, 2 tablespoons (2 g) of freshly chopped parsley, and 2 teaspoons (0.5 g) of freshly chopped oregano. If you want to use dried herbs, use 1/2 of the amount.}}
- Whisk the egg whites, milk, salt, and pepper in a separate bowl. Put 6 egg whites or of liquid egg whites into a bowl along with of milk or cream, 1/4 teaspoon (1 g) of salt, and 1 pinch of ground black pepper. Then, whisk until they're combined.[11]
- If you don't have a whisk, you can use a fork to mix the ingredients.
- Pour the egg whites into the skillet and turn the burner to medium. Slowly pour the mixture into the hot skillet and reduce the heat so the eggs don't fry. It's alright if you hear them sizzle a little when you pour them in the pan, but the eggs should cook slowly so they don't turn rubbery.[12]
- There's no need to put more oil in the pan since it will still be greased from cooking the vegetables.
- Stir the scrambled egg whites as they cook for 2 to 3 minutes. If you'd like very fine, small pieces of scrambled egg whites stir the mixture constantly with a spoon or spatula. For larger clumps of scrambled eggs, stir them infrequently so they don't break up as much.[13]
- Stir in the sautéed vegetables, if applicable, and serve the scrambled egg whites. If you made vegetables, scoop them back into the skillet with the eggs. Stir them briefly so the vegetables are incorporated and turn off the burner. Transfer the scrambled egg whites and veggies to serving plates.
- If you like, garnish the scrambled egg whites with 2 tablespoons (10 g) of grated Parmesan cheese.
- To store leftover scrambled egg whites, put them in an airtight container and refrigerate them for up to 4 days.
[Edit]Microwaved Egg Whites - Spray the inside of a microwave-safe dish with nonstick cooking spray. You can use a large coffee mug, bowl, or measuring jug as long as it's safe to microwave. Spray the inside of your dish with nonstick cooking spray so you can easily get the egg whites out once they've cooked.[14]
- You could also use a shallow ramekin if you want the egg whites to come out oval or circular.
- Put 4 egg whites into a bowl with milk, salt, and pepper. If you'd like to use liquid egg whites, pour of them into the bowl. Then, add of milk to the egg whites or liquid along with 1/4 teaspoon (1 g) of salt and 1 pinch of pepper.[15]
- Whisk the seasoned egg whites. Whisk until the milk is incorporated and the salt and pepper are mixed in. If you don't have a whisk, you could use a bowl to beat the egg whites until they're frothy.[16]
- For an easy way to add flavor, use your favorite spice rub or seasoning mix. Try cajun seasoning or herbes de provence, for instance.
- Pour the mixture into the prepared dish and microwave it on "high" for 45 seconds. Slowly pour your seasoned egg whites into the greased dish and set it on your microwave's turntable. Close the door and microwave the egg whites on full power for 45 seconds.[17]
- Open the microwave and break up the eggs with a fork. Open the door and gently stir the egg whites around in the dish so they form clumps. Keep in mind that the dish will probably be hot, so you may want to wear an oven mitt if you touch the dish.
- If you'd like the egg whites to keep the shape of the dish you're cooking them in, avoid stirring them. Then, once the egg whites are completely cooked, you can use a spatula to turn them out of the dish.
- Microwave the egg whites for another 45 seconds before you stir them. Close the microwave door and heat the egg whites until they're starting to set along the edges. The egg whites shouldn't appear liquid once they're almost finished cooking. Then, carefully stir the egg whites again with a fork to break them up.[18]
- Heat cream cheese over the egg whites for a more flavorful dish. Once the egg whites are almost done, spread 2 tablespoons (30 g) of softened cream cheese over them. Then, microwave the egg whites for 30 more seconds so the cream cheese melts.[19]
- You can substitute your favorite type of cheese for the cream cheese. For example, try mozzarella or smoked gouda.
- Remove the dish and sprinkle optional fresh herbs over it before serving. Wear oven mitts to take the dish of egg whites out of the microwave. Set it on a heat-proof surface and scatter 2 tablespoons (5 g) of freshly chopped herbs, such as basil, parsley, or dill, over the whites if you want an herbal flavor. Serve the microwaved egg whites from the dish or transfer them to a serving plate.[20]
- To store leftover egg whites, put them in an airtight container and refrigerate them for up to 4 days.
- If you don't like seeing flecks of ground black pepper in your egg whites, use ground white pepper.
[Edit]Things You'll Need [Edit]Scrambled Egg Whites - Measuring cups and spoons
- Nonstick or cast-iron skillet
- Bowls
- Whisk or fork
- Knife and cutting bowl
- Serving plates
[Edit]Egg White Omelet - Nonstick or cast-iron skillet
- Knife and cutting board
- Measuring cups and spoons
- Silicone spatula
- Bowl
- Whisk or fork
- Serving plate
[Edit]Microwaved Egg Whites - Microwave
- Microwave-safe bowl, mug, or measuring jug
- Measuring cups
- Bowl
- Whisk or fork
- Nonstick cooking spray
[Edit]References [Edit]Quick Summary |
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