| How to Reheat a Rotisserie Chicken Posted: 28 Nov 2020 04:00 PM PST Rotisserie chickens are a great convenience even if you need to refrigerate them for a few days before using them. To reheat a rotisserie chicken, remove it from the packaging and decide if you want to heat it in the oven, stovetop, or microwave. Warm the meat until it reaches and serve the hot chicken with your favorite sides. [Edit]Roasting - Preheat the oven to and get out a dish. While the oven preheats, remove the rotisserie chicken from the packaging and put it in an oven-safe dish.[1]
- Cover and roast the chicken for 25 minutes. Put the lid on the dish and put the chicken in the preheated oven. Roast the chicken until it reaches with an instant-read meat thermometer.[2]
- Insert the thermometer into the thickest part of the chicken.
- If your dish doesn't have a lid, cover the dish tightly with aluminum foil.
- Remove the cover and roast the chicken for 5 minutes for crispy skin. If you'd like the chicken to have a crispy browned skin, take the lid off of the dish and return the chicken to the oven.[3]
- Cook it for 5 minutes so the skin turns golden.
[Edit]Sautéing - Shred or cut the chicken into bite-sized pieces. If you only have part of a rotisserie chicken left or you just want to reheat some of the chicken, tear off the portion you want to use and cut or tear the chicken.[4]
- The pieces should be between 1 to 2 in (2.5 to 5 cm) in size.
- Heat a 1 to 3 teaspoons (5 to 15 ml) of oil over medium-high heat. Use less of the oil if you're reheating a small amount of chicken and use more oil if you're sautéing a skillet full.[5]
- Use vegetable, canola, or coconut oil.
- Stir in the chicken and cook it for 4 to 5 minutes. Keep stirring the meat as it reheats. Turn off the burner once all of the chicken is completely hot.[6]
- Keep in mind that some of the edges may become crispy as the chicken reheats.
- Because the pieces will be too small to check with a meat thermometer, it's important to heat them until they're steaming hot.
[Edit]Microwaving - Adjust your microwave setting to medium. If your microwave is programmed by percentages, set it to 70%.[7]
- Place the chicken on a microwave-safe plate. If you're microwaving a whole rotisserie chicken, consider putting it in a microwave-safe baking dish so any juices are caught.[8]
- To speed up the reheating time, try pulling the chicken into pieces or shredding the meat. Set the pieces or shredded meat on the microwave-safe plate.
- Microwave the chicken for 1 1/2 to 5 minutes. If you're microwaving a whole chicken, heat it for 5 minutes before you check the internal temperature.[9]
- If you're reheating pieces or shredded chicken, heat the meat for 1 1/2 minutes before you start checking the temperature.
- Check to see if the meat has reached . Insert an instant-read meat thermometer into the thickest part of the chicken. It should read once it's safe to eat.[10]
- Consider heating it in the oven for 5 minutes if you want crispy skin. If you'd like the whole rotisserie chicken to have a crisp skin, transfer it to a oven.[11]
- Ensure that the chicken is on an oven-safe plate and heat it for 5 minutes.
[Edit]Things You'll Need [Edit]Roasting - Oven-safe dish with lid
- Instant-read meat thermometer
[Edit]Sautéing - Vegetable, canola, or coconut oil
- Skillet
- Spoon
[Edit]Microwaving - Microwave
- Microwave-safe plate or baking dish
- Instant-read meat thermometer
[Edit]Related wikiHows [Edit]References [Edit]Quick Summary |
| How to Make Oil Paint Drip Posted: 28 Nov 2020 08:00 AM PST Most artists reach for acrylic paint to make drip effects, but it is possible to make oil paint run. As long as you're working with oil paint while it's still wet, you can spray, brush, or pour solvent onto the painting to get your desired effect. To get widespread or abstract drips, spray your canvas with turpentine. If you'd like a little more control over where the paint runs, mix the paint with extra medium and brush it on the canvas. For a rippled effect, pour the paint on the canvas and tilt it. Any of these techniques are great for creating backgrounds or abstract designs. [Edit]Spraying Turpentine on a Painting - Hang your canvas and create an oil painting. Put your canvas in front of a drop cloth or set it on an easel. If you're using an easel, hang a drop cloth behind it so you don't damage the wall. Set the painting up so it's at a 90- to 1200-degree angle and create any style of painting that you like. For a modern or abstract painting, make large horizontal bars of color.[1]
- You could also paint a subject or landscape. Keep in mind which area you'd like to add a dripping effect to. For example, you might paint a large window with panes so you can spray and create raindrops on it.
- Fill a spray bottle with turpentine and set a drip tray below the canvas. Set a funnel onto a spray bottle and pour in turpentine to fill it at least halfway. Screw on the spray top so it's ready to use. Then, put a plastic tub or container under the canvas to catch the turpentine and oil paint as it drips off of your canvas.[2]
- Work in a well-ventilated space or outdoors to minimize breathing in the fumes. If you get turpentine on your hands, wash them thoroughly with soap and water.
- If you prefer, work outside against a fence or shed. Then, you can spread drop cloths on the ground to absorb the mess.
- Spray the painting with turpentine to make the paint run. Turn the spray bottle nozzle tightly to the right to make a narrow, strong burst of turpentine or loosen the nozzle to the left so you get a broad misting of turpentine on the canvas. Stand in front of your oil painting and spray near the top so the paint begins to drip and run. Step back if you want gradual dripping or move closer to the canvas if you want the paint to noticeably run.[3]
- Experiment with spraying your painting until you get the effect you're looking for.
- Dry the painting completely before you move it. Don't take the painting down or off of the easel right away since this could cause the wet paint to run in unexpected ways. Instead, leave the painting to dry for at least several days before you move it.
- If you painted inside a studio, keep the window open for ventilation.
[Edit]Brushing on Thinned Oil Paint - Create an oil painting that you'd like to have a dripping effect. Although you could make a small section of the painting look like it's dripping, this is a great technique for making a dramatic style over the surface of a painting. Make your painting and be prepared to add the dripping oil paint while your painting is still wet.[4]
- Applying a dripping glaze to a portrait gives it a modern or contemporary feel. It's also great for landscapes where you want a wet or blurred effect, such as a rainy street.
- Mix medium into oil paint until it drips from the end of your brush. Choose which color of oil paint you'd like to have dripping and squeeze it onto a palette. Then, dip a paintbrush or palette knife into your choice of medium and mix it into the paint. Keep adding a few drops of medium at a time and stop incorporating it once the paint looks runny.[5]
- Light drying oil that contains purified linseed oil and turpentine is a great medium for this method. The turpentine thins the pigments in the oil paint so your thinned paint drips on the canvas easier.
- Dip a brush into the thinned paint and spread it across the top of your painting. Set your painting up on an easel and dip a clean paintbrush into the thinned paint. Slowly brush across the top of your oil painting while it's still wet and press firmly so the paint runs down the painting.[6]
- Let your oil painting dry completely before you hang or varnish it.
- If you'd like to make just 1 area of the painting look like it's dripping, use a smaller brush and paint along the top of that space. Paint just along the bottom edge of storm clouds if you want to create a rain-like effect below them, for instance.
[Edit]Pouring the Paint and Tilting the Canvas - Prime your canvas with gesso and let it dry. Before you start oil painting, brush an even layer of gesso across the entire canvas. Then, let the canvas dry for as long as the gesso specifies. Usually, this takes at least a couple of days.[7]
- The primer prevents the acidic paint from destroying the surface of the canvas.
- You can use oil-based or acrylic gesso depending on what you have in your studio. Keep in mind that oil-based gesso will last longer than acrylic gesso.
- Put equal parts oil paint, liquin, and paint thinner into a small cup. Get out a package of small disposable cups. You'll need 1 cup for each color you want to use on the canvas. To mix a color, pour equal parts of oil paint, liquin, and paint thinner into each cup.[8]
- Liquin is a medium that helps the oil paint dry faster.
- Use turpentine or odorless mineral spirits for your paint thinner, since both of these make the paint drip easier.
- Stir the mixture until it's smooth and uniform. Use a palette knife or the end of a paintbrush to mix the oil paint with the liquin and paint thinner. Keep mixing until the paint is thin and you don't see lumps of pigment.[9]
- You could stir the mixture with your paintbrush bristles, but this can clog the bristles with paint.
- Pour coin-sized amounts of the mixture onto the flat canvas. Spread a drop cloth or old sheet on your work surface and lay your primed canvas flat on it. Slowly pour a coin-sized amount of the thinned paint directly onto the canvas. If you want to cover the entire canvas to make a background, pour the oil paint about every across the surface. You can use different colors or a single shade.[10]
- For example, if you want to make a background for an ocean, use different shades of blue.
- If you want to make just a portion of the canvas look like it's dripping, pour a tiny amount of the oil paint on that space.
- Tilt the canvas up to make the paint run. Hold the canvas by the sides and tilt one side up so the paint begins to run in the opposite direction. If you want a slight dripping effect, tilt it up about 20-degrees. For really noticeable streaks, lift 1 side of the canvas up to a 40-degree angle.[11]
- You can try this effect on any side of the canvas. If you're making an abstract oil painting, play around with tilting all of the sides so the paint drips and runs in all directions.
- Dry the painting for 1 week. Since you used liquin in the thinned oil paint, your painting won't take as long to dry as traditional oil paintings. Lay your painting flat in a well-ventilated room and let it dry completely. Then, you can hang your painting or oil paint onto your new background.[12]
- Experiment by layering more oil paint on your canvas. You could paint a setting sun onto your background of waves, for instance.
[Edit]Playing Around with the Dripping Effects - Try all of these techniques on a single canvas. The important thing when making oil paint drip is that you experiment and enjoy yourself. To feel comfortable with these techniques, take a canvas and paint a few streaks of color across it. Then, try different oil-dripping techniques side-by-side to see which styles you like.[13]
- You might find that you'll use certain drip effects for different parts of your paintings. For example, you could pour and tilt paint to create a background. Then, you can drip thinned oil-paint over it for an expressive painting.
- Drizzle thinned paint onto canvas to create a painting like Jackson Pollock. Although Pollock used acrylic paint in his famous abstract expressionist paintings, you can make a similar effect with thinned oil paint. Choose 2 or 3 paint colors to thin with a light drying oil. Make it thin enough to drip off of your brush. Then, to mimic Pollock's style, lay your canvas on the floor and load a brush with paint. Let it drip onto the surface or flick it to make the paint splatter.[14]
- Don't limit yourself to using paintbrushes! Experiment with squirting thinned paint out of a turkey baster or use a stick to flick the paint.
- Pollock also poured and drizzled paint on his flat canvases. Play around with lots of techniques to create your own abstract design.
- Pour oil paint and tilt the canvas to make a background for a landscape painting. It's easy to assume that watercolor makes the best background for an ocean or sky, but try the tilting effect using oil paint. Pour thinned oil paint onto your canvas and tilt it around so it begins to run or ripple. Once the oil dries, go back with your oil paints and paint over the drippy background you laid down.[15]
- To make a fun abstract painting, just keep turning and tilting the canvas without trying to make a recognizable image.
- Spray turpentine on any painting to create a cool, abstract effect. Start by making a painting in any style. Paint a landscape, still life, or minimalist image with just a few colorful shapes, for instance. Then, take a spray bottle of turpentine and spritz it over the entire canvas until the paint begins to run.[16]
- The artist George Oommen frequently uses this technique to make sunlight on water or tropical settings in his paintings.
- To get the best drippy effect, try a dripping technique before the oil paint has a chance to dry.
[Edit]Warnings - Always ventilate your space when working with solvents. Open windows and turn on a fan to circulate air in your room.
- Avoid mixing more than 1 part of solvent to 1 part of paint or you'll remove too much of the pigment's binding properties. This means that when your painting dries, the pigment will crumble or you could wipe the pigment off of the canvas.[17]
[Edit]Things You'll Need [Edit]Spraying Turpentine on a Painting - Drop cloth
- Canvas
- Spray bottle
- Turpentine
- Plastic tub or container
- Easel, optional
[Edit]Brushing on Thinned Oil Paint - Painting
- Oil painting
- Palette
- Paintbrush
- Oil paint
- Medium
- Palette knife, optional
[Edit]Pouring the Paint and Tilting the Canvas - Canvas
- Paintbrushes
- Oil paint
- Liquin
- Paint thinner
- Paint palette
- Drop cloth
- Small disposable cups
[Edit]References |
| How to Cook Fusilli Pasta Posted: 28 Nov 2020 12:00 AM PST If you've ever eaten a small, spiral-shaped pasta with tomato sauce, you've probably enjoyed fusilli pasta (also called rotini pasta in the US). Fusilli pasta is easy to make and fun to eat, and there are tons of different recipes you can use with your cooked pasta. Try out Fusilli Alla Caprese for a modern twist on spaghetti and tomato sauce, or make Lemon Fusilli with Arugula for a creamy, zesty sauce to enjoy during the summer months. [Edit]Ingredients [Edit]Fusilli Alla Caprese - 1 lb (0.4 kg) of fusilli pasta
- 2 cloves of garlic
- 3 cups (384 g) of cherry tomatoes
- 1 tsp (4.2 g) of salt
- 1/2 tsp (2 g) of ground black pepper
- 1/2 cup (64 g) of fresh basil
- 8 oz (1.25 cups) of fresh mozzarella
[Edit]Lemon Fusilli with Arugula - 1 lb (0.4 kg) of fusilli pasta
- 2 cloves of garlic
- of heavy cream
- Lemon zest
- Lemon juice
- 2 tsp (8 g) of salt
- 1 tsp (4.2 g) of black pepper
- 1 bunch of broccoli
- 1/2 lb (0.22 kg) of baby arugula
- 1/2 cup (64 g) of grated Parmesan cheese
- 1 pint of cherry tomatoes
[Edit]Boiling Fusilli Pasta - Fill a pot with of water. Grab a large pot and fill it up with water from the tap. You don't have to be precise in your measurements, but you should use enough water to cover all of your pasta (and then some).[1]
- Go for the biggest pot you have in your kitchen to start with—that way, you won't run out of room.
- Sprinkle 1 tsp (4.2 g) of salt into the water. Salt helps to lower the starch in the pasta and make it less sticky (so your noodles don't form one giant clump in the pot). Again, you don't have to be exact with your salt, but it helps to put about 1 tsp (4.2 g) in your water.[2]
- Adding salt to your water is good practice for any kind of pasta you make.
- Fusilli pasta is smaller than other kinds of pasta, meaning it's more likely to clump together and stick.
- Turn the stovetop on high and wait until the water boils. Depending on your particular stove, this could take 5 to 10 minutes. Keep an eye on your pot and watch for large bubbles rising to the surface to tell when your water is boiling.[3]
- If you add the pasta in too early, the water won't be hot enough to cook it, and it could end up soggy.
- Drop 1 lb (0.4 kg) of fusilli pasta into the boiling water. For of water, add in 1 lb (0.4 kg) of pasta. Drop it in carefully to avoid splashing hot water onto yourself, and keep an eye on the pot to make sure it doesn't boil over.[4]
- If it looks like your pot might boil over, turn the heat down just slightly.
- Cook the pasta for about 12 minutes, stirring occasionally. Grab a wooden spoon and stir the pasta every few minutes, focusing on scraping it up and off the bottom of the pot. If you want your pasta al dente (slightly undercooked), cook the pasta for 10 minutes instead.[5]
- Some recipes call for al dente pasta, but you can change it up based on your preference.
- Drain the pasta and scoop out of pasta water. Carefully measure out of the pasta water to use in your recipe later. Grab your boiling pot of water and carry it over to a strainer, then pour it through. Shake the pasta out to get rid of the excess water, then dump the pasta into a bowl.[6]
- A lot of sauce recipes call for a little bit of pasta water to thicken them up. Plus, it adds a hint of salty flavor.
- If you aren't making sauce or you're using an oil-based sauce, don't worry about saving any pasta water.
[Edit]Fusilli Alla Caprese - Saute 2 minced garlic cloves for about 2 minutes. In a medium skillet, heat up of olive oil on medium heat. Chop up 2 cloves of garlic until they're minced, then sauté the garlic until it's golden brown.[7]
- Small garlic chunks like this cook quickly, so keep an eye on them to make sure they don't burn.
- You can also buy pre-minced garlic from the store if you don't want to spend a ton of time chopping.
- Add in tomatoes, salt, and pepper. Measure out 3 cups (384 g) of cherry tomatoes, then chop them up into quarters. Add those into the skillet along with 1 tsp (4.2 g) of salt and 1/2 tsp (2 g) of ground black pepper.[8]
- You can always add more salt and pepper if you'd like!
- Smash the tomatoes with a fork as they soften. After 1 to 2 minutes, the tomatoes will start to break down and soften. Grab a fork and smash them until your pan looks like a thick, chunky sauce, which usually takes about 4 minutes.[9]
- If the fork isn't working for you, you can also use a potato masher.
- Pour the sauce into the pasta bowl. Once your sauce is chunky enough, pour it into your bowl of pasta. If the pasta has cooled down at all, the hot sauce will warm it up, so you don't have to worry about eating chilly noodles.[10]
- Be careful! Hot sauce can splash out of the bowl and burn your exposed skin.
- Throw in a few basil leaves and mozzarella cheese. Chop up 1/2 cup (64 g) of fresh basil until it's in small, bite-sized pieces, then put that into your bowl. Add 8 oz (1.25 cups) of fresh mozzarella to top it off, then combine the sauce and the pasta using serving spoons.[11]
- You can save some of the mozzarella to add as a topping once you serve your pasta, too.
- Add the pasta water at a time. If your pasta is a little dry, grab your pasta water that you saved and add it slowly, stirring it in with a serving spoon. Once your pasta is moist, you can pour the extra pasta water down the drain.[12]
- If your pasta with sauce is fine on its own, you don't need to worry about adding the pasta water.
[Edit]Lemon Fusilli with Arugula - Saute 2 cloves of minced garlic for 1 minute. Chop up 2 cloves of garlic until they're in small, minced pieces. Heat up of oil in a medium skillet on medium heat, then sauté the garlic for about 1 minute, or until the pieces are golden brown.[13]
- Garlic pieces brown fast, especially when they're that small. If you turn away for even a second, your garlic might burn!
- Add in cream, lemon zest, lemon juice, salt, and pepper. In the same skillet, pour of heavy cream, the zest from 2 lemons, the juice from 2 lemons, 2 tsp (8 g) of salt, and 1 tsp (4.2 g) of black pepper. Watch the sides of your skillet closely to make sure the liquid doesn't spill out as you pour.[14]
- If you don't want to juice your own lemons, you can use of store-bought lemon juice.
- To zest a lemon, hold a grater over your skillet and rub the outside of the lemon on it. Do this over the outside of both lemons until the bright yellow rind is dull and scraped up.
- Bring it to a boil, then simmer for 15 to 20 minutes. Turn your stovetop up to boil the mixture (you can tell it's boiling when large bubbles rise to the top of the liquid). Turn the heat down until your mixture is simmering, then leave it uncovered, stirring occasionally, for 15 to 20 minutes.[15]
- The goal here is to thicken your sauce, so if you need to leave it a little bit longer, you can.
- Cook broccoli florets for 3 to 4 minutes in a separate pot. Cut up 1 bunch of broccoli until all you have are the tops (also called the florets). Boil a small pot of water, then cook the florets for 3 to 4 minutes, or until they're soft.[16]
- You can also buy broccoli florets on their own if you don't feel like chopping them yourself.
- Drain the broccoli, then rinse it with cold water. Take your broccoli over to the sink and pour them through a strainer. Rinse the pieces with cold water, then set them aside to use later.[17]
- It's important to cool the broccoli down with water so they stop cooking. If they stay warm, they might end up soggy.
- Pour the pasta into the sauce mixture, then heat it on low. Grab your fusilli pasta that you already cooked and pour it into the sauce mixture. Turn the heat down to low, then stir the mixture up until the pasta and the sauce are combined, for about 3 minutes.[18]
- Combining the pasta and sauce while they're warm will make your sauce much smoother.
- Transfer the pasta to a bowl, then add arugula, Parmesan, broccoli, and tomatoes. Pour your skillet contents into a large bowl, then add 1/2 lb (0.22 kg) of baby arugula, 1/2 cup (64 g) of grated Parmesan cheese, your cooked broccoli, and 1 pint of halved cherry tomatoes. Make sure your broccoli is drained well so you don't add a bunch of liquid to the mix.[19]
- If you'd like a little more lemon flavor, you can slice up 1/2 a lemon (take off the rind first) and add it into your pasta mixture as well.
- Toss the pasta mixture to stir it all together. Use your serving spoons to combine your mixture, and try not to let any fly out of the bowl! Serve your pasta while it's still warm to wow your friends and family.[20]
- This is a great dish to serve during the summer since it's so lemon-flavored and zesty.
- Always salt your pasta water to get rid of some of the starch.
[Edit]Things You'll Need [Edit]Boiling Fusilli Pasta [Edit]Fusilli Alla Caprese - Skillet
- Large bowl
- Serving spoons
[Edit]Lemon Fusilli with Arugula - Skillet
- Pot
- Strainer
- Bowl
- Serving spoons
[Edit]References |
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