| How to Get Rid of Deodorant Stains Posted: 25 Feb 2022 08:00 AM PST Taking care of your personal hygiene by using deodorant is a nice thing to do for humanity. However, the stains that can be left behind on your clothing are really annoying. Before you go without, there are simple solutions you can utilize to make those unattractive stains disappear. [Edit]Treating Deodorant Stains with Household Goods - Use distilled white vinegar. You can find it at your local market and it is very inexpensive. Vinegar is a weak form of acetic acid and works great at breaking the stain down. The smell will fade after it dries.
- Fill your washing machine with cool water and add one cup of distilled white vinegar. Allow your garment to soak for at least thirty minutes. Drain the vinegar water solution and wash as usual in cold water with your regular detergent.[1]
- If the build-up is especially obvious, mix an equal part solution of vinegar and water. Treat the surface that has come into direct contact with your deodorant. Use an old toothbrush to gently scrub the area after applying the paste. Let it sit for up to an hour.
- You can also turn the garment inside out and douse the stain with full-strength white vinegar. Completely saturate the stain and let it sit ten minutes to an hour. Rub the vinegar into the stain with your finger or an old toothbrush.[2]
- Use baking soda for especially difficult stains. Baking soda is a natural cleanser and deodorizer. It is gentle enough to use on almost any type of fabric. Test a small spot first and don't use on dry-clean only garments.
- Make a paste with baking soda and water. It should be thin enough to spread, but thick enough to stay put when spread. Make only enough to use.
- Allow it to set until it dries.[3] This should take about 30 minutes to an hour. Every ten minutes, rub the stain gently with your finger or an old toothbrush to better agitate the cleansing process.
- Wash as normal. Check the stain after you wash the garment. If the stain hasn't come out, cover the stain with a small amount of laundry detergent and scrub it gently with an old toothbrush or just your finger.
- Use lemon juice and salt. Lemon is a great natural cleaners due to high levels of citric acid, low pH, and its antibacterial properties. They also smell fantastic and are unlikely to damage fabrics. (Check the tag and do a spot test first)
- Use the juice of a couple of fresh lemons or lemon juice concentrate. Apply directly to the stain until it is soaked through.
- Add a couple of pinches of table salt. Rub it into the stain gently, but firmly. Rubbing it in will help the salt work the lemon juice deeper into the stain.
- Expose the garment (if you can) to the sun. Allow it to dry. Hang it out as long as possible, utilizing the sun's natural bleaching process.
- Wash in cold water. Drying the garment in the sun might leave the material a bit stiff, so it's best to toss it in the laundry for one final wash.
- Use salt, vinegar, and liquid dishwashing detergent for a miraculous stain-lifter. The salt helps push the vinegar into the stain to better remove it. The dishwashing detergent helps break down solids that created the stain in the first place.
- Mix until dissolved: 1 cup salt, 2 cups vinegar, 2 cups hot water, and of dishwashing liquid.
- Soak the stain for one to two hours, then wash as usual.[4]
[Edit]Treating Deodorant Stains with Cleaners - Use Oxyclean and ammonia. Clean the stains of white shirts, especially white cotton shirts, immediately after the stain appears. It's much harder to remove the stain once they've set.
- Use a room with great ventilation. Protect your countertop or table by using an old towel to mix your ingredients. Also, use gloves to protect your hands.
- Use equal parts Oxyclean and ammonia, a 1:1 solution. Rub the solution into your stain for thirty seconds and allow it to penetrate up to ten minutes.
- Wash as usual in cold or warm water.
- Use straight ammonia. Always make sure to treat your stained clothes with ammonia in a well-ventilated room. Use gloves.
- Sponge fabric with ammonia. Let it sit for a couple of minutes. If you're working with garments that contain wool or silk, cut the ammonia with water to create a 50/50 ratio.[5]
- Rinse and wash as normal.
- Make a paste with dry laundry detergent and water. Making a paste and letting it sit overnight will increase the strength of the laundry detergent. It will break down the solids overnight while you sleep.
- Pour detergent into a container like a jar or small non-metallic bowl. Use only what you need.
- Add water, just enough to create a thick paste that will not run when you apply it to the stain.
- Apply, let it sit overnight, and launder as usual.
- Use Shout or other stain removers. While more expensive than what you can find at home, buying a stain remover might be faster than creating your own.
- Pretreat the stain with the stain remover. A newer dry stain only needs one to five minutes. A more set-in stain means you'll want to let it set in overnight. Don't be afraid to rub it in for deeper penetration.
- Launder in the warmest water the garment will recommends. This will help activate the cleanser to remove the stain.
- Washing in the warmest water possible helps get rid of the trapped odors in the fabric of your garment. Also, extra agitation to the stain will help it dissolve.
- Chlorine bleach won't help at all in fixing a deodorant stain. It also won't help with the smell.
- You can try removing a deodorant stain by rubbing the affected area with a dry piece of denim fabric.
- Determine if the garment is washable or dry clean only. If the garment is dry clean only, do not attempt to get the stain out on your own; instead, take it to the cleaners. Don't be embarrassed! They are professionals for a reason. Point out the stain to your cleaner so they will know to pay extra attention.
- Switching to a natural deodorant free of aluminum salts may help. The chemicals in deodorant and the minerals in your sweat cause the stains.[6]
- Make sure the stain is gone before placing the garment in your washer or dryer. Setting the stain makes it especially hard to get out in the future.[7]
[Edit]References [Edit]Quick Summary - ↑ www.laundry.about.com/od/stainremoval/qt/underarmcolorstain.htm
- ↑ http://www.mamaslaundrytalk.com/how-to-remove-armpit-stains/
- ↑ howtocleanstuff.net/how-to-remove-deodorant-stains-from-clothing/#StepstoRemovetheStains
- ↑ www.housecleaningcentral.com/en/cleaning-tips/stain-removal/remove-deodorant-stain.html
- ↑ wwwtipnut.com/deodorant-stains/
- ↑ www.housecleaningcentral.com/en/cleaning-tips/stain-removal/remove-deodorant-stain.html
- ↑ www.stain-removal-101.com/deodorant-stains.html
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| How to Steam Vegetables Without a Steamer Posted: 25 Feb 2022 12:00 AM PST Steamed vegetables make great additions to some recipes. Unlike boiling vegetables, steaming maintains the nutrients, color, and crispness of the vegetable. You might think that you need a special steamer to obtain steamed vegetables, but you actually don't. With a trusty lidded pot, a colander or aluminum foil, and a stove top or microwave, you can have a variety of perfectly steamed vegetables with every meal. [Edit]Steaming Vegetables in a Colander and a Pot - Fill a large pot with approximately of water. Your metal colander is going to need to hang inside and along the rim of your pot. So your pot needs to be wide enough to fit your metal colander inside, but not have your colander fall in, and tall enough so the colander does not touch the water.[1]
- Place your metal colander inside the pot. Make sure that the colander is not touching the water within the pot. If you do not have a metal colander, you can use a metal strainer instead.[2]
- Your colander or strainer cannot be made of plastic; it has to be resistant to the heat of the boiling water.
- If your metal colander does not fit inside your pot, then you can hold it in place over the pot. In this instance, however, you should use a pot holder or a colander that has a heat-resistant handle so you do not burn yourself.
- Pour your cleaned and chopped vegetables into the colander. You can steam one type of vegetable or steam a myriad of vegetables together. Some vegetables will take longer than others to steam. Vegetables that have similar textures or thicknesses should steam for about the same time.[3]
- Broccoli and cauliflower, or peas and carrots, steam well together. Broccoli and peas, however, would not steam well together. The broccoli would wind up under-steamed, or the peas would be over-steamed.
- Just try not to over-stuff your colander, as this could alter or prevent some of the vegetables from steaming properly.
- Bring the water to a boil, and then lower it to a simmer once it is boiling. You don't want the water to evaporate before the vegetables have a chance to thoroughly steam. So make sure to bring the water down to a simmer after it comes to a boil.[4]
- Cover the colander and pot with the pot's lid. You want the colander and pot to be covered as much as possible to prevent the steam from escaping. The more steam that escapes, the longer the vegetables will take to steam.[5]
- If the lid on your pot begins to rattle, you can slightly crack the lid to allow ventilation for the steam.
- If you do not have a lid for your pot, you can use a piece of aluminum foil and seal it around the top of the pot. If your pot is already hot, just make sure not to burn yourself while putting on the foil.
- Check on the vegetables after 5 minutes of steaming. All vegetables have different steaming times, and these times will vary even more depending on how filled the colander is. So after 5 minutes check on the crispness and tenderness of the vegetables. Leave the vegetables cooking for another 2 to 5 minutes depending on your texture preference.[6]
- Typically, broccoli will take about 5 to 7 minutes to steam and maintain a crisp texture. At 10 minutes the broccoli will be tender and soft.
- Remove the colander from the pot when the vegetables are tender. When the vegetables reach your desired texture, do not let them rest in the colander because the vegetables will continue to steam. You are now ready to plate the steamed vegetables and serve them with your meal.[7]
- Just make sure to use pot holders when lifting the colander out so you do not burn yourself.
[Edit]Using a Heat Proof Plate and Aluminum Foil - Choose a pot that has a tight lid and a thick bottom. The lid should be secure enough to allow moisture to build up inside the pot and steam the vegetables. Having a pot with a thicker bottom will spread the heat more evenly than one with a thinner bottom.
- A deep pot will allow for more steam to build up between the vegetables and will cook them better.
- If you do not want to use a pot, or do not have one that will fit your heat proof plate, then you can use a large skillet instead. The process will be the same, but you will need to have a lid that will cover the skillet.[8]
- Pour of water into the bottom of your pot. If you are cooking a large amount of vegetables, or if the lid to your pot does not seal well, then you may need to add more water. You want enough water in the pot to steam the vegetables and keep them from burning, but not so much water that the vegetables boil.[9]
- If your lid does not have a tight seal, then more of the moisture will escape while steaming, so you will have to start with more water.
- Make 3 balls of aluminum foil that are roughly the size of a golf ball. The foil will layer the bottom of the pot, and elevate the heat proof plate. This will create a makeshift steaming basket.[10]
- Depending on the size or depth of your pot, you may need to make more than the 3 foil balls. Use your best judgement based on the size of your pot.[11]
- Rest a heat proof plate inside the pot and on top of the foil balls. The plate will hold the vegetables away from the bottom of the pot and foil. This will prevent the vegetables from sticking, burning, or boiling while inside the pot.[12]
- Cover the pot, and bring the water to a boil. The boiling water will build up steam within the pot. Condensation will build up on the plate, making it slick enough so the vegetables do not stick to it.[13]
- Layer the vegetables onto the plate in the pot, then cover the pot. If you are just steaming one type of vegetable, then layer it into the pot so everything fits comfortably. If you are steaming different vegetables at once, then you are going to want to put the vegetables that will take longer to cook on the bottom layer, and work up from there.
- Vegetables like cauliflower and broccoli would go on the bottom, and vegetables like carrots, Brussels sprouts, and peas would be on the medium and upper layers.
- Steam the vegetables on medium-high heat for 5 minutes. Steaming vegetables does take longer than boiling them, so be patient. Since the vegetables are not cooked in water, they will maintain their vivid coloring, but should be tender to eat. If you feel like the vegetables need to be cooked longer, then continue steaming them until the vegetables are your texture preference.[14]
- Be mindful how often you check on the vegetables. While you don't want to over-cook the vegetables, each time you remove the lid from the pot the steam will escape. So the more times you open the lid of the pot, the longer the vegetables will take to cook.
- Use a spoon or tongs to carefully remove the vegetables from the plate. Steam will have built up inside the pot, so make sure not to burn yourself as you spoon out the vegetables. You are now ready to serve and eat the freshly steamed vegetables.[15]
[Edit]Microwaving Vegetables to Steam Quickly - Place your cleaned and chopped vegetables into a microwave-safe bowl. You are going to need a bowl that has a lid to help generate steam. So make sure that the bowl you are using has a cover to rest on top of it.[16]
- Make sure to check if your bowl is microwave safe. Some containers will say, "Microwave Safe," on the bottom, and others will have a small symbol that resembles a microwave with wavy lines in it. If your bowl does not indicate that it is safe to use in the microwave, then it is best to use another container.
- While microwaving is the quickest way to steam vegetables, it can give the vegetables a slightly shriveled appearance. This is because the microwave is steaming and partially cooking the vegetables.
- Add of water to the bowl. The amount of water you add depends on the amount of vegetables you have in your bowl. If you are steaming a large amount of vegetables, then consider adding a little more water.[17]
- If you are steaming leafy vegetables like spinach, then you do not have to add any water to the bowl. The water that is left behind on the rinsed leafy vegetables will be enough to steam them.
- Rest the lid on the bowl, but do not snap it closed. You want there to be space for the steam to escape, otherwise the lid might pop off in the microwave. This would not only make a mess in your microwave, but also will prevent your vegetables from steaming properly.[18]
- Microwave the vegetables for 2 to 5 minutes, then check them. Most vegetables should be properly steamed after 5 minutes, but that time can vary depending on the amount and type of vegetables you have in the bowl. So take a fork and prod some of the smallest and largest vegetables, and check the tenderness and texture.
- Broccoli will typically take about 2 or 3 minutes steam, while denser vegetables like potatoes will take 5 minutes or more to steam thoroughly.[19]
- If you want the vegetables to be more tender, then put the bowl with the rested lid back in the microwave for 1 minute intervals until the vegetables are steamed to your liking.
[Edit]Things You'll Need - Cleaned and cut vegetables that are ready to be steamed
- A large cooking pot
- Aluminum foil
- A heat proof plate
- A microwave safe bowl with a lid
- A metal colander or a metal strainer
- Water
[Edit]References [Edit]Quick Summary |
| How to Get Rid of Hangnails Posted: 24 Feb 2022 04:00 PM PST Hangnails are pesky little skin tears that develop when a sliver of skin splits away from a cuticle or fingernail. Hangnails are small in size, but they can cause a great deal of pain if they get caught on your clothes or hair. Apart from that, there is also the possibility of hangnails getting infected, so it is important to take care of and remove hangnails the correct way, so as to avoid deep cuts, scarring, swelling, and infections. [Edit]Repairing Hangnails - Soak your fingers. Soak your fingers in warm water for about 10 minutes. The warm water will help soften your skin and nails, which will make it easier to cut away the hangnail.
- You can add in some drops of vitamin E oil or olive oil for extra moisture during your soak.[1]
- Clip your hangnail. Use clean and sharp cuticle nippers to cut off the hangnail. Try cutting as close to the base of the hangnail as possible.[2] The closer you cut to the base of the hangnail, the less likely your hangnail will get caught on things like clothing.
- Do not pull and pluck at your hangnail. This will cause an uneven break from your skin, further irritating the area of the hangnail. Pulling at your hangnail could also cause bleeding.
- Do not cut off more skin or nail than what is necessary. This can create a deep cut that can easily get infected.
- Apply an antibacterial ointment. The antibacterial ointment will help kill, and keep away bacteria from the hangnail area while supporting healing. You only need a small amount to cover the entire affected area.
- If your hangnail was deep, you can put a bandage on the hangnail to help prevent it from getting infected.[3]
- Moisturize the hangnail area. For small hangnails that aren't that deep, lather vitamin E oil onto the hangnail area. Vitamin E is easily absorbed into the skin and is extremely moisturizing. Besides vitamin E oil, applying any kind of moisturizer to your hands will prevent your cuticles from getting dry and brittle – conditions that promote the likelihood of hangnails.[4]
- Apply an oil or moisturizer multiple times a day, especially after handling hot water and washing your hands.
- You can use other moisturizers like petroleum jelly, honey, olive oil, and coconut oil to combat hangnails, and keep your hands soft and hydrated.
[Edit]Preventing Hangnails - Try to keep your nail beds moisturized. Dryness is the primary source of hangnails, so to prevent them, it's very important to keep your hands moistened by applying deep penetrating lotions and oils to your hands.
- Use cuticle oil to moisturize the skin around your nails regularly, as it's more likely to shred if it's dry.[5]
- Dry your hands thoroughly any time you get them wet. Water actually acts as an irritant and can cause more pain.
- Drink enough water throughout the day to stay moisturized and hydrated.
- Consider wearing rubber gloves when working with detergents or water. This added precaution will protect your hands from drying out from the soap and water. [6]
- Remove hangnails while they're short. Instead of picking at your cuticles and only irritating your skin more, cut hangnails off as soon as you feel them. A sharp pair or cuticle nippers or nail scissors can trim the skin efficiently. This keeps the hangnails from getting caught on clothes and ripping deeper.
- Use your nipper and clip the hangnail straight, then pull it upward. Don't pull downward, as that could tear the skin.[7]
- If the hangnail area becomes red and swollen, you've probably developed an infection. In the event of an infection, start treating it by soaking your hangnail in hot water about 3 times a day. If you don't see or feel any improvement within a few days, contact your doctor. You might need to start a round of antibiotics.[8]
- Avoid biting and picking at your nails. Biting your nails damages your nails and the skin surrounding your nails, which in turn increases your chances of developing a hangnail.[9]
- Having your fingers in and around your mouth increases the chances of a hangnail getting infected because of the different bacteria in your mouth.
- Don't pick at your cuticles, either. You'll likely leave your cuticle raw or bleeding, which can be grounds for a nail or skin infection.[10]
- Try keeping your nails painted if you find yourself biting them often. The taste will discourage you from chewing them.
- Trim your nails frequently. Use a pair of nail clippers to trim nails and keep them from growing too long. This can help prevent hangnail development. You can also use an orange stick to softly push cuticles back and keep them from growing onto your nail. Repeat the process once or twice a month.
- An orange stick is a thin, manicuring stick with one angled edge used to push back cuticles, and one pointed edge used to clean underneath the nails.
- Consider trimming your nails when they have been softened with some warm water. This will make cutting through the nail a lot easier.
- A regular manicure can help maintain healthy nails, and keep nail growth under control.
- Avoid acetone nail polish remover. Acetone nail polish is a very effective nail polish remover, but it can also significantly dry out your hands and nails. Since hangnails develop when skin and nails are dry, steer clear from drying products.[11]
- Consider using less severe polish strippers like ethyl acetate, isopropyl alcohol, or propylene carbonate.[12]. You could also use polish removers that have added conditioners like glycerin and soy. [13]
- Maintain a healthy, balanced diet. Eat foods high in iron, calcium, and B-vitamins to strengthen your nails and prevent hangnails in the future. Try to drink at least 8 glasses of water per day to stay hydrated as well.[14]
- Consider taking a vitamin supplement if you don't get enough through your diet.
- Biotin is a supplement that helps strengthen your nails. Ask your doctor if a supplement is right for you.[15]
[Edit]Related wikiHows [Edit]References
[Edit]Quick Summary |
| How to Become a Quick Learner Posted: 24 Feb 2022 08:00 AM PST Quick learning depends on good comprehension and breaking down information into small, easily digestible chunks. While not everyone is born with the capacity to grasp information and comprehend it quickly, anyone can develop and improve their learning and memorization skills. These techniques may not necessarily work in all situations, as complex topics will sometimes require more reflection and studying, but with practice and patience you can easily improve your learning and comprehension skills. [Edit]Practicing Learning Techniques - Take an active interest in what you're learning. This may sound obvious, but it's easiest to learn anything when you actually have an interest in the thing you're learning. Whether it's a musical instrument, a chapter from your school textbook, or something you're required to learn for work, finding ways to become interested in that subject matter will help you dedicate yourself to learning and developing new skills.[1]
- Try finding ways to relate the subject matter to something you are interested in. If you're learning about something for school, for example, try to find ways to relate that subject to a subject that you're actually interested in.
- Even looking for connections may make the subject more interesting to you. If you can find ways to explore the subject on your own terms, you may find yourself more engaged and interested over time.
- Focus solely on what you're learning. While you may feel like you can multitask and divide your attention equally, the reality is that this isn't always effective when learning something new. Whether it's a new language, new skill, or new piece of information, dedicating your time and attention exclusively to the new thing you're learning will help you learn faster and with greater retention.[2]
- Break information down into manageable chunks. Learning new information can be difficult, especially if the information is vast and complex. Studies have shown, though, that breaking information down into more manageable components, called "chunking," can make it much easier to learn new information rather quickly.[3]
- You already practice chunking on a smaller scale, though you may not be aware of it as such. For example, when you memorize a phone number, you usually memorize the area code, first three digits, and final four digits, rather than as a single number.[4]
- Try splitting information into its logical sections and components. For example, if you're trying to learn 20th Century world history, you might break it down into major wars/conflicts, notable people in politics, etc.
- As you practice chunking, try to remain cognizant of the relationship between each component as it relates to the larger subject.[5]
- Learn new things in the afternoon. It's best to learn something new when you're not falling asleep or struggling to wake up. Whether you consider yourself a morning person or a night owl, some studies have shown that you're most attentive and alert during the afternoon. For this reason, it may be best to devote study/practice time in the afternoon whenever possible.[6]
- Spend time learning everyday. Any new skill, subject, or talent you want to develop is going to take time and effort. The more time you devote to learning that new subject matter, the quicker you'll learn how to become proficient in that subject. Some studies suggest that daily practice helps you retain at least 54% of the material you review, but after two weeks of not practicing you'll have lost more than half of the information you were previously reviewing.[7]
- Set a schedule for yourself and stick to it consistently.
- If you can't make time to practice/learn every single day, schedule time for it as frequently as you can manage.
- Seek out immediate feedback. When you learn something new in school, you have a teacher there to correct you when you're mistaken. Likewise when you're studying how to play a new instrument in music class or performing drills with a sports team. This immediate feedback helps you sharpen your skills and find ways to improve.[8]
- Being told when you're doing something incorrectly (and when you're doing it correctly) can help you identify what needs to change so that you don't waste time learning things incorrectly.
- Try practicing your new skill/study material/etc. with someone who's familiar with that concept. If you don't know anyone who's an expert, a trusted friend whose input you value will still be helpful.
- Make sure you get enough sleep each night. Sleep is important for your sense of wellbeing, but sleep can also affect your ability to retain information over long periods of time. If you approach a study/practice session well-rested and follow it up with a good night's sleep at the end of the day, you're far more likely to retain more of that information.[9]
- Most teenagers need 8 to 10 hours of sleep each night, though some may need even more sleep.[10]
- Adults generally need seven to nine hours of sleep each night, though some adults may need more than nine hours of sleep.
[Edit]Improving Your Memorization Abilities - Use visual memorization. Many people who have trouble memorizing terms or names find that visual association/memorization techniques can assist in the learning process. Try to focus on an actual visual element of the thing you're trying to memorize, then develop some type of memorable association in your mind.[11]
- Memory is largely visual, so pinning some type of visual element to the word, name, or series of actions you're trying to memorize can help you cement that concept in your memory.
- If you're trying to remember that someone you've met is named Nathan, for example, you might think about Nathan's nose to associate the name Nathan with the physical shape or size of his nose.
- Any other sensory information you can pair with a visual memory will only strengthen that memory in your mind.[12]
- Incorporate repetition of the new information/skill. Repetition, or what some psychologists refer to as over learning, is one of the best ways to memorize any new skill or piece of information.[13] Repetition of the same action over and over helps you build muscle memory, and repetition of the same information helps you cement that data as a new memory.
- Your practice and repetition should be conducted on a regular basis. Try to avoid cramming, as this is not a good way to memorize or learn new things.
- Space your repetition out over a longer span of time to maximize your results.
- Try using a mnemonic device. A mnemonic device is any mental technique that helps you memorize and recall information. They're particularly helpful for memorizing small amounts of information in the short-term.[14] There are many different types of mnemonic devices, some of which date back thousands of years.[15] A few of the most common mnemonic devices include:
- Acronyms - this involves using the first letter or letters from a name or phrase to form a new word or phrase that's easier to remember. One of the most common acronyms used by music students is remembering the musical staff EGBDF with the phrase "Every Good Boy Deserves Fudge."
- Rhymes - many students rhyme names, dates, or phrases to help make those concepts easier to recall. For example, substituting the words of a song you like with the names/terms from a lesson plan may make it easier to remember those terms on an exam.
- The Method of Loci - this mnemonic device uses a mental image of some place you know intimately (like your bedroom, or the rooms of your house as a whole). Then you assign each term/name to a spot within that location and visualize it as though it were a tangible object in that space.
[Edit]Acquiring New Skills - Focus on acquiring the skill, rather than getting it perfect. Many people trying to learn a new skill expect to achieve perfection. While you may be able to master a skill to the point of perfection over time, it's best to focus on learning and acquiring that skill on a more basic level when you're just starting out. Once you remove the expectation of immediate perfection, you open yourself up to incremental progress without the risk of frustration.[16]
- Practice the skill consistently. Some studies have shown that you can acquire a basic, entry-level ability in most new skills after approximately 20 hours of practice.[17] Remember, though, that this means 20 actual practice hours, not just 20 hours after you first practice something. Learning any new skill requires repetition and patience, but with practice it will begin to come easier.
- If you have a hard time setting aside large chunks of time to practice, try making it a point to practice in whatever small increments you can spare.
- For example, if you can't sit for an hour each day to practice, commit to practicing in 15 minute blocks four times each day.
- Quiz yourself to identify what needs to improve. A good way to measure your progress is by testing what you know. This can help you identify the areas that need improvement while also reinforcing the things that are working well.[18]
- If you're trying to master a new instrument, practice your scales or chords and see how many you can complete by memory.
- If you've been trying to learn a new skill, try forcing yourself to complete the first few steps without consulting the instructions. This will give you a good gauge of how much you've learned so far, and you can extend your memorized recitations as you progress.
- If you're studying scholarly subject matter (take vocabulary words, for example), try testing yourself with flash cards. Write a name/term on one side, the definition on the other side, and as you quiz yourself pay attention to which terms/names you struggle with.
- If you need to demonstrate that you're a fast learner during a job interview, you can do this by listening actively and summarizing back what you have been told. Another option is to simply ask thoughtful questions about the organization. Don't try to show that you "know everything," as this may end up backfiring.
[Edit]References [Edit]Quick Summary |
| How to Cook Red Kidney Beans Posted: 24 Feb 2022 12:00 AM PST Red beans get a bad rap in today's culinary landscape. Rather than being the bland, uninteresting food they're often described as, beans are actually a nutritious, filling treat — when they're made right. With a few easy recipes in your repertoire, you can turn a cup or two of red beans and a few sides into a first-class meal. Best of all, you'll be doing it for cheap, as beans cost a fraction of what meats and certain other vegetables do. [Edit]Ingredients [Edit]Dry Beans Recipe[1] - Three cups dried red kidney beans
- Water
- Salt (to taste)
- Two (2) garlic cloves (optional)
- One half (1/2) white onion, chopped (optional)
- Two (2) large carrots, chopped (optional)
- One (1) bay leaf chopped (optional)
[Edit]Cooking Dry Beans - Sort and wash the beans. Dried beans are among the most nutritious and affordable foods you'll find in your local grocery store. However, they require a little extra work before you can start cooking them. Start by pouring your beans out on a flat surface and looking for any that are shriveled or discolored. Discard these beans (and, if you find them, any small rocks).
- Next, drop your beans into strainer and rinse them gently under a little running water. This helps to remove any small imperfections or dirt particles you may have missed.
- The process for cooking beans is basically the same no matter how much you're cooking at once. The rest of this section will assume you're cooking 1 pound of beans (about 3 cups dry or 6-7 cups when cooked), which will feed four or five people easily.[2]
- If you can, soak the beans overnight. Drop your rinsed and sorted beans into a large stove pot, cover them with an inch of water, and set them in the fridge overnight. They will soften slightly and absorb some of the water by the next day. They may appear larger and somewhat wrinkled. This is normal.
- This isn't essential, but it's always a good idea if you have time. Letting the beans soak will shorten their cooking time, help them cook more evenly, and make them slightly easier to digest. In addition (there's no nice way to say this), soaked beans tend to cause less flatulence.
- Bring the beans to a boil. If you let your beans soak overnight, pull them out of the fridge, drain them, and re-cover them with an inch of water. If you didn't soak your beans, transfer them directly to the stove. Heat on "High" until the water reaches a moderate boil.
- If needed, you can keep the water from foaming or boiling over by adding a dash of vegetable or olive oil.
- If you are using the garlic, onions, and other optional ingredients above, add them to the water as soon as you begin heating the pot.
- Reduce the heat and allow the beans to simmer. As soon as the beans reach a healthy boil, turn the heat to "Low." The boiling should reduce to a gentle simmer. Stir gently. Leave the beans on the stone with the lid on (but tilted to allow the steam to escape).
- Start checking for done-ness after about an hour. Dry beans almost always take a long time to cook. You may stir the beans occasionally every 15 minutes or so, but don't expect them to be anywhere near done before at least an hour or so. At this time, you may check the beans by taking one in your hands and crushing it (after it has cooled, of course). Don't eat red kidney beans that are raw or obviously undercooked. This can cause a temporary condition similar to food poisoning (see "Tips" below).
- If the beans are even a little "crunchy," they aren't done. You want beans that are completely smooth and soft — this texture should be almost "creamy."
- Be patient. A batch of dry beans can take anywhere from one to four hours to cook completely. Resist the temptation to crank up the heat — this will just make them cook unevenly.
- Add a little salt when the beans are slightly tender. As soon as you notice the beans start to lose some of their "crunchy" texture, add a few teaspoons of salt to the water. This will give the beans a pleasantly savory taste.
- Make sure that you don't add the salt before this point. Adding it before the beans have started to break down will lengthen the cooking time and make the beans cook unevenly.[3]
- Cool and store the beans. Continue stirring and tasting the beans every 10 to 15 minutes. When the beans all seem to have a soft texture without a hint of "crunchiness," they're ready to eat! Let the beans cool in their cooking liquid, then serve or transfer to the fridge (keeping the beans in their liquid).
- If you think the beans are especially watery, you can drain some of the liquid, but try to avoid pouring it all off. Leaving the beans in their cooking liquid helps maintain their texture and flavor (plus, the liquid itself is flavorful and full of nutrients).[4] You can even use it as a nutritious base for soups.
[Edit]Using a Pressure Cooker - Prepare the beans for cooking as above. Cooking in a pressure cooker (or a slow cooker, crock pot, etc.) is basically the same as the stove top process, but with a few minor changes. You'll want to start with exactly the same steps as you'd use above: sort and wash the beans, then cover them with water and let them soak overnight if you have time.
- Put beans and water in the pressure cooker. If you soaked the beans overnight, drain the soak water and add the beans to the pressure cooker. If not, add the beans directly. Cover the beans with about an inch of water. Don't fill the cooker more than halfway.[5]
- Heat to high pressure. Secure the lid and place the pressure cooker on the stove over medium-high heat. Once it reaches high pressure, reduce the heat to low to maintain the pressure. If you are using an electric pressure cooker, simply set it to the high pressure setting.
- If you are including the garlic and optional vegetables, add them before securing the lid.
- Count on a much quicker cooking time. Pressure cookers cook beans very quickly compared to ordinary stove top cooking. Most recipes call for anywhere between 22 and 30 minutes of cooking time.[6] You may want to check for done-ness after about 20–22 minutes and adjust the cooking time accordingly.
- When the beans are done, release the pressure under cold running water, then drain and rinse the beans.[7]
[Edit]Using Beans from a Can - Check whether the beans are plain or flavored. Compared to dry beans, canned beans are a mixed bag. Some cans contain beans that are "plain" except for the preservative fluid they are sitting in. Other cans contain beans that are sitting in a sauce. Some cans even contain beans that are meant to be heated and eaten on their own. A quick check of the label should tell you which type of beans you have.
- When in doubt about how to use canned beans, check the back of the label. Many will include sample recipes and serving suggestions.
- Rinse plain beans. Plain canned beans usually come in a clear, slimy brine. This works well for keeping them fresh and it's perfectly safe to eat, but it can taste unpleasantly "artificial." All it takes to get rid of this gross substance is to pour the contents of the can into a strainer and rinse them with cold water for a few seconds.
- Heat the beans in a saucepan or microwave. Canned beans come pre-cooked, so all you need to do is heat them up. If you're using plain beans that you've just rinsed, add a small amount of water to the container you're heating the beans in. If you're using beans in a sauce, you can usually just heat the beans in their liquid without any extra work. If you're using a microwave, be sure to heat the beans in a microwave-safe container like a ceramic or glass bowl (rather than a metal or plastic one).
- If you're camping, you can cook a can of beans-in-sauce directly in its can. Simply open the top of the can and carefully place it over your campfire. This is easiest if your fire pit has a metal grate, but if it doesn't, you can just balance the can on a rock near the edge of the fire. Be careful — it will get very hot.
- Alternatively, add plain beans to other recipes. Since canned beans are already cooked, it's easy to use them in other recipes. If these recipes require cooking, add the beans at the end of the cooking process so they don't over-cook. For cold recipes, you can usually use canned beans as-is.
- In the section below, you'll find a few recipe suggestions that you can use red kidney beans in. Except where noted, you can use cooked dry beans or plain canned beans interchangeably.
[Edit]Recipe Suggestions - Try making red beans and rice. This classic Southern dish is hearty, tasty, and filling. The protein and fiber in the beans pair with the carbohydrates in the rice to make a meal that's completely satisfying on its own. However, you can also serve with gumbo, jambalaya, or spicy sausage for a true Deep South feast![8]
- Try making chili. This popular, spicy stew is perhaps the most famous recipe for using red kidney beans in the world. Traditionally served with meat ("con carne"), chili can be served in virtually endless ways. Try it with an assortment of veggies for a vegetarian treat or pair it with a serving of cornbread for a classic American frontier dish.
- If you're using dry beans for this recipe, you'll want to cook them until they're most of the way done on their own, then transfer them to the chili pot with the liquid ingredients. This prevents them from over- or under- cooking. If you're using canned beans, add them near the end of the cooking process.
- Try making bean soup. Bean soup is delicious, nutritious, and easy to make — all you need are beans, water, and your favorite vegetables and seasonings to make a full-fledged meal. You can also add ham (or ham flavoring) for a classic combination, though sausage, chicken, beef, and other meats work just as well. There's no "right" way to make bean soup, so feel free to get creative! Here is a great recipe to get you started.[9]
- If you're using dry beans, you can add the other ingredients to the pot the beans are cooking in as soon as they're most of the way cooked.
- If you're looking for inspiration, a can of diced tomatoes makes a great addition to almost any bean soup. Plus, it will do wonders for the presentation, turning the greyish water to a pleasant brownish-orange.
- Try making a cold bean salad. Have a few different types of canned beans handy? Drain them, wash them, and toss them together with a little olive oil and salt for a low-calorie salad that's also a great source of protein and fiber. You can try adding chopped red onions, tomatoes, and corn to add tangy flavor, but the great thing bean salad is that it's usually great on its own, too!
- Try making a bean dip or hummus. Making a hummus-like bean dip out of red kidney beans is so easy it's criminal. Just add the beans with a little salt, pepper, and olive oil to a blender or food processor and pulse until you have a creamy spread.
- If you're going for a more "hummus-y" taste, add a little tahini and lemon juice — these are essential ingredients in traditional hummus. Garnish with cayenne pepper and parsley before serving.
- Beans all cook similarly, so the instructions above generally apply to other varieties like black beans and pinto beans as well. Some beans may have minor differences (like garbanzos, which are notorious for taking lots of time to cook).
- Do not eat raw or severely undercooked kidney beans. This can sometimes cause a food-poisoning condition called "Red Kidney Bean Poisoning". Though it's rarely dangerous, it can result in a few hours of nausea and vomiting.
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