Temperature Rf Search Results

How To: 9 DIY Tricks for Cleaning Your Car

Ever see those cars so covered in dirt, dust, and grime that someone writes "Wash me" on it using their finger? Well, for those cars' sakes, as well as cases less extreme, a word of advice: procrastination is not a solution — it can only compound the problem. Self-cleaning cars are the stuff of the future, not the present, and your car needs attention now.

How To: Hey, America—You're Drinking Your Tea Wrong!

Tea has been around for thousands of years, and as a result, tons of customs and ceremonies have sprung up around its consumption. Some cultures take their tea plain, while others put things in it. Sometimes there are special tea-holding vessels, other times not. Maybe there will even be special foods meant to be eaten with tea. However, in America, our appreciation of tea has waned. For many, iced tea is their biggest source of tea consumption, and it's imbibed with no ceremony whatsoever in...

How To: The Shortcut You (Don't) Knead for DIY Donuts

Many "quick and easy" donut recipes involve a donut pan and an oven, but those are basically just mini cakes shaped like donuts. Chances are, if you're in the mood for a donut, you aren't looking for a cake "donut" recipe—you want the real thing—a donut shop donut, fresh out of the fryer and topped with sugar or glazed to perfection.

How To: The Number One Way to Get Moist, Juicy Chicken Breasts Every Time

Chicken breasts have gotten a bad rap. Dry, flavorless, boring... poor white meat gets no love, and dark meat gets all of the credit for being sinfully flavorful and delicious. But the truth is, even though chicken breasts are lower in fat and calories, they can also be incredibly versatile and full of flavor... if they're prepared correctly. You're probably familiar with poaching, which is a technique that gently cooks more delicate meats such as chicken or fish fully submerged in a liquid b...

Cook Like a Chef: Use Parchment Paper Lids Instead

Simmering or poaching food is a total pain sometimes. The problems are numerous: a layer exposed to air often dries out and creates a gross skin that can ruin the texture of the sauce, the poaching liquid evaporates too quickly and causes the poached protein to burn, and so on.

How To: Take the Bite Out of Garlic

Garlic is magical. It fends off vampires (or so I hear), helps lower blood pressure, reduces the production of cholesterol in the body... oh, and it's also freaking delicious, of course. Garlic is a culinary staple in countries all over the world. That lovable stink and sharp bite of flavor are essential to many dishes we know and love today, from spaghetti to sesame chicken.