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As you undertake a bathroom renovation, the task of retiling a tub surround may be on your to-do list. If you spend some time carefully removing the old tile, you may be able to avoid replacing the cement backer board underneath the tiles. This would enable you to begin the tiling process much quicker. If there are any signs of water damage to the backer board behind the bathtub tile surround, you must take the time to repair the damage otherwise water may seep behind the tiles and cause rot and mold.
A key to propagating grape vines successfully is taking care of the cuttings before planting, during rooting and when planting out. Most varieties of grapes grow best from hardwood cuttings taken during the dormant period. Grapes go dormant in winter, between late fall and early spring. When you prune your vines in the fall, take cuttings for propagation. When you remove a healthy branch during pruning, cut it into sections with each section containing three leaf nodes. Make the bottom cut at a 45 degree angle, 1/2 an inch below a leaf node, and the cut at the top horizontal.
If you look carefully at a clean, organized bathroom one of the first things you’ll notice are the towels. Neat and nicely arranged towels add a decorative touch to a bathroom. It takes more than the standard fold, however, to properly display towels so that they provide a nice accent to a room. If you’re really interested in towel folding beyond the typical household display, there is even towel origami.
There are approximately 185 to 195 different species of Bupleurum, or Chai Hu, the Chinese phrase meaning “kindling of the barbarians”. It is considered a filler flower in the florist world and is refined to create an herbal medication used for detoxifying and relieving muscle tension and spasms. Proper care must be taken when caring for freshly picked Bupleurum to ensure it does not wilt. This involves providing the correct water and room temperature.
A historic technique in woodworking that dates back at least to ancient Egyptian times, dovetail joint construction is found in a number of different varieties, from "through dovetails" to "half blind" joints and "tapered sliders." All variations gain their tensile strength by capitalizing on the wood's own structural integrity, a completely accurate fit, and the components' tight interlocks. An elegant and aesthetically pleasing solution to stress-bearing joints, dovetails are used widely in furniture making and general construction.
Scratching posts set up in your home are a great way for your cat to maintain its nail health. Although using the scratching post allows cats to sharpen their nails, it also removes dead tissue from the nail beds. Sometimes, your kitty won't use the scratching post or can't get to all of its nails and needs a little help from you. Approaching your cat in a non-threatening manner and being gentle with it during the nail-cutting process will make it a less stressful, more dignified event for you and your cat.
Dwarf Alberta spruces (Picea glauca "Conica") mature to a 10- to 12-foot height and 3- to 5-foot basal circumference. The tough, elegant conifers handle temperatures approaching minus 50 degrees Fahrenheit. Their narrow, conical form and dense, fine light-green needles make the trees ideal candidates for spiral pruning. Spiral-cut Conica trees provide a striking entryway or formal garden accents. Their liabilities include an intolerance of urban pollutants, saline or extremely wet soils and hot, humid climates.
Cutting a hole in a wall requires caution. Stucco is harder than than wood siding and requires more diligence when cutting. With proper planning and care the process of cutting through a stucco wall should proceed without difficulty.
Serrano peppers are a very hot chile pepper normally dark green or red in color. Most grow to approximately 1 to 2 inches long and have a rounded end. Serrano peppers are often deseeded and used to add heat to sauces and salsas. Deseeding a serrano pepper will take away a small amount of the heat. It is important to know the proper way to cut and deseed a serrano pepper to avoid eye or skin irritation.
There are a number of different techniques for cutting a pineapple. Some techniques leave the shell completely intact, while others divide the shell in the cutting process. In order to cut a pineapple and leave the shell nearly completely intact, you will need a pineapple slicer. A pineapple slicer is designed to remove the core of the pineapple while separating the pineapple fruit from the skin.
Chicken is generally cooked whole through roasting, baking or on a rotisserie, or it is cut into pieces and fried, baked or grilled. Whole butterflied chicken has the moistness of whole chicken combined with the quick cooking time of cut chicken. The term butterflied describes a method used on whole chickens as well as chicken breast fillets.
The tender skin of most figs is completely edible and rarely removed. Only figs with tough or marred skins require peeling before preserving or eating. Figs produce a latex-like sap near the stem end of the fruit that can irritate the skin. Whether you peel the entire fruit or not, you must remove this portion. While commercial growers use a chemical blanching method to quickly peel figs, in the home a knife is the only tool necessary.
Figs have been a delicacy for thousands of years, going back to the founding of Rome. In America, most figs are grown in California. Fresh figs are only available during the summer, but you can buy dried figs year-round. They are an excellent source of fiber, potassium, calcium and other minerals. Figs are one of those special fruits that pairs as well with sweet dishes as with savory ones. They'll fit right in with desserts and breakfast treats, but they can enrich salads and dinner side dishes just as well.
Blowfish, or fugu in Japan, is a delicacy served at many sushi restaurants. Though it is teeming with sweet flesh which chefs often serve raw, blowfish has a deadly ingredient: tetrodotoxin. This poison is found within the spikes and organs of the blowfish and is deadlier than cyanide. In Japan, chefs must have a license specifically for preparing blowfish, because it takes years of training in order to prepare this fish successfully. Before preparing a blowfish for an at-home sushi bar, it is important to understand how to clean and prepare it so that you do not expose yourself and…
Wild ahi tuna, or yellowfin tuna, is a species of tuna that lives in the tropical oceans of the world. It is one of the largest species of tuna and can weigh up to 300 pounds. Wild ahi tuna has bright yellow fins and sickle-shaped second dorsal and anal fins that reach back towards the tail. Fillet your freshly caught wild ahi tuna and sear it on a grill to make tuna steaks, or cover it in a rub of black pepper and salt.
Figs are a fickle fruit; they transport poorly and bruise easily. Because of this, most people are familiar with the dried variety, and the fresh version is a rare sight in the grocery store. Fig trees are grown in the U.S., mostly in warm climates, but occasionally in colder climates, where immigrants from Mediterranean countries carefully wrap their trees to protect them from freezing winters. If you have come across a fig tree or are lucky enough to find the fresh ones in the store, take heart. Figs can be eaten raw, and they are far superior to anything baked…
With its thin, delicate skin and deeply succulent flesh, a ripe fig makes for a perfect after-dinner treat -- providing an excellent source of protein along with a mild, sweet flavor. Minimal preparation is necessary to make this juicy fruit ready for eating.
Cutting a tuna fillet involves making long, horizontal slices along the side of the fish and prying the meat away from the bones that run horizontally down the body. Tuna fillets are easy to cut when the flesh is partially frozen and, once cut, they can be grilled, broiled or fried.
Figs are an oddity in the fruit family. The edible portion is actually a swollen stem enclosing the seeds of the male and female flower. The taste is sweet and faintly reminiscent of a cross between a strawberry and pineapple. A ripe fig yields to very gentle pressure. The color ranges from green and yellow to dark red, depending on the variety. Figs are perishable so are more often found dried than fresh in grocery stores. Consume figs raw, in cooked jams and jellies or side dishes.
For some folks, summer just isn't summer without fresh figs. Coming into season in August, figs are often the perfect way to close out the season. This delicate fruit is used in a variety of preparations, including main courses, appetizers and desserts. Purists argue that the fig tastes best when eaten by itself; however, knowing how to mince it can help you incorporate it into pies, pastas and jams. With a sharp knife and a few willing figs, you can chop them into small pieces that enhance the flavor and enjoyment of many dishes.
Sashimi signifies the Japanese concept of minimalism. Its subtle elegance lies in its simplicity; very fresh fish, most commonly Bluefin tuna, is sliced very thin and served with a few select condiments -- usually only shredded daikon, one perilla leaf and soy sauce. Although filleting a tuna for sashimi follows the same procedures as filleting other fish, fabricating the sashimi slices to the appropriate dimensions requires dexterity and a very sharp knife. Sashimi knives have thin blades, with almost no curve, as long as 14 inches; this allows for fewer knife strokes and produces greater yield. Use a standard fillet…
Although well-known and marketed as a fruit, a fig is a flower inverted into itself, according to Leslie Beck, a registered dietitian. Figs can be used for baking and cooking, including making sauces. Before you incorporate the sweet, moist fruit into your recipe, you need to know how to slice it so the flavor of the fig can leave its mark in the sauce.
Many knife owners know the importance of keeping knife blades polished and sharp. However, special care should be given knife handles as well. Many handles are made of natural wood, and left uncared for, the surface can crack and the color can fade over time. Therefore, it's important to properly keep your knife handles polished and looking great. Tung oil is the preferred medium, but if it is unavailable, furniture polish can be used as a substitute.
Learning how to turn a whole tuna into a fillet could mean the difference between having fresh fish for dinner or frozen fish from the supermarket. Not many people know how to fillet a fresh tuna, as the tuna we buy from supermarkets is generally filleted and frozen. However, if you like to catch your own tuna in order to ensure that it is as fresh as possible, it is a necessity to be able to fillet tuna.
Seasonings that cooks use most often with fresh figs are those that fall into the category of dessert spices. These include cinnamon, cloves, cardamon, ginger and nutmeg. Although cinnamon and cloves are the most popular flavors in such recipes, you may use any combination of these ingredients, depending on how spicy you like your dishes. The most common use of fresh figs is in preserve making, but dessert lovers frequently feature them in cakes, cookies and ice cream sauces as well. In addition to desserts, creative cooks sometimes use figs in sauces to accompany meat or as an ingredient in…
Food safety is a big issue for the home cook. While plastic cutting boards are dishwasher safe and nonporous, many chefs prefer wood cutting boards for their long life, aesthetic properties and ability to keep knives sharp. The downfall to wood cutting boards is that they require extra care to avoid contamination by bacteria and odor. Once you know how to properly care for and use your wood cutting board, owning one becomes easy.
Most cooks uses a cutting board to cut or trim meat, fish and poultry, to dice vegetables and to slice bread. You can purchase cutting boards in a wide variety of sizes, shapes, styles and materials, but many cooks prefer wood, states Consumer Search. It must be hard, resistant to water and capable of standing up to hard use. If you take care of it properly, a sound wooden cutting board will last long enough to pass down to your grandchildren, says What's Cooking America. You must properly clean and maintain your cutting board periodically.
Your new wood cutting board must be treated with mineral oil before you use it. The oil seeps into the pores of the wood, preventing the board from drying or cracking. Mineral oil also repels water that might settle into crevices and cuts on the surface and lead to bacteria and mold growth. Never use olive oil or other cooking oils. These oils can be sticky and turn rancid.
Kitchen knives can be costly; using them for as long as possible lets you enjoy the dollars you spent. Some knives also have an emotional value, such as your first knife or the knife your mother gave you. Proper care of kitchen knife handles involves non-damaging techniques of daily maintenance, and doesn't require any special skills. The extra time you put into caring for your knife handles is an investment resulting in long-lasting knives.
A blowfish is an aquatic creature characterized by its ability to puff up and protect itself with sharp, poisonous spikes. In Japan, blowfish is called fugu and considered a sushi delicacy. Fugu was banned during the Tokugawa and prohibited during the Meiji period. Today the dish can only be prepared by licensed chefs and cannot be served to the emperor. Fugu can be poisonous when prepared improperly. Do not try to prepare it by yourself at home. Fugu is famous in Shimonoskei where they serve it as a set of three preparations of parts of one fish.
Toxic blowfish, also known as pufferfish, are regaled as a culinary delicacy and feared for their deadly potential. There are more than 120 known species in the blowfish family; not all are poisonous, but all are known for their ability to quickly increase their girth to ward off predators. Called fugu in Japan, toxic blowfish are served at some of the finest gourmet restaurants in the world.
Blowfish is a Japanese delicacy, due mostly to its controversial reputation: if improperly prepared, it is extremely poisonous. Several organs of the fish contain a substance that is more toxic to humans than cyanide, and can cause breathing difficulties, paralysis and even death if consumed. In Japan, chefs must be properly licensed in order to prepare blowfish, which can take years of careful training. Although there are many species of blowfish, Takifugu rubripes or "tiger puffer" is the least toxic and most commonly used.
Carp are very plentiful in United States lakes and rivers and have been overlooked as a good source of meat by many due to it's slimy skin and unpleasant odor. If you clean a carp correctly, and throw on some spices and flour, you can make a good meal or pack the freezer for future use. Carp fishing is heavily encouraged in some areas as they are overpopulating major waterways and destroying the natural habitat and food supplies for other native fish.
Red snapper is a delicious and versatile fish found in many different cuisines including Mexican, Italian and Japanese. Red snapper is prepared dozens of different ways: deep fried, sauteed, grilled, poached and as sushi. Due to its bony body structure and sharp spines, preparing a red snapper fillet properly is crucial to its safe consumption. You don't need to be an expert seafood chef to fillet red snapper but you do need to know what you're doing.
Tuna is a versatile fish that is easy to prepare and needs very little seasoning, as it stands well on its own when sauteed, grilled or broiled. Preparing your own fillets from whole tuna at home saves money and gives you the freshest cuts of fish. If you find the project too daunting, take your whole tuna to a fish market and find a fishmonger who will fillet it for you for a fee.
You might think catching a fish is the hardest part about serving fresh fish for dinner, but once it's caught, you face another dilemma: how to cook it. You could fillet it or skewer it and cook it whole, but if you are looking for a quick method, consider butterflying your fish. To butterfly a fish means to scale it, remove the bones and split it mostly in half, keeping it intact only along the back.
Maple is an ideal wood for cutting boards because it is relatively hard and dense with a fine grain. Maple cutting boards heal well when scored with a knife, and with proper care, can last for many years. Because wood cutting boards will expand and contract when saturated with moisture, it is important to protect the cutting board from prolonged exposure to moisture so it will not crack. In addition, regularly oiling it will create a seal between the food and the wood to help keep the board clean.
The rutabaga is a root vegetable that can be prepared many different ways. One of the most common preparations is boiled with a garlic glove, and then mashed and mixed with butter and milk or cream. The only problem is that peeling a rutabaga can be a real chore. The rutabaga is coated with wax, which makes it difficult to use a standard vegetable peeler, and are very dense, which makes it hard to cut. Use care and watch your fingers when peeling a rutabaga.
A hardwood cutting board makes an excellent addition to the kitchen, but it needs proper maintenance to stay in pristine condition. Since your hardwood cutting board was once part of a living tree, it has a natural tendency to soak up water and other materials that may come in contact with it, including bacteria. It is important to care for your board properly to avoid food borne illness.
When taking care of a cutting board, it's recommended to use one board for cooked foods and another for raw foods. Discover how to take care of your cutting board with advice from a certified executive chef in this free video on cutting food.
Blanching vegetables is a method of partially cooking vegetables through the plunging of them briefly into boiling water. It can be a way of preserving nutrients so that you can freeze the vegetable or a method of keeping the vegetable crisp for a salad while making it easier to digest. Fennel is a fall vegetable, and if you want to freeze some for out-of-season use, you can try this method.
Tender, plump and sweet, fresh figs are very popular in Europe and along the Mediterranean but are less well known in the United States. A member of the mulberry family, the fig possesses a sweet, chewy flesh and crunchy edible seeds. This ancient fruit is usually available from June to September and can be found in select grocery stores. Figs may be eaten raw or cooked in recipes.
Shiitake mushrooms are available either fresh or dried. They are popular in many Asian dishes but can be substituted for other mushrooms in most cuisines. Shiitake have a stronger flavor than most other mushrooms, so you can use less to achieve the same result in taste. Shiitake have tough, woody stems and often have the dirt they were grown in still on them. You can quickly and easily clean shiitake whether they be fresh or dried.
Skinning a snake is a necessary part of preparing it for consumption. Whether you plan to eat the snake or want the skin for another purpose, knowing how to properly skin a snake can prevent the meat and skin from becoming damaged.
There is nothing tastier or healthier than a nice bowl of fresh pineapple. It's much better than the prepared canned pineapple that is packed in all those sugars and artificial juices. Though most fruit is easy to handle and slice, pineapple is a little different and some folks might be tempted to stick with the canned or pre-cut pineapple because of the outer shell. It's prickly and thick skin can be intimidating. However, it doesn’t have to be. The next few steps will give you a very easy way to peel a pineapple.
Do you like to cook with fresh fish but lack the tool necessary to prepare it for consumption? Kitchenware stores sell fish-scaling tools, but it's simple and cost-effective to make a fish scaler at home. The metal caps from beer or soda bottles get the job done just as efficiently as other blades, and the homemade tool is much easier to clean than many commercial devices.
There are times when life can be frustrating. One of them is when you are about to have a large group of guests and things seem to wrong in the final preparation of the meal. If you have a molded Jello desert, removing the Jello from the mold doesn't have to be one of them.
Although it is not a popular main course, squirrel can taste great if it is prepared and cooked correctly. The squirrel's age, size and method of preparation will influence whether you enjoy the dish. Learn to skilfully skin, clean and cook squirrel.
