Selvage Work

Selvage Work

vtg 50′s SELVAGE DENIM SHOP WORK APRON $25.00

vtg 50′s SELVAGE DENIM SHOP WORK APRON $25.00

vtg 50′s SELVAGE DENIM SHOP WORK APRON $25.00

Is Cooking an Art, a Science, or a Pain?

For me, cooking has always been fun. I started cooking in my younger day back in Nebraska. Luckily, my mother was patient enough to teach me. For my wife, she’s glad I have fun doing it. What is your vote? Do you cook for pleasure, or necessity?

If you have the right equipment, a comfortable kitchen, and are willing to try different things, cooking can be fun. Having someone to clean up after you helps, too. Most ovens are self-cleaning now, so being a little sloppy pulling your cooked item out of the oven isn’t quite so critical. You just wipe up what you can, and self-clean sometime in the future.

Cooking schools and Culinary Academies can give you whatever level of education you want. You can take only a Dim Sum class or get a degree in Culinary Arts. You can login us at www.cheese-cake-recipes.com.  There are online courses and courses by mail. The choice is yours. There is a Catering and Gourmet Cooking class which is online and through Penn Foster Career School.

There are many methods of cooking. Dry-heat cooking methods without fat are broiling, roasting or baking, grilling, barbecuing, griddling, and pan-broiling. Dry-heat cooking methods with fat are sautéing, pan-frying, and deep-frying. Moist heat cooking methods are steaming, boiling, simmering, poaching, and blanching. Broiling is a method using high heat. My favorite is outdoor cooking. There is also crock-pot cooking, which is an easy way to prepare a full meal.

As I said before, having the right culinary equipment makes the task of cooking a lot easier. I use the nonstick pans versus the stainless steel variety. They are easier to clean up. Other materials used for cookware is copper, aluminum, stainless steel, cast iron, glass, ceramics, plastic, and enamelware. Pans lined with enamel should not be used for cooking.

The enamel may chip or crack. Having a variety of sizes for cookware makes the cooking process much easier. A good set of kitchen knives is a must, also. They should be kept sharp for both safety reasons and easier to use. For further details login on to www.fair-recipes.com. Use the correct knife for the specific job being done. A paring knife wouldn’t work to well trying to cut through bone.

Being educated in food safety should also be a consideration. You don’t want your family to get Vibrato parahaemolyticus Gastroenteritis from eating raw oysters. (Spelling or pronunciation is not a priority for cooking.) You don’t need to get a Selvage Food Safety Manager Certification, but a basic understanding of food safety should be learned. Some foods are more likely to become unsafe than others. Some potentially hazardous food would be milk, eggs, shellfish, fish, baked potatoes, sliced melon, meats, and poultry.

http://www.july4-recipes.com

http://www.book-of-cookies.com

About the Author

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Help with cutting fabric straight to start out.?

I’m a novice sewer & I just cannot recall the tip I got on how to make the end of the fabric straight to begin with! It’s driving me crazy, it was a simple fold method but I cannot remember it.

Do not tear your fabric. If the fabric isn’t woven with yarns 90 degrees to each other, you’ll get parallelograms instead of rectangles. In addition, the torn edges frequently become distorted, which makes hems and seams somewhat problematic.

Pulling a thread can also leave you with a giant parallelogram of fabric, and it’s tedious. So I propose you imitate the way manufacturers do things and just use the lengthwise (aka perfect) grainline to work from.

Spread your fabric out on the table as much as you can. Anything that wants to drip off the side or end of the table should be lightly rolled or folded and placed on the table edge — fabric over the edge will distort the flat fabric on the table.

Find yourself two more tools: something you can use to help ensure you’re drawing a 90o angle (a legal pad or a magazine works fine) and something to mark the fabric with — bar soap that’s worn so far down the edge is a sharp sliver works well, and so do washable markers, like Crayola markers. For that matter, so does a rollerball pen, though the ink may bleed later.

The edge of the fabric that’s running the 3 yard way is called a “selvage”. Those selvages are going to be our “zero mark” for marking and cutting your fabric, but they’re not actually going to be used in your project (they shrink up and misbehave). Use Your yardstick and marker to draw lines parallel to at least one selvage. From those selvage markings, draw in the other rectangles you’re going to cut. Use the legal pad to make sure you’ve got 90 degree corners on your rectangles. When you run out of room on your table, unfold the folded fabric and continue the process.

When you’ve got all your rectangles marked out, you’re ready to cut. Use “bent trimmers” or “dressmaker’s shears” (the fingerholes are set off at an angle instead of straight with the blades like kiddy scissors). When you cut, open the blades fully and keep the bottom of the lower blade flat on the table. Cut almost a full bladelength with a single stroke, then open the blades, slide your hand forward, and cut another stroke. By keeping the scissors’ lower blade on the table, you help minimize any distortion occuring when cutting, and your cuts will be accurate and not jaggy.