Hello! Friends; how you doing? This is our new post and there are some daily life chemistry hacks for you all. So lets get stared.
How To Make Sure Your Oven Isn't A Liar:- You’ve been trying to get that special family recipe right in the oven, but even when you follow step for step, it never seems to come out cooked to perfection. If you don’t have a thermometer on hand to make sure oven is pumping out the right levels of heat, here’s a quick tip to help you figure out if that dial is telling the truth. First set your oven to a crisp 180°C. While you wait for it to heat up, take two pieces of aluminum foil and fold them over into little miniature, makeshift pans. Now that you have your pans, add one spoonful of table sugar to each of them. When the oven is up to temp, put the first sample of sugar in for 15 minutes. When done, pull the sugar out, and reset your oven temperature to 190°C and give it some time to catch up. Once ready, place your second sample of sugar in the oven and give it another 15 minutes. If your oven is properly calibrated, your first sample of sugar should be stay white and granulated and the second one, nicely browned and melted. If both are browned, your oven reaches a higher temperature than you set it for, if both are still white, your oven isn’t getting as hot as you think. Regular table sugar is 99% sucrose which is usually extracted from sugarcane or sugar beats. Both of your table sugar samples begin to break down and decomposed through a chemical transformation process called caramelization, and in addition to caramelization, sucrose melts at a steady 186C (367F), that sweet spot between our two oven temperature experiments. So sweet - now you know if your oven is a little hot, a little cool, or right on the money.
How To Sharpen Your Knife Without A Sharpener:- You’ve got yourself a pile of tomatoes to cut up but that knife of yours just isn’t cutting it today. You open the drawer, can’t find your knife sharpener, so now what are you going to do? This hack has you looking no further than your dishware. Take a porcelain plate and put it upside down on the counter. Notice how there is a circle of rough porcelain that hasn’t been glazed over where the plate usually touches the surface of your table. Take your dull blade and slide it in one direction at a 20° angle against this rough edge of porcelain. Keep repeating on both sides of the blade several times. Rinse your knife afterwards, and get back to cutting. A stainless steel knife is sharp because of the way that the blade tapers down into a tight point. Now that tight point isn’t perfect, and there are little tiny fragments of steel that push outward, and act sort of like teeth on a saw. This is why pushing a knife straight down into food doesn’t cut as well as using a pulling or pushing motion The bottoms of a ceramic plate, bowl, or even coffee cup are actually hard enough offer a good temporary solution to both true your blade’s edge, that is, make it as straight as possible, and also remove some surface steel to create a refreshed edge. Best of all you can then use the plate for your food.
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