I want to have silkier and straighter hair but my hair is getting wavy, thicker, and dry.i started straightening it and using conditioners but none of them are working.I researched japanese hair straightening.which isn't so good for the hair.I'm not not sure about relaxing.but it doesn't sound so good?(im 15 so keep that in mind) Do you have any recommended straighteners? or conditioners? because i don't want to ruin my hair.
before you blow-dry your hair, you should put in a leave-in conditioner (i use garnier fructis) and a thermal protectantBlow-dry your hair in sections, and use a large, round brush (preferably ceramic)Then, once your hair is dry, apply some more thermal protectant and straighten (i use a solia flat iron, but sedu and chi work just as well)Separate your hair into sections and layers, straightening the bottom layer before the topOnce you're done straightening, use a little shine spray (a little goes a REALLY long way with that stuff) and you're good to go :D
Judging from the size given for the rolls, this recipe appears to be for slidersPutting the raw beef into the rolls doesn't appeal to meIf the raw beef is OK with you, you could try spreading both sides of the buns thoroughly with butter, which should prevent the beef juices from seeping throughThat's one ideaThe other is to make the beef mixture into small patties and fry or broil them, then place them between the rolls as we usually doJust a free tip if you want it: Ground chuck is cheaper because it has so much fat in itGround round is a better quality beef for a burger, but it doesn't have enough fatThe best burger is a half-and-half combination of ground chuck and ground round, which will give you a burger that is full of flavor but not overly greasy - the perfect balanceThe butter and the combination of beef will solve any problems with the recipe, and the sliders will taste delicious! Good luck! :)
My sister made the most brilliant (to me as a child) burgers, and she always included oat flakes (and never mayo!)The oats will absorb that excess moisture while providing texture and a slight flavourI hope/expect that you are going to add seasonings to your burgers - as well as a little salt and lots of black pepper, various herbs and even a bit of Tabasco to make the burgers have more punch for your football guysMind you, looking at your receive a bit closer, maybe it is expected that the moisture is expected to be absorbed by the bread during the baking (what a strange, though hassle-free, way of cooking burgers - wow!)So it might be wise to make a small test run to check the results, even doing two very small batches - one according to your recipe, and one with added oatsYour family will have and interesting meal tonight!
For this recipe I’d start with the lower-fat chuck (usually called 92%, rather than 85%)You might even start with ground sirloin rather than ground chuck, which has even less fatHowever, it shouldn’t be necessary to do anything elseThe dry onion soup mix will hydrate as you cook the burgers, absorbing the juices rather than making the buns soggyThe buns will absorb some drippings anyway; the aluminum foil will keep in a lot of steamIt sounds like that’s part of the goalOtherwise you could just form these into patties and cook them like ordinary burgers on the stovetopYou could cook out some of the fat by making patties and pre-cooking them in the microwave, but then you won’t get any browning on the surface of the burger, which misses an opportunity for flavorBut then, so does the original recipe, since the meat can’t brown wrapped up in the bun and aluminum foil like thatThat’s just what the recipe designer wantedIf you want burgers, make burgers, using the mixture that the recipe designer createdThis is something a little different.
1First, put your ground meat in a skillet and brown up, fully cook; remove from the heat and drain any fat from the pan2In a mixing bowl, mix together the cheese, mayonnaise, and onion soup mix: mix well3Put the mixed ingredients into the skillet with the meat; stir together, and heat over medium-low heat, stirring occasionally, until heated through4Place the dnner rolls (I would use bulky rolls) on a plate, top with the meat mixture and top with the other half of the rollsServe !!
