I knit a long scarf using stockinette stitch and then folded it over and stitched the sides shutThe only problem is now the edges are slightly ruffledWhat can I do to fix this?
You are over cookingCook them for 2-5 min shorter than what you usually doUse a thermometer and cook them until they are about 5 degrees under doneRemove form heat and Tent with foil or even a lid, and let the residual heat finish cooking themSo many chicken breasts are already injected with a saline sloution to Plump them up in appearance for you to buySo you are buying salted chickenAnyway they are already loaded with sodiumSpecially generic brandsTyson however ranges from 40mg of sodium per serving to 180But you have to read Each label.
It sounds like your letting it cook to long my personal favorite way to make chicken that rarely turns out dry is to put the chicken in a plastic bag with some lime juice kosher salt pepper grab a large whacking utensil (my favorite is a big bottle of vodka) and pound the sucker flat until its even then after preheating your grill pan let it cook for a few min on each side until the juices run clear
soak them in a salt water solution before cooking, just get a bowl and add cold water, kosher or regsalt, ( if using table you can use less,) and soak them for a good 1-2 hours, or another solution which always works, is if you are baking them in the oven, boil them first for a few minutes, (you want them to still be raw, when you take them out) you only want to cook them for about 10 15 minthis just is locking in moisture from the water, so when you go to cook them the way you normally cook them they will be pre-moistened! hope this helped!
Ok, I'll give you my secret for cooking boneless, skinless chicken breasts that absolutely fall apart Grease a baking pan with PAM or a small amount of oilplace your chicken breasts in the pan.flat side up.spray or oil againThen use generous amounts of Morton's Seasoning Salt or Kosher Salta pinch or two of white pepper, and a few dashes of Lemon PepperCover extremely well.as in air tight with tin foilI bake them on 275-300 for 45-60 minutes depending on how well your oven actually maintains consistent heatThe key is low and longBut make absolutely certain that the meat's internal temperature reaches 160-165Once it does.remove it from the oven immediately and allow it to sit covered as the internal temperature will continue to rise for another 5 minutes or so.
Hmm - I never thought of folding it over lengthwise; but why notYou may have made uneven stitches and stretched your scarf more than it wanted and made the edge just that much longer, so now it has to make wavesCan you take out the stitching and re-do the seam? That may be the only answerDepending on what material you used, you might be able to block it flat and evenIf it was an acrylic or synthetic, that won't fix itYou can't iron them flat eitherThe yarn is cheap, but it's - well, cheapIf you used an animal fibre or plant material, you will be able to block itThat means, you process it with some moisture (water) and let it dryWater will allow the fibres to rearrange themselves, and get all evenWhen they dry, they will take on the new shape, and be more normal and not fight against youYou can wash it in water (don't rub or agitate, just let it soak), or you can lay it flat and mist it, or you can steam with the iron OVER it but not touching so the steam only gets on the fibres, or you can lay a damp towel over itIn all cases, you want to make sure it's as smooth as you can get it, and all neat and straight, and then let it dry it completelyIt may take 2 or more days to dry, depending on your areaWhen dry, you can then admire how beautiful it looks and wear with pride! When necessary, you can wash it again (not that often, because a scarf doesn't get that dirty), and lay it flat to dryAlways wash when you put it away for the summer.
