(A special household tip.)
Before you bleach, read the garment's care label. If it says "no bleach," don't use any kind of bleach. Chlorine bleach is usually safe on cottons, linens, and some colorfast fabrics.
Don't use chlorine bleach on wool, silk, mohair, leather (e.g., buttons, Spandex, or noncolorfast fabrics or dyes). If you're unsure about the safety of a bleach for a garment, first do a safety test on an inside seam as recommended on the bleach's label.
Never use chlorine bleach with hand dishwashing liquids, ammonia, or toilet cleaners. The combination can produce irritating fumes.
Chlorine bleach must first be diluted as directed on the product's label. It should then be added 5 to 6 minutes after the wash cycle has started.
Oxygen (nonchlorine) bleach should be added with the laundry detergent to the wash water before the laundry is added. It is safe on washable fabrics. It works more effectively at higher wash temperatures than at cooler temperatures.
Note: Chlorine and oxygen bleaches use different active ingredients that decolorize and solubilize stains so they can be removed with the help of a detergent. Liquid chlorine bleaches all have about the same amount of active ingredient, sodium hypochlorite, and there is little difference from one brand to another. The active ingredient in liquid oxygen bleaches is hydrogen peroxide. In powder oxygen bleaches it is sodium percarbonate or sodium perborate tetrahydrate. Oxygen bleaches usually contain other ingredients as well to help in stain removal.
Chlorine bleaches have always been far better than oxygen bleaches at whitening clothes. Oxygen bleaches can only maintain whiteness, not restore it.
Welcome to Kay's Recipes n Stuff!
You are invited to share the joy of cooking. This culinary blog consists not only of my favorite family recipes but also provides delicious insight into my vast collection of hundreds of recipes. I have included some culinary and household hints that I have found to be useful in my own home. It is my sincere hope that you will find this blog to be an invaluable resource. Enjoy your visit and come back often.
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Cooking Calculator
Use this handy calculator to convert international measures used in recipes. Simply enter the required value into the input field at the top and then press the appropriate button to perform the calculation.
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Roasting Chart
Roasting
Temperatures |
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Temperatures are most accurately determined by using an instant thermometer inserted in the meat where indicated and withdrawn to take a reading. | |
BEEF, in the center not touching the bone 130ºF (54ºC) rare 160ºF (71ºC) medium 180ºF (82ºC) well done |
LAMB, in the center not touching the bone140ºF (60ºC) pink 145ºF (63ºC) medium-rare 165ºF (74ºC) well done |
POULTRY,chicken, in breast, 170ºF (77ºC) |
PORK AND VEAL, in the center not touching the bone 160ºF (71ºC) |
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Nutrition Calculator
Make smart choices about the foods you eat. Quickly
lookup nutritional information including calories, fat,
carbs, sodium, and more on thousands of foods. I found this neat tool at Wootus.com. Use their
new nutrition calculator tool to add up your calories!
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