How to Get Grease Out of Carpet
Clean up as much of a grease spill as you can before it seeps into the carpet. If the grease spill is solid, attempt to spoon up as much as you can by scooping from the outer edge of the spill to the interior to avoid spreading the spill further.
Once you have removed all solids, absorb the rest of the spill with paper towels employing a gentle, blotting motion, pressing toward the center of the spill. Press in one direction to avoid unraveling the carpet fibers.
Continuing blotting the stain until it is dry.
Apply a dry cleaning solvent or spot cleaner with a grease solvent such as petroleum naphtha or trichloroethylene. Blot until the stain is removed.
If any of the stain remains use a solution containing one-part carpet shampoo to four parts of water. Let the area dry, and then vacuum. Continue this process until the stain disappears.
How Stain Removers Work
So how do you know which stain remover to use with which stain? It's important to understand what works because in some cases if you use the wrong product you can actually set the stain.
Solvent: A solvent is a solid, liquid, or gas that dissolved another solid liquid or gas. Solvents include such things as dry cleaning fluid, paint thinner, nail polish remover, and spot removers.
Surfactant: A surfactant lowers the surface tension of a liquid allowing it to become wetter or allowing stains to be carried away in a solution. Detergent, soap, foaming agents, and emulsifiers are surfactants.
Oxidizing Agent: Oxidizing agents attack links in a molecule chain breaking apart stains. Bleach, peroxide, and borax are oxidizing agents.
Whiteners: Stain removers that contain whiteners simply hide the stain by absorbing ultra-violet light and emitting it as visible light causing a stain to seem to disappear. Under a black light you can still see the stain.
General Chemistry OnlineHow Do Stain Removers Workantoine.frostburg.edu
- University of Illinois ExtensionGeneral Suggestions for Washable Fabrics - Stain Removal Solutions http://web.extension.illinois.edu
Roast chicken is probably the easiest meat dish to prepare in relation to the sophistication of the entrée. Simply popping it in an oven and pulling it out when the internal temperature has reached its safe point will result in a delectable treat. Put in a bit more effort during preparation and you will be delighted with the epicurean masterpiece that will result.
Nutrition Information
Roast chicken breast is packed with protein and minerals providing 11% of daily nutritional needs for protein in a 2000-calorie diet. Removing the skin will dramatically reduce the fat and cholesterol content.
How to Buy and Store
Look for a quality grade rather than the aesthetics of the chicken for highest quality. The color of the chicken skin is not an indication of quality but instead indicative of what the chicken was fed.
Place fresh meat products in your cart last at the grocery store. If you do not live nearby store in a cooler during transport. The more time that the temperature of fresh chicken rises above 41°F the greater the odds of harmful bacteria multiplying which could lead to food poisoning.
Keep chicken away from household cleaners and chemicals as chicken does absorb smells.
Store fresh chicken in a refrigerator set below 40°F for up to 2 days. If you are not planning on using the chicken before that, freeze.
Prep (Defrost, Cleaning)
See How to Thaw a Turkey for methods and timing tables for defrosting a whole chicken.
Remove packaging and giblets package from the inside of the bird.
Wash the chicken in cold running water while gently rubbing your hands over the surface.
Pat dry with a paper towel.
How to Cook
Preheat oven to 350°F.
Place the chicken, breast side up, in a roasting pan just large enough to accommodate the bird allowing a few inches on all sides. This will help to contain the juices close to the bird and slow the evaporation process.
Slather the outside of the bird with butter.
Season the entire outside surface of the bird with salt and pepper and/or seasonings to taste.
Baste occasionally in the pan drippings.
Cover with foil once the skin has turned the golden color desired.
Roast until the internal temperature reaches 180°F and the juices run clear.
Allow to stand for 15 minutes covered in foil.
Prepare homemade pan gravy.
Timing Chart
How long it takes to cook a chicken will depend on the size of the bird and the temperature of the oven. To preplan the meal, allow approximately 20-30 minutes of cooking time per pound in an oven set at 350°F. As an example, a 3-4 pound whole fryer would take approximately 1-1/4 to 1-1/2 hours. The only true indication of doneness is to use a meat thermometer, placed in the meatiest part of the bird without hitting the bone. The chicken is done when the internal temperature reaches 180°F and the juices run clear.
Leftovers
Remove all meat from the bone before preparing to store.
Store in a non-metal container in the refrigerator below 40°F.
Use within 2 days.
.The information on this Web site is designed for educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health problems or illnesses without consulting your pediatrician or family doctor. It is not meant to take the place of health care or services you may need. Please consult a doctor with any questions or concerns you might have regarding your health.
