Just wondering, which would be best, I am currently using Bio-Oil but it is more expensive than I like.Which oil, cream or lotion is best for preventing stretch marks in pregnancy?
the second cheapest at boots was really good for me, i dont think it had a brand name, but i have eczema an i reacted to it, so im now stuck with strech marks as i had to stop using it urghh lol
xxxWhich oil, cream or lotion is best for preventing stretch marks in pregnancy?
if you don't mind smelling a little like salad dressing, olive oil right out of the bottle is fairly inexpensive, goes a long way and is sooo good for your skin.
Unfortunately, stretch marks happen! (even with the expensive creams and oils)
Any effective stretch marks removal cream or lotion can be helpful. I suggest you to use any one of these creams:
http://www.bringo.com/stretchmarks/
Try anyone of these creams to get rid of stretch marks. I hope it helps you.
i don't believe any of that works. no special lotion or oil is going to prevent you from getting stretch marks, you would get them regardless.. it all depends on the type of skin you have. i never got any stretch marks and i used nothing.
Wednesday, January 6, 2010
What is the process of extracting butter from milk cream??
What is the process of extracting butter from milk cream??What is the process of extracting butter from milk cream??
Well, I'm not quite sure what you're asking either but, apart from the other answers, if you take fresh whipping cream and whip/agitate it too hard and/or for too long, it automatically turns into butter (imitating the churning process).
This is one of the ';dangers'; for novices who have never made whipped cream.What is the process of extracting butter from milk cream??
when I was a kid the milkman would bring milk to our front door and leave it there. The milk was in glass containers with a smaller mouth. The cream would come to the top of the container all by itself, and the milkman supplied us with a contraption that looked like a spoon that you dip it into the bottle and siphon off the cream if we didn't wish to drink that. I suspect that cream is what you're asking about.
Well I am not sure exactly what you are asking, but I live on a small farm and we have had cows most all my life, and we milk the cows, strain the milk, refrigerate in jars about 8-10 hours and the cream ( which makes the butter) will settle on top of the milk, it will look darker than the milk, so its easy to see it, we dip or pour the cream off the milk for several milkings, add the cream to a couple of gallons of milk in a churn, which is churned from about 20 to 30 minutes and turns to cow butter, the best butter you ever tasted.. you then collect the butter from the top of what is now buttermilk..
hummm good stuff.
here is a link that might help you also..
http://webexhibits.org/butter/making.htm鈥?/a>
Well, I'm not quite sure what you're asking either but, apart from the other answers, if you take fresh whipping cream and whip/agitate it too hard and/or for too long, it automatically turns into butter (imitating the churning process).
This is one of the ';dangers'; for novices who have never made whipped cream.What is the process of extracting butter from milk cream??
when I was a kid the milkman would bring milk to our front door and leave it there. The milk was in glass containers with a smaller mouth. The cream would come to the top of the container all by itself, and the milkman supplied us with a contraption that looked like a spoon that you dip it into the bottle and siphon off the cream if we didn't wish to drink that. I suspect that cream is what you're asking about.
Well I am not sure exactly what you are asking, but I live on a small farm and we have had cows most all my life, and we milk the cows, strain the milk, refrigerate in jars about 8-10 hours and the cream ( which makes the butter) will settle on top of the milk, it will look darker than the milk, so its easy to see it, we dip or pour the cream off the milk for several milkings, add the cream to a couple of gallons of milk in a churn, which is churned from about 20 to 30 minutes and turns to cow butter, the best butter you ever tasted.. you then collect the butter from the top of what is now buttermilk..
hummm good stuff.
here is a link that might help you also..
http://webexhibits.org/butter/making.htm鈥?/a>
What year was sour cream invented?
I have been scouring the internets, but I cannot find it!What year was sour cream invented?
Sour milk products including yogurt, kefir, kumiss, and sour cream have been used for centuries by eastern cultures including the Arabs and the Bulgars. Throughout history popularity spread to Germany, as well as Eastern and Central Europe and to the Americas as well. Sour cream probably first occurred by accident, when cream rose to the surface of fresh milk and naturally present bacterial cultures soured it.
Sour milk products including yogurt, kefir, kumiss, and sour cream have been used for centuries by eastern cultures including the Arabs and the Bulgars. Throughout history popularity spread to Germany, as well as Eastern and Central Europe and to the Americas as well. Sour cream probably first occurred by accident, when cream rose to the surface of fresh milk and naturally present bacterial cultures soured it.
I made a lemon cream pie & it is ';weeping';, how do I stop that?
It hasn't effected the taste, just looks kinda gross.I made a lemon cream pie %26amp; it is ';weeping';, how do I stop that?
I had the same problem and couldnt solve it so I substituted grahm cracker crust for regular and prob solved instead of meringue I use cool whip its the bomb!!I made a lemon cream pie %26amp; it is ';weeping';, how do I stop that?
I could prob. help..if you were more specific about what is ';weeping'; . Did you use a whipped topping, merange?
throw it out %26amp; make a new 1
You scrap the meringue replacing it with whipped cream. This ';effect'; is usually from too
much sugar in the meringue drawing moisture from the air.
give it a tissue. no, i'm totally kidding. i am sorry, but idk.
Weeping is a common problem with meringue pies, but it is avoidable.
* This is caused by over baking the meringue. When egg whites bake too long, they begin to tighten, squeezing out little drops of moisture.
* Meringues will also weep if there's any undissolved sugar. I like to use superfine sugar when making meringue because it dissolves faster than table sugar.
* Over-baking also produces a tough meringue. Meringue needs to be cooked to 160 degrees F but not so long that they are overdone. Lower the oven heat and bake for a shorter time. Bake meringues just until they are light brown and dry to the touch. It can also be caused by under- or over-mixing, or too little sugar was used.
* Also frequently occurs when beaten meringue is spooned onto a cool filling. Be sure to place the meringue on the filling while it is hot. The residual heat carried by the filling cooks the base of the meringue ever so slightly, making it less prone to leaking or shrinking.
The link below gives you ALL the info you ever could want on making a perfect meringue - and more...
If you are trying to serve the pie that is ';weeping'; you can dab it with a paper towel to absorb the water. It does this because the meringue is still a bit undercooked. If you add about a teaspooon of corn starch to the sugar before you beat it into the eggs, you can help this.
add a little bit more cornstarch- to taste to the pie. :)
Yum-O!
freeze it like ice cream, keep it frozen %26amp; slice and serve as you normally would
I had the same problem and couldnt solve it so I substituted grahm cracker crust for regular and prob solved instead of meringue I use cool whip its the bomb!!I made a lemon cream pie %26amp; it is ';weeping';, how do I stop that?
I could prob. help..if you were more specific about what is ';weeping'; . Did you use a whipped topping, merange?
throw it out %26amp; make a new 1
You scrap the meringue replacing it with whipped cream. This ';effect'; is usually from too
much sugar in the meringue drawing moisture from the air.
give it a tissue. no, i'm totally kidding. i am sorry, but idk.
Weeping is a common problem with meringue pies, but it is avoidable.
* This is caused by over baking the meringue. When egg whites bake too long, they begin to tighten, squeezing out little drops of moisture.
* Meringues will also weep if there's any undissolved sugar. I like to use superfine sugar when making meringue because it dissolves faster than table sugar.
* Over-baking also produces a tough meringue. Meringue needs to be cooked to 160 degrees F but not so long that they are overdone. Lower the oven heat and bake for a shorter time. Bake meringues just until they are light brown and dry to the touch. It can also be caused by under- or over-mixing, or too little sugar was used.
* Also frequently occurs when beaten meringue is spooned onto a cool filling. Be sure to place the meringue on the filling while it is hot. The residual heat carried by the filling cooks the base of the meringue ever so slightly, making it less prone to leaking or shrinking.
The link below gives you ALL the info you ever could want on making a perfect meringue - and more...
If you are trying to serve the pie that is ';weeping'; you can dab it with a paper towel to absorb the water. It does this because the meringue is still a bit undercooked. If you add about a teaspooon of corn starch to the sugar before you beat it into the eggs, you can help this.
add a little bit more cornstarch- to taste to the pie. :)
Yum-O!
freeze it like ice cream, keep it frozen %26amp; slice and serve as you normally would
Can you use coconut cream in place of coconut milk in cooking?
or can you use anything else in place of coconut milk?Can you use coconut cream in place of coconut milk in cooking?
DONT use cream!! it aint the same... get coconut milk or sub with normal semi skimmed milk and coconut flakes..Can you use coconut cream in place of coconut milk in cooking?
no
yes...they are the same thing. Some places call it coconut cream other places call it coconut milk.
No use coconut sunblock. hahahahahaha!
meybe for pinia colata or some kind of syrup but both have different consistancy and would need to be balanced accordingly.
no i think the food will go bad after a few hoursBounce back error message received from
DONT use cream!! it aint the same... get coconut milk or sub with normal semi skimmed milk and coconut flakes..Can you use coconut cream in place of coconut milk in cooking?
no
yes...they are the same thing. Some places call it coconut cream other places call it coconut milk.
No use coconut sunblock. hahahahahaha!
meybe for pinia colata or some kind of syrup but both have different consistancy and would need to be balanced accordingly.
no i think the food will go bad after a few hours
What is a good cream/pills for breast augmentation?
Im 19, and very flat chested I don't think my breast will grow at all, and surgery is wayy to expensive. Do you guys have any cream/pill that you would recommended that you know actually gives results within the first month. Thank you.What is a good cream/pills for breast augmentation?
Self esteem is more attractive than fake boobs.What is a good cream/pills for breast augmentation?
My boobs grew loads when I left school - between 18-20 years old - and my mum says its cos I drank a lot of beer. She took some pills a few years ago to make hers grow and they did work. She said they had hops in them which is how she knew about the beer thing. Not sure if this is scientific fact but it seemed to work for me
Sorry but it's not possible. Putting on some weight may increase the amount of fat around your breast tissue, but this will make them appear proportionally smaller. Surgery is the only option.
Self esteem is more attractive than fake boobs.What is a good cream/pills for breast augmentation?
My boobs grew loads when I left school - between 18-20 years old - and my mum says its cos I drank a lot of beer. She took some pills a few years ago to make hers grow and they did work. She said they had hops in them which is how she knew about the beer thing. Not sure if this is scientific fact but it seemed to work for me
Sorry but it's not possible. Putting on some weight may increase the amount of fat around your breast tissue, but this will make them appear proportionally smaller. Surgery is the only option.
Thursday, December 31, 2009
How to sneak ice cream into a movie theatre?
My best best friend's bday is tomorrow, and we want to sneak her favorite ice cream into the movie theatre so she can eat it while watching a movie. but we're not sure how to do it with out it melting and getting a mess.How to sneak ice cream into a movie theatre?
Becca,
Put it in a solid plastic cup, but only about half full. Put it in a deepfreeze so that it will be very frozen (more than the refrigerator's freezer). Take it to the movie in a cooler. Wear cargo style pants with the cup in the pocket by your leg or in your purse but inside a gallon sized ziplock bag, sitting upright.
This is quite doable. Shouldn't be a mess either. Don't forget a spoon!
-Kevin
ps. when I say a solid cup, I mean something really sturdy. You can get strong but cheap plastic cups instead of disposable.
Becca,
Put it in a solid plastic cup, but only about half full. Put it in a deepfreeze so that it will be very frozen (more than the refrigerator's freezer). Take it to the movie in a cooler. Wear cargo style pants with the cup in the pocket by your leg or in your purse but inside a gallon sized ziplock bag, sitting upright.
This is quite doable. Shouldn't be a mess either. Don't forget a spoon!
-Kevin
ps. when I say a solid cup, I mean something really sturdy. You can get strong but cheap plastic cups instead of disposable.
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