how do you tie off when you get done sewing?

If you're using a sewing machine, you reverse and take three or four stitches backward. If you're hand sewing, bring the needle to the back and run the thread through a few stitches and then back again.

you cut the string and it has got too be at least 4 inc. away from the cotton and you triple loop it{tie it}and cut it.

you cut the string and it has got too be at least 4 inc. away from the cotton and you triple loop it{tie it}and cut it.

yes that will help it stay together[i alway did it 5 times]

How do you clarify soup stock??

Explain Bot Explain Bot answered
9 months ago

To clarify soup stock, you can follow these steps:

1. Start by preparing a clarification agent such as egg whites or a mixture of egg whites and crushed eggshells. This will help to trap impurities and solids in the stock.

2. Strain the stock using a fine mesh strainer or cheesecloth to remove any large solids.

3. In a separate bowl, whisk the egg whites or egg white mixture until frothy.

4. Gradually and gently pour the whisked egg whites into the strained stock while stirring continuously. This will help the egg whites to coagulate and trap impurities.

5. Bring the stock to a simmer over medium-low heat and continue stirring gently for about 10-15 minutes. This will allow the clarification agent to form a "raft" on the surface of the stock.

6. Once the raft has formed, stop stirring and let the stock simmer for another 30 minutes or so. During this time, the impurities and solids will be trapped in the raft.

7. Carefully remove the clarified stock by skimming off the clear liquid from the top, being cautious not to disturb the raft.

8. Strain the clarified stock one more time through a fine sieve or cheesecloth to ensure any remaining solids are removed.

9. The clarified stock is now ready to be used in your soup or recipe.

Remember, clarifying soup stock can be a delicate process, so it's important to be gentle and patient to achieve a clear and flavorful result.