This is the one and only paint that's on the market that's designed to actually absorb moisture. If you take Lilypad paint and apply it to the wall, the film will actually absorb excess humidity as it starts filling the room, and then, when it dries, it resets itself by slowly letting it back into the space. So it's regulating humidity, Dr. Stein said.
It looks like ordinary paint, but a new coating called Lilypad Paint has a hidden ability to pull moisture out of the air. It works like a dehumidifier, without the energy use. If it's on the wall in your bathroom, it can suck water vapor out of the air after you've taken a shower. The paint holds the humidity in nano-size pores, and then slowly releases it as humidity levels fall in the room.
Any meat can be used in a meatloaf, but the recipe often needs adjustments to account for differences in fat, flavor, and moisture. Turkey is a great option for those who avoid beef, want leaner meat, or simply prefer the way it tastes. Because turkey has a different fat ratio than beef, the amount of filler often needs adjustment, which can sometimes lead to mush.
We first have to answer the question: What actually causes cookies to go stale? Well, it's due to a chemical process called starch retrogradation; once baked goods leave the heat of the oven, the starch molecules recrystallize - a process that's expedited by exposure to air. The most logical solution, of course, is not to leave your cookies sitting out on a plate. But to preserve their texture even more, you may want to reach for that roll of paper towels.
The classic zucchini bread is one of those genius inventions for using up fresh courgettes whenever they're in season, giving us a healthy veggie-filled loaf that tastes like warming spices and vanilla. But we have to admit that nailing the texture can be a challenge. We spoke with Danielle Sepsy, chef and founder of The Hungry Gnome and author of " The Scone Queen Bakes," to squash any mistakes we might be making with our zucchini bread.
Fish tends to be very wet, and not just because it lives in the water. Often it's frozen or, if it's fresh, it may still be packed on ice to keep it cold. Both of those methods add a lot of excess water to the fish that you'll need to deal with before cooking. Frozen fish especially will release a lot of water as it thaws, and it needs to be properly dried before it's breaded.
Skimping on the moisture component is a major sandwich-building no-no. No one likes biting into a dry sando. However, that moisture component means (shocker) wetness - and when water molecules get trapped with no place to go, it can lead to soggy bread. For this reason, ditch the plastic sandwich bags for wrapping and storing your sammies. Whether packing a lunch or storing sandwiches for later enjoyment, plastic sandwich bags and plastic clingfilm both trap moisture inside and cause the bread to become soggy.
"The biggest culprit in the kitchen is moisture, and it can sneak in faster than you think," Smith says. "Never measure spices directly over a steaming pot or pan. Steam will enter the container, create condensation, and cause clumping, mold risk, or flavor loss. Instead, spoon the amount you need onto a plate or into your hand, then add it to your dish. Also, make sure your measuring spoons are completely dry before dipping into any jar."