How to Fit Cornice and pelmet the Easy Way, First Time

How to fit the cornice (the moulding on top of the wall units and tall housings).  It is best to cut and fit the longest piece first in case an error is made as you can then try again with a new piece and cut the wrong sized piece up into smaller pieces.

To cut the cornice and valance it is advisable to use a good capability chopsaw. These can be hired or you can buy your own as they are very useful to have if you are practically minded. These machines, like all power tools, need to be used with care to ensure your protection and the long life of the machine. Never try to cut too much in one go. The sound of the motor will tell you if you are being too hard on it.

French Door Refrigerators With Bottom Freezer

Care needs to be taken when measuring because the cornice normally overhangs the units and doors, so this needs to be allowed for when measuring.  Take a scrap piece of cornice and position it on top of the wall unit to see how much overhand you want.  It may be advisable to temporarily hang a door so you can have a good idea on how it looks.

Where possible try to cut the exact angle on one end first then place the whole length in place.  Pop a screw into the end to fetch it in place whilst captivating to the other end to thought about mark the cornice to length. Then go back and take the screw out and cut the piece to length. 

The cornice is best secured to the top of the cabinets by drilling holes in the cornice every 300mm or so.  If there is microscopic or no entrance above the cornice to get to the screws then drill the holes through the top of the cabinets.

Tip: If there is adequate cornice try to cut a length up in the same order as they go colse to the units, so that on the mitres the grain matches.  Obviously when you start a new length the grain on wooden cornice may not match but you can take a look at all the pieces you have and lay them end to end and swap them colse to to give the best continuity of colour and grain.

When the first piece has been fitted measure the approximate length of the next piece and cut the relevant angle on it. If it is ok go to the opposite end and mark it to length. When the cornice is ready to fit, drill holes in the bottom taking care that the holes are over the wall unit and not on the edge or missing the unit altogether.

Now put a good capability Pva adhesive on the joint and push it into place.

When the joint is properly aligned and cleaned up hold into position with 20mm masking tape and then screw the cornice into place.

Sometimes the screw nearest to the joint can as a matter of fact move the joint when fully tightened so in that situation just back the screw off a microscopic and tighten it later when the glue has dried.

The glue normally dries in 30 minutes but leave on as long as possible or until the next day.

The next job is to fit the light pelmet, which is the moulding fitted below the wall units which traditionally, as the name implies, screens the lights that are fitted below the wall units.

Often when the valance has been fitted and the lights are turned on, light can shine through the gap between the bottom of the wall unit and top of the pelmet. This can be resolved by using a dark silicone or mastic behind the valance where it meets the wall unit.

When it comes to fixing the valance in place there are two ways to do it depending on the profile of the moulding.

If it's an L shape moulding the fixing can be through the extension piece of the L. Care needs to be taken when choosing the length of screws.

 If the moulding is a single profile then you have to fix down through the bottom of the cabinets.

If the tiling is being done as well as the kitchen it is best to fit the valance along the fronts and then cut all of the returns that go back to the wall but not fit them.

Do all of the tiling and grouting before trimming and fitting the returns. On some types of valance it is not possible to screw the returns, so these are best secured by running clear silicone along the top of the valance and putting a good capability adhesive on the joint and pushing it into place.

The silicone will hold the valance whilst the joint is properly aligned, cleaned up and taped with 20mm masking tape. The glue normally dries in 30 minutes but leave on as long as possible or until the next day.

How to Fit Cornice and pelmet the Easy Way, First Time

cabinet depth french door refrigerator scansnap 1500 french door refrigerator

Getting Rid of the Stinky Kitchen Sink Odor - How to Do it the Right Way

One of the smelliest odors in the kitchen is the kitchen sink. The annoying odor is so gross that sometimes it can make us vomit. There is a clarification to keep that stinky and irritating smell. There are so many industrial products designed to get rid of the stink smell in the sink.

These products may comprise harmful chemicals that are fatal to animals and to human. There are safer alternatives base in our households that will also work perfectly. By using these alternatives, it can save you more money and minimize the risk of injury.

French Door Refrigerators With Bottom Freezer

Using distilled vinegar, pour at least 3 cups of it into the drain and let it sit for a while. When rinsing, use a warm water to take off the foul odor in the kitchen sink. The smell of the vinegar will just disperse after a few hours production the drain fresh and clean. Other homeowners used mixtures into the vinegar clarification like soap or other scented products.

After a suitable rinse, apply some baking soda into the sink because it acts as a freshener. Pour about a cup of baking soda in the drain and let it stay overnight. Then, flush the drain using water early in the morning in order to restore the clean scent from the drain.

Other types of air freshener can also be used. For example, mixing some of the lemon juices and a small salt will make the whole kitchen smelling fresh. Let the scent fill the whole room of the kitchen for some hours. Then let the water flow in the drain after neutralizing the drain odor.

To kill the bacteria that molds the drain and leaving the drain smelling fresh, plainly use the base household bleach. This is other way to get rid of stinking odor in the sink. This can be done by pouring 2 to 3 cups of bleaching products into the drain.

Allow to sit for at least an hour or more to thoroughly kill the bacteria in the kitchen sink. After an hour, flush the drain using cold water for at least five minutes. Take precautionary actions when handling bleach. All the time keep these products away from children and animals.

Do a routine work in cleaning and maintaining the kitchen sink? For once in a week, flush the drain using a cup of distilled vinegar to keep the drain clean if necessary. This will also eliminate the bad odors in the sink.

Getting Rid of the Stinky Kitchen Sink Odor - How to Do it the Right Way

4 door refrigerator

How to Stop Your Fridge From icy Over

If your fridge keeps freezing over no matter what setting that you have it on, you'll need to frame out what the qoute is before you can fix it. Fortunately, there are just a merge of things that can cause this qoute with fridge freezers, so it shouldn't take long too narrow down what needs replacement. This is the case no matter what brand you have, whether it is a Whirpool fridge freezer or a Smeg fridge freezer.

The first thing you need to check is your refrigerator's thermometer. If this is not functioning correctly, it can cause foods to freeze at the lowest setting. You'll need to take out the thermometer in order to test it. It can be settled in dissimilar parts of your refrigerator depending on the brand and the model, so check your by hand if you still have it. One of the most coarse spots for it to be found is under the floor at the bottom, but it may also be in the freezer section at the back. Shelves or the floor panel may need to be taken out in order to reach the thermometer. If you find that this is the problem, it should be easy to find a replacement.

French Door Refrigerators With Bottom Freezer

If your thermometer is in working order, you may have a faulty door damper that is causing the fridge to freeze over. This isn't in all models of fridge freezers and is more coarse in side by side brands. The door damper is a sliding or swinging door that opens and shuts when the climatic characteristic settings are adjusted or the door is opened. This door damper qoute can be caused by a motor or a broken thermostat.

Finally, your food freezing issues might be caused by a failed cold control. It is simple to check if this is the problem. You'll need to first put your climatic characteristic settings to the middle. If you have two dissimilar control switches, they should both be set this way. Then fill three plastic cups with water. Set one on the top shelf, one on the middle, and one on the bottom. Leave them undisturbed for a day. When you check on them twenty-four hours later, they should still have water in them. If they have frozen, the refrigerator qoute may be a broken cold control.

After you have carefully what is causing your fridge to freeze even at the lowest setting, you can then resolve how to repair it. If it is a thermometer qoute you may want to replace it on your own. For the more difficult problems you may need to use a pro repair someone unless you have sense with home repairs.

How to Stop Your Fridge From icy Over

best 3 door refrigerator

How to Make Jerky - Step-by-Step Instructions

Before the invention of refrigeration and preservatives, the only way to hold meat for long periods of time was to dry it into jerky. Drying meat into jerky is perhaps the oldest way of preserving meat and jerky dates back to the earliest civilizations.

Traditionally, jerky was made from long, thin strips of meat that was salted and dried in the sun or over a small smokey fire. Although jerky can still be made in this way, techniques have come to be more sophisticated in our day. Jerky is still an highly beloved food and millions of people still enjoy jerky as a delicious, convenient, and healthy source of protein. Jerky is perfect for hikers, campers, or just an easy, non-messy snack.

French Door Refrigerators With Bottom Freezer

Today, jerky is most generally made from beef, but jerky can also be made from poultry, fish, and wild game such as deer (venison), elk, buffalo, bison, moose, caribou, antelope, and other game. Many varieties of seasonings can be used to make distinct flavors of jerky. Salt is traditionally used as the main preservative for jerky, but acids such as vinegar and citrus juice in marinades can also help to kill bacteria. Jerky can be made without salt, but its shelf life will be drastically reduced.

Store-bought jerky comes in many flavors with any whole of chemicals, additives, and preservatives and can be surprisingly expensive. However, you can make your own jerky at home very easily. Most people are surprised at just how easy it is to make appetizing jerky that is much economy and healthier than mass-produced jerky ready in stores. So by development your own jerky, you not only operate the ingredients, you also save money.

Jerky Making: Step-by-Step Instructions
Select a cut of meat. Selecting a lean cut will save time later. For beef jerky, cuts like like sirloin, top round, eye of round, etc. Are good choices. You can also use venison or virtually any other type of meat to make jerky. Trim all of the noticeable fat from your cut of meat because any fat will cause the jerky to spoil much faster. Slice your meat into very thin strips from 1/8" to 1/4" thick. Cutting the meat into thin slices dramatically shortens drying time. You can cut jerky with just a knife and cutting board, but there are some convenient tools you can use for slicing meat, such as a Jerky Slicing Tray, a Hand-Crank by hand Jerky Slicer, or an galvanic meat slicer. Tip: Slicing meat is easier if you ice the meat for about 30 to 60 minutes before slicing. You can cut with or against the grain, but some find that strips cut against the grain are easier to chew. Marinate the meat in a marinade or explication of your choice. You can follow a recipe to make your own marinade or purchase any whole of ready-made marinades. Marinating is optional because the supplementary moisture can make dehydration take longer, and the resulting jerky might be stickier. Soaking in soy sauce or teriyaki sauce is a favorite. Place in the refrigerator for 4 - 24 hours to allow the meat digest the flavor. Season the meat with the dry seasonings of your choice. You can follow a jerky recipe or pick from a wide collection of ready dry jerky seasoning mixes. A mixture of salt, pepper, oregano, marjoram, basil and thyme is tasty. You will find that many seasonings work well and it is a personal preference. I personally enjoy jerky with a lot of pepper. You will need to experiment to find your favorites. Just sprinkle and rub the dry seasonings onto both sides of the sliced meat. Dehydrate the meat. Meat is dehydrated by applying heat and continuous air flow. The operate of both the temperature and the airflow is very important. If the humidity is too high and the temperature is too low, the jerky will dry too gently and it could spoil. If the temperature is too high, the jerky will cook too fast, dry on the face but still be too moist on the inside, and once again, it could spoil. There are two common methods for drying jerky; in a approved oven or in a food dehydrator. Whichever recipe you use, be sure to leave sufficient room in the middle of pieces to allow air to flow around the meat. Avoid letting the meat touch if possible. Making Jerky in a approved Oven Preheat your oven to 140 degrees. Remember you are not cooking the meat; you are naturally removing the moisture. Spray all the racks you will use with a non stick cooking spray. Without this non-stick spray, you will be left with jerky that cannot be removed from the racks and that will essentially be inedible. Spread the meat evenly on wire racks in the oven. You can also use metal racks other than the oven racks with a drip pan underneath to make cleanup much faster. Leave the oven door open slightly to permit moisture to escape. Since temperatures, humidity levels, and slice thickness will vary, there can be no set time for the process to complete. Usually jerky takes from 6 to 12 hours. Check the consistency of the jerky Usually after 6 hours until it meets your satisfaction. You might have to cut into the jerky to ensure that it is not raw inside. You want the jerky to be a deep brown or burgundy color and still be flexible. As jerky cools, it will get more stiff and fragile so you don't want to over dry. Making Jerky in a Food Dehydrator Food Dehydrators are perfect for development jerky. Dehydrators are reasonable to buy and are safer and economy to use than the kitchen oven. Additionally dehydrators make less of a mess and are easier to clean up. Spray the dehydrator trays with a non-stick cooking spray before placing on the strips of meat. This keeps the meat from sticking and helps in the clean up of the trays. Season the jerky strips just as above and drain them well before placing them on the dehydrator trays. A full dehydrator can Usually process a large batch of jerky in 6 to 12 hours. Just like with drying in a approved oven, temperatures, humidity levels, and slice thickness will vary, so the drying time will vary. You will want to check the jerky Usually after 6 hours to see if its done. You want the jerky to be a deep brown or burgundy color and still be flexible. As jerky cools, it will get more stiff and fragile so you don't want to over dry. The thicker cuts will take more time, so as the thin pieces are done, just remove them. Tip: A rule of thumb is that 4 pounds of raw meat makes about one pound of jerky. Store the closed jerky in plastic bags and store in the refrigerator or freezer until ready to eat. To be safe, it's best to enjoy the fresh homemade jerky within one week of its preparation. If you make it right, it's delicious!Tip: If you wish to store your jerky for longer, use a vacuum sealer to store the jerky in vacuum bags. Other storehouse methods allow exposure to oxygen and moisture, which encourages the increase of bacteria. In vacuum sealed bags, jerky can be kept for months. Vacuum sealed jerky stored in a freezer can last even longer.
Alternative: Jerky Snack Strips & Sticks
Instead of development jerky from sliced meat, a beloved form of jerky is the jerky snack stick or snack strip, which is made from seasoned ground meat formed into strips or round sticks. To make this jerky snack, you first need to purchase extra lean ground meat or grind lean cuts of meat with a meat grinder. The next step is to mix the seasonings into the ground meat by hand or with a meat mixer. The seasoned ground meat can then be extruded into the snack sticks or strips using a Jerky Gun or Jerky Cannon. Finally, these jerky snacks are dehydrated on trays in a approved oven or food dehydrator as described above.

Who knew it was so easy to make your own jerky? Enjoy!

How to Make Jerky - Step-by-Step Instructions

33 inch wide french door refrigerators samsung french door refrigerator counter depth