Hard­wood in­stal­la­tion need not floor you

Winnipeg Free Press - Section F - - HOMES - REENA NERBAS

QI pur­chased hard­wood floor and am now at the point where I am de­cid­ing which way to lay the floor­ing. Are there any rules about which way to run the floor­ing? Benette (Onanole, MB)

AN­SWER: In­stall hard­wood par­al­lel to in­com­ing light in nar­row rooms, in­stall so the floor­ing runs par­al­lel to the long­est wall. Tech­ni­cally the wood floor­ing should run across the joists for added sta­bil­ity.

QUES­TION: I have your book So­lu­tions & Sub­sti­tu­tions and love it! My hus­band and I re­cently built a new home in La Salle and in­stalled beau­ti­ful quartz coun­ter­tops. We were led to be­lieve that quartz was im­per­me­able to all types of stain­ing. How­ever, last week my hus­band left a rusted cookie sheet on the counter and we now have a rust stain that I can’t get off. I was won­der­ing if you had any tips for re­mov­ing rust from a quartz sur­face. Much ap­pre­ci­ated. Janelle (La Salle, MB)

AN­SWER: Squeeze the juice of one lemon into a bowl and add enough bak­ing soda to make a paste. Ap­ply the mix­ture with a cloth and wipe the counter un­til the rust is gone. Be sure to test so­lu­tion on an in­con­spic­u­ous area first.

QUES­TION: I live by my­self and am in the process of clean­ing many kitchen house­hold uten­sils in or­der to give them away. One of the most dis­gust­ing items that I need ad­vice on is my grand­mother’s cast-iron fry­ing pan. The pan is rusty; is it safe or do you think I should throw it away? Thanks, Ken­neth (Plum Coo­ley, MB)

AN­SWER: Noth­ing beats the taste of food cooked in a cast-iron fry­ing pan! The so­lu­tion for clean­ing rust off of the pan is so easy that you won’t be­lieve your eyes! Pour a lib­eral amount of cook­ing oil over rust, sprin­kle with reg­u­lar salt and scrub. The rust will dis­ap­pear and the pan will look as good as new!

QUES­TION: I en­joyed your cook­ing se­crets work­shop but I am con­fused with one of my own recipes. When­ever I bake cup­cakes, they end up with an an­noy­ing tall peak on the top of them in­stead of a nice round sur­face. What am I do­ing wrong? Ja­clyn, Win­nipeg

AN­SWER: When adding bat­ter to cup- cake lin­ers, spoon in un­til cups are two thirds to three quar­ter full. Bake cup­cakes in the cen­tre of the oven at 350 de­grees; higher tem­per­a­tures re­sult in ‘peaked tops’. Do not over mix the bat­ter, bak­ing fluffy, moist cup­cakes is all about cre­at­ing air bub­bles in your bat­ter that ex­pand in the oven. When bat­ter is over­mixed the bub­bles col­lapse and the cake be­comes heavy. Mix at low speed just un­til the in­gre­di­ents are in­cor­po­rated. One more thing: place all of your in­gre­di­ents on the counter 15 min­utes be­fore use. Us­ing in­gre­di­ents at room tem­per­a­ture makes a big dif­fer­ence in bak­ing the per­fect cake or cup­cake.

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