Ice cream made this way doesn't contain egg yolk, which makes it less rich and creamy than ice cream you may be used to. However, it is quick and easy to make, especially if you have a friend or two to help out. Kids often enjoy making this ice cream, since most of the process involves tossing it back and forth or shaking it. . You can purchase pre-crushed ice, or make your own from ice cubes or blocks of ice. Place the ice in a plastic bag and gently, slowly bash the bag with a wooden mallet to break up the ice. Alternatively, use a heavy-duty food processor to break up the ice with brief pulses. Use a large container that can be tightly closed, and that won't easily break when shaken around. You can buy an "ice cream ball" for this purpose, which is sturdy and fun to throw around, but you can easily use a gallon-sized zip lock bag or a large plastic jar instead. The container must be large enough to contain the ice cream mixture as well as the ice. Use an even larger container if you are doubling the recipe. Add 6 tablespoons (90 mL) rock salt directly onto the ice, seal the container, and shake until the salt and ice are mixed. It may seem strange, but the rock salt actually cools the ice down! Ice cream will not freeze in a container of regular ice, but salt provides the colder temperature it needs. Rock salt is sometimes sold as "ice cream salt." Ordinary table salt can also be used, but the smaller grains may cool the mixture too rapidly, making your ice cream freeze unevenly. Measure out 1 cup (240 mL) milk, 2 tablespoons (30 mL) sugar, and 1/2 teaspoon (2.5 mL) vanilla extract. Pour all of these ingredients into a quart- or liter-sized zip lock bag. For a richer ice cream, use half-and-half or heavy cream instead of milk. If using an ice cream ball, pour this mixture into the compartment of the ball without ice instead. Skip straight to the "shake" step. Hold the bag upright or have an assistant hold it for you. Press as much air as you can out of the bag, starting just above the level of the ingredients and moving up to the opening. Use the zip lock to seal the bag tightly. The more air there is in the bag, the more likely the bag will be to burst open while you make the ice cream. Open another bag of the same size or larger. Place the bag containing the ice cream mixture inside this additional bag, then seal the same way you did the first. Ice cream needs to be shaken during freezing, and using two bags will prevent it from spilling if one of the bags is broken during the shaking. Seal the largest container tightly. It should now contain the double-bagged ice cream mixture as well as the loose ice and rock salt slush. Shake the container vigorously, or if the container is sturdy enough and tightly sealed, toss it back and forth. This movement prevents large ice chunks from forming, and stirs a little air into the ice cream as well to make it less dense. The ice cream may take 520 minutes to freeze, depending on the temperature, how vigorously you are shaking, and how hard you prefer your ice cream. It may take longer if you are making a larger batch. Wrap the container in towels or wear gloves if it gets too cold to handle. If the ice cream isn't ready after 20 minutes, add more ice and salt, or put in the freezer for no more than 5 minutes. Once the ice cream has reached the consistency you enjoy, remove the bag of ice cream from the larger container. Use a dish towel to wipe off the salty water on the outside of the bag, or rinse it briefly under cold water. Now that your ice cream is safe from being mixed with salt, open up the bag and pour it into another container. You can also eat single-serving ice cream made this way straight out of the bag.
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One-sentence summary -- Use this recipe to have fun making simple ice cream. Crush ice Fill a large container halfway full of crushed ice. Shake rock salt into the ice. Pour milk, sugar, and vanilla extract into a new zip lock bag. Seal the bag after squeezing out the air. Seal a second zip lock bag around the ice cream mixture. Put the bag with the ice cream mixture inside the container of ice. Shake the container until the ice cream is ready. Wipe the bag before opening.

Place the salted steak in the refrigerator to let the salt begin tenderizing the meat. As a rough guide, you should let the steak sit for roughly 1 hour per inch of thickness of the steak. If it's 114 inches (3.2cm) thick, for example, leave the steak for around 1 hour and 15 minutes. Don't let the steak sit for too much longer than it needs to. If you leave it for too long, you may cure your steak rather than tenderizing it, which will change the texture.
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One-sentence summary -- Store the steak in the fridge for around 1 hour per inch (2.5cm) of thickness.

If you're only using a bit, put the rest back in the container and fill it with tap water to prevent the tofu from drying out in the fridge.
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One-sentence summary -- Remove the package with scissors or a knife. Take out the tofu block. Cut the tofu into thick slices. Arrange the sliced tofu on a baking sheet lined with parchment paper. Slather the tofu with BBQ sauce or ketchup. Bake in the oven at 350F (177C) for about 30 minutes, or until tofu turns crispy and golden brown.

There's no clear evidence that steaming your face can help with a cold. However, this is a common home remedy to relieve sinus pressure associated with a cold, and there is minimal evidence that it may be effective in some individuals. If you want to try a cold relief steam, follow the steps above using one or more of the following herbs and essential oils: Herbs: Chamomile, mint or eucalyptus Oils: mint, eucalyptus or bergamot Steaming soothes the soul as well as the skin, which is one of the reasons why it's a popular treatment at spas. A facial steam feels especially good when you're stressed out and can take the time to breathe in some wonderful scents while you sit back and relax. Try one or more of the following herbs and oils for a soothing, stress-relieving steam: Herbs: Lavender, lemon verbena, chamomile Oils: Passionflower, bergamot, sandalwood An invigorating steam can help you feel awake and refreshed if you do it first thing in the morning, particularly if you use scents that have an energizing effect. For a rejuvenating steam, use one or more of these herbs and oils: Herbs: Lemon balm, peppermint, ginseng Oils: Cedarwood, lemongrass, orange, grapefruit, eucalyptus Doing a steam a few minutes before you go to bed can help you relax and sleep peacefully. Try using one or more of these herbs and oils to help you get to sleep more easily next time you have insomnia: Herbs: Valerian, chamomile, lavender Oils: Lavender, patchouli, geranium rose
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One-sentence summary --
Do a cold relief steam. Do a stress relief steam. Do an invigorating steam. Do a steam for sleep aid.