Problem: Article: Inspect your selection of apples and separate the apples that have bruises or soft spots from the apples that are still undamaged. One bad apple really can rot the bunch because apples produce a large amount of ethylene gas as they decay. As a result, you should not store damaged apples with undamaged apples. When kept at room temperature in a basket, apples can stay fresh for about two days. This is not a long time, of course, but damaged apples should be eaten within a short amount of time no matter how you store them since a partially decayed apple is likely to spoil faster. If the apples are too damaged for human consumption, you could also consider throwing them out into the woods for deer or other wildlife to enjoy. Even if no wild animal is interested, as the apples decay, they will provide a food source for various insects and other organisms living in the dirt. Apples stay fresher for a longer period of time when kept a little cold. Most modern refrigerators have a fruit drawer or crisper drawer, and if your refrigerator has a drawer like this, you should store your apples there. If not, place the apples in an uncovered plastic container near the back of the refrigerator, where it tends to be coldest. Aside from cold temperatures, apples also need a small amount of moisture to stay their freshest. Laying a damp paper towel over the apples provides just enough moisture, but if you do cover the apples with a wet paper towel, you need to make sure that you do not seal them in an airtight container or drawer. If you have a temperature control dial for your crisper drawer, set it to a temperature between 30 and 35 degrees Fahrenheit (-1.1 to 1.7 degrees Celsius). This is the ideal temperature range for apples to be stored at. Storing them in colder conditions will cause the cells to break down, leading to mushy, inedible apples, and storing them in conditions that are warmer by only 10 degrees Fahrenheit (12.2 degrees Celsius) can cause the apples to ripen twice as quickly. If you do not have temperature control settings that allow you to control the temperature by degrees, but you do have basic settings that allow you to make the refrigerator or crisper drawer colder or warmer, place a thermometer in the drawer and adjust the settings until the thermometer shows a number within the appropriate range. Stored this way, apples can stay fresh for up to three weeks.
Summary: Start with apples that are in good shape. Place damaged apples out on the counter. Pile good apples into the refrigerator. Drape a damp paper towel over the apples in the refrigerator. Monitor the temperature, if possible. Keep an eye on your apples.

Problem: Article: Plug it in and wait for it to heat, or turn it to a certain temperature, depending on the model you're using. In many cases, a small light will come on when the waffle iron is ready. A good test of the temperature is to let a drop or two of water fall on the plates of the waffle iron. The drops should sizzle and dance for 2-3 seconds before vanishing. If the drops sit there for much longer than that, the waffle iron isn't warm enough yet. If they vanish in less than a couple seconds, the waffle iron may be too hot. Use an egg separating tool to separate the yolks from the whites and place them in separate bowls. You may also separate the eggs by cracking them in half and tipping the yolk from shell half to shell half, letting the white drop to a bowl below. It's all right to leave a bit of the egg whites in with the yolk, but don't get any yolk in with the egg white. The egg whites won't foam properly if there is even a little yolk in them. Beat the butter or oil and egg yolks in a separate bowl. Add the milk and vanilla, and continue beating until the ingredients are thoroughly combined. Make a well in the dry ingredients. Pour the egg yolk mixture into the well. Stir the ingredients together until everything is moist. Don't overmix the ingredients, or the waffles will come out dense. You can leave a few lumps in the batter. Gently mix them into the batter until everything is a fairly even consistency. Again, don't over-mix. Remember that folding is a very gentle, top-to-bottom sort of stirring.
Summary: Preheat the waffle iron. Separate the eggs. Beat the remaining wet ingredients. Combine the wet and dry ingredients. Fold in the egg whites.

Problem: Article: Meanwhile, grease a baking dish with nonstick cooking spray or shortening. Alternatively, you could line the bottom of the dish with aluminum foil or parchment paper. The important thing is simply to keep the meat from sticking to the bottom of the pan. Mix together the Parmesan cheese, egg, butter, onion, garlic, cumin, rosemary, and tarragon in a small to medium mixing bowl until well combined. Make sure that the dish has a fairly wide mouth so that you will be able to easily dunk the frog legs in and out of it. Dip each frog leg in the cheese and egg mixture, coating both sides. Let the excess drip off before dredging all sides of each frog leg in bread crumbs. The bread crumbs should be spread out on a wide plate or in a large bowl with shallow sides. Spoon any remaining mixture over the frogs' legs once all have been coated and placed in the dish. The frog legs should be spread out in an even, single layer. Do not stack the legs into multiple layers, since doing so could lead to uneven cooking. Cook, uncovered, for about 1 hour in your preheated oven. You should not need to stir or toss the frog legs as they cook, but if the top appears to be browning well before the end of the full cooking time, you can carefully reach in with a pair of tongs and turn the pieces over to expose the other side. Sprinkle with salt, to taste, and serve immediately.
Summary:
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Combine the coating ingredients. Coat the frogs' legs well. Transfer the frog legs to your prepared baking dish. Bake until golden brown. Serve hot.