Article: You will need at least 2 cups of cashews to produce 1 cups of cashew butter. You may also want to add salt; for this amount of cashews, include teaspoon of salt. You do not need any other ingredients, such as oil, water or flavorings, unless you are planning to make a flavored cashew butter. Plain cashew butter consists of only cashews and a little salt if desired. Have a food processor ready, as well as a spatula. The food processor should be sturdy and able to operate for an extended period of time. Alternately, you can use a coffee grinder (which will likely process smaller quantities of cashews at a given time), or a high-powered blender. Using a Ninja Master Prep blender will reduce the amount of time you need to blend the cashews. Have storage containers ready to transfer the cashew butter when you are finished processing it. You might use glass jars, freezer-safe containers, or other food storage containers. Turn the processor on high speed to chop up the cashews. Watch the consistency of the cashews, which will transition from big chunks to fine grain after a few minutes, and to a sticky paste after another 4-5 minutes. Adding oil or water is not necessary, as the cashews will turn to butter after several minutes of processing. Your food processor may overheat slightly and could use a rest from running. Take a break for 2-3 minutes to let the food processor cool down. Use this time to scrape the sides of the bowl and give a little stir to the cashews. As you resume processing the cashews, they will start to release oils, which causes them to get sticky. Process the cashews for another 2-3 minutes as they begin to turn into a creamy butter. Stop to scrape the sides of the bowl again, and continue to process until you reach the desired consistency. The entire process can take up to 15-25 minutes, depending on your equipment, so be patient. The food processor might seem like it is just spinning and not mixing anything. It is still working on turning your cashews into cashew butter, so keep at it. Give your machine a rest every few minutes so you don't risk a blown-out machine. If you choose to add salt, use teaspoon of unrefined salt per 2 cups of cashews. Honey, raw sugar or maple syrup (1-2 tablespoons) can also be added to sweeten the cashew butter. Blend the cashew butter to mix in additional ingredients thoroughly. If you want crunchy cashew butter, add more pieces of cashews that have not turned into butter in your food processor. These finely chopped cashew pieces will add a little crunch to your butter and give it more dimension.
Question: What is a summary of what this article is about?
Assemble your ingredients. Assemble your equipment. Place cashews in the food processing machine. Give your food processor a rest. Restart your food processor. Add any salt or sweetener at the very end. Add finely chopped pieces of cashews.
Article: If you've added too much sugar, you can balance out the sweetness by incorporating more of another ingredient to help make the dish less sweet. The easiest way to dilute a recipe is to add more of the main ingredient, so the taste of the sugar isn't as obvious. If your tomato sauce is too sweet, try adding more tomatoes or tomato paste to counter the sugar. For a salad dressing that's too sweet, mix in additional olive oil. If your chili is too sweet, you can add in some extra meat or beans to help balance the sweetness. In some cases, incorporating a little extra liquid in a recipe can help balance out excessive sweetness. Water is an ideal choice because it is flavorless, so it will dilute the sugar without changing the taste of your dish. Chicken, beef, or vegetable stock is also an option if you don't mind adding extra flavor to the dish. Diluting a recipe with a liquid to balance the sweetness typically works best with dishes that already have a creamy or liquid-like consistency, such as soups and stews. If you plan to dilute with water or chicken stock, start with a small amount, so you can see how it affects the dish. You don't only have to think about the taste, though -- consider the consistency too. If you're worried that water or stock will make your dish too thin or runny, dairy products such as milk, cream or half and half are an ideal alternative. They tend to have a thicker consistency, so they'll keep your recipe creamy while balancing the sweetness. Milk and cream can work well in soups, sauces, and casseroles. If you're vegan or don't eat dairy, non-dairy milks, such as almond, cashew, or soy, are a good alternative. Just make sure to choose an unflavored, unsweetened variety.
Question: What is a summary of what this article is about?
Add more of the main ingredient(s). Mix in water or stock. Blend in milk or cream.
Article: For professors who use pre-made quizzes from their "instructor's edition" textbooks, purchase a copy. Find the correct edition of the book online and buy it. Before a quiz memorise the answers to the questions. This method is good for entry level science, foreign language and/or history classes that pull their quizzes straight from the book. This can be done by talking to an old student or by talking to other students who might have connections in the class. Study straight from the exam, or if you suspect that the exam will be the same, study the answers straight. If you know a professor or teacher will let you come back to finish a test, purposefully don't finish the exam and ask to come back on a later date. Make sure to memorise the topics or questions so that you can look up the answers before finishing the test later. Claim to be sick, go to thee bathroom towards the end of the exam until its over. Or pace yourself slowly. Be sure that your professor will let you come back before using this method as you could actually do worse if he/she doesn't let you finish. As you turn in your exam, if your professor isn't at her/his desk, use a pencil you brought up with you to change or write in answers from the test at the top of the pile. (This is a high risk!) Keep in mind that some classrooms have cameras. Avoid this if the one you are in does have a camera, because if that is the case, it's much riskier. Knowing the exact format of the exam paper will help for this, so you can write down all important points on a paper which looks exactly like the the exam paper. If your exam paper is a question/answer type then remember to add one important point as the question and the other as the answer. You also have to include the page number and marks per question (if included). The next thing to do is staple this piece of paper with the original question paper during the test without anyone noticing.
Question: What is a summary of what this article is about?
Try getting the "Instructor's Edition" version of your Textbook. Try getting an "Advanced/Old Copy" of the test. Try the "Comeback Later" method. Try the "Bring Your Pencil" method. Try the "Fake Exam Paper" method.