The process involved a brush rapidly spinning to buff away scarred skin, removing darkness while leveling the skin for smoothness. It's not an invasive procedure and it is a quick fix to removing light surface scars. The procedure exfoliates the scarred skin by blasting tiny crystals at it. Then, as the brush moves across it scrapes off the scar to reveal new skin underneath. It's very much like dermabrasion, except that it is tougher, removing a thicker layer of skin to ensure scars and other bodily marks are gone for good. Microdermabrasion can also be done at home through kits sold at drugstores or grocery stores. These usually contain a brush and cream you can manually use to scrub scars (and other blemishes) away. For scars that have thickened over time and may be too difficult to sand off or lighten with creams, you can simply cover it with un-scarred skin. By using an instrument that pulses laser light directly on to the scar, a dermatologist or surgeon performs this to break down scar tissue. Once its broken down it is naturally re-absorbed in to the body. The benefit of laser treatments is that it is ideal for almost all skin types; the intensity of the pulses are adjusted to patients' specific skin tones.

Summary: Erase a scar with dermabrasion. Replace a scar with new skin underneath with microdermabrasion. Graft skin from elsewhere on the body over top a scar. Laser away scars to guarantee their riddance.

This is an alternate brewing method and should be used if you do not intend to heat your juice before fermenting it. You should not use both brewing methods. Sulfites come in the form of campden tablets. The sulfites are fairly mild and are usually neutralized by the time the cider is ready to enjoy. You will need to let the juice sit for a while after adding the sulfites in order to reduce the strength of the sulfites. Otherwise, the sulfites may kill some of the yeast. Pour the juice or cider directly into the container you intend to ferment the cider in. A professional-grade fermenter leaves the smallest room for error, but you can use five 1-gallon (4-L) empty milk jugs for a cheaper option. Use the back of a spoon to crush the tablets into a fine dust. Crush the tablets on a plate or other surface that you can easily remove the powder from. Add the crushed campden tablets to your juice or cider and stir slightly with a spoon to mix. Cover the fermenter and allow the sulfites to sit in the juice for a full two days before you ferment the cider. You will ferment the juice with remnants of the sulfites in it. These sulfites will not get filtered out.

Summary: Understand when and why to use this method. Pour the juice into your fermenter. Crush the campden tablets. Stir the campden tablets into your juice. Let set for two days.

Prepare four tart pans or ramekins by lining them with cut banana leaves. If you want the cakes to look as traditional as possible, bake them in 6-inch (15.25-cm) ramekins. You could use 4-oz (10-cm) ramekins, but the cakes will be thicker than usual and will also take longer to cook. Similarly, if baked in tart pans, the cakes will be a bit shallower than usual and may bake quicker. You could also use a standard 8-inch (20.3-cm) round baking pan with a depth of 3 inches (7.6 cm) if you do not have a tart pan, ramekins, or ramekin-like miniature baking pans. The banana leaves are an essential aspect of this recipe if you want it to be as traditional as possible. They add to both the appearance and fragrance of the finished cakes. In a large bowl, whisk together the rice flour, baking powder, and salt until well combined. Most traditional recipes only use standard rice flour and do not used sweet or glutinous rice flour. In a separate bowl, beat the eggs lightly with a whisk. Add the sugar and beat again. Add the melted butter and beat once more. Granulated sugar is used in most traditional recipes for bibingka, but for a slightly different taste, you could use brown sugar, instead. Alternate adding the flour mixture and coconut milk to the egg mixture, beating with a whisk after each addition. Only beat until the mixture is just blended, and avoid over-beating the batter. Divide the batter evenly amongst the four prepared pans, pouring it directly into the banana leaves. Traditionally, you should lay slices of salted egg on top of each cake before baking it. Duck eggs are the most traditional, but salted chicken eggs will also work. Place the cakes on the top rack of the oven and bake for 20 to 25 minutes, or until the cakes are cooked through. Check for doneness by inserting a toothpick into the center of each cake. If it comes out clean, then the cakes are fully cooked. Switch the broiler on to low and broil the cakes for another 2 to 3 minutes, or until the top of each cake browns. Watch the cakes carefully during this time to prevent them from burning. Note that this step is only optional. It will have very little bearing on the taste of the cake, but it can create a more appealing appearance. Remove the cakes from the oven and let cool for a few minutes. Brush them with additional melted butter, and if desired, sprinkle with additional sugar, grated coconut, and grated cheese. Serve while still warm. You could eat the cakes out of the ramekins you baked them in, but for a better presentation, you should slide them out of their baking dishes before adding the butter, sugar, coconut, and cheese. Carefully tip each ramekin onto its side and gently slide the cake and banana leaves out. Place each cake on an individual serving platter and enjoy.

Summary: Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Combine the first portion of dry ingredients. Create the egg mixture. Add the flour and coconut milk. Pour the batter into the prepared pans. Bake the cakes. Brown the tops. Finish and serve the cakes.

Stick the meat thermometer into the thickest part of the meat. Wait for the reading to determine if your meat has finished cooking. Sanitize the thermometer with hot water and dish soap after you take the reading. Pull the meat away from its heat source while you take the measurement so it doesn't affect your reading. Measure the temperatures of steaks, chops, or roasts until they are at the correct temperature. This includes beef, pork, lamb, or veal. Once the meat is at temperature, let it rest for 3 minutes. Don't eat rare steaks if you have a weak immune system. Break apart larger chunks of ground meat to make them cook faster. Make sure ground meat is browned all the way through before consumption. Every cut of poultry needs to be cook thoroughly since it can cause food poisoning when consumed raw. Make sure the poultry is an even color throughout and that the juices inside are clear.
Summary: Check the internal temperature with a meat thermometer before serving. Cook red meat to 145F (63C). Make sure ground red meat is above 160F (71C). Prepare poultry to 165F (74C).