INPUT ARTICLE: Article: Tap each egg gently against a corner to crack it. Break the egg in half and hold a shell half in each hand over a large mixing bowl. Gently transfer the yolk from one half to the other. As you transfer the yolk, the white will separate and drop into the bowl below. Continue transferring the yolk until all the white has been separated. Repeat with each egg. Transfer the yolks to a separate airtight container and reserve them to make pudding, custard, cake, ice cream, or other treats. You only use egg whites to clarify consomme, so you must separate the yolks from the whites first. In a meat grinder, blender, or food processor, combine the meat, celery, carrot, onion, and leek. Pulse the ingredients together on high for about a minute, until all the ingredients are minced and combined. You want a rough mash rather than a puree. You can substitute in any kind of vegetables you like, except for starchy vegetables (like potatoes) that will make the stock cloudy. Blending the meat and vegetables together will make for a more flavorful stock, but it will also make the stock easier to clarify. Use the same kind of meat and stock to make the consomme. For instance, if you mince up chicken meat with the vegetables, use chicken stock to make the consomme. Use a whisk or fork to rapidly beat the egg whites. Continue beating for about 30 seconds, or until the whites are frothy and thick. When you combine and heat all the ingredients, the protein in the egg whites will coagulate and glue together the chunks of meat and vegetables from the broth. This is known as the raft. In place of the egg whites, you can use a cellulose gum such as methylcellulose F50 to create the raft. Transfer the minced meat and vegetables to the bowl with the whisked egg whites. Use a wooden spoon to combine the mixture. Transfer the mixture to a large stock pot and cover it with the cold stock. Add the cloves, peppercorns, and chopped fresh herbs as well, which can include any mixture of: Parsley Tarragon Thyme Bay leaves Place the pot with all the ingredients on the stove and heat it over high heat. Stir the mixture constantly as it cooks, and heat it until it reaches 120 F (49 C). When the broth reaches this temperature, the raft will start to float to the top. When the raft floats to the top of the broth, use the cup of a ladle to break a hole in the center of the raft. This will allow you to access the stock below so that the raft doesn't dry out as it cooks. Keep the heat high until the consomme comes to a simmer. At that point, turn the heat to low and continue cooking the consomme for about 60 minutes. It's important that the consomme never come to a rolling boil, otherwise the raft will break and the soup won't clarify. It's important to baste the raft with the broth throughout the simmering process. This will keep the raft moist and prevent it from drying out. To baste the raft, dip your ladle into the hole you poked in the center of the raft. Fill the ladle with broth and drizzle it over the raft. Baste the raft every five minutes or so to keep it moist. When the liquid is clear and all the egg, meat, and vegetable particles have floated to the top and joined the raft, remove the pot from the heat. Use the ladle to press down on the raft gently so it sinks to the bottom of the pot.

SUMMARY: Separate the eggs. Mince the meat and vegetables. Whisk the yokes. Combine all the ingredients. Heat the consomme. Make a hole in the raft. Simmer the consomme. Baste the raft as the consomme simmers. Remove the consomme from the heat once it becomes clear.

INPUT ARTICLE: Article: Purchasing your own kiln can be expensive. If you live near an urban area, there are likely pottery studios that allow anyone to rent space in the kiln. Search online for kilns in your area, or for pottery studios that you could contact and offer to rent kiln space from. If you live in the United States, this listing of kilns may be helpful, although there are many more not listed. If you end up needing to purchase a personal kiln, you'll probably want a more portable electric kiln. There are many factors to consider, including expense, wiring, and which additional tools to purchase. Kiln operation is complex and potentially dangerous, and you may wish to find an experienced potter to guide you through the first few times you use it. Glazes are either low temperature or high temperature, and firing them at the wrong setting may cause the ceramic to break or the glaze to fail to set. Make sure the kiln you are using is set to the correct "cone" as described on the glaze packaging. If you are dropping off your ceramic object at a studio for the employees to fire later, include a note detailing the firing temperature. Do not attach this note directly to the glazed object. There are many different ways to operate a kiln, and some processes may require more time than others. Regardless, you should allow at least 24-48 hours for firing before your object is ready. If the kiln is used by many people, your object may not be ready for a week or two. Once it is done firing and has completely cooled, your object should be ready to take home and admire. Note that your wax should burn off in the kiln. If there is any residue from your resist materials that means you used something that did not incinerate at 1000 degrees Fahrenheit, and you will need to find a different resist material next time.

SUMMARY: Search for a publicly accessible kiln. Seek experienced assistance if you need to purchase or operate your own kiln. Fire the glaze according to instructions. Retrieve your ceramic after several days, according to the studio's schedule.

INPUT ARTICLE: Article: To prevent damage, the cooling system needs to be carefully regulated. The more stress you put on the components, such as the processor, video card, and hard drive, the more heat they generate. For the average user using a factory manufactured computer, heat build-up isn't usually a major issue. When you're building your own computer, or upgrading an existing one, temperature and cooling becomes an important concern. The older the computer becomes, the more prone to heat failure it becomes. Cooling systems will degrade and fail with age, and dust can seriously hamper heat dispersion. If components become too hot, they can become permanently damaged. This can lead to system failure and data loss. The temperature threshold varies from component to component. Average temperatures in a well-cooled system should be in the 4060C (104140F) range. There are a variety of ways to improve your computer's ability to cool itself. The easiest method is blowing out dust from the inside of the computer using compressed air. Dust will cause fans to slow down and hinder the cooling properties of heat sinks. Dust your computer regularly to keep it running as cool as possible. If you are using a desktop computer, you may be able to install more fans. This will require opening the case and connecting fans to the case and the motherboard. Check out our guide on installing fans for more information.

SUMMARY:
Understand that high temperatures can damage components. Know that the acceptable upper limit for component temperature is generally around 8090C (176194F). Improve your computer's cooling.