Problem: Article: The pot should be big enough to accommodate your lobster tails. If you don't have a steamer basket, you could use a small metal colander to keep the tails from being submerged in the water. The amount of water will vary based on how large the pot is, but aim to fill it a couple inches. The basket or colander should keep the lobster tails out of, but close to, the water. Then, cover the pot with the lid and bring the water to a boil on medium-high heat. Use sharp kitchen shears to cut the exoskeleton, or shell, of the lobster tail down the center. Avoid cutting the meat or cutting into the tail fan. Spread the shell apart with your hands, then pull or cut out the vein running down the middle. Remove the lid and carefully add the lobster tails to the steamer basket or on top of the colander. The size of the lobster tails dictates how long they should cook for. Cook 3-6 oz. (85-170 g) tails for 4-6 minutes. Cook 6-7 oz. (170-198 g) tails for 6-8 minutes. Cook 8-10 oz. (227-283 g) tails for 8-10 minutes. Cook 10-16 oz. (283-454 g) tails for 9-11 minutes. Cook 16-20 oz. (454-567 g) tails for 10-12 minutes. Once the cooking time is up, remove the pot from the heat and turn off the burner. Carefully remove the lobster tails using tongs. Check to make sure the meat in the center of the tail is fully cookedit should be an opaque, white color. If it's not, steam them for another minute or 2. To make drawn butter, simply melt the butter over low heat. You can flavor it with lemon juice or salt and pepper, if desired. Then, dunk the lobster tail meat in the butter and enjoy!
Summary: Put a steamer basket in a large pot with a tight-fitting lid. Add 2 inches (5.1cm) of cold water to the pot and bring it to a boil. Cut the lobster tails down the center and remove the vein. Place the lobster tails in the steamer basket and cook for 4-12 minutes. Remove the lobster tails with tongs. Serve the lobster tails with drawn butter.

Problem: Article: Pour the oil into a large skillet and heat on the stove over medium-high heat. Meanwhile, make sure that your beef and vegetables are already prepared. The beef should be cut into 1-in (2.5-cm) cubes. You can usually find pre-cut beef stew meat in the butcher's department at the grocery store, but if not, you can trim and cut a chuck roast or bottom round cut. The garlic clove should be minced. If using pre-minced garlic, use 1/2 tsp (2.5 ml). If using garlic powder, use 1/8 tsp (0.625 ml). The onion and celery should be roughly chopped. You can use 3 large baking potatoes or 6 to 9 baby potatoes. Use 4 standard carrots or 2 cups (500 ml) baby carrots. Mix the flour, salt, and pepper in a large bowl. Add the beef to the mixture and toss to coat. Make sure that the flour, salt, and pepper are thoroughly combined before adding the beef. Stir the beef well so that all sides of each piece are covered. You should have little to no flour left once done. Coating the beef in flour allows the beef to brown better and also makes the finished stew thicker. Transfer the coated beef to the hot oil in your skillet. Cook for several minutes, uncovered, stirring frequently until all sides are browned. Browning the beef is only optional, so you can skip this step if you are short on time. Most cooks prefer to brown the beef, though, because doing so creates a more complex taste. Moreover, browning the beef prevents grease from causing the meat to clump together in your crock pot. Transfer the beef to the crock pot. Layer the potatoes, carrots, onion, celery, and garlic on top. Add the bay leaf, paprika, and Worcestershire sauce, then pour the beef broth over everything. The exact order of ingredients does not matter much, but for best results, the beef, potatoes, and carrots should make up the bottom three layers since these ingredients require the most heat to cook through. Note that the heating element of the crock pot is located on the bottom of the device. You could also cook the stew on High for 4 to 6 hours. Keep the crock pot covered as the stew cooks. A slow cooker needs to build up heat in order to cook properly, and the heat will be unable to build up if the lid is kept off or removed during the cooking process. Remove the bay leaf when done and ladle the warm stew into serving bowls. Keep the slow cooker on a Low or Warm setting until everyone has been served.
Summary: Heat the oil in a large skillet. Coat the beef with flour, salt, and pepper. Brown the beef. Place all the beef stew ingredients in the slow cooker. Cook on Low for 10 to 12 hours. Serve hot.

Problem: Article: Foods rich in vitamins A, C, and E are vital for good vision. Eating plenty of food rich in these three vitamins is a great first step for sharpening your ability to see. You should also strive to eat foods rich in beta-carotene, lutein and zeaxanthin, since these antioxidants protect the eyes from sun damage. Eat dark leafy greens, pumpkin, sweet potatoes, carrots, and peppers. Blueberries, grapes, garlic, onions, and shallots also contain antioxidants that protect your eyes. Foods with DHA, a fatty acid, are also essential for healthy eyes. Eat salmon, sardines, cod, and mackerel. Having to strain to see what you're doing can hurt your vision over time. Invest in good lighting in your office and home workspaces to avoid hurting your eyes. It's very important to get up and look outside, so that your eyes don't get strained from staring up close at the blinking lights on your computer. Every hour or so, stand up and look out the window. Gaze at an object several miles away, if possible. Keep looking until your eyes adjust to the view. Having dry eyes can cause your vision to look blurry. Drink at least 8 glasses of water every day. If you wear contacts, be sure to clean them properly and change them frequently. Use saline drops as tear replacements if you have trouble producing your own tears. You can sharpen your vision by performing a few simple exercises on a daily basis. Do them when your eyes feel a little tired and you need a break from whatever task is at hand. Roll your eyes around. Look up, then to the side, then down, then to the other side. Repeat ten times. Focus on an object. Hold it close to your face, then move it slowly backward, keeping your eyes focused on the item. Move it close to your face again, maintaining focus. Repeat 10 times. Test your peripheral vision. Stand facing a wall, staring straight ahead. Try to identify what is on either side of you using your peripheral vision. Move closer to the wall and keep using your peripheral vision to see from side to side. Continue until your side views are blocked. Repeat every few days, and little by little, you'll gain a greater ability to see what's in your peripheral vision.
Summary:
Eat food that makes your eyes healthier. Make sure you have adequate lighting in your workspace. Don't stare at a computer all day long. Make sure your eyes are moisturized. Do eye exercises.