Problem: Article: Extreme temperature fluctuation can damage your champagne and make it less flavorful. To avoid this, chill your champagne in a refrigerator so it can grow cold gradually. This process should take about 4 hours, though some units may chill it at a faster or slower rate. If you need to chill a bottle of champagne quickly, grab a bucket and fill it to the top with ice. Sprinkle the ice with rock salt to help it melt faster, then place your champagne bottle inside. This process should take between 10 and 25 minutes. Never chill a champagne bottle using a freezer. Doing so could ruin the flavor of the drink. To most people, champagne tastes best when served just below storage temperature. This is because colder temperatures make it harder to detect unique aromas while warmer temperatures make the drink appear heavy. Serving just below storage temperature also protects the champagne from extreme cold, preserving its overall taste and texture. To test your bottle's temperature without opening it, purchase a wine bottle thermometer. You can find these at wine and kitchen stores. Once you've chilled and opened a champagne bottle, you can keep it in the fridge for anywhere between 3 and 5 days. To better preserve the drink's texture, cover it with a refrigerator-safe champagne sealer. Excessive vibrations can cause your champagne to lose its flavor, so store it on a shelf that is not used frequently. If you chilled a champagne bottle but did not open it, feel free to place it back inside your storage room for later use. When you first reintroduce it, let it warm up in a separate area so the chilled temperature doesn't affect your other bottles. Then, move it back to its original spot.
Summary: Cool champagne gradually using a refrigerator. Chill your bottle quickly using a bucket of ice. Take your champagne out when it is about 48F (9C). Store opened, chilled champagne bottles in the fridge for up to 5 days. Place sealed, chilled champagne bottles back in your storage room.

Problem: Article: Make sure your electric grill is turned off, before you start cleaning it. Locate the power button and flip it off. While the grill is slightly warm, scrape the cooking grates down with a stainless steel grill brush. An outdoor electric grill will likely have a removable liner underneath the grates. Take this piece off and use a rubber spatula to scrape off any excess, dropped food pieces. If it's especially dirty, wash it with a wet soapy sponge. Use a damp cloth to wipe the lid down. Make sure the cloth does not drip and never immerse this part in water. If your grill is not very dirty, you may be able to skip this step. If it is, take the grates off and wash them with a wet sponge and dish soap. Scrape with a stainless steel brush as needed. Before you put the removable liner or grates back on and use your grill again, make sure it's completely dry. Use a dry dishrag or paper towel to thoroughly dry it. To remove all dried, burnt-on food residue, use a concoction of vinegar and baking soda by mixing 2 cups (470mL) vinegar to 1 cup (240mL) baking soda in a trash bag. Tie the dirty grates in the bag and leave it overnight. Dried on residue should fall off easily in the morning.
Summary: Turn your grill off. Scrape cooking grates with a stainless steel brush. Take the removable liner off. Wipe the lid down. Remove the grates to wash with soap and water. Completely dry any removable pieces. Deep cleanse grates annually with vinegar and baking soda.

Problem: Article: Both your computer and the computer to which you want to connect should be connected to the same Wi-Fi network in order for you to access their shared files. If you're connected to the other computer via an Ethernet cable, you should be able to access the shared files. If your router has different channels (e.g., 2.4 GHz and 5 GHz), it's okay for the computers to use different channels as long as they're using the same network name (SSID). Click the Finder app icon, which resembles a blue face, in your Mac's Dock. Below the "Shared" heading on the left side of the Finder window, click the name of the computer to which you want to connect. This will bring up a blank window. If you don't see any computer names listed in the "Shared" section, close and re-open Finder. It may take a few minutes for connected computers to show up in Finder. It's a button in the upper-right corner of the Finder window. Doing so opens a login form. Type the other computer's username into the top text field, then type in the password used to log into that computer. It's at the bottom of the window. This will prompt your Mac to display the other computer's shared folders. As long as you enter the correct username and password for the other computer, this will allow you to open any folders you see in the Finder window. You may even be able to add files and folders or edit the existing ones if the other computer allows it.
Summary: Make sure you're using the correct network. Open Finder. Click the computer's name. Click Connect As. Click Connect when prompted. Enter the name and password for the other computer. Click Connect. Browse the other computer's shared folders.

Problem: Article: If you'd like to be extra thorough, then you can add a dash of salt to the cabbage and let it sit in a bowl for 10 minutes; this will allow the salt to soak up the excess moisture in the dumplings. Ground meat is meat finely chopped by a meat grinder. The process of mincing is usually done manually. Continue mixing the cabbage and meat together until they are thoroughly blended. Pork and lamb are generally preferred for Chinese dumplings, but beef, chicken, and turkey may be used as well. In South Asia, both lamb (mutton) and goat meat are popular. Repeat the process until you've thoroughly mixed in the remaining ingredients. If you'd rather use mixing spoons instead of your hands, that will work too, but you have to be really thorough. This will help dry out the mixture a bit. While you massage the mixture, if you feel that there is not enough vegetable oil, then you should add more. Just use a spoon to scoop out 1-2 tablespoons of the mixture in the center of every wrapper. You don't have to use the exact same amount in every wrapper; just make sure you have enough to use for all 20 or so of the wrappers. You should wet the edge of each wrapper with a damp finger and then fold the sides together, crimping (pressing together) the dough with your fingers to seal the contents inside. To do this, first fold it in half and press together the top of the edge. Then press each side together, while crimping it. Simple mechanical "dumpling presses" are also available to simplify this process. This will keep them from sticking to the surface and will make your dumplings ready to either boil or fryit's your choice!
Summary:
Shred the cabbage and put into a stainless pot. Mix the cabbage and minced meat together by hand. Add the remaining filling ingredients to the bowl and mix again. Massage the cabbage mixture with your hand for 10 minutes. Scoop the filling onto each wrapper. Fold the sides of the wrapper together. Place the wrapped dumplings on a floured surface.