Article: It's easy to lose control of your emotions when you get grounded, but losing your cool will only make the situation worse. Take a deep breath and remain calm to take the first step towards getting ungrounded. If you've already had a big blow up and argued with your parents, then it's important to cool down and regain control of your emotions before going any further. Accepting that you behaved badly is the next step towards getting ungrounded. Admit to yourself and to your parents that you did something wrong so that you can move on and learn from your mistake. Even if it doesn't seem fair to you right now, understand that in the eyes of your parents what you did was unacceptable. Arguing that what you did wasn't wrong won't get you ungrounded. There are always consequences when you break rules, get bad grades, or lie, no matter how old you are. Accept that these consequences are natural and are meant to help you learn from your mistakes and mature as a person. No matter how harsh the punishment may seem, you need to know that your parents are just trying to do their job of helping you grow into a responsible and trustworthy adult. Think about what led to you getting grounded and how you could have avoided it. Come up with ideas to change your attitude or behavior so that you don't get grounded again for the same kind of behavior. For example, if you got grounded for bad grades, think about what you need to do to get your grades up. If you got grounded for getting in a fight at school, then decide what you will do differently next time you end up in a confrontation with someone.
Question: What is a summary of what this article is about?
Stay calm and keep a level head. Admit that you made a mistake. Accept that there are consequences for your mistake. Decide what you will do differently to prevent getting grounded in the future.
Article: You will need two crayons, vegetable oil, water, flour, polystyrene beads, a knife, a pan, and a stovetop or hot plate. This method should be done by adults only. The crayons should be from the same color family. For example, maroon and scarlet can be used together since they are both types of red.
Question: What is a summary of what this article is about?
Gather your materials.
Article: The "grain" of a cut of beef refers to the direction of major muscle fibers. You can usually see the direction visibly on beef, although less gamey cuts (like filet mignon) make be less clear. It's important to know where the grain is before cutting as you'll want to cut across the muscle. You'll increase the tenderness of your cut by severing the fibers. Certain recipes might actually welcome some roughness in the meat, so long as the meat cuts are bite-sized. If this is the case, feel free to cut with the grain. Don't confuse grill marks with the grain. Grill marks are the cooking lines that show where the steak was placed on the grill. Backyard cooks can sometimes confuse the grill marks as grain lines. For the sake of traction, safety, and protecting your countertop, it's recommended you put your meat on a cutting board before you do anything to it. This will minimize the risk of anything going astray while you're working on it. Muscle in a piece of beef will increase its chewiness. This includes connective tissue, which is often seen on the exterior of a cut of meat. Muscle (and fat) are both usually visibly distinct from the rest of the cut. Hold the beef with one hand, and cut the muscle by sawing it back at forth with a knife. When it's cut off, discard it away from the meat you're preparing. Don't hack away at the muscle if you're losing too much beef. If your beef has a lot of muscle on the outside, it's a good idea to cut it off before you cook. Different cuts carry different degrees of fat, and some recipes actually favour a bit of beef fat along with the steak. However, for certain dishes (like stir fry), the fat should be removed. It's ultimately up to you whether you'd prefer a lean or marbled cut. Too much fat can pose a health issue, but it does capture a lot of flavour. This can be done prior to cooking the meat. If you do so before cooking, you're likely to get the cleanest possible cut. If you're cutting down a bigger piece of meat and want relatively equal-sized chunks, it's a good idea to measure out parts with a ruler. Take a ruler and measure out pieces of the beef. From there, make noticeable incisions. These will be a placemarker for you when you make each of the cuts, and save you having to bring out the ruler for each time. Again, it is important to remember you want to mark your cuts against the grain of the muscle fibres. A meat fork helps ensure that your piece of beef won't slip while you're cutting it. This helps ensure your cut is smooth. More importantly, it limits the risk of the knife slipping and causing injury. Because a proper beef cut should be smooth, the only mindwork you'll need to do is with positioning the knife itself. Aim the far end of your knife for the far end of the meat, aiming it downward at an angle. Think of the knife as a guillotine or a paper cutter. When you begin to cut the beef, you'll want to keep the knife is the exact same position. Having a proper butcher's knife makes the process of cutting beef a lot smoother. If you're regularly preparing meat in your cooking, it's a good idea to invest in a high-end knife set. Other utensils, like forks, don't usually warrant the same quality. Properly cutting beef should be a very smooth process. Push the knife down gently, rocking it back and forth slowly. Provided your knife is sharp enough, you shouldn't need a lot of force to do this. Keep working downward until the slice is severed from the rest of the cut. Set the beef aside, and move on to the next segment until you're done. Again, don't forget to cut against the grain. This has an important effect on the meat's texture. Aesthetics during mealtime are often underrated, but they have a big impact on the way food is received. If you're serving multiple pieces of meat per dish, it's a good idea to serve them together. If you're bringing the beef out on a platter, it can be appetizing to reassemble them in the shape of the original cut. This increases the impression of freshness.
Question: What is a summary of what this article is about?
Identify the grain. Place the meat on a cutting board. Cut away surface muscle. Trim off the fat. Mark your cuts. Hold your cut in place with a meat fork. Position a butcher's knife at an angle near the steak's endmost point. Cut the beef using a smooth, downward motion. Present the beef with your meal.