Article: Your grill should be hot before you place any meat on it. Using a nonstick spray will make it easier when you have to flip your London Broil. Set your grill to medium heat. You should cook your London Broil 4 inches above your coals. You know when one side of your meat is ready because of the dark caramelization that should form on each side. Don't move or flip your London Broil more than once, or it could cook unevenly and become tough. Move the London Broil to a separate plate and allow it to rest so it retains its juices and finishes cooking. Do not put your London Broil on the same plate that you used to hold the raw meat or you may get sick from cross contamination.
Question: What is a summary of what this article is about?
Preheat your grill and rack and apply a nonstick spray. Place the London Broil on the grill and cook it for 9 to 10 minutes on each side. Remove your London Broil from the grill and let sit for 10 minutes.
Article: While belaying, you must keep your dominant hand on the brake strand (the "tail" end of the rope emerging from the belay device) at all times. Your other hand should be either on the guide strand (the part of the rope that leads up to the climber) or on the brake strand, depending where you are in the belaying process. Keeping both hands in place will allow you to maintain control of the rope and quickly pull it taut in case of a fall. Being able to do a strong brake is vital to safe belaying. If the climber starts to fall, reaches the top of the climb, or needs a moment to rest, pull the brake strand straight down while holding it directly in front of your body. For an extra stable brake, use both hands. You can also add some extra tension by using your body weight in addition to your brake hand. Keeping your brake hand in place, use your other hand to wrap the brake strand around your hip and just under your butt. Whichever climbing technique you use, it is crucial that the belayer stays vigilant and keeps a close eye (and ear) on the climber. Do not listen to music, check your phone, or allow yourself to become distracted by the scenery or other climbers. If the climber needs extra slack, or is ready to start descending, use carefully controlled movements increase the slack. Put both hands on the brake strand, and use the top hand to slowly feed rope back up through the belay device. If the climber starts to descend too quickly or if there is too much slack, immediately pull the brake strand down in front of you to put it back in brake position. Being able to communicate with your climbing partner is vitally important during belaying. Before you begin a climb, work out a system and make sure that you both understand what the different calls mean. There are a variety of standard communication systems, but the most important thing is to pick a system that works for both you and your partner. Examples of common calls include: "Ready to climb," or "On belay?" when the climber is checking in with the belayer before starting to climb. The belayer may respond with "On belay," or "Belay on." "Climb ready," or "Climbing," when the climber begins to climb. The belayer may respond with "Climb," or "Climb on." Other climbing calls include "Slack" (when the climber needs more slack), "Up rope" or "Take" (when the climber needs less slack), "That's me" (once enough excess slack has been taken in), "Falling!" (if the climber is falling or beginning to fall), and "Safe" or "Belay off" for once the climber has reached their destination at the top of the climb safely. Top-rope climbing, or top-roping, is a method in which the rope is attached to a pre-set anchor at the top of the climb. Top-roping offers greater stability and a lower risk of serious falls than lead climbing. The anchor at the top of the climb will help keep the rope taut with less effort required from the belayer. Top-roping is the best technique to use when you are learning how to belay.
Question: What is a summary of what this article is about?
Keep your hands on the rope at all times. Brake if the climber falls or needs to stop. Pay attention to the climber at all times. Feed the brake line back through the belay device to create slack. Communicate with the climber using calls. Try a top-rope setup for greater stability.
Article: The refrigerator's dark, temperature-regulated conditions make it the perfect means of preserving freshly-opened flaxseed. Inside, the grains will be protected from heat and light, both of which can cause them to spoil prematurely. Best of all, almost any type of storage container can easily go into the fridge, provided it's the right size. Whenever possible, the refrigerator should be your first choice for putting away flaxseed. Refrigerated flaxseed has the potential to last 6 whole months longer than flaxseed stored at room temperature. If refrigerator space is limited, just look a few feet higher. Stashing your flaxseed in the freezer is a wise move if you know you're not going to get around to using it for a while, or you prefer to buy it in bulk. It will stay good for a year or longer past its listed expiration date, since the surrounding temperature is so low. There's no need to thaw frozen flaxseed prior to grinding it or adding it to food. Hold off on processing your whole flaxseed until you're ready to sprinkle some into a green smoothie or bowl or oats. Then, measure out the desired amount and return the rest to the pantry or refrigerator. It may be a little tedious, but it will greatly increase the lifespan of your supply. Freezing ground flaxseed may keep it fresh for as long as 3 months. Even so, the sooner you put it to use, the better. Anytime you're grinding flaxseed, add it to your food or transfer it to its intended storage container without delay. The longer it remains out, the more likely it is to take on moisture. Even relatively dry air can kick off oxidation and lead to spoilage. Avoid grinding or opening a container of ground flaxseed in a steamy kitchen. Always reseal your storage container and return it to the refrigerator or freezer as soon as you're finished portioning. When flaxseed spoils, the fatty acids deteriorate, causing it to take on a rancid odor. Open up the container and give the flaxseed a whiff to make sure it's okay to eat. If it smells questionable, it's probably best to throw it away and spring for a new batch. By contrast, fresh flaxseed will have a mild, nutty scent. Consuming spoiled flaxseed isn't dangerous, but it may have an unpleasant taste or cause minor digestive issues.
Question: What is a summary of what this article is about?
Refrigerate your flaxseed for up to a year. Freeze unused flaxseed to extend its shelf life to over a year. Grind only as much as you plan on using right away. Protect ground flaxseed from prolonged exposure. Check the freshness of your flaxseed before using it.