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Wednesday, September 25

Nanotechnology in Paints and Coatings

This is the latest in paint technology. This is awesome! Watch the video below and be amazed! Try it...and amaze your friends with this new technology!

Nanotechnology, the manipulation of matter on an atomic and molecular scale is now used in many products. Nanotechnology particular technological goal is the precise manipulation of atoms and molecules for fabrication of macroscale products, also now referred to as molecular nanotechnology. In Paints,nanotechnology is demonstrated by Ultra-Ever Dry. Ultra-Ever Dry is a superhydrophobic (water) and oleophobic (hydrocarbons) coating that will completely repel almost any liquid. Ultra-Ever Dry uses proprietary nanotechnology to coat an object and create a barrier of air on its surface. This barrier repels water, refined oil, wet concrete, and other liquids unlike any other coating. Ultra-Ever Dry has vastly improved adhesion and abrasion resistance, compared to previous technologies, allowing it to be used in applications where greater durability is required. 

Watch the video below how it works:

Here is that product if you want to try and test it:

Friday, September 13

How to Make Leche Flan

Leche Flan is popular and favorite during feasts, fiestas, and other occasions. This recipe is fast and easy anyone can make it. Leche Flan is similar to the Spanish flan made with condensed milk and egg yolks. Cooking Leche flan is usually by steaming over an open flame or stove top.

Things you need to make a leche flan:

6 egg yolks
1 can condensed milk (14 oz.)
2 cans small evaporated milk
1 cup fine sugar
1 tablespoon vanilla
And of course, Llanera to mold the flan, and Steamer to cook it

Procedure how to make leche flan:

Caramelized Syrup: Dissolve 3/4 cups of sugar, add 1/4 cup water over medium heat, do not stir, just swirl the pan gently, caramelize in low heat. Once it caramelized pour the syrup in the llanera and coat the pan.

Custard: In a bowl, combine all the egg yolk, condensed milk, evaporated milk, sugar and vanilla. Mix thoroughly but gently. Pour the mixture in the llanera and cover it with an aluminum foil (optional as others just leave it open). Steam Cook for 40-45 minutes, or until knife/toothpick inserted in the center comes out clean. Remove the llanera and let it cool at room temperature. Then refrigerate for several hours before serving.

To serve run a sharp knife around the edge and carefully invert it unto a platter.

Here is a guide, very similar to Leche Flan: How To Make Caramel Custard Pudding

Wednesday, September 4

Deboning Bangus (Milk Fish) and Recipes

This post includes how to debone Bangus or Milkfish, how to make Bangus Sardines, and my favorite, how to make smoked soft-boned Bangus. Read on and enjoy!

How to make Boneless Bangus

1. Wash the fish.
2. Split the fish, butterfly style.
3. Remove the internal organs, gills, blood and slime. Then wash the fish thoroughly.
4. Remove the backbone and dorsal fins by means of a sharp knife.
5. With the use of forceps, remove the spines at the belly cavity. This can done easilybecause the spiner are superficially embedded.
6. Debone.

Make a superficial slit along the dent of the dorsal and ventral muscles with the edge of a knife. Removes spines one after the other by inserting the pair of forceps between the segments of the dorsal and ventral muscles.

Continue removing the spines in similar manner on the dorsal and ventral areas until all spines are eliminated.

From the dorsal portion, there are approximately 44 branching spines embedded between themuscles segments. Starting from the nape along the lateral line 22 spines are embedded and along the ventral muscles are 24 spines.


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