Healthy Diet Recipes World

Thanks to its abrasive action, salt helps descale surfaces and remove yellow stains embedded in the bottom of the toilet bowl and shower walls.

In addition to being a natural stain remover, salt also helps eliminate bad odors and unclog toilet pipes

Besides, the toilet can easily become clogged if you throw tampons or wipes into the bowl. This is why only natural waste and toilet paper should end up in the toilet bowl. The rest should be thrown in the trash.

using everyday household items, and one of them is salt.

You can use Epsom salt alone or combine it with other ingredients like baking soda to unclog the toilet. If you’re not dealing with a severe toilet blockage, salt is the simplest way to get over it.

In this post, we will explain how to do it.

Types of Salt You Can Use for Cleaning a Blocked Toilet

Salt comes in different forms, so we need to explain which are suitable for cleaning and unclogging your toilet bowl. Three types stand out:

 

Table Salt

Table salt – or sodium chloride – is the most common form of salt that you can find in most kitchens worldwide. It’s a multifunctional household item that serves the cleaning purpose as well.

The sole downside is that you have to pair it with other ingredients to get an efficient cleaner for a clogged toilet siphon jet. It’s the only way to get rid of the clogs and grime buildups that make your toilet look dirty.

Rock Salt

As the name suggests, this type of salt comes in mineral rocks that you might also have at home. It contains more minerals than iodized or table salt, which makes it a more powerful clog-breaking tool.

Epsom Salt

Epsom salt is a type of salt that contains magnesium, sulfate, and trace minerals. It’s not your average table salt but rather a stronger component that can successfully unclog a toilet and dissolve sturdy debris.

How to Unclog Your Toilet With Salt?

If you are in a hurry to clean a clogged toilet (and who isn’t?), remember that Epsom salt is the only type that works quickly. The other two types are suitable for overnight projects that don’t require your urgent reaction.

Unclogging With Epsom Salt

Not everyone has this product at home, so make sure to order a bag of Natural Epsom Salt on Amazon. You don’t need more than a cup or two of Epsom salt to unclog a toilet, which makes this 16 oz bag perfect for your DIY project.

The procedure is simple – pour one cup of salt into the toilet bowl and let it float for 15 minutes. You can notice the reaction immediately because water and magnesium sulfate together produce a funny bubbling sound.

After a while, you can press the flush handle and watch the toilet unclogging.

Unclogging a Toilet With Rock Salt

Rock salt also works alone, but it takes a lot longer to react. You will probably choose to pour it into the toilet in the evening, so it gets enough time to unclog your toilet. This is what you need to do:

Grab a cup of rock salt

Mix it with two gallons of hot water (avoid boiling water)

Pour the liquid into the toilet bowl

Leave it there for eight hours minimum

Flush the toilet in the morning

The toilet should work as usual after this treatment. However, beware not to use boiling water as it may cause the porcelain to crack – the usual hot water from the tap will do the job much better.

Breaking Toilet Clogs With Table Salt

The third solution is to break a toilet clog using kitchen salt. In this case, you have to combine salt with other cleaning products such as baking soda.

The mix should contain one cup of salt and one cup of baking soda. Pour it into the toilet bowl and add 12 cups of hot water. Once again, remember to avoid boiling water for cleaning the toilet.

Now you can let the solution work overnight. You can flush the toilet to break the clog early in the morning, but we recommend taking the extra step. Namely, you can plunge the toilet before flushing to make sure that the clog is gone.

After all this, some baking soda might remain on the bottom of your toilet – pour a bucket of hot water to push it down the toilet drain.

Use Salt to Prevent Clogging

Salt is a great item for unclogging a toilet, but it’s much better to use it for prevention. All you need is to clean the toilet once a week – or even a month – using one of the three solutions we explained above.

Our advice is to go with kitchen salt and vinegar because you probably have them at home 365 days a year. The good thing about it is that you don’t have to wait for eight hours – the combination works in 10 minutes because it doesn’t have to break a clog.

It’s the same mix of salt and baking soda – add one cup of each and pour hot water over it. If you do it periodically, rest assured you will make a no-clog toilet.

Why Use Salt for Unclogging a Toilet?

We get this question a lot: Why should I use salt for unclogging a toilet with so many commercial products available? Well, we can give you at least three practical reasons to go with salt:

Salt Is Cheap

Salt is a widespread household product for two reasons – it makes an excellent spice, and it’s very affordable, especially when you buy it in bulk. Commercial products are not too costly, but they are much more expensive compared to salt.

It’s Available Around the Clock

Almost every home has a bag of salt, which means you can react instantly and unclog your toilet quickly. And when it comes to bathroom emergencies, you don’t want to wait until you purchase a commercial product.

Salt Pairs Well With Other Products

It’s also important to mention that salt pairs well with other household products, creating a natural cleaning solution. That includes items such as vinegar and baking soda, AKA products that you probably have in your home as well.

Salt Is Multifunctional

You can only use commercial toilet cleaners for one purpose, but that’s not the case with salt. Keep in mind that salt plays a primary role in the kitchen, where it helps you create delicious meals.

It’s Safe for the Environment

Salt is 100 percent natural and safe for the environment, so there’s no reason to worry about chemicals or unwanted side effects. You also don’t have to use gloves during the treatment, making it the best choice health-wise.

You probably use salt as a spice every day, but you can also use it as a reliable unclogging tool. So, how to break the toilet clog with salt?

There are different types of salt, and they all work differently:

Epsom salt breaks the clogs alone and delivers in minutes

Rock salt alone can unclog your toilet bowl, but it needs hours to work

Table salt requires a mix with other ingredients, but it’s available 24/7

Salt will help you dissolve almost all sorts of toilet clogs, so make sure to test it before spending money on commercial products.

Does salt help to unclog the toilet?

Yes, salt can help you to unclog your toilet bowl. Epsom salt will do it in 15 minutes, while rock salt and table salt require at least eight hours to work. In each case, you can break the clogs using salt

What can you pour down a toilet to unclog it?

Besides salt, you can pour many products to unclog the toilet. That includes items such as baking soda and vinegar, commercial cleaners, and penetrating oils.

 

These are the most flavorful crispy roast potatoes you’ll ever make. And they just happen to be gluten-free and vegan (if you use oil) to boot.

The Brits get a bad rap for their cuisine, and in some cases rightfully so—the beef cooked until gray and the gravy-made-from-granules that I ate every Sunday while staying in England were not the height of culinary greatness— but dang if there aren’t a lot of things they do better than almost anyone else. I’m talking savory pies, fried fish, Yorkshire puddings, and roasted potatoes. The British method of roasting potatoes is one that I’ve taken a strong liking to. It’s simple, and it produces amazing results. Boil chunks of potato until they’re just tender, toss them none-too-gently with fat (ideally beef drippings) to rough up their surface, then roast them until they’re crisp and crackling.

Cook: 10 mins

Active: 30 mins

Total: 50 mins

Serves: 6 to 8 servings

INGREDIENTS:

Kosher salt

1/2 teaspoon (4g) baking soda

4 pounds (about 2 kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)

5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat

Small handful picked fresh rosemary leaves, finely chopped

3 medium cloves garlic, minced

Freshly ground black pepper

Small handful fresh parsley leaves, minced

INSTRUCTIONS:

Adjust oven rack to center position and preheat oven to 450°F (230°C) (or 400°F (200°C) if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.

Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.

When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.

Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer

Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.

Notes

Russet potatoes will produce crisper crusts and fluffier centers. Yukon Golds will be slightly less crisp and have creamier centers, with a darker color and deeper flavor. You can also use a mix of the two.

The potatoes should be cut into very large chunks, at least 2 to 3 inches or so. For medium-sized Yukon Golds, this means cutting them in half crosswise, then splitting each half again to make quarters. For larger Yukon Golds or russets, you can cut the potatoes into chunky sixths or eighths.

NUTRITIONAL INFO:

Yield: 10

Serving Size: 1

Amount Per Serving

Calories323TotalFat13gSaturatedFat3gTransFat0gUnsaturatedFat9gCholesterol20mgSodium97750mgCarbohydrates43gFiber5gSugar2gProtein10g

Tasty, juicy filling wrapped with slippery wrappers and served in an umami broth, this easy wonton soup makes a wonderful all-in-one meal.

Prep Time: 30min

Cook Time: 6mins

Total Time: 36mins

Course: Main Course

Cuisine: Chinese

Servings: 4 servings 

INGREDIENTS:

For the wontons

300 g ground pork or chicken, shrimp, beef

2 stalks scallions finely chopped

1 tsp ginger minced

1 tbsp light soy sauce

1 tsp Shaoxing wine

¼ tsp salt

1 pinch ground white pepper or ground Sichuan pepper, five-spice powder

3 tbsp chicken broth homemade or shop-bought (see note 1)

40 pieces ready-mead wonton wrappers see note 2

For the soup

1 liter chicken broth homemade or shop-bought (see note 1)

2 heads baby bok choy or other leafy greens

Salt to taste

Ground white pepper to taste

Sesame oil to taste

Scallions finely chopped

Chili oil optional

Instructions:

Mix the filling

Add ground pork, scallions, ginger, light soy sauce, Shaoxing wine, salt, white pepper and 3 tablespoons of chicken stock to a mixing bowl. Swirl constantly to combine until the meat fully absorbs the liquid and becomes a sticky paste.

Wrap the wontons

With your fingertip, wet the edge of a wonton wrapper with a little water. Place some pork filling in the middle. Fold the wrapper into a rectangle. Press to seal the edge. From the folded side, wet one corner then place the other corner on top. Press to seal (see video below).

Heat the broth

In a saucepan, heat the chicken broth to a boiling point. Set aside for later use.

Cook the wontons

While the broth is heated, bring plenty of water in a separate pot/wok to a full boil. Gently put in the wontons. Move them around with a spoon to avoid sticking. You may need to cook them in batches (see note 3).

When the wontons rise from the bottom and float on the surface, continue boiling for a further 1½ minutes or so. Put in bok choy and cook for another 20 seconds.

Assemble the dish

Add salt, ground white pepper and sesame oil to 4 serving bowls, then top up each one with the heated broth.

Fish out the wontons and bok choy and put them to the bowls. Garnish with scallions and chili oil (if using).

Make in advance

You may freeze uncooked wontons right after they’re assembled (Do not leave them on the counter for too long). Lay them in a single layer on a tray lined with parchment paper. Once completely frozen, transfer them to airtight bags or containers.

Cook frozen wontons: Do not defrost. Follow the same method above.

Notes:

1. Make chicken stock from scratch:

Put a whole chicken in a large pot filled with cold water. Bring it to a boil then skim off any impurity floating on the surface.

Add 2 stalks of scallions and a few slices of ginger. Leave to simmer over low heat for 40-50 minutes. Then take out the chicken, scallions and ginger.

2. This recipe makes about 40 wontons if the wrappers are small (about 9cm/3.5in). If using large ones (about 10.5cm/4.2in), you may make about 30 wontons.

3. Cook in batches: If you lay the wontons one beside another in a single layer, the area they cover shouldn’t be bigger than the cookware.

Nutritional Info:

Serving: 1bowl | Calories: 453kcal | Carbohydrates: 48g | Protein: 23g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 66mg | Sodium: 1861mg | Potassium: 357mg | Fiber: 2g | Sugar: 1g | Vitamin A: 93IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg

This is a wonderful, classic lasagna recipe – nothing too fancy, just layers of pasta, meat sauce, a ricotta cheese mixture, and mozzarella – and it’s one that everyone should have in their own recipe collection!

Rather than using the mix ground beef and sausage listed in this recipe, you can use whatever kind of meat your family enjoys – just plan for about two pounds total.

Yield: 12 servings

Prep: 30 mins

Cook: 1 hour 30 mins

Total: 2 hours

INGREDIENTS:

2 pounds whole milk ricotta cheese

1 pound box of dry lasagna noodles (you will need 16 noodles. A one pound box contains 20 noodles so you will have four extra. Usually a few get broken so this usually works out)

FOR THE MEAT SAUCE

2 tablespoons extra virgin olive oil

1 cup chopped onions

1 tablespoon chopped garlic

1 pound lean ground beef (90/10)

1 pound ground Italian sausage meat (hot or sweet your choice)

1 28–ounce canned crushed tomatoes (we use Cento)

2 tablespoons tomato paste

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 teaspoon dry oregano

2 tablespoons dry basil or 4 tablespoons chopped fresh basil

Pinch red pepper flakes

2 teaspoons chopped fresh mint

FOR THE CHEESE MIXTURE

Ricotta cheese that was strained in the first step

1 cup shredded mozzarella

2 eggs beaten

1 cup grated Parmesan cheese

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup chopped fresh Italian flat leaf parsley

OTHER INGREDIENTS YOU’LL NEED

2 1/2 cups tomato sauce (see recipe here)

8 ounces fresh mozzarella sliced into 12 slices

3 cups shredded mozzarella

1/2 cup grated Parmesan cheese

COPY INGREDIENTS

INSTRUCTIONS:

1. Line a strainer with cheese cloth and place over a bowl. Place the ricotta in cheesecloth lined strainer and cover the top with more cheesecloth.
2. Then place a heavy object over the top to press the ricotta. This process will remove some of the liquid from the ricotta cheese.
3. Cook lasagna noodles according to box directions but keep them slightly undercooked (cook approximately 7-8 minutes).
4. They should still have a good bite to them. Rinse and cool. Keep moist while you prepare the rest of the dish.
5. In a large skillet, heat the olive oil and cook the onions for about two minutes over medium high heat. Add the garlic and cook one more minute. Add the meat, stir and cook until there is no pink.
6. Depending on the fat content of the meat you are using, you may need to drain off some liquid. There should only be a few tablespoons of liquid after cooking the meat.
7. Add crushed tomatoes, tomato paste, 1 teaspoon salt, ¼ teaspoon pepper, oregano, basil, red pepper flakes and mint. Reduce to medium and simmer ten minutes, stirring occasionally. Set aside.
8. In a medium bowl, mix drained ricotta, 1 cup shredded mozzarella, beaten eggs, 1 cup Parmesan cheese, 1 teaspoon salt, ¼ teaspoon pepper and the chopped parsley. Mix to combine and set aside.
9. Preheat oven to 375 degrees and put oven rack in center of oven.
10. In a 9X13X3 glass baking dish, ladle in one cup of tomato sauce into the bottom and lay four lasagna noodles overlapping slightly.
11. Add one third of these cheese mixture, one third of the meat mixture and half of the sliced fresh mozzarella. (The sliced mozzarella will not cover the whole pan, just spread as evenly as possible).
12. Repeat with four more noodles, one third of cheese mixture, one third of meat mixture and the other half of sliced fresh mozzarella.
13. Cover with four more noodles and top with remaining cheese mixture, remaining meat mixture and 1 ½ cups shredded mozzarella cheese.
14. Finish with four more noodles, 1 ½ cups tomato sauce, 1 ½ cups shredded mozzarella and ½ cup grated Parmesan cheese.
15. Lay a piece of parchment paper over top and then cover tightly with foil. Cover a sheet pan with foil and place a rack in foiled pan.
16. Now place the covered lasagna on the rack and place in the oven. The rack is to circulate heat and the lower pan will catch any drips.
17. Bake for one hour covered. Remove foil and parchment and cook uncovered for 30 more minutes. Let rest 15-30 minutes before cutting.