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Correct Ironing with the Iron Test Winner

Clever tips for easy ironing for smooth laundry at a glance. This way you can finish the laundry quickly and effectively and put an end to wrinkles. Learn how to iron properly now and get to know the best iron test, winners.

Ironing tips for beginners

It takes a few tricks and you can easily get smooth laundry. Therefore, our ironing tips will help you to use the iron and ironing board correctly. Do we also clarify the most important questions: iron at high or low temperatures? What can be ironed? Is there an ironing technique for shirts or jeans? And what am I even allowed to iron? Or which iron is the best? In this article, all questions will be answered.

Ironing tips for special materials

Fortunately, we have a variety of fabrics to choose from for our clothes. But that also means that we have to pay attention to the different fabrics and their care instructions and properties. The best way to find out if a garment can be ironed is to always look at the label sewn into the garment. We have also summarized the most important cases:

  1. Cotton and linen fabrics can usually be ironed at high temperatures.
  2. synthetic fibers such as B. nylon, viscose, and wool, usually show a crossed-out ironing symbol and should not be ironed.
  3. Women’s blouses and men’s shirts must be ironed while damp, with a steam iron, or by spraying them with water first. This method protects the material.
  4. Ironing delicate items such as wool or silk is more difficult. They should not be sprinkled with water or ironed with a steam iron. It is better to place silk or wool items between two damp household towels and then iron them, as this is the sensitive fibers.
  5. Be sure to iron difficult garments with embroidery and embellishments inside out. Place a kitchen towel between the clothes and the iron to protect them.
  6. When ironing dresses with hems, be careful to only iron the folded edge of the skirt hem, not the actual hem. This way you avoid the unsightly outline of the hem.
  7. Even professionals need 5 to 10 minutes per ironing shirt. It, therefore, makes sense to always iron shirts together with other shirts so that you can concentrate fully on the shirt.

The correct order of ironing

Selection by temperature: To avoid having to turn the iron up and down and wait for the right temperature, sort your laundry before ironing according to the necessary ironing temperature. Start with the delicate fabrics on low heat and then gradually increase the temperature for the more robust items.

Choosing by size: So that one part of the garment does not crumple again while you are ironing the other part, it makes sense to stick to the following sequence: All small, difficult parts such as the button placket, buttonhole placket, collar, cuffs, the tricky shoulder area, and the sleeves. Only then do you start ironing the larger parts of the garment, i.e. the chest and back areas.

General household tips for ironing

In addition to the information worth knowing about the right temperature and ironing tips for the respective fabrics, you should also heed other general ironing tips. Therefore, we have summarized other important tricks for smooth laundry for you:

1) save your back

Always protect your back when ironing. If you bend over while ironing, it is not good for your back and can lead to tension and severe back pain. If you iron standing up, you should adjust the height of the ironing board to hip height. This ensures a healthy posture.

2) Iron while damp

Always iron textiles while damp because once the laundry has completely dried it is much more difficult to iron. It is best if the laundry is still on the clothesline and is only slightly damp or clammy. The heavier and thicker the fabric, the more important it is to work with moisture. You can also spray the ironing pieces individually with water before ironing.

3) Use a steam iron

Using a steam iron saves on wetting the laundry. The necessary moisture, which is supposed to help us when ironing, comes out of the iron as steam. However, steam irons can give off too much moisture, then clothes need to be ironed much longer to get them dry again.

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Food

Egg Test: This is How You Find Out When an Egg is Still Good

You can use an egg test to find out whether a chicken egg is still good. Because even if the best-before date has passed, most eggs are not yet spoiled.

On each egg carton you will find a sticker with the best before date of the eggs. As a rule, the eggs themselves also have a stamp with the date on the shell. The minimum shelf life is 28 days from the laying day.

If the best before date has passed, many eggs are still good. They will keep for up to three weeks without the fridge. You can then keep them in the fridge for another week or two. To be on the safe side, however, you should not eat expired eggs raw, but only eat them as boiled eggs or well-fried fried eggs.

There are also various egg tests that you can use to find out whether older eggs are still good.

Egg test: the water check for breakfast eggs

The best known is this egg test with water to find out whether an egg is still edible. Simply put the raw egg in a glass of water.

  • If the egg sinks to the bottom, it’s still fresh.
  • If the egg floats on the surface of the water, it is spoiled.
  • If the egg is slightly slanted in the water, it should only be eaten well heated through.

Why is the egg floating on top? The older the egg is, the more water evaporates from the yolk through the shell. The free space fills with air, which allows the egg to rise up in the water glass. If the egg floats to the surface of the water, you should not eat it.

Egg test: what does the yolk look like?

The egg yolk also shows you whether the egg is still good. Accordingly, this method is not suitable for a boiled breakfast egg. But for all recipes with raw eggs, you can use this egg test:

  • Carefully crack an egg on a plate.
  • It is important that the plate really has a flat surface.
  • If the yolk is evenly distributed in the middle, the egg is still fresh.

Why does the yolk float in the middle? As an egg gets older, the white becomes more runny and can no longer hold the yolk in the middle. Then the yolk slips to the edge or runs out. It should then only be eaten well heated through.

Shake eggs or hold up to the light

There are two other egg testing methods to distinguish fresh eggs from spoiled ones. However, they are not always very clear. We therefore only recommend them in combination with the methods mentioned above:

Shake eggs

When you shake spoiled eggs, you can sometimes hear a gurgle. This occurs in older eggs because the egg whites are no longer quite solid. It then sloshes around inside the egg when you shake it.

Hold the egg up to the light

You can also hold the egg in front of a strong lamp or directly in front of the lightbulb. Because fresh eggs have a very translucent shell. You will then see the egg yolk through the shell.

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Food

Black Pepper: Whole Grains Test Winner

Pepper is one of the most popular spices in the world. It gives every dish that certain something of spice and spiciness. But which type of pepper performs best in comparison? Stiftung Warentest took a closer look at 20 products – here are the results.

Pepper in the test

In its latest issue, Stiftung Warentest examined a total of 20 different types of black pepper in the sensory and harmful substances categories. These include 14 products (including five organic products) with whole peppercorns and six ground ones.

The result

In general, black pepper in whole grains performs better than ground products as they have a better flavor. Seven of the 20 types of pepper received the test result “Good”, five other types were only rated “Poor”. The reason for this is a very high level of pollution, as the Stiftung Warentest reports. You can find out which types of pepper have been tested here.

Pepper contaminated with mineral oil

Saturated mineral oils were detected in all black pepper varieties tested. Aromatic mineral oils were again found in four products – three of them in traces.

These oils can accumulate in the body and are suspected of promoting the development of cancer. However, since black pepper is only consumed in small quantities, this find is not harmful to health, according to Stiftung Warentest.

That’s why pepper is healthy

The stimulant in pepper, piperine, stimulates blood circulation, appetite, and salivation. It also has an anti-inflammatory, antipyretic and diaphoretic effect.

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Food

Olive Oils Failed the Test!

Olive oil is one of the most popular oils in Germany. The label “extra virgin” or “native extra” promises the quality of the first class. But can the oils keep their promises? The NDR program “Markt” took a close look at olive oils from various manufacturers – and almost all of them failed. Is yours included?

In the test

Only olive oils labeled “extra virgin” or “extra virgin”, i.e. first-class oil were tested. They are priced between five and 36 euros. The areas “Origin”, “Durability” and “Quality” were tested.

Extra virgin olive oil

Olive oil is referred to as “extra virgin olive oil” if it was only produced using proven mechanical processes, i.e. it is really natural. The “extra” designates the highest quality class, as it meets the highest requirements in terms of taste and composition, such as acidity, which must not exceed 0.8 grams per 100 grams.

Native olive oil

With “virgin olive oil” the acidity must not exceed two percent, i.e. two grams per 100 grams. The taste is very good here.

Lampante oil

“Lampante oil” is the lowest category of virgin olive oils and is not suitable for direct consumption as it is made from olives that have already been fermented. The acidity here is over two grams per 100 grams.

Test area: Origin

Most oils declare an Italian origin, as this is popularly considered to be of particularly high quality. However, since the EU does not require proof of origin, it is possible to cheat here. This EU olive oil regulation dates from 1991 and is therefore outdated. There is a need for action here to adapt them to the times and modern technology.

Four of the oils that declare 100% Italian origin failed. Instead, these oils largely originated in Greece or Spain. This is primarily due to the fact that the harvests in Italy were not so plentiful. However, this must of course be declared correctly!

The only oil that passed the test is Rewe’s “Feine Wahl Italiens Trilogie” Italian olive oil, which is actually 100 percent Italian.

Test area: durability

When it comes to olive oil, the general rule is: that the fresher it is, the better. The rule of thumb is that olive oil has a maximum shelf life of 18 months. However, Bosso’s oil declared shelf life of over 30 months. According to a food technologist, Dr. Christian Gertz was spoiled after 24 months at the latest.

Test area: quality

The olive oils have also been tested by the German Olive Oil Panel. With a frightening result: six out of eight were underground, and two of them were even particularly bad.

The Aldi oil “Casa Morando” has a pungent taste, which is an indication that the olives have been stored for too long and have already started to ferment. The Greek olive oil from Livio also tastes rancid and can therefore no longer be described as “extra virgin”, since this is only permitted in the EU if the oil is free of defects. Both manufacturers claimed not to be able to determine these defects.

In the panel, too, Rewe’s “Feine Wahl Italiens Trilogie” was the only oil that passed the sensory test.

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Food

Test Verdict: Only 4 Colas “Good”

Every child knows that cola is not one of the healthiest foods. But in addition to the high sugar content, the Stiftung Warentest also found residues of cleaning agents and disinfectants in some samples. Only four colas were rated “good”. EAT SMARTER has the test winner and the loser.

Cola in the test

In its current issue, Stiftung Warentest examined a total of 30 caffeinated drinks from classic to sugar-free: including 29 colas and a cola imitation from Dr. Pepper. Nineteen products were sweetened with sugar, eight more were sugar-free with sweeteners included, and three other soft drinks were sweetened with sugar and sweeteners such as sweeteners. Two organic products were included in the test as an example.

In addition to established branded products, discounter goods were also examined more closely with regard to their sugar content and their declaration, and tested sensory and chemically. The test verdict: Only 4 colas were rated “good”, and the majority received the grade “satisfactory”. For five colas, it was only enough for the rating “sufficient” and two drinks failed completely with the grade “poor”.

The test winner & the loser

These are the top 4 colas in the test. All received the test results “good”:

  1. Coca-Cola Light for 70 cents per liter
  2. Coca-Cola Zero for 66 cents per liter
  3. Freeway Cola Light from Lidl for 26 cents per liter
  4. River Cola from Aldi Nord for 26 cents per liter

The big loser in the Cola test is Pepsi Light: Due to a very high level of chlorate exposure, the product was only rated “poor”. As the Stiftung Warentest reports, the chlorate found could come from cleaning agents and disinfectants. Chlorate was also detected in other colas in this test but in significantly lower amounts.

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Food

Basmati Rice in the Test: Stiftung Warentest Finds Deficiencies

It has been tested again! This time, Stiftung Warentest took a closer look at 31 different basmati rice products in a test. The result is surprising: no product achieved a “very good”, only five of the products were able to get a “good”. Here you can find out which basmati rice products were tested and how they fared.

Basmati rice is versatile and the perfect base for many dishes. But please without pollutants, pesticides, and toxins. But these were found by Stiftung Warentest. 31 basmati rice products were tested and some even exceeded the legal limit for pesticides.

It was tested across the range: boil-in-the-bag, microwave rice, loose basmati rice, whole grain rice, from organic and conventional cultivation, the supermarket, the discounter, and health food stores. The basmati rice was not only checked for harmful substances in the test – the sensory properties (smell, taste, consistency, and mouthfeel) also counted as a sub-score in the test result.

For which pollutants was the basmati rice tested?

Mold toxins

The fungicide tricyclazole is often used in basmati rice. The rice is treated with this spray so that it does not mold. The limit, which was lowered at the beginning of the year, was exceeded in seven basmati rice products.

Fumigant

To protect rice from pests during transport, it is fumigated. Methyl bromide is used for this in some countries, although this substance is banned in the EU and is harmful to the environment. However, residues of methyl bromide were found in three products, including two organically grown basmati rice products. This plant protection product must not be used in organic rice cultivation, which is why these results are particularly unsatisfactory.

These are the best and worst basmati rice products

The five basmati rice products that received the best ratings from Stiftung Warentest all received the test result “good” and can be found on the shelves of discounters as well as in organic shops. The prices fluctuate accordingly – from 1.99 euros per kilo to 7.50 euros. This shows that good basmati rice cannot be identified by price. Whether the basmati rice came from sustainable cultivation or not was irrelevant in the test. These are the top 5 rankings:

  • Lidl “Golden Sun” Traditional Basmati Rice (1.99 Euro/kg)
  • Aldi Süd “Le Gusto” basmati rice (1.99 euros/kg)
  • Davert “Real Basmati Rice” (7.50 Euro/kg)
  • Netto Marken-Discount “Satori Asian Style” basmati rice (1.99 Euro/kg)
  • Tilda “Pure Original Basmati” (6.60 euros/kg)

In the basmati rice test, a total of six products performed worst and were rated “poor”. This affects the following products:

  • Fair East basmati rice (4.00 euros/kg)
  • Netto Marken-Discount “Satori Asian Style” cooked basmati rice (3.95 Euro/kg)
  • Edeka “Basmati rice” in a cooking bag (4.60 euros/kg)
  • dm “Organic Basmati Rice Whole Grain” (4.90 Euro/kg)
  • Alnatura “Basmati Rice Wholegrain” (4.90 Euro/kg)
  • Neuss & Wilke basmati rice (3.50 euros/kg)

The test results on the organic basmati rice products suggest that the rice was fumigated with phosphine to be transported from Asia to Europe, which would violate the guidelines for organic products. A further 14 products scored “satisfactory” in the basmati rice test, the other five basmati rice products were rated “sufficient” in the test. At least three products achieved the grade “very good” in the sub-grade “sensory technology”. These include Lidl, Davert, and Tilda, which impress with an aromatic basmati note.

Two basmati rice products are not marketable – these include the basmati rice from Fair East and the microwave rice from Netto Marken-Discount. In both basmati rice products, more pesticide residues were detected in the test than are legally permitted.

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Food

Olive Oil in the Test: Every Second One Was Deficient

Oko-Test tested 20 olive oils and the result is shocking. Mineral oil residues were found in every second oil. We have summarized all the important information and which oil you can confidently buy here for you.

Oko-Test tested 20 olive oils of the “extra virgin” quality class and came to a shocking conclusion: the testers found mineral oil in every second olive oil, the oils tasted rancid, did not correspond to their quality class, or contained plasticizers. Only two oils are recommended. Taste and smell were also tested.

Mineral oils in every second olive oil

The particularly questionable aromatic mineral oil hydrocarbons (MOAH) were found in half of the oils. They should not only be carcinogenic but also damage the genetic material. In addition, saturated hydrocarbons (MOSH/POSH) were discovered in every second oil, which accumulates in the human body and can damage our organs.

With these results, the question naturally arises as to how mineral oil residues get into the olive oil. During the olive harvest and during production, the fruits come into contact with MOAH, which is contained in the form of lubricating oil on harvesters or conveyor belts, among other things.

Which olive oil can you buy?

Only two olive oils came out as test winners with the rating “good” and met the criteria in terms of taste and smell to be called “extra virgin”. These are the following products:

  • Rapunzel Crete Virgin Olive Oil for 9.99 euros per 500 milliliters
  • Primoli I.G.P. Toscano Olio for 12.99 euros

More than half of the organic olive oils were rated “poor” and “unsatisfactory”. They tasted rancid, plasticizers, MOSH/POSH compounds, and MOAH residues were found.

At the moment there are only guidelines. Based on the test results, Öko-Test is now demanding limit values ​​for mineral oils in food.

When is an olive oil “extra virgin”?

Normally, as a buyer, you trust the description of a product, especially when it comes to a branded product. So if you as a buyer buy oil that says “extra virgin”, you also expect that the oil is “extra virgin”.

But what does “extra native” actually mean? This is the highest level of quality. It is pressed cold and therefore particularly gently and must not have any off-taste. The typical taste of olive oil is fruity, slightly hot, and bitter. Of course, the chemical quality of the oil must also be right. Olive oil can only be called “extra virgin” when all of these criteria are met.

According to the test results of the recognized olive oil panel, four of the olive oils tested were not allowed to use this designation because they tasted rancid or pungent.

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Cooking Tips

Cook Potatoes with Instructions and Cooking Test

This is how you simply cook potatoes. We give you tips for cooking potatoes and for cooking tests. Also for boiled potatoes with rules of thumb for the duration. Here’s our quick guide!

The cooking time of potatoes varies depending on the variety and size of the potatoes. For this reason, every time you cook, you have to carry out a cooking test to find out whether the potatoes are done or not. The cooking time also changes depending on the potato dish. Unfortunately, some people don’t know this and so the result is floury or too hard potatoes for many. We will help you and give you some rules of thumb so that the potatoes turn out well.

1) Boil potatoes

To boil potatoes you need boiling water and a saucepan for cooking. The ideal is to cover potatoes with cold water and gradually warm it up. The reason is that at around 70 degrees, the starch particles in the potatoes burst open. So if you immediately put them in hot water, the starch on the edge of the potato will gelatinize and the result will be potatoes that are cooked on the outside and hard on the inside. When the water starts to boil, you should season them with a pinch of salt. As soon as the potatoes are boiling, reduce the temperature until it is just simmering. Also, note our tips and home remedies for potatoes.

2) Potato cooking test

If you think the potatoes are good now, you should do the cooking test. To test the cooking, you take a fork or a needle and stick it in the potato floating in the water. It is best to use the largest potato for this. If the fork penetrates the potato without resistance, then it is done. However, if there is still greater resistance or piercing is difficult, the potatoes must continue to cook. Here you will find an overview of different types of cooking and cooking methods with water.

3) Potatoes and their duration

Depending on the size and saucepan, there are different cooking times for the potatoes. Waxy potatoes will take a few minutes longer. Mealy a few minutes less. Potatoes turn out very quickly in the microwave and can be ready in just 5 minutes. There are special containers or potato bags in which even boiled potatoes can be cooked in the microwave. Baked potatoes, on the other hand, take about 45 to 74 minutes at 200°C. The same time applies to potatoes on the grill. Here you will find more tips for grilling vegetables properly.

4) Rules of thumb when cooking potatoes

The smaller the potatoes are, the quicker they will be cooked and ready. Cutting the potatoes will reduce the cooking time. Small cubes don’t even take half the time. Always try to choose similarly-sized potatoes for a portion, because the more uniform the potato size, the better the cooking point of all potatoes will be reached. Salt in the water does not affect the cooking time. Peeled potatoes cook faster than unpeeled jacket potatoes. By the way, the average cooking time of potatoes is about 25 minutes. Did you like our tips? You might also be interested in our tips and instructions for cooking eggs.

5) Potato Varieties and Recipes

Potatoes have different properties. We will show you which dishes they are suitable for. The following applies here: The smaller and thinner the potato pieces are in a dish, the faster they are ready. Incidentally, a rösti in the pan only takes 15 minutes.

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Cooking Tips

Gel Test: How it Works

Jam, marmalade or jelly: however you prepare your sweet spread, it’s always worth testing to see if it sets. You can find out why this is the case and how a gelling test works in this article.

Why is a gel test worthwhile?

You make an effort with your homemade jam, it tastes good, but it’s just too runny. Now you have several jars of liquid jam, which is not really suitable as a spread. This can be avoided with a gelling test – because as long as the jam is still warm, you can always make it gel later and give it a firmer consistency.

How does a gel test work?

The right time to test the jelly is when you have just made the jam and it is still hot. All you need for the rehearsal is a spoon and a small plate.

Put some jam on the plate.
Wait a minute or two and check if the mass has thickened and is no longer running.
If you are satisfied with the consistency of the jam, you can now fill it into jars.
Tip: The rehearsal works best if you chill the plate beforehand. For example, you can put it in the fridge before cooking the jam. If you are in a hurry, you can also put it in the freezer for a short time.

What to do if the gelling test didn’t work?

If the drop has not solidified, the gel test was unsuccessful. This could mean, for example, you didn’t use enough jam sugar or you added too much water to the fruit.

But that doesn’t mean your upstroke is lost. It is best to try cooking the jam for a few more minutes first. If the jam still remains too runny, you can save it by stirring in a packet of citric acid. The acid causes the mass to harden. Important: the jam must still be hot. You should then use another gelling test to check whether the jam now has the right consistency.

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