How to Repair your Water Cooler

Are you looking for a guide to help you out in repairing your water cooler? Well, then you have come to the right place. A lot of us like to repair our household items ourselves to save money and time and why shouldn’t we, when the process is so simple and easy?

Water Cooler

With the help of this guide, you will be able to repair your water cooler at home without the need of a technician.

Materials needed

  • Cleaning Solution
  • Screwdriver
  • Lint-free cloths
  • Replacement parts

Instructions

Unplug the unit and clean it

Make sure that you always unplug your water cooler before you start making any repairs or maintenance on it. Once the water cooler is unplugged, you need to remove the jug from the top and find the water cooling coils.

If your water cooler comes with a hot and cold water faucet, you will find more than one coil inside. In fact, a lot of water cooler models also include a third spout for dispensing room temperature water. In case you feel that you need a new one, check out KitchenAid’s top picks for 2017-2018.

Once you have located the coils, you need to clean it properly so that there is no dirt or debris coating the coils. You can use a cleaning solution to do this and make sure that you rinse all the coils with water properly. Make sure you get rid of all the residue from the inside of the cooler.

Reset your water cooler

Once the water cooler is thoroughly cleaned, you need to reset it. For this, you need to first drain the remaining water and wipe it dry. Then plug it back but without placing a water jug on the top. Locate the back switch and turn it off. Then unplug your cooler and keep it this way for a full night.

You can plug it back in the next day but don’t place a water jug on the dispenser before waiting for 3-5 hours. Then you can finally start reusing your water cooler again.

Replace the faulty parts

If you find that the coils or the faucets are damaged, then make sure that you get a new one from the correct brand. It is easy for the water cooler parts to get damaged due to corrosion. So, when you are installing the replacement parts, make sure that you fit the coils securely and test the dispenser spouts once. When you are installing new dispenser spouts, make sure to check for any leaks or slow water flow and tighten the connections as needed.

Once you have replaced all the internal water cooler parts, you can focus on replacing its water jug with a new one. Make sure that you check your water jugs and dispenser for impurities on a regular basis. Also, keep in mind to store your water jugs or your dispenser out of direct sunlight or in the basement to avoid the growth of bacteria or mold.

Wasn’t that simple now? So, get going and repair your own water cooler now and see how easy and quick it is!


Perfect Pie Crust

I know, I know… it is too late for this post. You have already eaten your Thanksgiving pie. But hey, Christmas is just around the corner. A perfect pie is a fab dessert choice after any dinner and Christmas dinner is no exception! Above is a creamy deep dish pumpkin pie with a nutty streusel top. I made it for our family Thanksgiving dinner today. I will include the recipe below the perfect pie crust recipe, in case you want to file it away for next Thanksgiving. Believe me, you will want to make it next year, it is divine. So here is my Mom’s perfect pie crust recipe. But first, a few tips and tricks for you before you make it.

  • The fat doesn’t have to be cold, but I have found that ice water seems to work better.
  • Try not to handle the crust much with your hands. Once you cut the fat to the dry ingredients and then add the water… dump it out on the counter. Even if it is crumbly… go ahead, dump it out. Then gently scoop up the crumbly bits and put them into a small round disc shape. Now… don’t ever touch it with your hands again. Only the rolling pin gets to touch it until you are ready to put it into the pie plate that is.
  • Use dough bands so you get an even thickness every time. This will ensure that your crust will bake evenly as well as look pretty. The crust should be 1/8 of an inch thick.
  • Don’t overdo it with flouring your counter and rolling pin. Add just enough flour so your dough won’t stick. If you are worried about knowing how to tell if you are being overzealous with the flour, try rolling your crust out on a fine dish towel. If you flour the dish towel then, roll your dough on it, all of the excess flour will go into the cloth instead of your dough.
  • A large deep dish ceramic pie plate will always look more impressive and give a guest a much larger slice of pie… and cmon who doesn’t want a bigger piece?
  • Piercing your crust aka docking with a fork needs to be done excessively. I’m talking all over the entire crust, up the sides, on the bottom, on the fluted edge between the flutes… Everywhere you look on the crust, you should see the little holes from the fork. Why? Well, first it helps prevent your crust from bubbling and shrinking. But make sure you only dock a blind shell… not a pumpkin or double crust pie.
  • Pie weights? No need for them if you pierce your crust as suggested above. Also, I feel like it is just one more unnecessary gadget to get lost in a kitchen drawer.
  • Always bake your pie on the lower racks in your oven. This ensures that our crust gets completely done at the same time as your filling. Unless you have a fancy schmancy convection oven and in that case, I don’t know what rack to put it on!

Nancy’s Perfect Pie Crust

  • 1 Cup All-Purpose Flour
  • 1/4 tsp salt
  • 1/2 Cup Butter Flavored Crisco
  • 1/4 Cup Ice Water

Mix flour and salt together. cut in shortening. Add a bit of ice water at a time until the dough starts to come together but is still crumbly. Roll out using a light dusting of flour on your counter and rolling pin. Lay into pie plate. Trim and crimp edge. Pierce with a fork all over the entire crust. Everywhere. Even the edges… take out all of your holiday stress and frustration. Do it! The more holes the lighter and flakier your crust will be. Bake as directed with your pie. If baking a blind shell to fill later (like for a banana cream pie) Bake at 400 degrees until just starting to get golden on the edges… about 8-10 minutes.

Pumpkin Streusel Pie

  • 1 unbaked pastry shell, 9-inch
  • 1 can (16 ounces) pumpkin, or 2 cups puree
  • 1 can (14 ounces) sweetened condensed milk
  • 2 eggs, beaten
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt

Pecan Streusel Topping

  • 1/2 cup firmly packed light brown sugar
  • 1/8 cup white sugar
  • 1 tsp vanilla
  • 1/2 cup flour
  • 1/2 cup firm butter (or more you kinda need to eyeball this a bit)
  • 1/4 cup chopped pecans
  • 1/4 cup macadamia nuts chopped
  • 1/2 cup coconut (sweetened flaked shredded)

Heat oven to 400°. In a large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, spices, and salt; blend well. Streusel topping: Combine brown sugar and flour; cut in the butter until crumbly. Stir in chopped pecans and coconut. Set aside. Pour pumpkin mixture into the unbaked pastry shell. Place a rack in the middle of your oven and one a step or two higher. You want the pie to fit on either rack because you are going to move it to the top rack at the end of baking. Bake for 15 minutes on middle rack. Reduce oven temperature to 350°. Bake for 25 minutes longer. Next, sprinkle streusel topping over pie. Move to a higher rack and continue baking at 350° for about 15 to 20 minutes longer, or until golden brown and the filling is set. Serve this with cinnamon infused whipped cream and it is amazing! You will be the hit of the party yet again!