Posts Tagged ‘Consistency’

How to be a soccer star

     To be a soccer star you need to take responsibility for your own future.  Of course you need great coaching to show you the skills and techniques you need to master, but in the end its you who have to master the skills, techniques and tactics to become that player.  For this it helps to have the right frame of mind.  By this I mean a willingness to be highly coachable.  Your coach will really like this and want to help you as much as he or she can.  I would also highly recommend learning how to critique your own skills and game performance.  Make a mental note of the mistakes you made in your last game and work on them during the week.  It really helps if you have a partner to practice with.  Seek perfection.  100% perfection is of course not always possible but the difference between good players and great players is consistency.  The best players preform consistently well week in and week out.  The only way to preform skills well under pressure and consistently is to own the skills.  This means you have mastered the skills so thoroughly that you can preform them spontaneously in the game.  To own your skills you have to practice them as much as possible on your own as well as in team practices and in games.   If you ask any great player in any sport they will tell you they have spent countless hours on individual technique training.  Remember that perfect repetition is the mother of perfection.

     Watch the best teams and players in the world play such as Lionell Messi and Cristiano Ronaldo and try to immitate certain aspects of their game.  In the end you can only be yourself,  but you can gain emormously by picking up subtle  aspects of great players games, their superior technique, their first touch on the ball, their great vision and how they play on their toes. Remember if you want to be the best learn from the best.

     It is a good idea to have a picture in your mind of how you want to play.  Envision yourself preforming skills flawlessly, then don’t quit until you get there.  Its not as far away as you might think.

Richard Moore                                                                                                                   Inventor of The Kick Coach                                                                                                 www.thekickcoach.com

Honey Sugar is often used in recipes as an alternative sweetener to sugar alone. When properly mixed into the recipe, the right texture, flavors, and appearance are achieved. Breads, cookies, and desserts all utilize the many advantages of mixing and breaking down this mixture before adding the rest of the ingredients.

Both sugar and honey contain fructose and glucose. Honey contains other micro nutrients and forms of sugars such as sucrose, maltose, and melezitose. To add a sweet flavors and a smooth texture at the same time, mix both of these sweeteners into your favorite recipe and coffee, tea, or drink. Desserts are made with this mixture as it properly solidifies and crystallizes. The honey sugar mixture can take two forms a crystalline, such as fudge and fondant, and non-crystalline, such as lollipops, taffy, and caramels. Mixtures that do not have crystals can get grainy and the consistency is undesirable. Therefore special ingredients are used to avoid this.

There are many ways to avoid the formation of crystals in sugar. Other kinds of sweeteners also prevent crystallization, so you can use them. Chefs usually use fructose and glucose to achieve this because the large crystals of sucrose have a harder time forming when molecules of fructose and glucose are in the honey sugar mixture.

Another way to break up the crystals in recipes is to add an acidic type of ingredient, such as lemon juice or cream of tartar. Both acidic ingredients and fatty oils are commonly used to help mix in sweeteners when adding them to recipes. Adding these ingredients causes the honey sugar to break down into these two components.

Also, sugar that is low in sucrose including the high fructose corn syrups that are commonly used in packaged foods that are not healthy. However, adding more of these type of processed sweeteners make your foods unhealthy. You should use these when it is absolutely necessary.

Another ingredient commonly added to recipes are fats or oils. Fatty ingredients, such as butter, give the recipes a smooth texture because they interfere with the crystallization of sweeteners. For example, toffee is very smooth texture and can be easy broken because it has butter in the mixture. When using honey sugar in recipes it is important to prevent crystals from forming into the mix. Also it is important to add a fat or an acid to break down the mixture.