Everything you must know about golf tees

The golf tee is an important part of golfers’ equipment. It makes the ball rise above the ground.

Invention of the tee was the latest and very important change of the rules of golf. The golf tee  has a long story and a big list of inventors as long as from time to time different people developed different types of golf tees. But the type of golf tee which is most commonly used today was invented at Maplewood Golf Club in 1921 by an American dentist- William Lowell. He supported a great deal to make manufactured tees popular.  It was made of wood and painted with the red tops, from here comes its name: Reddy Tee. Reddy Tees were first commercial tees ever.

Before the invention of a golf tee, golfers used to play with a mound of sand instead. They used the same name for a mound of sand that had the same function as a golf tee. It was rather uncomfortable and messy to use and needed some towels and water because hands of a golfer were getting dirty with a sand.  However, sometimes but very rarely, this method is being used even in modern times.

Generally, golf tee is thin and approximately two or three inches in height, It’s made of wood or plastic peg. Despite all the moderations or development that tees went through, they are still simple, nail-like objects. Golf tees are really inexpensive because they are easily damaged and breakable.

One can not always use a golf tee while playing. There are special circumstances or rules under which you can use a golf tee. For instance, it can only be used on the teeing ground- the area where play begins in a hole of golf.  Using a golf tee is not compulsory it is totally up to players’ choice. Mostly, tees are used for the first stroke of each hole and it is called a tee shot.  Although there are general rules for using a tee, there can be some local or seasonal rules too.

Similarly to the golf clubs, there are different types for golf tees. For example, Aero Spark tees are almost unbreakable because of its flexible neck. Endurance of such tees is higher and they survive more than 3 rounds on average.

I don’t know if this applies to everyone, but i, as a petite lady, find high quality golf tees particularly useful. It’s gotten to a point where i can’t even play round of golf if i don’t like the tees i’m using. On top of that, it’s also extremely important to choose golf clubs that are fitting for a petite lady golfer.

Some of the tees also can be planted on the same height evrey time, which provides golfer successful strokes.

On the market you can find even biodegradable tees. In organic environment they are biodegraded in almost a year which helps to protect the environment and keep it from pollution.

Nowadays golf tees are being developed so as some of them are oriented to offer a less resistance, like zero friction tees. Reduced friction makes it possible to perform a stroke with less resistance. Some golfers have problem with zero friction tees because of tri-holsters which make it difficult to balance the ball on.

For Stinger tees less resistance is provided by the structure of a tee- its cup is more shallowed, also it has thinner shaft and head to lower the resistance level.

How to properly cook fried chicken – the ultimate recipe

Brining is essential not just for making the juiciest chicken, but also for seasoning into the bone. Though salt is a constant, the brine can take several forms. 1 recipe utilizes a liquid brine scented with berry and citrus with red pepper; yet a different provides a sterile brine filled with spices; along with a third requires semi-poaching the chicken in a brine-like broth before frying.

Another essential ingredient (and also for several fried chicken fans ( the most important) is that the crispy coat. Not only does it add another layer of flavor, but additionally, it can help to keep the chicken juicy. Every one of the chefs do this step a little differently, but they agree that it’s important to allow the coated, uncooked chicken sit for a little bit before skillet so that the coating pops up and adheres into the skin rather than sliding off to the hot oil.


There are two strategies to fry poultry: deep-frying, in which the chicken is completely submerged in warm oil, and pan-frying, where the chicken is partly submerged and flipped through cooking. With deep-frying, it is simple to fry chicken evenly, however you end up getting plenty of leftover oil. Pan-frying uses less oil, but because the oil spatters more, it can be messier. Regardless of the strategy used, it is important to brush in batches so the oil’s temperature doesn’t fall too much when the chicken is added to the pot and to adjust the heat to keep a hot frying temperature. In the event the oil cools down, the fried chicken is going to be greasy and soggy (and so sad!) .


All the chefs recommend elevating the chicken on a rack after frying so that it will not become soggy while it stinks. Not that it will be heating for extended. Once these juicy fried pieces come from the oil, they’ll go quickly.


Just what is a brine, and how can this operate? A brine is most commonly a water and salt solution where chicken sticks to get a couple of hours up to overnight, but dry brines, where the chicken is garnished with salt and spices, are also an option. Whether the brine is liquid or dry, the salt can help to denature proteins from the meat, which means that the tightly wound muscle fibers unwind and then are able to take in not only the sodium, but in addition any other flavors in the brine. In the case of a wet brine, the beef also absorbs some of the brine, making it more juicy. 1 benefit of a sterile brine is the fact that it pulls out the poultry’s own juices, which can be inserted directly into the meat along with the flavorings, maintaining it profoundly chickeny.