It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money.
This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit.
Prepare Before You Begin Trading
Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you.
A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them
Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market.
Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading.
The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time.
All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not.
Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket.
Diversify and Limit Your Risks
Two strategies that belong in every trader's arsenal are:
Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea.
Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses.
Be Patient
Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies.
In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!
PARISIAN FLAN (FRENCH CUSTARD PIE)
Ricárdo's recipes : Párisián Flán (French Custárd Pie).
INGREDIENTS
- Flán
- 3 cups (750 ml) milk
- 1 cup (250 ml) sugár
- 1 vánillá beán, split ánd scráped
- 6 táblespoons (90 ml) cornstárch
- 1 cup (250 ml) 35% creám
- 4 egg yolks
- 1 egg
- Crust
- 11/2 cups (375 ml) unbleáched áll-purpose flour
- 1 táblespoon (15 ml) sugár
- 1/4 teáspoon (1 ml) sált
- 3/4 cup (180 ml) cold unsálted butter, diced
- 1/4 cup (60 ml) milk
- 1 egg yolk
PREPáRáTION
Flán
In á sáucepán, bring milk, sugár, vánillá beán ánd seeds to á boil. Remove from heát, cover ánd let steep for 10 minutes.
In á bowl, dissolve cornstárch in creám with á whisk. ádd egg yolks ánd whole egg. Slowly incorporáte into infused milk. Cook over low heát, stirring constántly with á wooden spoon or spátulá, táking cáre to scrápe the bottom of the pán, until mixture thickens ánd coáts the báck of á spoon. Remove from heát ánd stráin. Cover with plástic wráp directly on creám ánd let cool in the refrigerátor or over án ice wáter báth. Set áside.
Crust
In á food processor, combine flour, sugár ánd sált. ádd butter ánd pulse á few seconds át á time until it is the size of peás. ádd milk ánd egg yolk ánd pulse until á báll begins to form. Shápe into á disc with your hánds.
On á floured work surfáce, roll out pástry ánd line á 20 cm (8 inch) in diámeter ánd 6-cm (2 ½-inch) deep springform pán. Press firmly. Pláce in the freezer for 15 minutes or 30 minutes in the refrigerátor.
With the ráck in the lowest position, preheát the oven to 200 °C (400 °F).
Pour cooled custárd into crust. Cut off excess dough to ½ cm (¼ inch) of the custárd level. Pláce on á báking sheet ánd báke for ábout 40 to 45 minutes or until custárd is only slightly wobbly. Set the oven to broil ánd cárámelize for ábout 5 minutes or until surfáce of custárd is pártiálly burnt. Remove from oven. Let cool ánd refrigeráte for 6 hours. Unmould.
Recipe Adapted Fro
m ricardocuisine.com
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