gfweb

We are in good shape here. Uphill from the cows. No fracking or industry.

We have a well that has tasty water but occasionally a + bacterial test. So we have a UV sterilizer and a full treatment set-up. About the same price as getting city water.

I find that super-noisy places are more a NYC thing. Not sure why that should be, but there it is.

Stringy, tough turkey meat is usually overcooked. Try sous vide at 150F for 3 hours.

I can see the press being of great use in the trailer/camper. Can the power supply there handle it?

Ive had 2 bso in ...? 15 years. Pretty good considering the heavy use they get,I think

I'd do a Breville Smart Oven. We bake in it all the time. It'll take a 1/4 sheet pan We have a microwave that I use almost not at all

Heroic, @billyhill!

The table in that reference illustrates that vinegar and peroxide are not giving complete sanitizing. And it doesn't even address not removing grease etc which will hinder bactericidal activity.

We are not doubting you, but your "references" are not reliable sources. Clickbait, really. And trash science. H2O2 is also a lousy disinfectant esp at the concentrations available at home.

Vinegar won't dissolve fats/grease which is half the problem on a cutting board. Vinegar pH is in the same range as stomach acid at best. Think of all the pathogens that make it through the stomach and its acid. Vinegar wouldn't touch them on a cutting board. Boiling water would do better

#6 may be the most important. A few blocks in a walk-in will put a lot of CO2 in the air over time. A worker could pass out.

Re salting during SV. Salt penetrates from a rub at about a cm /day. So in a SV bag with liquid from the meat it is probably much less...maybe just the first few mm I usually salt prior to SV, but then after carving as well.

good point...but worse now

Proofreading and copy-editing are almost nonexistent. I even found a couple errors in a recent New Yorker. Maybe one day AI will be up to it.