AlaMoi

one is polished, has riveted handles, a magic stay kool handle. not a lot of other specifics on those pages - but thickness of the stainless would be another point - seeing as it weighs mystically about 2 lbs more.....

....Put in an egg at 62C in for exactly 75 minutes and calibrate using the if you take the egg out of the freezer, does not work if you take the egg off the counter, does not work if you take the egg out of some part of a refrigerator at some unknown temperature, doesn't work. science is based on science, not eggs.

some clarification on terminology may help. as you likely know, salt water does not freeze at 32'F - "meat" has salts, etc. - "meat" does not "freeze" at 32'F poultry may be kept by FDA rules at (something below 32'F, I'd have to look it up) and still be considered "not frozen" - ie "fresh" now..... the fresh water inside the cavity and / or organ pack can, and does, freeze sooner, temp wise. 'frozen solid' is not fresh; but some chunks of ice in a "fresh" bird can-and-does happen.

there is no shame in getting one's thermometers calibrated. ThermoWorks offers a calibration service; there are many many other labs that offer calibration services. not all to many cooks do that. for $200 you can buy a ueber high accuracy ThermoPen (+/- 0.04'C) and have it calibrated regularly and then you'll know. as has been noted in this and a few trillion other threads, not every cc of water in a circulating immersion bath is _exactly_ the same temperature. so first one has to look at the advertised accuracy of the "thermostatic" control in the bath - if the accuracy is +/- 1F degree, add in the physically not possible to eliminate volume variations, there's no sense in looking at checking for +/- half a degree. a decent 2nd thermometer only assures you can check the sous vide equipment and have some confidence it is working properly. if there was a 2 degree difference last week, and this week there's a 5 degree difference, well - then you know something is likely 'off' a very valid point presented above: if you set up a poll asking for the perfect temperature - of any verbal description ie rare thru charcoal - you will not get 100% agreement. especially from people using sous vide because they are going by what their gear reads, not a calibrated thermometer.... if your bath reads some number different from a good thermometer, and that difference is stable and repeatable, the other point made above is: go with experience. if the bath produces the result you want when set to X, then set it to X again. taste&preference is a funny thing - assuming somebody somewhere has a perfect thermometer/temperature control and writes a recipe to sous vide Z to temp Y - and assuming you have a perfect thermometer/temperature control to duplicate that, you may still not care for the result. yes, it needs to be close. after that it's all experience and preference

ThermaPens are good equipment. their forte is "instant" - soooooooooooooooo, could be overkill for something you're looking to cook in for hours. but, what the heck. here's the problem: situations which require really good control have their instruments calibrated (at least) annually. anything you buy comes / may come "calibrated" - but things change with time....electronics are horrifically notorious for that - I've got some glass&mercury lab thermometers that have not been calibrated in ten years, but in the preceding 20 years were never to be found "out of calibration" so I'm thinking they're likely still 'ok' if you are looking at tenths of a degree, boiling / freezing water is iffy anyway. atmospheric pressure, dissolved solids, etc.

I fed 'em a schedule. baseball practice until 9 pm? some re-ordering of priorities might be appropriate. either that or have the school district reduce the baseball coach's seven figure salary to five figures so the coach is not so apt to run practices to 9 pm.

I'm glad you took some time to research this. you may already have stumbled over the following sites, but as I posted before, on the internet every opinion has a different opinion. so it is a good idea to consider the "qualifications" of the source. http://www.naturalnews.com/015959_heart_health_cottonseed_oil.html http://www.cottonseedoil.com/about-cottonseed-oil/ http://www.cottonseedoil.com/ http://www.cottonseedoiltour.com/cso-factsheet/ http://www.acala-farms.com/why-cottonseed-oil/ the only thing these sites "prove" is "posted on the internet" does not mean anything. there is one flaw in the soup: not every place that deep fries foodstuff uses Mel-Fry - or 'the same of something else" - the decision to stop eating fried (deep fried?....) foods is - depending on which health guru you follow - not a bad thing. but formulating that approach based on the incorrect idea that every deep frier on the planet uses Mel-Fry is not valid.

ack! you're right. the OP 'steeped in grotesque dirty chemicals' appears to be unimportant per later posts.

suggest searching for claims of heart healthy on cottonseed oil canola oil it does not matter what source I might cite or you might cite. some people believe in science some people believer in Livestrong, Mercola, third world witch doctors, etc. anything anyone comes up with that says X is good for your heart will be contradicted by somebody citing internet source Y that insists it is fatal for your heart. like the dude once said: "A mind, terrible thing to waste"

difficult to find? only if you don't have a search engine. here's the objective stuff: Additional Information: Ingredients: Cottonseed oil, canola oil, TBHQ and citric acid added to protect flavor, dimethylpolysiloxane, an anti-foaming agent added. Code Date: Alpha plant designation, julian date and year. Attributes: SKU 40017-MFF Calories 120 Calories from fat 120 Child Nutrition Label (Y/N) No Cholesterol mg 0 Dietary Fiber g 0 Fat g 14 Kosher (Y/N) Yes Organic Label (Y/N) No Protein g 0 Saturated fat g 2.5 Serving Size 1 TBSP Servings per case 1920 TBSP =============================== TBHQ is tert-Butylhydroquinone (tertiary butylhydroquinone) and is not listed even in California's list of proposed things that kill you. citric acid is vitamin C, that's highly dangerous and dimethylpolysiloxane is equally as dangerous. the Europeans can look it up under E319. for people who like to scare people, it is linked to every unpleasant condition known to man.

what's so bad about it? it's a blend of cottonseed and canola. now, canola comes from rapeseed - which in the mustard family - and we all know where mustard gas comes from - so it is obviously a deadly compound. next problem is the cottonseed oil - comes from cotton mouth snakes - which are as we all know - poisonous vipers. two deadly compounds in one!

I think the "style" of the crust and a few other "issues" have to be considered in the "do you get a soggy crust?" question. a thin crust, bake on a hot bottom, baked through, will have very little moisture remaining - so moisture continuing to 'steam out' of the crust is likely a non-issue. a thicker crust 'fully' baked - hydration factors may apply.... - can certainly have the same sort of 'non-issue' deep dish style is typically done in a metal pan. does it continue to put out steam making the bottom soggy / soggy-ish? dunno - don't do deep dish at home. my 'at home' crust is in the medium thickness I'd guess. not super thin - I find 3-5 minutes on a wire rack before moving it to wooden cutting board does make a difference in keeping the bottom crispy. I use a qty modified Jamie Oliver recipe - bread flour + semolina at 53% hydration.

I bake pizza on a stone - use a cookie sheet as a peel - it goes directly on a rack to cool 3-5 minutes even before slicing. as mentioned - no soggy bottom

if you accept that atmospheric pressure is a vertical force: "it take no horizontal force to work against vertical force (atmospheric pressure)." there's nothing I can add.

"it take no horizontal force to work against vertical force (atmospheric pressure)." you can stop now. not sure how to put this politely, but you have no idea of what you're talking about.

I have a mandoline. the blade comes out for cleaning. the blade is about two inches wide. the blade is flat - same thickness over its entire width (except for the cutting edge) I slice potatores on the mandoline. all the slices fall cleanly to the board underneath. slices do not stick to the mandoline. apparently it injects air somehow.

I was not aware people are sucking the air out from between the potato slices. I must be doing it wrong.

that certainly explains why one squeezes a suction cup flat to the surface to eliminate the 'it's everywhere' atomospheric pressure inside the cup. never noticed that my knife slices a potato into a cup shape - and actually never knew I was squeezing the slice against the blade to eliminate the air pocket. need to pay closer attention, I suppose. horse pucky.

"until you try to pull the food away then you will be creating a vacuum between the blade and food" so what make the formation of a vacuum so difficult on a flexible slice of potato? a big slice than hangs half-way over the width of a knife sticks - one can pull on the swinging-in-space part of the slice and it still does not want to peel away.

so air presure is all around us and all around everything and there's equal pressure on both sides and in the middle I assume. so what's with air pressure making it stick to the knife? one can't have it both ways - either there is air pressure on both sides and in betweeen or there isn't. one may not insist air pressure is making the potato slice stick to the knife and also insist there is atmospheric air pressure on both sides. so which is it?

so why is the potato not squashed to smithereens on the blade? put a slice of potato on a window screen so there is pressure on both sides. put a 100 lb flat weight on the slice. what happens? so why does no pressure on the knife side and 14.7 lb/sqin on the other side not squash the potato slice?

so a three inch diameter slice of potato stuck to a knife has 14.7 psi pushing on one side, holding it up to the knife. hmmm, 3 inch diameter, = 7+ square inches of area, x 14.7 lbs/sq-in = about 104 pounds of force sticking the potato to the blade. my bet is, put the potato on the floor, cover it with a cutting board, stand a 104 lb cook on the cutting board.... and you'll get mashed potato. something else is responsible.

just finished din-din at etoile - highly recommended. pricey, but delish food (typical french - big plates, little bits in the middle) - veddy posh surrounds, three barrel vaulted domes on stepped levels - so each was not too large to make noise/confusion. beet salad + sweetbreads for starters, scallop for 2nds, prime rib (actually looked like slices of tenderloin - just one muscle group...) + Berkshire suckling pig roasted. little bits regardless, tummies were quite satisfied. excellent double expresso and daily deserts. lower level has best garden views - we got side tracked by the humming birds in for their evening snack - the gardens look to be extensive. the middle level has a (gas) fireplace, if you must. did not visit the upper level. note: only wine(s) available - no pre-dinner cocktails.

hand sharpeners do not change the angle blade to stone based on where they are in "the dip" - because they remove the dip/dish. as the blade in your sketch moves right to left, it will contact the stone first at the trailing edge, then toward the left at the leading edge - effectively blunting the cutting edge angle. now, for very shallow dishing does it matter? well, for the knife types running into 20000 grit water stones followed by micron paste polishing on a glass block, yes.

see your post "2. Besides, if you look at the geometry, a highly curved stone will give you almost imperceptible angle change on the knife's edges." and diagrams. remember that for "jig" / mechanical approaches such as the EdgePro, the angle of the knife and the angle of the _back_ of the stone _do not change_ a knife moving parallel to the back/mounting plane of the stone will see a different "edge angle" depending on the degree of dish. hand sharpeners spend hours "flattening" their stones to avoid this problem. hand sharpeners do not change the angle they hold the knife based on the degree of dish in the stone. ...."imperceptible".... see: degree of knife nutiness.