dscheidt

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  1. Grading is optional in Canada and the US. lower quality animals are not graded, and tend to get used for process stuff, as opposed to steaks, roasts, or (good quality) hamburger. people buying those animals know what they're getting before they whack 'em with a hammer, grading is an unnecessary expense. Your source says ' In 2012, the Canada A, AA and AAA grades together represented 97.1% of all graded beef from fed slaughter cattle in Canada.'. That's a very different statement from 97% of graded beefs. Cows sent to the feed lot should be in good shape before they get fed, and feeding them is going to improve them. 'D' grades represent 13% of all graded carcasses, and are older animals, mostly cows. (As opposed to steers, heifers, or bulls, not pigs...) So the Canadians do grade some lower quality animals.
  2. Canning Jar Lids

    I don't can. I put ball jars in my vacuum sealer (put the lid on, leave the ring loose, vacuum sucks the air out. The ring keeps the lid in place when air is let in, and you get a good vacuum in the jar.). I can get five or six cycles out of a lid before it won't hold a vacuum, if I'm gentle when prying the lids off. About 10 or 15% of the lids supplied with jars won't hold a vacuum when brand new. I don't think I've had a boxed replacement fail.
  3. I used to run a convenience store with a very large cooler (20 something merchandising doors, plus about 5 feet behind that for back stock storage). There were thermometers around the cooler, with sensors to go with them. They were largely in air, but one was in a fluid filled capsule. The air temperature would drop pretty fast when a door was left open, at least near the door. When the door closed, a fan would come on, and circulate the air, and the temperature would go down again. The compressor only came on when the temperature didn't go back down, and it could run for a longish period.
  4. and people who don't rearrange things when I'm not there.
  5. There's lots of variation in granite counters, many of which aren't actually granite. How permeable they are, and how much they need to be sealed. depends on the particular rock they're made of. Some slabs get treated with epoxy, which makes them pretty much impervious, and unstainable. They're all pretty easy to clean, yes.
  6. We used to have that butter dish. It had a disagreement with the tiles.
  7. My mother gave me one of these https://www.amazon.com/gp/product/B00W7PJSGI for christmas. It appears to work, but I haven't tested thoroughly.
  8. Not if there's good conductivity between the ceramic and the steel. The ceramic has a higher heat capacity (it requires more joules to raise it to a given temperature) than the steel does. The steel has a higher rate of heat transfer, which is why some people prefer it for some tasks. When you put someting on the steel to cook, it will transfer heat into the thing that's being cooked, and cool off. If there's a good conductive transfer between the steel and the stone, the stone will transfer heat into the steel, increasing the amount heat dumped into the food. When you take the food out, as long as the stone is still hotter than the steel, it will continue to transfer heat into the steel. That gets the steel up to temperature again faster. That's the theory. I doubt it makes much difference, because the bond bewteen the two is so poor.
  9. Pasteurizing times and steak are not terribly compatible. Baldwin's time for a 1 inch steak at 131 F is two hours and 45 minutes, which I find well into texture ruining territory, and it gets worse when they get thicker. Since the whole problem can be avoided by not buying meat that's been ruined, I don't see what the problem is.
  10. A hunk of meat that's handled in typical meat processing facilities can be assumed to be covered in pathogens. if you leave it as a hunk of meat, searing the outside of it does a good job of killing the pathogens. If, on the other hand, you stick a bunch of needles or small knives into the hunk of meat, you move the pathogens into the interior of the meat, where a sear doesn't reach. Of course, every hunk of meat that goes through the process isn't contaminated to start out with, but if you're doing this in a factory, when you jacquard a contaminated piece of meat, you contaminate everything after it until the next proper cleaning.
  11. Shipping Charges

    There is no such thing as free shipping. You either pay for it in the price of goods, or you pay for it as shipping. WebstaurantStore's shipping charges track pretty closely with what I expect their actual costs to ship stuff via fed ex ground are. I've run into some oddnesses, though, where I had something that when I added it to the order's shipping to go down. Find some other stuff you need (tongs? mixing bowls? cmabros? Conveyor toaster?), which will reduce the per item shipping cost.
  12. My freezer is full of vacuum bags of cookies ready to bake. I put a sheet pan's worth of cookies in each bag, but you could do fewer if you want smaller batches. Labeling is important; it's pretty hard to tell many cookies apart when they're in frozen balls. I also label with full date and baking instructions. In a good vacuum bag (I have a chamber machine) and a cold frreezer, they seem to be good for at least four months, probably quite a bit longer but we turn them over faster than that. Oh, if you ever need to get a two year old really mad, let her help you make cookies and then not bake any!
  13. It's about 15 or 20 a quart, at RD. it takes an ounce or less to do a pan, though, so not expensive on a per use basis.
  14. There's also a product called 'carbon off' that does a fantastic job at this. It's also safe for aluminum pans. (But not skin, eyes, or lungs...) Restaurant depot has it, I think. Get the brush on stuff, the can is not the way to go.
  15. Shortbread

    Cake flour, at least in the US, is typically treated with chlorine gas, which does something to the starch that makes the starch more absorbent, so it can absorb more water and sugar, and slows the starch gelatinization which gives better risen cakes. So a mixture of the two isn't just AP flour, even if the protein content is close.