dscheidt

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!
  7. 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.
  8. 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.
  9. 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.
  10. Cuisinart Recall

    I never got a response to my first request. i run the mail server the mail would have come to, it never was attmepted to be delivered. I did get a blade. Because I never got an email confirmation, after a week or so, I made a second request, using a different email and my office shipping address. That one did get emails, including the most recent home for christmas message.
  11. Cuisinart Recall

    They're now sending spam to the address I used to register for the blade recall. Boo!
  12. I don't own a froschner chefs at the moment (I have in the past), but I've sharpened a few dozen of them. They sharpen easily, take a wicked edge, and keep about 10 minutes. Well, a bit longer than that, but they're in the need constant work category of knife. I have a number of their paring knives, and they're also in the constantly needs sharpening camp. Easy, though, a couple passes on fine diamond stone does the job.
  13. Cuisinart Recall

    I made two claims; one on 14 DEC, which I didn't get an email confirmation for, another on 22 DEC, which I did. I got the first blade on 4 JAN. I have not received the other. (they're going to entirely different addresses, so I'm sure that's the one I got.) I'm sure they've exhausted their initial supply of replacements and are waiting on the factories (or the ships).
  14. A fan pointed into your freezer will get that ice to melt a lot faster than just leaving the door open.
  15. Dishwasher Detergent

    There's a bunch of delightful chemistry in a rinse aid. First, there are a collection of surfactants (detergents are surfactants, as well) which reduce the surface tension of the rinse water, so it sheets off your dishes better, and a thin layer of water evaporates faster from hot dishes then the same amount of water in big drops. Second is citric acid, which binds with calcium ions; calcium both forms spots, and interferes with the surfactants. There's usually a second agent for mineral removal, EDTA, which works on other polyvalient ions; again, if they're not in the water, they can't be making spots. Then there's some real magic chemistry, 'sodium polycarboxylate', which is a whole range of potential chemicals, the exact composition of which varies from brand to brand, and is probably trade secret. sodium polycarboxylate is a anti-redeposting agent; it keeps crud that's been removed from being put back. It's one of the big reasons that modern laundry detergents work as well as they do, as well. rinse aid is used in pretty small amounts (my dishwasher seems to use about 10 ml per load, if I turn it all the way up), and lead to cleaner dishes, require you to use less detergent, and save me from having to use the electrically heated drying cycle. it costs something like a nickle a load, which is nothing, if it keeps the dishes looking good longer.