Food dehydration or food drying for preserving purposes has been around in one way or another for centuries if not millennia. Until the last hundred years the food drying process has been relegated to finding a flat, dry surface that happens to be in direct sunlight. You can only imagine the hazards involved with this outdoor process ranging from bug infestation to inclement weather. Fast forward around a hundred years later and what you have got in today's marketplace is a healthy diversity of self contained, electronic food dryers or dehydrators. As you might guess, they are not all created equal and vary widely. This article is one of several that will walk you through some of these differences.
Most modern food dehydrators can vary in shape from cylindrical columns with layers of trays to horizontal boxes with adjustable trays. These Dehydrator units all have their good points and not so good points. Let's talk about some of the more controversial elements of both vertical and horizontal food dehydrators. Air Flow A food dehydrator works best when the airflow is moving un-impeded from one end of the unit to the other end. This air flow can be vertical or in other words...up, that is originating from a heat source at the bottom of the dehydrator and flowing up as in fan driven or convection (hot air will always rise). The other air flow alternative would be a horizontal dehydration unit. This is where the air begins movement from a fan and heat source at one side of the unit and moves horizontally across the food trays, once again in an un-impeded or un-blocked manner. Now of course, the million dollar question, which one is best, a vertical flow cylindrical unit or a horizontal flow box unit? When you are standing out on an open plane and feel the wind blowing against you, how is the wind blowing? Of course it is blowing horizontally. Most food dehydration experts agree that the horizontal air flow or box unit is the best. The horizontal air flow throughout the box is the same whether you place the food slices in the back or the front. In most vertical or stackable dehydrators the air flow is best near the bottom and become less effective near the top. This requires you to be more aggressive in switching out the tray placement for more even drying of your food slices. Food Odor Mixing The word marriage stirs images of a bliss full blending of the essence of two individuals into one. In the world of food dehydration it is a consequence that you will want to avoid at all costs. With today's food dehydrators you can conceivably dry a wide variety of foods all at the same time within the same dehydrator. However the mixing or marriage of essences (tastes) and odors will always be an issue. With the horizontal or box dehydrator the air flow keeps the odors relatively contained within that immediate tray area. While the vertical or cylinder dehydrator will need to have more frequent tray changes or positioning to avoid this air flow mixing. Either way, both types will work well for a wide variety of fruits, vegetables and herbs. You just need to be a bit more aggressive in maintaining even air flow with the cylinder unit. Both types of dehydrators work well for drying meat into jerky but be aware, it is recommended that meat be done at a whole separate time than the soft and more fleshy fruits and vegetables. If you do meat dehydration then unit cleaning takes on a very important purpose. Cleaning Proper and regular cleaning of any piece of kitchen equipment is an essential and inevitable chore that will always be needed. Food dehydrators are no exception. The great thing is, these units are very easy to clean and when done properly should never get too dirty in the first place. All of the trays are porous, hand washable plastic and should not require any cleaning solvent other than soap and water. As bits and pieces fall down into the bottom of your dehydrator unit just a quick scoop with a damp rag should usually do the trick. If your heating element is exposed, make sure that all bits and pieces of food debris are removed from this area. If you are using wax dehydrator sheets on your trays always discard the sheet after every use and line the tray with a fresh dryer sheet. After drying meat always wash thoroughly with soap and water every area where the meat may have made contact. This will insure that no cross contamination will happen within your dehydrator and increase the years of use and enjoyment from your unit. While there are some minor differences between the different styles of today's food dehydrators, they should give you and your family many years of healthy foods. Whether you are dehydrating fresh fruits, veggies, herbs or meats today's modern food dehydrators, with a little maintenance should last for many years. First, it is curb your appetite, not curve it. Talk to your mother and ask her to buy you some fruit and fresh veggies. Those things can be eaten raw so it won't be extra work for her to cook for you. Just because the junk stuff is there doesn't force you to eat it. Drink lots of water and that will help keep you from feeling hungry. Walk more, plan a reward of some type when you lose a certain amount of pounds. Stop spending time online trying to find help to lose the weight, get outside and move around. Apparently In North Korea Ejection Seat Doilies Are All The Rage
In some screen grabs obtained by Alert5.com of footage aired on North Korean state television of their Su-25 and MiG-29 pilots in action, it is clear that lace and red velvet headrest covers on ejection seats are "in" this season in Best Korea. Also notable in these photos are what appears to be some pretty ill-fitting oxygen masks. Advertisement This is not the first time we have seen similar gaudy accouterments on a North Korean fighter. Last year, Kim Jong Un visited his "elite" MiG-29 force that protects Pyongyang, and even squeezed into a cockpit to give "field guidance" on how to win at air combat. During the visit, a similar doily was present, although at the time it was thought it was just a special thing for the Young General's comfort. Well, now we know that is not the case!http://foxtrotalpha.jalopnik.com/n-koreas-dear-... N. Korea's Dear Leader Gives MiG-29 Pilots Guidance On How To FightN. Korea's Dear Leader Gives MiG-29 Pilots Guidance On How To FightN. Korea's Dear Leader Gives MiG-29 Pilots Gui Just when you thought he was gone for good, North Korea's portly boy tyrant is back on the...Read more Read more Contact the author at [email protected]. Share
Pin Share Tumble Saved Combined comments & shares on social media Sexy model Kate Upton reportedly has someone to keep her warm this Christmas: Hottie New York Jets quarterback Mark Sanchez. Curvy Victoria's Secret model Kate Upton is continuing the long tradition of models dating sports stars -- she's reportedly seeing New York Jets star Mark Sanchez. The quarterback has been spotted at Upton's Manhattan apartment several times since November, according to a New York Post spy. "They never come in together. He's always five steps after her," a source told the gossip column "Page Six." He was also spotted bringing a gift into her building earlier this month. Another source says they are "just friends." Our question: Who is Kate Upton? We're not surprised the 19-year-old is popular with the guys, given her buxom and curvy figure. It turns out she was named Sports Illustrated's "Rookie of the Year" in the 2011 swimsuit issue. So, where did she come from? "I got scouted when I was 12, but I didn't start modeling then, but it was in my mind," Upton told AskMen.com earlier this year. "I started doing research and started getting interested in it. So when I turned 15, I went to Miami and went to an open call and was signed that day, and here I am today." She's also an accomplished equestrian, but is focusing on modeling right now. "I don't know where I want my career to go right now. I'm just letting it play out and seeing where it takes me. That's what makes it exciting --letting it all unfold." Dating a quarterback has to be one of the perks of the job. Sanchez, 25, reportedly likes younger girls -- he was spotted with 17-year-old model Eliza Kruger and 21-year-old Scream 4 actress Hayden Panettiere earlier this year. Images courtesy DJDM/WENN.com and Adriana M. Barraza / WENN.com Do you think Kate Upton and Mark Sanchez make a good couple? 120 is your optimal weight for best health and best figure, anything under 105 for your height and age is underweight and caused by malnourishment. I am sure you look stunning even at 128 but if you want to look better start toning with workout instead of trying to walk it off, distance only burns calories, if you work your muscles it will slim you down and spread your weight over evenly. Start strength training with low weight and high reps, so aim to get around 10 reps every set, if you can get more than say 10-15, you need more weight to see any gain. if you use too heavy of a weight and can only do like 5-8 reps, you will be making your muscles significantly stronger, which will cause them to grow bigger, so if you want to stay lean stay away from low rep exercises.
Report Abuse Four passengers on the Amtrak commuter train that derailed in Philadelphia last week filed a federal lawsuit on Monday against the U.S. rail service, as operations resumed on the heavily traveled Northeast Corridor.
The lawsuit, filed in Philadelphia, cited "serious and disabling" injuries from the May 12 derailment that killed eight people and injured more than 200 others. Nearly a week after the derailment, it remains a mystery what caused the train to accelerate from 70 miles per hour (113 km per hour) to 106 mph (171 kph) in the minute before the crash. Authorities have not yet ruled out equipment malfunction, human error or other possible reasons for the train gaining speed so rapidly. A Federal Bureau of Investigation examination of a circular pattern of damage to the windshield of the derailed Amtrak train found no evidence it was caused by a firearm, the National Transportation Safety Board (NTSB) said on Monday. The NTSB, however, said it has not ruled out the possibility that another object may have struck the windshield. Train engineer Brian Bostian, 32, who suffered a concussion, told investigators he has no memory of what occurred after the train pulled out of the North Philadelphia station, just before the crash. The lawsuit appeared to be the first filed by a non-employee of the U.S. passenger rail service. Last week, an Amtrak worker who was riding the train as a passenger, filed the first lawsuit, citing a brain injury he said he suffered in the crash. The latest passengers' lawsuit, seeking unspecified damages, accused Amtrak and Bostian of negligence and recklessness. Filing the suit were two Spanish citizens, Felicidad Redondo Iban and Maria Jesus Redondo Iban, as well as Daniel Armyn of New York and Amy Miller of New Jersey. Felicidad Redondo Iban has required several surgeries to avoid amputation of her right arm, according to the complaint. An Amtrak representative could not be reached immediately for comment. The train, headed from Washington to New York with 243 people on board, was traveling at twice the 50 mile-per-hour speed limit when it entered a sharp curve and derailed just north of Philadelphia. Amtrak commuter service, suspended since the derailment, resumed early on Monday on the Northeast Corridor, the nation's busiest passenger rail line. More than 750,000 passenger trips are taken daily on the stretch from Washington through Baltimore, Philadelphia and New York to Boston. Passengers leaving Washington generally said they felt safe as service was restored. "They're doing everything they can to probably fix it," said Ann Marie DeLury, a graduate student from New York. "If I'm afraid every time I travel, I'll get stuck in a place and never move." (Additional reporting by Eric Beech and Tom Ramstack in Washington) August 5th, 2014
10:00 AM ET America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most foolproof recipe. America's Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook's Illustratedand Cook's Country magazines, and on our two public television cooking shows. Eggs Benedict relies on two tricky egg-based components--poached eggs and hollandaise sauce. If you follow our method for poaching eggs, the first part is easy. Adding vinegar to the water helps to set the whites and prevents feathery whites. Cracking the eggs into the teacups and gently sliding the eggs into the salted, acidulated water ensures they all go into the water at the same time--so they all are done at the same time. Water temperature is key when poaching eggs. We bring the water to a boil and turn off the heat. We add the eggs and then quickly cover the pan. The gentle residual heat produces restaurant-worthy poached eggs with soft, runny yolks and perfectly formed, round whites. FULL POST July 16th, 2014 09:30 AM ET Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. Kat Kinsman is the managing editor of CNN Eatocracy. She wrote this essay for the place-themed issue #52 of the SFA's Gravy quarterly. Angela H. pulled me aside in the lunchroom to tell me that everyone thought my family was poor. This was news to me. So far as I could tell, my sister and I didn't look anything like the barefoot, swollen-bellied children on the sides of the UNICEF cartons into which we slipped spare pennies. Nor did anyone attempt to gift us with sacks of half-eaten sandwiches, the likes of which our Grandmother Ribando said starving Armenian children would be most grateful to have. (Clean your plates, girls. Clean your plates.) I pressed her for evidence and she relished the words, tumbling them around in her mouth like a disc of butterscotch before spitting them out on her Jell-O dish: "My mom says it's weird that your mom wraps your sandwiches in Saran Wrap instead of a Ziploc. And why do you always have carrot sticks and a couple of potato chips when we all have cookies? Did your dad lose his job or something?" I bought my lunch for the rest of sixth grade, making sure to spring for the chocolate milk instead of white--extra nickel be damned (and sorry, faraway UNICEF urchins). It's not that I especially enjoyed the grey-meated burgers and leathery green beans slopped on my plate by a rotating cast of conscripted parents, but I loathed the notion that my peers thought they could infer anything personal from my lunch tray. FULL POST July 15th, 2014 05:45 PM ET America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most foolproof recipe. America's Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook's Illustratedand Cook's Country magazines, and on our two public television cooking shows. The juiciness of a perfect summer peach is sublime--except when you want to bake it into a pie. To tame the moisture, we macerate the peaches to draw out some of their juices and only add some of the juice back into the filling. We also use both cornstarch and pectin to bind it, because we find that using two thickeners leaves the pie with a clear, silky texture and none of the gumminess or gelatinous texture that larger amounts of either one alone produces. Making a lattice top for a pie can be intimidating. But it needn't be if you use our simple technique: Freeze strips of dough and then arrange them in our prescribed order over the filling. Done properly, this approach gives the illusion of a woven lattice with less effort. Not only does a lattice top look beautiful, making for a great presentation, but it lets the right amount of steam out, ensuring that your pie won't bubble over or rupture in the oven. And with some tinkering, we found a way to make one that's easy as, well, pie. FULL POST July 10th, 2014 01:30 AM ET America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most foolproof recipe. America's Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook's Illustratedand Cook's Country magazines, and on our two public television cooking shows. Potato salad is an easy dish to make and transport to a summer potluck. But all too often the star of the show is mayonnaise, rather than the recipe's namesake ingredient. We found that the secret to a creamy and light potato salad is to emulate the Austrians: Ditch the mayo and look to the soup pot. We boil the spuds in a shallow pan with chicken stock, water, sugar, and salt, which leads to deeply flavored potatoes. We also found that adding a surprising ingredient, white vinegar, expanded the window of time during which the spuds go from properly cooked to mushy and broken. This is because potato cells are held together by pectin, a large molecule that acts as a glue. This glue weakens when heated in water, allowing the cells to come apart, which first softens the potato and then breaks it apart. Vinegar's acidity slows the breakdown of pectin, expanding the amount of time between the point when a potato starts to soften and when it fully breaks down. We use Yukon Golds in this dish, as they have just enough starch to contribute creaminess without breaking apart. To finish our potato salad recipe, we add mashed potatoes to the dressing, which thickened it perfectly every time. FULL POST By:
Michaels Many electrical systems at home can run smoothly if they are maintained regularly. Regular maintenance of your AC and heater can make it efficient. If it works effectively, it will provide maximum comfort and your energy bills will also be reduced. Repairs can be done only by experts in your area such as air conditioning repair in NJ. Cooling Maintenance Program Regular maintenance of your AC can be done by air conditioning repair in NJ. Do not wait for the problem to turn into an emergency situation; call technicians to repair minor issues. Most of the minor work can be done regularly by you if you learn the basics. Some companies provide regular monthly maintenance services for a yearly payment. The common preventative services include change of AC filters that can enhance the air quality. Winter and summer checkups are offered by the South Jersey services. They calibrate, align, lubricate and adjust HVAC units that ensure good operating condition and extend the life of the equipment. During spring as well as the fall seasons, startups are conducted for proper functioning in the upcoming months. Intense pressure-wash is done to rid the AC condenser-coil of all debris. Check Your Heating System If your home heating and air conditioning in South Jersey is not maintained regularly, the units will not last long enough. With regular use, the individual parts will begin to wear out. Hence, preventative measures can reduce the stress on these parts. Dirt accumulation can lower the efficiency of your heater and waste fuel; sometimes it can get overheated. The filter, motor and the blower have to be cleaned regularly to avoid debris collection. Disposable filters are available today; this can save time in cleaning your old one. The entire system has to be checked for abnormal vibrations, worn-out parts and also proper venting. Thermostat and its wiring have to be tested. The gas pressure and the main burner may require adjustment. The furnace has to be operated and adjusted for operating efficiency. Benefits of Regular Maintenance If regular maintenance is performed for your Heating and Air Conditioning in South Jersey, you can be relaxed in all the seasons. It can greatly cut down your utility expenses by obtaining maximum efficiency of the units. You can avoid system failures and avert undue problems for the family. An emergency situation can be avoided that can reduce costly repairs. The life of your heating and AC units can be extended by having a regular maintenance program. If the gas furnaces have small cracks in the exchanger, carbon monoxide gas can enter your home which can be very dangerous. Source:http://goarticles.com/article/Heating-and-Air-Conditioning-Philadelphia-Provides-Superb-Maintenance-Work/7525479/ About the Author: Michaels HVAC1 is an experienced Content writer and publisher for Business Development. Visit at http://www.michaelshvac1.com/ to know more about Air Conditioning Repair Nj and Heating Repair Philadelphia. Article Published On: http://www.articlesnatch.com - Business Business RSS Feed | RSS feed for this author Baseball Funny Sport By: Taylah Zubia - You might currently have some of these tools, but if not, you ought to make investments in them. You might be one of these people inquiring how can I assist? It adds an componen ... Tags: contractor roofing, affordable roofing company, house shinglesThe Politics Of This Old House By: Prince Hillgrove - The bonnet roof is the least common kind of roof that you might come across. The different kinds of roofing materials include slate, cedar shakes, tile, membrane, shingles and s ... 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