OEM/ODM Factory for Screw Type Compressor Condensing Unit to Detroit Factories
ZMCU Marine Compressed Condensing Unit Marine compressed condensing units are to provide refrigerant liquid for air conditioning system direct end device. The units have the features of new-design, easy-operation, stable-working, safety and convenient-maintaining etc. They widely used for all kinds of passenger ship, cargo ship, oil platform etc. Outline of unit It is mainly composed of compressor, condenser and control box etc. The cooling compressor is word famous brand. Key controlling pa...
We always think and practice corresponding to the change of circumstance, and grow up. We aim at the achievement of a richer mind and body and the living for OEM/ODM Factory for Screw Type Compressor Condensing Unit to Detroit Factories, We warmly welcome customers from all over the world for any kind of cooperation with us to build a mutual benefit future. We are devoting ourselves wholeheartedly to offer customers the best service.
ZMCU Marine Compressed Condensing Unit
Marine compressed condensing units are to provide refrigerant liquid for air conditioning system direct end device. The units have the features of new-design, easy-operation, stable-working, safety and convenient-maintaining etc. They widely used for all kinds of passenger ship, cargo ship, oil platform etc.
Outline of unit
It is mainly composed of compressor, condenser and control box etc.
The cooling compressor is word famous brand.
Key controlling parts are imported name brand.
Condenser applies aluminum cooper tube、B10/B30 cooper nickel tube with high corrosion resistance and special structure, it can prevent ship from swing due to flow-stop.
Pressure test, vacuum test and running test have been done before leaving factory.
Match proper direct end device to form a full system.
Its design and manufacture are according to standard requirements of ship class.
Product in special specification can be customized.
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Conventional wisdom holds that frozen steaks should be thawed before cooking, but we wondered if you can cook frozen meat straight from the freezer. Cook’s Illustrated Senior Editor Dan Souza explains our cooking experiments.
WATCH: How to Make the Most Perfect Bacon Ever https://www.youtube.com/watch?v=2guC4Badq2s
WATCH: How to Quickly Defrost Meat
Recipe for Ultimate Charcoal-Grilled Steaks: http://cooks.io/2lsTUYe
Recipe for Grilled Frozen Steaks: http://cooks.io/2lsXUYu
Recipe for Pan-Seared Thick-Cut Strip Steaks: http://bit.ly/ULQJwD
We cut a strip loin into eight steaks, cut each steak in half crosswise, put the pieces in vacuum-sealed bags, and froze them. We then thawed half of each steak in the refrigerator overnight and kept the other half frozen. Using our preferred method, we seared both sets of steaks in a hot skillet for 90 seconds per side and then transferred them to a 275-degree oven until they reached 125 degrees, or medium-rare. To track moisture loss, we weighed each steak before and after cooking.
Not surprisingly, the frozen steaks took longer to finish cooking through in the oven (18 to 22 minutes versus 10 to 15 minutes for the thawed steaks). What was surprising was that the frozen steaks actually browned in the skillet just as well as, and in the same amount of time as, the thawed steaks. Furthermore, they had thinner bands of gray, overcooked meat directly under the crust than the thawed steaks had. We also found that these steaks lost on average 9 percent less moisture during cooking than the thawed steaks did. Sampling the steaks side by side, tasters unanimously preferred the cooked-from-frozen steaks to their thawed counterparts.
A fully frozen steak is extremely cold, which prevents overcooking while the surface reaches the very high temperatures necessary for browning reactions. As for the difference in moisture loss, we know that when meat is cooked to temperatures higher than 140 degrees, its muscle fibers begin to squeeze out a significant amount of moisture. As its slightly thicker gray band indicated, the steak that had been thawed had more overcooking around the edge, so it made sense that it also had greater moisture loss.
While we prefer to start with steak that’s never been frozen for the best texture, if we do have frozen steaks on hand, from now on we’ll cook them straight from the freezer. (But if you can choose between frozen vs. fresh, definitely go for fresh.)
Here’s what to do for the best frozen steaks: Freeze steaks, uncovered, overnight on a baking sheet (this dries them out to prevent excess splattering during cooking), then wrap them tightly in plastic wrap, place in a zipper-lock bag, and return to freezer. To ensure that the steaks brown evenly, add oil to the skillet until it measures 1/8 inch deep. And because frozen steaks will splatter more during searing, use a large skillet.
See this tip on Cook’s Illustrated: http://cooks.io/2lt45vQ
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.
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More than 1.3 million home cooks rely on Cook’s Illustrated and Cook’s Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.