Bags of Hot Delicious Meat

Here at the primary testing facility we are always looking for ways to improve how we cook delicious meats.  So, when vacuum sealable zip-top bags recently appeared on the market we wanted to see how well they work for sous vide cooking.  In this post these bags are put up against the older style bag while cooking rib-eyes steaks.

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Fresh vs Frozen Steak Revisited

As we have previously mentioned, buying frozen steaks can be much less expensive than buying fresh steaks, and the quality was nearly indistinguishable, based on our previous experiment. However neither steak in that experiment was as good as a decent rib-eye should be. There was also a serious lack of control in that experiment with regards to the starting quality of each steak. In this study we examine the effects of freezing a steak starting from two steaks that are nearly identical.  The goal is to see if it makes sense to stock up on steaks when they are on sale and freeze them, or is it better to simply wait until they are on sale to enjoy them.

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Temporal Effects of Slow Cooking on Beef

Raw Meat

When it comes to cooking certain cuts of meat, low and slow is definitely the way to go. Done properly this will melt collagen into mouth watering gelatin, which is absolutely amazing! A slow cooker can be an excellent way to do this, however for some reason meats cooked in a slow cooker can come out dry even when there is plenty of liquid surrounding the meat. To explore this phenomenon we did science to meat.

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Frozen vs. Fresh Rib-eye Steak

In honour of my co-blogger finishing her dissertation we’re doing science to delicious steaks.

Initial observation:
Grocery stores sell both frozen and fresh versions of some cuts of meat with the frozen versions often being much cheaper than the same cuts fresh.  For this study we will focus on rib-eye steaks.

Question:
Is there a difference between fresh and frozen meat?

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A note on pie plates

I have always assumed that pie plate labeling was relatively straight forward, with only one dimension (the diameter) generally being given on the label. The main exception is if the plate/pan is of the deep-dish variety, in which case the depth is often given as well. However, standing in the dreaded Walmart, trying to find a pair of pie pans for the Pi-day pie crust experiment, I noticed something a bit peculiar; pie vessels that claimed to be the same size, did not appear to be the same size.

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