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msmarco_v2.1_doc_09_373822882#2_521549013 | Title: California Watermelon Statistics, Facts
Headings:
California Watermelon
History of Watermelons
Watermelon Facts
Square Watermelons
Watermelon Growing Areas, Tonnage, Revenue
Advertisement
Content: Nevertheless, this is not a new food source but has been around through recorded history of Planet Earth. In ancient times travelers used watermelons as a replacement for water, and today if you were in a bind, that watermelon would quench your thirst just the same as it did back then. Why? Watermelons are more than 90% water. Watermelon Facts
Though watermelon is commonly considered as a fruit it is actually a vegetable! It is a member of the cucumber family. Contains 90% water
The largest watermelon grown to date weighed 262 pounds, and was grown by Bill Carson of Arrington, Tennessee in 1990. Watermelon is the Lycopene Leader among fresh fruits and vegetables. Generally, watermelon production is labor intensive, especially in harvesting and postharvest handling. Very low in Saturated Fat, Cholesterol and Sodium. | http://www.seecalifornia.com/farms/california-watermelon.html |
msmarco_v2.1_doc_09_373822882#5_521553348 | Title: California Watermelon Statistics, Facts
Headings:
California Watermelon
History of Watermelons
Watermelon Facts
Square Watermelons
Watermelon Growing Areas, Tonnage, Revenue
Advertisement
Content: Watermelon Recipes - Here are a few watermelon recipes ranging from a 4th of July desert cup, to a watermelon cocktail made with Vodka, and a light and spicy watermelon salad using jalapeno. Watermelon Growing Areas, Tonnage, Revenue
California produces approximately 330,000 tons (302 T) of watermelon per year (1.95 million for the United States. Recent average gross has been around $83 million. Limited supplies of California watermelons are available beginning in May. Production peaks in August, and the season ends in November. Most California watermelons are marketed in the western United States and Canada. Major competition in the market comes from Mexico, Arizona, and Texas. California Watermelon Production Areas & Seasons
Watermelons (Citrullus lanatus) are produced in the northern Central Valley (Sacramento, San Joaquin, and Stanislaus Counties); Central Valley (Kern and Tulare Counties); and southern California deserts (Imperial and Riverside Counties). Statewide, watermelons are planted from December to early July for harvest from mid-May to late October. | http://www.seecalifornia.com/farms/california-watermelon.html |
msmarco_v2.1_doc_09_378392036#0_530475854 | Title: Functional Capacity Evaluation
Headings:
Content: Functional Capacity Evaluation
Functional Capacity Evaluation (FCE)
What is FCE: The purpose of Functional Capacity Evaluation (FCE) is to evaluate the physical and functional abilities of disability claimants in order to categorize them for functional levels in an 8-hour day. About FCE: As its name implies, Funcitonal Capacity Evaluation (FCE) is an objective and comprehensive assessment of an individual’s ability to function. It is an important tool that is used to assist employers, physicians, payors, and attorneys in dertermining safe functional levels for an individual to return to work and provide objective information that helps lead to an appropriate plan of care or case closure. Where is FCE performed: An FCE is typically performed in a clinical setting by a licensed Occupational Therapist, together with a multidisciplinary team of licensed clinical support staff. An FCE may be performed: a) after a work-related injury to determine work capability; before an individual is approved for disability benefits; | http://www.selectiverehab.com/fce.htm |
msmarco_v2.1_doc_09_378392036#1_530477124 | Title: Functional Capacity Evaluation
Headings:
Content: Where is FCE performed: An FCE is typically performed in a clinical setting by a licensed Occupational Therapist, together with a multidisciplinary team of licensed clinical support staff. An FCE may be performed: a) after a work-related injury to determine work capability; before an individual is approved for disability benefits; b) after a person has been on disability, to determine if functional status has changed; c) prior to vocational retraining; d) in conjuction with a physician’s independent medical examination (IME); or
e) before court cases for motor vehicle accidents (MVAs) or personal injury. FCE at SELECTIVE REHAB: | http://www.selectiverehab.com/fce.htm |
msmarco_v2.1_doc_09_378392036#2_530477981 | Title: Functional Capacity Evaluation
Headings:
Content: b) after a person has been on disability, to determine if functional status has changed; c) prior to vocational retraining; d) in conjuction with a physician’s independent medical examination (IME); or
e) before court cases for motor vehicle accidents (MVAs) or personal injury. FCE at SELECTIVE REHAB: SELECTIVE REHAB address three critical components to formulate a determination of an individual’s current functional ability levels: 1) An assessment of clinical function, to include diagnostic-specific deficits such as range of motion (ROM), strength, neurological dysunction, and stability. 2) An assessment of functional ability, to include lifting, carrying, pushing and pulling, as well as positional tolerances such as walking, sitting, standing, bending, reaching, and hand function. 3) An assessment of functional work tolerances. These are the factors that identify the individual’s tolerance to perform functional tasks and job-specific activities. | http://www.selectiverehab.com/fce.htm |
msmarco_v2.1_doc_09_378392036#3_530479175 | Title: Functional Capacity Evaluation
Headings:
Content: SELECTIVE REHAB address three critical components to formulate a determination of an individual’s current functional ability levels: 1) An assessment of clinical function, to include diagnostic-specific deficits such as range of motion (ROM), strength, neurological dysunction, and stability. 2) An assessment of functional ability, to include lifting, carrying, pushing and pulling, as well as positional tolerances such as walking, sitting, standing, bending, reaching, and hand function. 3) An assessment of functional work tolerances. These are the factors that identify the individual’s tolerance to perform functional tasks and job-specific activities. Features and Benefits of FCE: Most of FCEs are performed for Work Comp, personal injury or disability management cases –
to determine if an individual can do their job – safely
to determine an individual’s motivation – or lack therof
to provide objective documentation for physician’s restrictions or an individual’s progress
to give objective documentation of abilities for vocational rehabilitation or impairment / disability determinationl
In most cases America’s business bear the direct and indirect costs of worker’s compensation and disability management – and the price tag is going up. All FCEs performed at SELECTIVE REHAB are from Standardized functional testing protocols that follow the national FCE standard protocols and testing methods, which are legally defensible in courts. Employers can use the objective data provided from the SELECTIVE REHAB FCE to determine a return-to-work strategy, eliminating many of the direct and indirect costs. Benefits of FCEs: | http://www.selectiverehab.com/fce.htm |
msmarco_v2.1_doc_09_378392036#4_530481087 | Title: Functional Capacity Evaluation
Headings:
Content: Features and Benefits of FCE: Most of FCEs are performed for Work Comp, personal injury or disability management cases –
to determine if an individual can do their job – safely
to determine an individual’s motivation – or lack therof
to provide objective documentation for physician’s restrictions or an individual’s progress
to give objective documentation of abilities for vocational rehabilitation or impairment / disability determinationl
In most cases America’s business bear the direct and indirect costs of worker’s compensation and disability management – and the price tag is going up. All FCEs performed at SELECTIVE REHAB are from Standardized functional testing protocols that follow the national FCE standard protocols and testing methods, which are legally defensible in courts. Employers can use the objective data provided from the SELECTIVE REHAB FCE to determine a return-to-work strategy, eliminating many of the direct and indirect costs. Benefits of FCEs: Identifies return to work ability
Provides an accuate assessment of tasks an individual is physically capable of performing – pertinent in transitional work or duty (re) assignment
Helpful when a comparison of present ability to job description is necessary, or to determine the appropriate physical demand cagtegory an individual can perform safely if not returning to the same position
Cost reduction through case closure – leading to greater productivity and profitability. Physicians can use the objectivge data provided from SELECTIVE REHAB FCE to determine an appropriate plan of care, to help an individual reach maximal medical improvement (MMI) or return to their pre-injury status. Payors can use the objective data provided from SELECTIVE REHAB FCE to close cases. Provides an independent, expert opinion for immediate action based on objective information
Uncovers evidence of inconsistency and symptom magnification
Reduces non-productive treatment utilization
Finalizes stagnated cases by providing objective data that leads to case closure
Determine maximum medical improvement
Can provide impairment or disability rating
Validates appropriateness and proper allocation of diability benefits
WORK CONDITIONING
What is Work Conditioning Evaluation? Work conditioning is an intensive, goal-oriented treatment program specifically designed to restore an individual’s systematic, neurological, musculoskeletal (strength, endurance, movement, flexibility, and motor control), and cardiopulmonary functions. | http://www.selectiverehab.com/fce.htm |
msmarco_v2.1_doc_09_380852116#0_535323864 | Title:
Headings:
What
is
emotion
dysregulation?
Breaking
the
cycle
Emotion
dysregulation,
reducing
high
emo-
tional
arousal,
and
self-injury
Do
women
and
men
differ
in
their
ability
to
regulate
their
emotions?
Summary
References
Content: What
is
emotion
dysregulation? “Emotion
dysregulation”
is
the
term
used
to
describe
an
inability
to
regularly
use
healthy
strategies
to
diffuse
or
moderate
negative
emotions. While
all
people
occasionally
use
less
than
ideal
emotion
regulation
strategies,
individuals
who
regularly
experience
what
feels
like
overwhelming,
intense
negative
emotions
are
much
more
likely
to
rely
on
unhealthy
strategies,
like
self-injury. What
causes
emotions
to
feel
so
overwhelming? It
is
really
important
to
note
that
the
experience
of
an
emotion
per
se
is
not
what
leads
to
difficulties. It
is
the
interpretation
of
this
emotion
that
tends
to
ratchet
up
feelings
and
a
sense
of
not
being
able
to
tolerate
them. We
call
this
a
“vicious
emotional
cycle.” Emotions,
thoughts,
and
our
behavior
are
all
linked
together. For
instance,
consider
this
common
scenario: A
friend
walks
right
past
you
in
the
hallway
without
acknowledging
you
and
you
immediately
have
a
rapid
fire
set
of
feelings,
like
confusion
or
disappointment
or
self-doubt
or
anger,
that
turns
quickly
into
a
series
of
thoughts
about
that
event
(e.g.,
“What
did
I
do
wrong?” | http://www.selfinjury.bctr.cornell.edu/perch/resources/what-is-emotion-regulationsinfo-brief.pdf |
msmarco_v2.1_doc_09_380852116#1_535326191 | Title:
Headings:
What
is
emotion
dysregulation?
Breaking
the
cycle
Emotion
dysregulation,
reducing
high
emo-
tional
arousal,
and
self-injury
Do
women
and
men
differ
in
their
ability
to
regulate
their
emotions?
Summary
References
Content: It
is
the
interpretation
of
this
emotion
that
tends
to
ratchet
up
feelings
and
a
sense
of
not
being
able
to
tolerate
them. We
call
this
a
“vicious
emotional
cycle.” Emotions,
thoughts,
and
our
behavior
are
all
linked
together. For
instance,
consider
this
common
scenario: A
friend
walks
right
past
you
in
the
hallway
without
acknowledging
you
and
you
immediately
have
a
rapid
fire
set
of
feelings,
like
confusion
or
disappointment
or
self-doubt
or
anger,
that
turns
quickly
into
a
series
of
thoughts
about
that
event
(e.g.,
“What
did
I
do
wrong?” “I’ll
bet
that
she
is
mad
at
me
for
that
thing
that
happened
a
few
weeks
ago…”
“I
am
sure
it
was
nothing,
I
am
being
oversensitive,
she
was
probably
in
a
hurry
somewhere. But
still…”). This
initial
cascade
can
lead
to
intense
or
acute
feelings
(e.g.,
frustration,
panic,
insecurity)
and
you
may
have
a
strong
desire
to
not
be
feeling
the
negative
feelings
coming
up. This
desire
turns
into
action: you
do
something
(e.g.,
go
home
and
dwell
on
it; | http://www.selfinjury.bctr.cornell.edu/perch/resources/what-is-emotion-regulationsinfo-brief.pdf |
msmarco_v2.1_doc_09_389775460#0_551607231 | Title: The Hazards of Spray Paint Fumes - Sentry Air Systems, Inc.
Headings: The Hazards of Spray Paint Fumes
The Hazards of Spray Paint Fumes
Everyone knows that the inhalation of spray paint fumes has negative effects on your health, but just how hazardous are they?
What is in Spray Paint?
Spray Paint Ingredients
Spray Paint Health Effects
Spray Paint Exposure Reduction Methods
1. Make a habit of reading warning labels
2. Wear Recommended Personal Protective Equipment (PPE)
3. Use appropriate spray enclosures and fume extractors when working
Spray Paint Fume Extraction with Ductless Spray Paint Hoods
Industrial Hygiene Reports and Product Testing
Contact us Today to get started!
Resources
Content: The Hazards of Spray Paint Fumes - Sentry Air Systems, Inc.
The Hazards of Spray Paint Fumes
Posted April 24, 2013 by sentryair
Everyone knows that the inhalation of spray paint fumes has negative effects on your health, but just how hazardous are they? What is in Spray Paint? Many standard professional-grade spray paints contain Volatile Organic Compounds (VOCs). VOCs are emitted as gases from certain solids or liquids and include a variety of chemicals, some of which may have short- and long-term adverse health effects. VOCs are emitted by a wide array of products including paints, lacquers and paint strippers. [ 1]
Click here to see EPA’s complete list of VOCs. Spray Paint Ingredients
Each brand can differ but some of the common spray paint ingredients include: • Acetone
• Liquefied Petroleum Gas
• Xylene
• n-Butyl Acetate
• Methyl Ethyl Ketone
• Propylene Glycol Monobutyl Ether
• Ethylbenzene
• Magnesium Silicate
• Carbon Black
The most common VOCs found in spray paints include Acetone, Xylene and Toluene. The below chart outlines exposure limits, symptoms and organs affected by these VOCs. [ 2]
VOC
Exposure Limits
Symptoms
Organs Affected
Acetone
NIOSH REL: | http://www.sentryair.com/blog/ductless-spray-booth/the-hazards-of-spray-paint-fumes/ |
msmarco_v2.1_doc_09_389775460#5_551615664 | Title: The Hazards of Spray Paint Fumes - Sentry Air Systems, Inc.
Headings: The Hazards of Spray Paint Fumes
The Hazards of Spray Paint Fumes
Everyone knows that the inhalation of spray paint fumes has negative effects on your health, but just how hazardous are they?
What is in Spray Paint?
Spray Paint Ingredients
Spray Paint Health Effects
Spray Paint Exposure Reduction Methods
1. Make a habit of reading warning labels
2. Wear Recommended Personal Protective Equipment (PPE)
3. Use appropriate spray enclosures and fume extractors when working
Spray Paint Fume Extraction with Ductless Spray Paint Hoods
Industrial Hygiene Reports and Product Testing
Contact us Today to get started!
Resources
Content: paresthesia; dermatitis; liver, kidney damage
Eyes, skin, respiratory system, central nervous system, liver, kidneys
Spray Paint Health Effects
Whether your exposure to VOC fumes is minimal or extended, there are definite risks and side effects once the fumes are inhaled. Short-term side effects may include eye, nose and throat irritation; headaches, loss of coordination, and nausea. Long-term side effects may be as hazardous as damage to the liver, kidneys, and central nervous system. Some organics are even suspected or known to cause cancer in humans. [ 1] Key signs or symptoms associated with exposure to VOCs include conjunctival irritation, nose and throat discomfort, headache, allergic skin reaction, dyspnea, declines in serum cholinesterase levels, nausea, emesis, epistaxis, fatigue, dizziness. [ 1]
Spray Paint Exposure Reduction Methods
1. Make a habit of reading warning labels
Let’s take a closer look at the Rust-Oleum’s ® Professional High Performance Enamel Semi-Gloss Spray warning label. | http://www.sentryair.com/blog/ductless-spray-booth/the-hazards-of-spray-paint-fumes/ |
msmarco_v2.1_doc_09_389775460#6_551617626 | Title: The Hazards of Spray Paint Fumes - Sentry Air Systems, Inc.
Headings: The Hazards of Spray Paint Fumes
The Hazards of Spray Paint Fumes
Everyone knows that the inhalation of spray paint fumes has negative effects on your health, but just how hazardous are they?
What is in Spray Paint?
Spray Paint Ingredients
Spray Paint Health Effects
Spray Paint Exposure Reduction Methods
1. Make a habit of reading warning labels
2. Wear Recommended Personal Protective Equipment (PPE)
3. Use appropriate spray enclosures and fume extractors when working
Spray Paint Fume Extraction with Ductless Spray Paint Hoods
Industrial Hygiene Reports and Product Testing
Contact us Today to get started!
Resources
Content: Long-term side effects may be as hazardous as damage to the liver, kidneys, and central nervous system. Some organics are even suspected or known to cause cancer in humans. [ 1] Key signs or symptoms associated with exposure to VOCs include conjunctival irritation, nose and throat discomfort, headache, allergic skin reaction, dyspnea, declines in serum cholinesterase levels, nausea, emesis, epistaxis, fatigue, dizziness. [ 1]
Spray Paint Exposure Reduction Methods
1. Make a habit of reading warning labels
Let’s take a closer look at the Rust-Oleum’s ® Professional High Performance Enamel Semi-Gloss Spray warning label. • Painting Conditions: Use outdoors or in a well-ventilated area such as an open garage. Use when temperature is between 50°F (10°C) and 90°F (32°C) and humidity is below 85% to ensure proper drying. Do not apply to surfaces that, when heated, exceeds 200°F (93°C) or galvanized metal. Avoid spraying in very windy, dusty conditions. | http://www.sentryair.com/blog/ductless-spray-booth/the-hazards-of-spray-paint-fumes/ |
msmarco_v2.1_doc_09_389775460#7_551619567 | Title: The Hazards of Spray Paint Fumes - Sentry Air Systems, Inc.
Headings: The Hazards of Spray Paint Fumes
The Hazards of Spray Paint Fumes
Everyone knows that the inhalation of spray paint fumes has negative effects on your health, but just how hazardous are they?
What is in Spray Paint?
Spray Paint Ingredients
Spray Paint Health Effects
Spray Paint Exposure Reduction Methods
1. Make a habit of reading warning labels
2. Wear Recommended Personal Protective Equipment (PPE)
3. Use appropriate spray enclosures and fume extractors when working
Spray Paint Fume Extraction with Ductless Spray Paint Hoods
Industrial Hygiene Reports and Product Testing
Contact us Today to get started!
Resources
Content: • Painting Conditions: Use outdoors or in a well-ventilated area such as an open garage. Use when temperature is between 50°F (10°C) and 90°F (32°C) and humidity is below 85% to ensure proper drying. Do not apply to surfaces that, when heated, exceeds 200°F (93°C) or galvanized metal. Avoid spraying in very windy, dusty conditions. Cover surrounding area to protect from spray mist. • Preparation: Remove loose paint and rust with a wire brush or sandpaper. Lightly sand glossy surfaces. Clean with soap and water, rinse and let dry. | http://www.sentryair.com/blog/ductless-spray-booth/the-hazards-of-spray-paint-fumes/ |
msmarco_v2.1_doc_09_389775460#8_551621070 | Title: The Hazards of Spray Paint Fumes - Sentry Air Systems, Inc.
Headings: The Hazards of Spray Paint Fumes
The Hazards of Spray Paint Fumes
Everyone knows that the inhalation of spray paint fumes has negative effects on your health, but just how hazardous are they?
What is in Spray Paint?
Spray Paint Ingredients
Spray Paint Health Effects
Spray Paint Exposure Reduction Methods
1. Make a habit of reading warning labels
2. Wear Recommended Personal Protective Equipment (PPE)
3. Use appropriate spray enclosures and fume extractors when working
Spray Paint Fume Extraction with Ductless Spray Paint Hoods
Industrial Hygiene Reports and Product Testing
Contact us Today to get started!
Resources
Content: Cover surrounding area to protect from spray mist. • Preparation: Remove loose paint and rust with a wire brush or sandpaper. Lightly sand glossy surfaces. Clean with soap and water, rinse and let dry. WARNING! If you scrape, sand or remove old paint, you may release lead dust. LEAD IS TOXIC. Contact the National Lead Information Hotline at 1-800-424-LEAD or log on to www.epa.gov/lead. • Contains: | http://www.sentryair.com/blog/ductless-spray-booth/the-hazards-of-spray-paint-fumes/ |
msmarco_v2.1_doc_09_389775460#9_551622408 | Title: The Hazards of Spray Paint Fumes - Sentry Air Systems, Inc.
Headings: The Hazards of Spray Paint Fumes
The Hazards of Spray Paint Fumes
Everyone knows that the inhalation of spray paint fumes has negative effects on your health, but just how hazardous are they?
What is in Spray Paint?
Spray Paint Ingredients
Spray Paint Health Effects
Spray Paint Exposure Reduction Methods
1. Make a habit of reading warning labels
2. Wear Recommended Personal Protective Equipment (PPE)
3. Use appropriate spray enclosures and fume extractors when working
Spray Paint Fume Extraction with Ductless Spray Paint Hoods
Industrial Hygiene Reports and Product Testing
Contact us Today to get started!
Resources
Content: WARNING! If you scrape, sand or remove old paint, you may release lead dust. LEAD IS TOXIC. Contact the National Lead Information Hotline at 1-800-424-LEAD or log on to www.epa.gov/lead. • Contains: TOLUENE, XYLENE AND ACETONE. Vapor harmful. May affect the brain or nervous system causing dizziness, headache or nausea. Causes eye, skin, nose and throat irritation. Do not puncture strike or incinerate (burn) container. | http://www.sentryair.com/blog/ductless-spray-booth/the-hazards-of-spray-paint-fumes/ |
msmarco_v2.1_doc_09_389775460#15_551631840 | Title: The Hazards of Spray Paint Fumes - Sentry Air Systems, Inc.
Headings: The Hazards of Spray Paint Fumes
The Hazards of Spray Paint Fumes
Everyone knows that the inhalation of spray paint fumes has negative effects on your health, but just how hazardous are they?
What is in Spray Paint?
Spray Paint Ingredients
Spray Paint Health Effects
Spray Paint Exposure Reduction Methods
1. Make a habit of reading warning labels
2. Wear Recommended Personal Protective Equipment (PPE)
3. Use appropriate spray enclosures and fume extractors when working
Spray Paint Fume Extraction with Ductless Spray Paint Hoods
Industrial Hygiene Reports and Product Testing
Contact us Today to get started!
Resources
Content: Typical PPE may include safety glasses, face mask or respirator, and gloves. PPE depends on application type, amount of use and workspace. 3. Use appropriate spray enclosures and fume extractors when working
Follow OSHA guidelines and/or your employers Health and Safety standards in regards to proper spray paint booth enclosures and exhaust/ventilation systems. When choosing the most appropriate system, items to consider include ductless or ducted ventilation, filter requirements, workspace size and amount of air volume needed. Spray Paint Fume Extraction with Ductless Spray Paint Hoods
Sentry Air Systems’ line of ductless spray hoods and paint booths are built with stringent quality control measures and superior craftsmanship. Our portable spray booths are highly compact and extremely energy efficient. Typical uses may include light spray painting, aerosol sprays, epoxy overspray, and a variety of other processes. Our systems come in a variety of sizes and mounting options and utilize powerful fans. Strong suction at the inlet provides an effective source capture and containment of overspray particulates. | http://www.sentryair.com/blog/ductless-spray-booth/the-hazards-of-spray-paint-fumes/ |
msmarco_v2.1_doc_09_389775460#16_551633899 | Title: The Hazards of Spray Paint Fumes - Sentry Air Systems, Inc.
Headings: The Hazards of Spray Paint Fumes
The Hazards of Spray Paint Fumes
Everyone knows that the inhalation of spray paint fumes has negative effects on your health, but just how hazardous are they?
What is in Spray Paint?
Spray Paint Ingredients
Spray Paint Health Effects
Spray Paint Exposure Reduction Methods
1. Make a habit of reading warning labels
2. Wear Recommended Personal Protective Equipment (PPE)
3. Use appropriate spray enclosures and fume extractors when working
Spray Paint Fume Extraction with Ductless Spray Paint Hoods
Industrial Hygiene Reports and Product Testing
Contact us Today to get started!
Resources
Content: Spray Paint Fume Extraction with Ductless Spray Paint Hoods
Sentry Air Systems’ line of ductless spray hoods and paint booths are built with stringent quality control measures and superior craftsmanship. Our portable spray booths are highly compact and extremely energy efficient. Typical uses may include light spray painting, aerosol sprays, epoxy overspray, and a variety of other processes. Our systems come in a variety of sizes and mounting options and utilize powerful fans. Strong suction at the inlet provides an effective source capture and containment of overspray particulates. This protects the operator’s breathing zone and prevents unwanted spray particulate and odors from entering the general work area. All of our ductless spray hoods come equipped with HEPA and Activated Carbon filtration media. We utilize the HEPA filter to control the particulate and respirable particles. The Activated Carbon filter is utilized as a sorbent media that filters out harmful VOCs. Sentry Air System’s application specialists will help assess your specific spray application and ensure the proper filtration media is included with your ductless spray hood. | http://www.sentryair.com/blog/ductless-spray-booth/the-hazards-of-spray-paint-fumes/ |
msmarco_v2.1_doc_09_389775460#17_551636004 | Title: The Hazards of Spray Paint Fumes - Sentry Air Systems, Inc.
Headings: The Hazards of Spray Paint Fumes
The Hazards of Spray Paint Fumes
Everyone knows that the inhalation of spray paint fumes has negative effects on your health, but just how hazardous are they?
What is in Spray Paint?
Spray Paint Ingredients
Spray Paint Health Effects
Spray Paint Exposure Reduction Methods
1. Make a habit of reading warning labels
2. Wear Recommended Personal Protective Equipment (PPE)
3. Use appropriate spray enclosures and fume extractors when working
Spray Paint Fume Extraction with Ductless Spray Paint Hoods
Industrial Hygiene Reports and Product Testing
Contact us Today to get started!
Resources
Content: This protects the operator’s breathing zone and prevents unwanted spray particulate and odors from entering the general work area. All of our ductless spray hoods come equipped with HEPA and Activated Carbon filtration media. We utilize the HEPA filter to control the particulate and respirable particles. The Activated Carbon filter is utilized as a sorbent media that filters out harmful VOCs. Sentry Air System’s application specialists will help assess your specific spray application and ensure the proper filtration media is included with your ductless spray hood. In addition to our standard portable spray booths, we offer custom spray booths built for those customers who have specific application requirements. Industrial Hygiene Reports and Product Testing
Sentry Air Systems designs and manufactures high-quality air purification and fume extraction systems. To demonstrate how effective our products are at removing hazardous fumes from workspace air, we use third parties to test our products. The industrial hygiene reports listed below were specifically tested on commonly used VOCs in spray paint. • Toluene Report
• Xylene Report
• Acetone Report
• Methyl Ethyl Ketone Report
The reports below detail how our ductless spray hoods stand against rigorous testing. | http://www.sentryair.com/blog/ductless-spray-booth/the-hazards-of-spray-paint-fumes/ |
msmarco_v2.1_doc_09_396350361#5_560939027 | Title: Wicked Good Lobster Rolls | The Food Lab
Headings: Wicked Good Lobster Rolls | The Food Lab
Wicked Good Lobster Rolls | The Food Lab
Primary Selection
Dispatch
Method 1: Boiling
Method 2: Steaming
Method 3: Roasting
I Am Rubber, You Are Glue
Keep 'Em Separated
Nothing More than Peelings...
Size Matters
Dressing
Buns of Steel
See?
Thought so.
Get the full recipe here »
Content: Any lobster you buy should be highly active. When you pick it up by its carapace, it should lift or flap its tail and raise all of its legs and both claws energetically. Once you've got a good lobster, keep it in a bag or a cooler with some damp newspaper or seaweed, making sure to give it a bit of ventilation. It'll stay alive in your fridge for at least a day or so, but as with all fresh seafood, the sooner you cook it, the better. Size: Some folk seem to think that large lobsters are tougher or less flavorful than small lobster. I don't find this to be true. What is true, however, is that they are far harder to cook evenly. With most cooking methods, by the time you cook them through to the center, the exterior is hopelessly overcooked. Smaller lobsters don't have as much of a problem with this (though they still do to a degree—more on this later). | http://www.seriouseats.com/2011/06/how-to-make-best-lobster-rolls-new-england-cooking-sandwiches.html |
msmarco_v2.1_doc_09_396350361#6_560940525 | Title: Wicked Good Lobster Rolls | The Food Lab
Headings: Wicked Good Lobster Rolls | The Food Lab
Wicked Good Lobster Rolls | The Food Lab
Primary Selection
Dispatch
Method 1: Boiling
Method 2: Steaming
Method 3: Roasting
I Am Rubber, You Are Glue
Keep 'Em Separated
Nothing More than Peelings...
Size Matters
Dressing
Buns of Steel
See?
Thought so.
Get the full recipe here »
Content: Some folk seem to think that large lobsters are tougher or less flavorful than small lobster. I don't find this to be true. What is true, however, is that they are far harder to cook evenly. With most cooking methods, by the time you cook them through to the center, the exterior is hopelessly overcooked. Smaller lobsters don't have as much of a problem with this (though they still do to a degree—more on this later). I buy smaller lobster simply because they are cheaper, easier to handle, and have less of an impact on the health of the lobster population. With a yield of around 30 to 40%, you should plan on about 1 1/2 pounds of shell-on lobster per person, which'll give you two 4- to 5-ounce lobster rolls. Male vs. Female: You can tell a male vs. female lobster by the hardness of the pleopods—the first set of swimmerets under a lobster's body. On a male, they'll be hard, but on a female, they'll be soft. | http://www.seriouseats.com/2011/06/how-to-make-best-lobster-rolls-new-england-cooking-sandwiches.html |
msmarco_v2.1_doc_09_396350361#19_560960880 | Title: Wicked Good Lobster Rolls | The Food Lab
Headings: Wicked Good Lobster Rolls | The Food Lab
Wicked Good Lobster Rolls | The Food Lab
Primary Selection
Dispatch
Method 1: Boiling
Method 2: Steaming
Method 3: Roasting
I Am Rubber, You Are Glue
Keep 'Em Separated
Nothing More than Peelings...
Size Matters
Dressing
Buns of Steel
See?
Thought so.
Get the full recipe here »
Content: Yup. Lobster. And here's one thing I can guarantee: what's in that pot is not in your lobster. The massive amount of water circulating in and out of the lobster's body can quite efficiently wash away many of the flavorful compounds you find inside the meat. Not only that, but for larger lobsters, the high heat of boiling can cause the exterior to overcook while the interior remains raw (one of the reasons why larger lobsters often seem so much tougher than smaller lobsters that cook faster). So plunging them into boiling water is not the way to go. Method 2: Steaming
At first glance, you'd think that steaming is a more gentle method of cooking than boiling. Surely very dense wa | http://www.seriouseats.com/2011/06/how-to-make-best-lobster-rolls-new-england-cooking-sandwiches.html |
msmarco_v2.1_doc_09_396856060#3_562167749 | Title: Another Way to Eat Pork: Salt-Fried Pork | Serious Eats
Headings: Another Way to Eat Pork: Salt-Fried Pork
Another Way to Eat Pork: Salt-Fried Pork
Get the Recipe
Get the Recipe
Content: Both are savory and spicy. ( That flavor duo—chili bean paste plus fermented black beans—graces so many of my favorite things: mapo tofu, red-braised beef, and of course, twice-cooked pork, just to name a few.) Twice-cooked pork is perhaps a smidgeon sweeter, containing a sweet bean paste. The main difference between the two dishes lies in one step, and one step alone. Twice-cooked pork is thusly named because the belly is parboiled before being stir-fried, whereas the cooking for salt-fried pork is done in one fell swoop. Don't get me wrong—I love twice-cooked pork, the way the slices of pork belly have that melt-in-your-mouth quality due to their being parboiled. But salt-fried pork is somehow more fun...as in, it's so much fun to chew! This is due mostly to the rind of the belly, which, when sliced as thinly as you can get it, crisps up in the oil, retaining a sort of toothsome texture. Now how to get your slices that thin? | http://www.seriouseats.com/2012/11/chichis-chinese-salt-fried-pork.html |
msmarco_v2.1_doc_09_396856060#4_562169093 | Title: Another Way to Eat Pork: Salt-Fried Pork | Serious Eats
Headings: Another Way to Eat Pork: Salt-Fried Pork
Another Way to Eat Pork: Salt-Fried Pork
Get the Recipe
Get the Recipe
Content: Twice-cooked pork is thusly named because the belly is parboiled before being stir-fried, whereas the cooking for salt-fried pork is done in one fell swoop. Don't get me wrong—I love twice-cooked pork, the way the slices of pork belly have that melt-in-your-mouth quality due to their being parboiled. But salt-fried pork is somehow more fun...as in, it's so much fun to chew! This is due mostly to the rind of the belly, which, when sliced as thinly as you can get it, crisps up in the oil, retaining a sort of toothsome texture. Now how to get your slices that thin? Stick the belly in the freezer for an hour or two, then slice, like so: Take those extra-thin slices, and stir-fry in the wok until much of the fat has rendered. Then you add, in quick succession: fermented black beans, chili bean paste, soy sauce, sugar. Bada-bing, bada-boom. | http://www.seriouseats.com/2012/11/chichis-chinese-salt-fried-pork.html |
msmarco_v2.1_doc_09_396922559#16_562350955 | Title: The Food Lab's Complete Guide to Pan-Seared Steaks
Headings: The Food Lab's Complete Guide to Pan-Seared Steaks
The Food Lab's Complete Guide to Pan-Seared Steaks
Everything you need to know to cook perfect pan-seared steaks.
How to Pan-Sear Steaks
What Steak Should I Use?
The Difference Between Prime And Choice
Size Matter
Dry-Aged vs Wet-Aged Meat
Bone In, or Out?
The Steps For Pan-Seared Steak
Step 1: Salt it Well
Step 2: Use A Cast Iron Pan
Step 3: Start in Oil, Add Butter Later
Step 4: Flip Out
Step 5: Butter Basting
Step 6: Use A Thermometer
But what if I don't have a thermometer?
Step 7: Take a Rest
Content: But remember this: It's better to cook one large steak for every two people than to cook two smaller steaks. Learn how to share. Dry-Aged vs Wet-Aged Meat
There are two types of aging. So-called wet-aged meat is meat that has been placed in a vacuum-sealed bag and allowed to rest for a few weeks (usually while in transit from packing plant to distributor to supermarket). A wet aged steak shows some improvement over a standard non-aged steak in terms of tenderness—there are enzymes present in the meat that will break down tough connective tissue over time. Dry-aged meat is meat that has been stored in a temperature and humidity-controlled room for anywhere from a week and up to 10 weeks or longer. During this time, three things happen: Moisture loss is a major factor. A dry-aged piece of beef can lose up to around 30 percent of its initial volume in water loss, which concentrates its flavor. | http://www.seriouseats.com/2012/12/the-food-lab-complete-guide-to-pan-seared-steaks.html |
msmarco_v2.1_doc_09_397010651#13_562526897 | Title: Can I Dry Age Beef At Home? | The Food Lab
Headings: Can I Dry Age Beef At Home? | The Food Lab
Can I Dry Age Beef At Home? | The Food Lab
An Aging Primer
The Experiment
Cooking Qualities
The Taste Test
Why Not?
Other Aging Options
Content: Examine the evidence, step into the kitchen, and get to the bottom of the mystery myself. That's exactly what I did . The Experiment
To start my testing, I decided to follow the basic Cook's Illustrated /Alton Brown protocol: take fresh steaks, wrap them in several layers of cheesecloth or paper towels, place them on a rack in the back of the fridge, and let them sit for up to four days. For thoroughness' sake, I repeated the experiment a total of four times (twice with ribeye steaks, twice with tenderloin steaks) with six steaks in each batch aged for nine days, seven days, five days, two days, one day, and zero days. I knew that in order for the taste test to be fair, the steaks would all have to come from the same steer, so I cut up a couple of boneless ribeye roasts that were donated by our friends at The Double R Ranch into identical steaks along with a couple of whole tenderloins purchased from my local Fairway butcher counter. But there was immediately a problem: how do you age some steaks and keep the others fresh? The only way I know of to keep steaks fresh for a significant period of time is to freeze them, but this posed problems of its own. A fresh ribeye steak. | http://www.seriouseats.com/2013/01/the-food-lab-dry-age-beef-at-home.html |
msmarco_v2.1_doc_09_397086772#13_562708866 | Title: How to Dry Age Beef
Headings: How to Dry Age Beef
How to Dry Age Beef
With careful attention and patience, it's possible to dry age beef at home, for steaks with unparalleled flavor and tenderness.
The Purpose of Aging
How does aging work?
But is aged meat really better than fresh meat?
Okay, I'm sold. Why would I possibly want to do it at home when I can order it online or from my butcher?
Selecting Meat to Age
What cut of meat should I buy for aging?
What's the minimum size I'll need to buy for proper aging? Can I age an individual steak?
So, of the larger cuts of meat, what should I look for?
What Causes Flavor Change?
So why does meat that's being aged stop losing moisture after the first few weeks?
Aging Setup
What sort of setup do I really need for aging steak at home? How simple is it?
Timing
Okay, I'm nearly convinced. How long should I be aging my meat for?
I've Got Some More Questions!
What about wet-aging? What is it, and does it work?
What about those fancy "dry-aging bags" I've been reading so much about?
Quick and Dirty
Okay, just give me the tl;dr version. How do I age my steak?
Further Reading
Get The Recipes:
Content: This is not as big a factor as you'd think, and we'll find out why soon. Selecting Meat to Age
What cut of meat should I buy for aging? To age meat properly, you need to choose a large piece that is best cooked with quick cooking methods. This makes the standard steakhouse cuts—the New York strip, the rib steak, and the porterhouse—the ideal cuts for aging. ( See here for more information on the four high-end steaks you should know.) The easiest to find whole (and my personal favorite) is the rib steak, which is what you get when you cut a prime rib between the bone into individual steaks. What's the minimum size I'll need to buy for proper aging? Can I age an individual steak? Individually "aged" steak on the left; fresh steak on the right. | http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html |
msmarco_v2.1_doc_09_397086772#14_562711031 | Title: How to Dry Age Beef
Headings: How to Dry Age Beef
How to Dry Age Beef
With careful attention and patience, it's possible to dry age beef at home, for steaks with unparalleled flavor and tenderness.
The Purpose of Aging
How does aging work?
But is aged meat really better than fresh meat?
Okay, I'm sold. Why would I possibly want to do it at home when I can order it online or from my butcher?
Selecting Meat to Age
What cut of meat should I buy for aging?
What's the minimum size I'll need to buy for proper aging? Can I age an individual steak?
So, of the larger cuts of meat, what should I look for?
What Causes Flavor Change?
So why does meat that's being aged stop losing moisture after the first few weeks?
Aging Setup
What sort of setup do I really need for aging steak at home? How simple is it?
Timing
Okay, I'm nearly convinced. How long should I be aging my meat for?
I've Got Some More Questions!
What about wet-aging? What is it, and does it work?
What about those fancy "dry-aging bags" I've been reading so much about?
Quick and Dirty
Okay, just give me the tl;dr version. How do I age my steak?
Further Reading
Get The Recipes:
Content: The easiest to find whole (and my personal favorite) is the rib steak, which is what you get when you cut a prime rib between the bone into individual steaks. What's the minimum size I'll need to buy for proper aging? Can I age an individual steak? Individually "aged" steak on the left; fresh steak on the right. Nope, unfortunately, you can't age individual steaks. ( See here for more details as to why not .) You can wrap them in cheesecloth or paper towels, set them on a rack, and leave them in the fridge for about a week, but during that time, no detectable level of texture or flavor changes will take place. Try to age them even longer, and (assuming they don't start rotting)*, here's what you get: Forty-five-day individually dry-aged rib steak. | http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html |
msmarco_v2.1_doc_09_397086772#15_562713191 | Title: How to Dry Age Beef
Headings: How to Dry Age Beef
How to Dry Age Beef
With careful attention and patience, it's possible to dry age beef at home, for steaks with unparalleled flavor and tenderness.
The Purpose of Aging
How does aging work?
But is aged meat really better than fresh meat?
Okay, I'm sold. Why would I possibly want to do it at home when I can order it online or from my butcher?
Selecting Meat to Age
What cut of meat should I buy for aging?
What's the minimum size I'll need to buy for proper aging? Can I age an individual steak?
So, of the larger cuts of meat, what should I look for?
What Causes Flavor Change?
So why does meat that's being aged stop losing moisture after the first few weeks?
Aging Setup
What sort of setup do I really need for aging steak at home? How simple is it?
Timing
Okay, I'm nearly convinced. How long should I be aging my meat for?
I've Got Some More Questions!
What about wet-aging? What is it, and does it work?
What about those fancy "dry-aging bags" I've been reading so much about?
Quick and Dirty
Okay, just give me the tl;dr version. How do I age my steak?
Further Reading
Get The Recipes:
Content: Nope, unfortunately, you can't age individual steaks. ( See here for more details as to why not .) You can wrap them in cheesecloth or paper towels, set them on a rack, and leave them in the fridge for about a week, but during that time, no detectable level of texture or flavor changes will take place. Try to age them even longer, and (assuming they don't start rotting)*, here's what you get: Forty-five-day individually dry-aged rib steak. *In my experience, this can happen when the cheesecloth or paper towel holds moisture against the meat and you don't have enough ventilation. The meat is so dried out as to be completely inedible. After trimming away the desiccated and slightly moldy bits (perfectly normal for dry-aged meat), I was left with a sliver of meat about a half centimeter thick. It was impossible to cook to anything lower than well-done, making my effective yield a big fat zero. The simple truth is that in order to dry-age, you need larger cuts of meat, and you need to age them in open air. | http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html |
msmarco_v2.1_doc_09_397153701#5_562838035 | Title: How To Buy A Lobster | The Food Lab
Headings: How To Buy A Lobster | The Food Lab
How To Buy A Lobster | The Food Lab
Criterion #1: Species
Criterion #2: Liveliness
Criterion #3: Hard Vs. Soft
Criterion #4: Size
Where to Buy Lobster
Connecticut-Style Warm Buttered Lobster Rolls »
Get The Recipes:
Content: See, lobsters and shrimp digest their prey via enzymes in their upper digestive tract located in their heads. Once killed, the lobsters turn into crustacean zombies, their digestive enzymes eating at their own bodies. This can result in off-puttingly mushy meat in the upper areas of the tail within as little as an hour or two after death. Removing the tail and claws immediately and shipping them frozen can solve part of this problem (that's why you'll rarely if ever see frozen whole lobsters for sale), but better is to keep them alive until cooking. When a healthy lobster is picked up, it should lift its claws, move its legs energetically, and raise its tail, perhaps flapping it a few times. Lobster with limp claws or little movement should be avoided. Criterion #3: Hard Vs. Soft
Lobsters grow by shedding their old shells, revealing a softer shell underneath. They then puff themselves up with water, stretching out the new shell, which eventually hardens. | http://www.seriouseats.com/2013/05/the-food-lab-how-to-buy-a-lobster.html |
msmarco_v2.1_doc_09_397153701#8_562842177 | Title: How To Buy A Lobster | The Food Lab
Headings: How To Buy A Lobster | The Food Lab
How To Buy A Lobster | The Food Lab
Criterion #1: Species
Criterion #2: Liveliness
Criterion #3: Hard Vs. Soft
Criterion #4: Size
Where to Buy Lobster
Connecticut-Style Warm Buttered Lobster Rolls »
Get The Recipes:
Content: Soft shell lobsters are far easier to shuck. Generally, their shells are soft enough that you can cut through them easily with a set of kitchen shears, or even just rip them apart by hand. Hard shell lobsters can require some brute force, lobster crackers, or the back of a knife, particularly to get at their claw meat. Flavor: This one is debatable. Some folks find soft shell lobsters to be sweeter, more tender, and more flavorful. Others find that hard shell lobsters have a more intensely briny "lobster-y" flavor. We're planning a full blind side-by-side taste test, so stay tuned. Yield: Since soft shell lobsters are filled with water, you get much less meat per pound of live lobster than with hard shell lobsters. | http://www.seriouseats.com/2013/05/the-food-lab-how-to-buy-a-lobster.html |
msmarco_v2.1_doc_09_397153701#9_562843425 | Title: How To Buy A Lobster | The Food Lab
Headings: How To Buy A Lobster | The Food Lab
How To Buy A Lobster | The Food Lab
Criterion #1: Species
Criterion #2: Liveliness
Criterion #3: Hard Vs. Soft
Criterion #4: Size
Where to Buy Lobster
Connecticut-Style Warm Buttered Lobster Rolls »
Get The Recipes:
Content: Some folks find soft shell lobsters to be sweeter, more tender, and more flavorful. Others find that hard shell lobsters have a more intensely briny "lobster-y" flavor. We're planning a full blind side-by-side taste test, so stay tuned. Yield: Since soft shell lobsters are filled with water, you get much less meat per pound of live lobster than with hard shell lobsters. About 30% less, give or take. This is especially noticeable in the claws: a hard shell lobster will be filled to the brim with meat, while with a soft shell lobster, the meat will occupy only about half the space. Criterion #4: Size
Did you know that lobsters are biologically immortal? | http://www.seriouseats.com/2013/05/the-food-lab-how-to-buy-a-lobster.html |
msmarco_v2.1_doc_09_397153701#11_562845974 | Title: How To Buy A Lobster | The Food Lab
Headings: How To Buy A Lobster | The Food Lab
How To Buy A Lobster | The Food Lab
Criterion #1: Species
Criterion #2: Liveliness
Criterion #3: Hard Vs. Soft
Criterion #4: Size
Where to Buy Lobster
Connecticut-Style Warm Buttered Lobster Rolls »
Get The Recipes:
Content: Most species of animals and plants have a pre-determined lifetime; As their cells repeatedly divide, eventually they suffer DNA damage and shortened telomeres (the buffer zone at the end of a chromosome that prevents damage to the important bits). Eventually cells can't reproduce, and the animal or plant dies. This doesn't happen to lobsters; Their cells are able to divide and reproduce indefinitely, meaning that were it not for outside influences like disease, predators, or their innate tastiness, a lobster could conceivably live and grow forever. Whoa. The largest lobsters ever recorded have been in the 40 to 50-pound range, but in the real world, you're more likely to see lobsters between 1 and 3 pounds, perhaps up to 7 or 8 pounds if you head to a specialist. The larger a lobster, the more you're likely to pay per pound, but increase in price does not indicate increase in quality. Some folk seem to think that large lobsters are tougher or less flavorful than small lobster. I don't find this to be true. | http://www.seriouseats.com/2013/05/the-food-lab-how-to-buy-a-lobster.html |
msmarco_v2.1_doc_09_397153701#12_562847518 | Title: How To Buy A Lobster | The Food Lab
Headings: How To Buy A Lobster | The Food Lab
How To Buy A Lobster | The Food Lab
Criterion #1: Species
Criterion #2: Liveliness
Criterion #3: Hard Vs. Soft
Criterion #4: Size
Where to Buy Lobster
Connecticut-Style Warm Buttered Lobster Rolls »
Get The Recipes:
Content: Whoa. The largest lobsters ever recorded have been in the 40 to 50-pound range, but in the real world, you're more likely to see lobsters between 1 and 3 pounds, perhaps up to 7 or 8 pounds if you head to a specialist. The larger a lobster, the more you're likely to pay per pound, but increase in price does not indicate increase in quality. Some folk seem to think that large lobsters are tougher or less flavorful than small lobster. I don't find this to be true. What is true, however, is that they are far harder to cook evenly. With most cooking methods, by the time you cook them through to the center, the exterior is hopelessly overcooked. Smaller lobsters don't have as much of a problem with this (though they still do to a degree--more on this later). I buy smaller lobster simply because they are cheaper, easier to handle, and have less of an impact on the health of the lobster population. With a yield of around 30 to 40%, you should plan on about on 1 1/2-pound lobster per person, giving you 6 to 8 ounces of actual meat. | http://www.seriouseats.com/2013/05/the-food-lab-how-to-buy-a-lobster.html |
msmarco_v2.1_doc_09_397153701#13_562849080 | Title: How To Buy A Lobster | The Food Lab
Headings: How To Buy A Lobster | The Food Lab
How To Buy A Lobster | The Food Lab
Criterion #1: Species
Criterion #2: Liveliness
Criterion #3: Hard Vs. Soft
Criterion #4: Size
Where to Buy Lobster
Connecticut-Style Warm Buttered Lobster Rolls »
Get The Recipes:
Content: What is true, however, is that they are far harder to cook evenly. With most cooking methods, by the time you cook them through to the center, the exterior is hopelessly overcooked. Smaller lobsters don't have as much of a problem with this (though they still do to a degree--more on this later). I buy smaller lobster simply because they are cheaper, easier to handle, and have less of an impact on the health of the lobster population. With a yield of around 30 to 40%, you should plan on about on 1 1/2-pound lobster per person, giving you 6 to 8 ounces of actual meat. Where to Buy Lobster
Warm Connecticut-style lobster rolls. Like all fresh seafood, the best place to buy lobster is directly from the fisherman or a small-scale fishmonger. If you live in the Northeast, this isn't hard. There are lobster pounds all over the coast that get live lobster in daily and keep them alive in large tanks. If you're in the middle of the country or on the opposite coast, it's not quite so easy. | http://www.seriouseats.com/2013/05/the-food-lab-how-to-buy-a-lobster.html |
msmarco_v2.1_doc_09_397162094#7_562868552 | Title: How to Kill, Cook, and Shell a Lobster | The Food Lab
Headings: How to Kill, Cook, and Shell a Lobster | The Food Lab
How to Kill, Cook, and Shell a Lobster | The Food Lab
The Best Way to Kill a Lobster
How to Cook a Lobster
Method 1: Boiling
Method 2: Steaming
Method 3: Roasting
I Am Rubber, You Are Glue
Keep 'Em Separated
Nothing More Than Peelings...
How to Kill, Cook, and Shell a Lobster, Step by Step
Step 1: Kill It
Step 2: Grab the Tail
Step 3: Twist It Off
Step 4: Set Aside
Step 5: Twist Off the Claws
Step 6: Repeat
Step 7: Ready to Steam
Step 8: Steam
Step 9: Done Steaming
Step 10: Roast
Step 11: Take the Temp
Step 12: Start Cracking
Step 13: Press Hard
Step 14: Pull Open
Step 15: Pick the Meat
Step 16: Wash Out the Gunk
Step 17: Break Off the Pincer
Step 18: Remove the Cartilage
Step 19: Pick Out Any Hangers-On
Step 20: Attack the Claw
Step 21: Smack It
Step 22: Cracked!
Step 23: Pull Out the Meat
Step 24: Go for the Knuckles
Step 25: Twist Them Apart
Step 26: Separate the Knuckles
Step 27: Push Out the Meat
Step 28: Done!
Content: Method 1: Boiling
Very old recipes for lobster call for cooking times as long as 10 minutes per pound. Ten minutes! Per pound! How the heck did anyone ever eat those rubber balls? As we now know, when you're cooking meat, temperature is a much better indicator of doneness than time. For optimal tenderness and texture, lobster meat should come to around 135°F (57°C), or maybe 140°F (60°C) maximum, which ends up translating to just around four or five minutes of boiling for a one- to one-and-a-half-pound lobster. ( Use a thermometer .) Any hotter, and you'll end up in rubber-band territory. How you get the lobster to that perfect final temperature is another matter entirely. | http://www.seriouseats.com/2013/05/the-food-lab-how-to-cook-shuck-lobster.html |
msmarco_v2.1_doc_09_397162094#12_562879492 | Title: How to Kill, Cook, and Shell a Lobster | The Food Lab
Headings: How to Kill, Cook, and Shell a Lobster | The Food Lab
How to Kill, Cook, and Shell a Lobster | The Food Lab
The Best Way to Kill a Lobster
How to Cook a Lobster
Method 1: Boiling
Method 2: Steaming
Method 3: Roasting
I Am Rubber, You Are Glue
Keep 'Em Separated
Nothing More Than Peelings...
How to Kill, Cook, and Shell a Lobster, Step by Step
Step 1: Kill It
Step 2: Grab the Tail
Step 3: Twist It Off
Step 4: Set Aside
Step 5: Twist Off the Claws
Step 6: Repeat
Step 7: Ready to Steam
Step 8: Steam
Step 9: Done Steaming
Step 10: Roast
Step 11: Take the Temp
Step 12: Start Cracking
Step 13: Press Hard
Step 14: Pull Open
Step 15: Pick the Meat
Step 16: Wash Out the Gunk
Step 17: Break Off the Pincer
Step 18: Remove the Cartilage
Step 19: Pick Out Any Hangers-On
Step 20: Attack the Claw
Step 21: Smack It
Step 22: Cracked!
Step 23: Pull Out the Meat
Step 24: Go for the Knuckles
Step 25: Twist Them Apart
Step 26: Separate the Knuckles
Step 27: Push Out the Meat
Step 28: Done!
Content: That's right: cloudy, murky water with weird white gunk floating on top. Now stick your nose in there and inhale. What do you smell? Yup. Lobster. And here's one thing I can guarantee: What's in that pot is not in your lobster. The massive amount of water circulating in and out of the lobster's body can quite efficiently wash away many of the flavorful compounds you find inside the meat. Not only that, but for larger lobsters, the high heat of boiling can cause the exterior to overcook while the interior remains raw (one of the reasons why larger lobsters often seem so much tougher than smaller lobsters that cook faster). | http://www.seriouseats.com/2013/05/the-food-lab-how-to-cook-shuck-lobster.html |
msmarco_v2.1_doc_09_397162094#13_562881424 | Title: How to Kill, Cook, and Shell a Lobster | The Food Lab
Headings: How to Kill, Cook, and Shell a Lobster | The Food Lab
How to Kill, Cook, and Shell a Lobster | The Food Lab
The Best Way to Kill a Lobster
How to Cook a Lobster
Method 1: Boiling
Method 2: Steaming
Method 3: Roasting
I Am Rubber, You Are Glue
Keep 'Em Separated
Nothing More Than Peelings...
How to Kill, Cook, and Shell a Lobster, Step by Step
Step 1: Kill It
Step 2: Grab the Tail
Step 3: Twist It Off
Step 4: Set Aside
Step 5: Twist Off the Claws
Step 6: Repeat
Step 7: Ready to Steam
Step 8: Steam
Step 9: Done Steaming
Step 10: Roast
Step 11: Take the Temp
Step 12: Start Cracking
Step 13: Press Hard
Step 14: Pull Open
Step 15: Pick the Meat
Step 16: Wash Out the Gunk
Step 17: Break Off the Pincer
Step 18: Remove the Cartilage
Step 19: Pick Out Any Hangers-On
Step 20: Attack the Claw
Step 21: Smack It
Step 22: Cracked!
Step 23: Pull Out the Meat
Step 24: Go for the Knuckles
Step 25: Twist Them Apart
Step 26: Separate the Knuckles
Step 27: Push Out the Meat
Step 28: Done!
Content: Lobster. And here's one thing I can guarantee: What's in that pot is not in your lobster. The massive amount of water circulating in and out of the lobster's body can quite efficiently wash away many of the flavorful compounds you find inside the meat. Not only that, but for larger lobsters, the high heat of boiling can cause the exterior to overcook while the interior remains raw (one of the reasons why larger lobsters often seem so much tougher than smaller lobsters that cook faster). So plunging them into boiling water is not the way to go. Method 2: Steaming
At first glance, you'd think that steaming would be a gentler method of cooking than boiling. Surely very dense water at 212°F (100°C) should heat faster than steam, which is not very dense at all, at 212°F? The denser the medium, the more efficient it is at transferring heat, right? | http://www.seriouseats.com/2013/05/the-food-lab-how-to-cook-shuck-lobster.html |
msmarco_v2.1_doc_09_397162094#16_562888391 | Title: How to Kill, Cook, and Shell a Lobster | The Food Lab
Headings: How to Kill, Cook, and Shell a Lobster | The Food Lab
How to Kill, Cook, and Shell a Lobster | The Food Lab
The Best Way to Kill a Lobster
How to Cook a Lobster
Method 1: Boiling
Method 2: Steaming
Method 3: Roasting
I Am Rubber, You Are Glue
Keep 'Em Separated
Nothing More Than Peelings...
How to Kill, Cook, and Shell a Lobster, Step by Step
Step 1: Kill It
Step 2: Grab the Tail
Step 3: Twist It Off
Step 4: Set Aside
Step 5: Twist Off the Claws
Step 6: Repeat
Step 7: Ready to Steam
Step 8: Steam
Step 9: Done Steaming
Step 10: Roast
Step 11: Take the Temp
Step 12: Start Cracking
Step 13: Press Hard
Step 14: Pull Open
Step 15: Pick the Meat
Step 16: Wash Out the Gunk
Step 17: Break Off the Pincer
Step 18: Remove the Cartilage
Step 19: Pick Out Any Hangers-On
Step 20: Attack the Claw
Step 21: Smack It
Step 22: Cracked!
Step 23: Pull Out the Meat
Step 24: Go for the Knuckles
Step 25: Twist Them Apart
Step 26: Separate the Knuckles
Step 27: Push Out the Meat
Step 28: Done!
Content: Roasting
Now this seems promising, and it's the method my grandfather has always recommended. According to him, rather than diluting and washing away the flavorful compounds in the lobster's flesh, roasting will heat the lobster through, cooking it and simultaneously evaporating some of its excess moisture. The result should be meat that is more intensely flavored, not less. He's absolutely right. Roasting a lobster in the oven—I found that bringing it up to 135°F in a 350°F oven worked very well—gives you extraordinarily aromatic meat with a much more intense, sweeter flavor. Roasting is also a slower cooking process than steaming or boiling, leading to more evenly cooked meat
I Am Rubber, You Are Glue
But, just as every rose has its thorn and every cowboy sings a sad, sad song, this good method comes complete with a couple of problems of its own. The first you'll notice is that roasted lobster meat is much harder to remove from the shell than boiled. This is because as the proteins in the meat slowly heat up, they chemically bond with the interior of the shell. Rapid heating, on the other hand, causes them to shrink too fast for them to form these bonds. This leaves us in a rather sticky situation. | http://www.seriouseats.com/2013/05/the-food-lab-how-to-cook-shuck-lobster.html |
msmarco_v2.1_doc_09_397162094#17_562890936 | Title: How to Kill, Cook, and Shell a Lobster | The Food Lab
Headings: How to Kill, Cook, and Shell a Lobster | The Food Lab
How to Kill, Cook, and Shell a Lobster | The Food Lab
The Best Way to Kill a Lobster
How to Cook a Lobster
Method 1: Boiling
Method 2: Steaming
Method 3: Roasting
I Am Rubber, You Are Glue
Keep 'Em Separated
Nothing More Than Peelings...
How to Kill, Cook, and Shell a Lobster, Step by Step
Step 1: Kill It
Step 2: Grab the Tail
Step 3: Twist It Off
Step 4: Set Aside
Step 5: Twist Off the Claws
Step 6: Repeat
Step 7: Ready to Steam
Step 8: Steam
Step 9: Done Steaming
Step 10: Roast
Step 11: Take the Temp
Step 12: Start Cracking
Step 13: Press Hard
Step 14: Pull Open
Step 15: Pick the Meat
Step 16: Wash Out the Gunk
Step 17: Break Off the Pincer
Step 18: Remove the Cartilage
Step 19: Pick Out Any Hangers-On
Step 20: Attack the Claw
Step 21: Smack It
Step 22: Cracked!
Step 23: Pull Out the Meat
Step 24: Go for the Knuckles
Step 25: Twist Them Apart
Step 26: Separate the Knuckles
Step 27: Push Out the Meat
Step 28: Done!
Content: Roasting is also a slower cooking process than steaming or boiling, leading to more evenly cooked meat
I Am Rubber, You Are Glue
But, just as every rose has its thorn and every cowboy sings a sad, sad song, this good method comes complete with a couple of problems of its own. The first you'll notice is that roasted lobster meat is much harder to remove from the shell than boiled. This is because as the proteins in the meat slowly heat up, they chemically bond with the interior of the shell. Rapid heating, on the other hand, causes them to shrink too fast for them to form these bonds. This leaves us in a rather sticky situation. Cook too fast by steaming, and some of the meat gets rubbery. Cook too slowly by roasting, and the meat sticks to the shell. Solution? Steam or boil the lobsters just until the very exterior of their meat sets—about one minute—remove them from the steamer, then finish them off in the oven. With easily shelled, evenly cooked, and intensely flavored meat, we're almost there. | http://www.seriouseats.com/2013/05/the-food-lab-how-to-cook-shuck-lobster.html |
msmarco_v2.1_doc_09_397162094#18_562893262 | Title: How to Kill, Cook, and Shell a Lobster | The Food Lab
Headings: How to Kill, Cook, and Shell a Lobster | The Food Lab
How to Kill, Cook, and Shell a Lobster | The Food Lab
The Best Way to Kill a Lobster
How to Cook a Lobster
Method 1: Boiling
Method 2: Steaming
Method 3: Roasting
I Am Rubber, You Are Glue
Keep 'Em Separated
Nothing More Than Peelings...
How to Kill, Cook, and Shell a Lobster, Step by Step
Step 1: Kill It
Step 2: Grab the Tail
Step 3: Twist It Off
Step 4: Set Aside
Step 5: Twist Off the Claws
Step 6: Repeat
Step 7: Ready to Steam
Step 8: Steam
Step 9: Done Steaming
Step 10: Roast
Step 11: Take the Temp
Step 12: Start Cracking
Step 13: Press Hard
Step 14: Pull Open
Step 15: Pick the Meat
Step 16: Wash Out the Gunk
Step 17: Break Off the Pincer
Step 18: Remove the Cartilage
Step 19: Pick Out Any Hangers-On
Step 20: Attack the Claw
Step 21: Smack It
Step 22: Cracked!
Step 23: Pull Out the Meat
Step 24: Go for the Knuckles
Step 25: Twist Them Apart
Step 26: Separate the Knuckles
Step 27: Push Out the Meat
Step 28: Done!
Content: Cook too fast by steaming, and some of the meat gets rubbery. Cook too slowly by roasting, and the meat sticks to the shell. Solution? Steam or boil the lobsters just until the very exterior of their meat sets—about one minute—remove them from the steamer, then finish them off in the oven. With easily shelled, evenly cooked, and intensely flavored meat, we're almost there. There's just one last hurdle to overcome. The trouble is with enzymes mostly located in the dark liver in the central carapace. These enzymes break down the protein structure of the lobster's muscles, becoming highly active after the lobster's death (the main reason you should always look for lively lobsters), particularly at warmer temperatures. Cook too slowly, and you give these enzymes too much time to work, delivering tail meat that borders on mushy near the carapace end. The only two ways I know of to prevent this from happening: | http://www.seriouseats.com/2013/05/the-food-lab-how-to-cook-shuck-lobster.html |
msmarco_v2.1_doc_09_399631519#0_568593982 | Title: The Food Lab's Definitive Guide to Grilled Steak
Headings: The Food Lab's Definitive Guide to Grilled Steak
The Food Lab's Definitive Guide to Grilled Steak
The Short Version
Selecting the Right Cut
The Four High-End Steaks You Should Know
The Ribeye
The Strip
The Tenderloin
The T-Bone/Porterhouse
The Six Inexpensive Steaks You Should Know
The Hanger
The Skirt
The Short Rib
The Flap (Sirloin Tip)
The Flank Steak
The Tri-Tip
How to Buy a Good Steak
Q: Prime, Choice, or Select. What do they mean?
Q: How does marbling affect flavor and cooking?
Q: Do I want grass-fed or grain-fed?
Q: How thick should my steak be?
Q: Should I buy pre-cut steaks or cut them myself?
Q: Bone-in or boneless?
Dry-Aging
Q: What is dry-aging?
Q: What's the difference between wet and dry-aging?
Q: Is dry-aging worth it?
Q: Can I dry-age steak myself?
Cooking
Q: What tools will I need?
Q: Hardwood, briquettes, or gas?
Q: How should I set my heat sources?
Q: When should I salt my steak?
Q: How heavily should I season my steak?
Q: Anything else I should do to prepare my steak for cooking?
Q: How should I cook my steak?
Q: Should I stuff or marinate my steak?
Q: How often should I flip my steak?
Q: How do I know when my steak is done?
Q: What if I want more smoke flavor in my steak?
Serving Steak
Q: Do I need to let my steak rest? How long?
Q: Should I pre-carve my steak before serving?
Q: Do you have a favorite steak knife or serving tool?
Q: Any good side dishes to serve with grilled steak?
Get The Recipes:
Content: The Food Lab's Definitive Guide to Grilled Steak
The Food Lab
The Food Lab's Definitive Guide to Grilled Steak
by
J. Kenji López-Alt Culinary Consultant
Instagram
Website
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science. Learn about Serious Eats's Editorial Process
J. Kenji López-Alt
updated Jul. 16, 2020
Photographs: J. Kenji López-Alt, unless otherwise noted. Video: Vicky Wasik. Pin
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Email
Summer's here and I've got a brand-new backyard to grill in, so now seems like as good a time as any to reexamine some of the things we know (or think we know) about grilling beef. Sure, we can all agree on what our goal is: A perfect steak should have a crusty, crunchy, well-browned exterior surrounding a core of perfectly pink, juicy, tender meat that spans from edge to edge. ( | http://www.seriouseats.com/2015/05/food-lab-how-to-grill-steak-cuts-of-steak-marbling-salting-charcoal-technique-resting-tips.html |
msmarco_v2.1_doc_09_399631519#1_568596768 | Title: The Food Lab's Definitive Guide to Grilled Steak
Headings: The Food Lab's Definitive Guide to Grilled Steak
The Food Lab's Definitive Guide to Grilled Steak
The Short Version
Selecting the Right Cut
The Four High-End Steaks You Should Know
The Ribeye
The Strip
The Tenderloin
The T-Bone/Porterhouse
The Six Inexpensive Steaks You Should Know
The Hanger
The Skirt
The Short Rib
The Flap (Sirloin Tip)
The Flank Steak
The Tri-Tip
How to Buy a Good Steak
Q: Prime, Choice, or Select. What do they mean?
Q: How does marbling affect flavor and cooking?
Q: Do I want grass-fed or grain-fed?
Q: How thick should my steak be?
Q: Should I buy pre-cut steaks or cut them myself?
Q: Bone-in or boneless?
Dry-Aging
Q: What is dry-aging?
Q: What's the difference between wet and dry-aging?
Q: Is dry-aging worth it?
Q: Can I dry-age steak myself?
Cooking
Q: What tools will I need?
Q: Hardwood, briquettes, or gas?
Q: How should I set my heat sources?
Q: When should I salt my steak?
Q: How heavily should I season my steak?
Q: Anything else I should do to prepare my steak for cooking?
Q: How should I cook my steak?
Q: Should I stuff or marinate my steak?
Q: How often should I flip my steak?
Q: How do I know when my steak is done?
Q: What if I want more smoke flavor in my steak?
Serving Steak
Q: Do I need to let my steak rest? How long?
Q: Should I pre-carve my steak before serving?
Q: Do you have a favorite steak knife or serving tool?
Q: Any good side dishes to serve with grilled steak?
Get The Recipes:
Content: Video: Vicky Wasik. Pin
Share
Email
Summer's here and I've got a brand-new backyard to grill in, so now seems like as good a time as any to reexamine some of the things we know (or think we know) about grilling beef. Sure, we can all agree on what our goal is: A perfect steak should have a crusty, crunchy, well-browned exterior surrounding a core of perfectly pink, juicy, tender meat that spans from edge to edge. ( You well-doners can go eat your hockey pucks on someone else's lawn.) A perfect steak should have a nice contrast between the smoky, almost charred exterior and the deeply beefy interior. A perfect steak should be chin-drippingly juicy and melt-in-your-mouth tender. We all know where we want to go. The real debate is, what's the best way to get there? | http://www.seriouseats.com/2015/05/food-lab-how-to-grill-steak-cuts-of-steak-marbling-salting-charcoal-technique-resting-tips.html |
msmarco_v2.1_doc_09_399631519#2_568599357 | Title: The Food Lab's Definitive Guide to Grilled Steak
Headings: The Food Lab's Definitive Guide to Grilled Steak
The Food Lab's Definitive Guide to Grilled Steak
The Short Version
Selecting the Right Cut
The Four High-End Steaks You Should Know
The Ribeye
The Strip
The Tenderloin
The T-Bone/Porterhouse
The Six Inexpensive Steaks You Should Know
The Hanger
The Skirt
The Short Rib
The Flap (Sirloin Tip)
The Flank Steak
The Tri-Tip
How to Buy a Good Steak
Q: Prime, Choice, or Select. What do they mean?
Q: How does marbling affect flavor and cooking?
Q: Do I want grass-fed or grain-fed?
Q: How thick should my steak be?
Q: Should I buy pre-cut steaks or cut them myself?
Q: Bone-in or boneless?
Dry-Aging
Q: What is dry-aging?
Q: What's the difference between wet and dry-aging?
Q: Is dry-aging worth it?
Q: Can I dry-age steak myself?
Cooking
Q: What tools will I need?
Q: Hardwood, briquettes, or gas?
Q: How should I set my heat sources?
Q: When should I salt my steak?
Q: How heavily should I season my steak?
Q: Anything else I should do to prepare my steak for cooking?
Q: How should I cook my steak?
Q: Should I stuff or marinate my steak?
Q: How often should I flip my steak?
Q: How do I know when my steak is done?
Q: What if I want more smoke flavor in my steak?
Serving Steak
Q: Do I need to let my steak rest? How long?
Q: Should I pre-carve my steak before serving?
Q: Do you have a favorite steak knife or serving tool?
Q: Any good side dishes to serve with grilled steak?
Get The Recipes:
Content: You well-doners can go eat your hockey pucks on someone else's lawn.) A perfect steak should have a nice contrast between the smoky, almost charred exterior and the deeply beefy interior. A perfect steak should be chin-drippingly juicy and melt-in-your-mouth tender. We all know where we want to go. The real debate is, what's the best way to get there? You've just dropped $50 on some prime aged beef, and you're rightfully nervous about screwing it all up. After all, there's a lot at... ahem, wait for it ... steak. Want to know how to grill a steak? Here's my advice: Do not do it the way they do it at steakhouses. | http://www.seriouseats.com/2015/05/food-lab-how-to-grill-steak-cuts-of-steak-marbling-salting-charcoal-technique-resting-tips.html |
msmarco_v2.1_doc_09_399631519#3_568601790 | Title: The Food Lab's Definitive Guide to Grilled Steak
Headings: The Food Lab's Definitive Guide to Grilled Steak
The Food Lab's Definitive Guide to Grilled Steak
The Short Version
Selecting the Right Cut
The Four High-End Steaks You Should Know
The Ribeye
The Strip
The Tenderloin
The T-Bone/Porterhouse
The Six Inexpensive Steaks You Should Know
The Hanger
The Skirt
The Short Rib
The Flap (Sirloin Tip)
The Flank Steak
The Tri-Tip
How to Buy a Good Steak
Q: Prime, Choice, or Select. What do they mean?
Q: How does marbling affect flavor and cooking?
Q: Do I want grass-fed or grain-fed?
Q: How thick should my steak be?
Q: Should I buy pre-cut steaks or cut them myself?
Q: Bone-in or boneless?
Dry-Aging
Q: What is dry-aging?
Q: What's the difference between wet and dry-aging?
Q: Is dry-aging worth it?
Q: Can I dry-age steak myself?
Cooking
Q: What tools will I need?
Q: Hardwood, briquettes, or gas?
Q: How should I set my heat sources?
Q: When should I salt my steak?
Q: How heavily should I season my steak?
Q: Anything else I should do to prepare my steak for cooking?
Q: How should I cook my steak?
Q: Should I stuff or marinate my steak?
Q: How often should I flip my steak?
Q: How do I know when my steak is done?
Q: What if I want more smoke flavor in my steak?
Serving Steak
Q: Do I need to let my steak rest? How long?
Q: Should I pre-carve my steak before serving?
Q: Do you have a favorite steak knife or serving tool?
Q: Any good side dishes to serve with grilled steak?
Get The Recipes:
Content: You've just dropped $50 on some prime aged beef, and you're rightfully nervous about screwing it all up. After all, there's a lot at... ahem, wait for it ... steak. Want to know how to grill a steak? Here's my advice: Do not do it the way they do it at steakhouses. It seems counterintuitive: Surely a restaurant with years of experience cooking hundreds of steaks a day knows a thing or two about how it's done, right? Well, yes. They know how to cook a steak in a steakhouse setting, where their goal is consistency, quality, and, more importantly, speed. Hungry customers don't want to have to wait for their meat, and a steakhouse has equipment and techniques designed to meet those needs. | http://www.seriouseats.com/2015/05/food-lab-how-to-grill-steak-cuts-of-steak-marbling-salting-charcoal-technique-resting-tips.html |
msmarco_v2.1_doc_09_399631519#4_568604298 | Title: The Food Lab's Definitive Guide to Grilled Steak
Headings: The Food Lab's Definitive Guide to Grilled Steak
The Food Lab's Definitive Guide to Grilled Steak
The Short Version
Selecting the Right Cut
The Four High-End Steaks You Should Know
The Ribeye
The Strip
The Tenderloin
The T-Bone/Porterhouse
The Six Inexpensive Steaks You Should Know
The Hanger
The Skirt
The Short Rib
The Flap (Sirloin Tip)
The Flank Steak
The Tri-Tip
How to Buy a Good Steak
Q: Prime, Choice, or Select. What do they mean?
Q: How does marbling affect flavor and cooking?
Q: Do I want grass-fed or grain-fed?
Q: How thick should my steak be?
Q: Should I buy pre-cut steaks or cut them myself?
Q: Bone-in or boneless?
Dry-Aging
Q: What is dry-aging?
Q: What's the difference between wet and dry-aging?
Q: Is dry-aging worth it?
Q: Can I dry-age steak myself?
Cooking
Q: What tools will I need?
Q: Hardwood, briquettes, or gas?
Q: How should I set my heat sources?
Q: When should I salt my steak?
Q: How heavily should I season my steak?
Q: Anything else I should do to prepare my steak for cooking?
Q: How should I cook my steak?
Q: Should I stuff or marinate my steak?
Q: How often should I flip my steak?
Q: How do I know when my steak is done?
Q: What if I want more smoke flavor in my steak?
Serving Steak
Q: Do I need to let my steak rest? How long?
Q: Should I pre-carve my steak before serving?
Q: Do you have a favorite steak knife or serving tool?
Q: Any good side dishes to serve with grilled steak?
Get The Recipes:
Content: It seems counterintuitive: Surely a restaurant with years of experience cooking hundreds of steaks a day knows a thing or two about how it's done, right? Well, yes. They know how to cook a steak in a steakhouse setting, where their goal is consistency, quality, and, more importantly, speed. Hungry customers don't want to have to wait for their meat, and a steakhouse has equipment and techniques designed to meet those needs. At home, on the other hand, consistency and quality are important, but speed? Not so much. The fact that you can take some time to treat your meat right means that it's possible to cook a steak at home that's much better than what you'll find at any steakhouse. Ready to dive in? Let's go! | http://www.seriouseats.com/2015/05/food-lab-how-to-grill-steak-cuts-of-steak-marbling-salting-charcoal-technique-resting-tips.html |
msmarco_v2.1_doc_09_399631519#5_568606830 | Title: The Food Lab's Definitive Guide to Grilled Steak
Headings: The Food Lab's Definitive Guide to Grilled Steak
The Food Lab's Definitive Guide to Grilled Steak
The Short Version
Selecting the Right Cut
The Four High-End Steaks You Should Know
The Ribeye
The Strip
The Tenderloin
The T-Bone/Porterhouse
The Six Inexpensive Steaks You Should Know
The Hanger
The Skirt
The Short Rib
The Flap (Sirloin Tip)
The Flank Steak
The Tri-Tip
How to Buy a Good Steak
Q: Prime, Choice, or Select. What do they mean?
Q: How does marbling affect flavor and cooking?
Q: Do I want grass-fed or grain-fed?
Q: How thick should my steak be?
Q: Should I buy pre-cut steaks or cut them myself?
Q: Bone-in or boneless?
Dry-Aging
Q: What is dry-aging?
Q: What's the difference between wet and dry-aging?
Q: Is dry-aging worth it?
Q: Can I dry-age steak myself?
Cooking
Q: What tools will I need?
Q: Hardwood, briquettes, or gas?
Q: How should I set my heat sources?
Q: When should I salt my steak?
Q: How heavily should I season my steak?
Q: Anything else I should do to prepare my steak for cooking?
Q: How should I cook my steak?
Q: Should I stuff or marinate my steak?
Q: How often should I flip my steak?
Q: How do I know when my steak is done?
Q: What if I want more smoke flavor in my steak?
Serving Steak
Q: Do I need to let my steak rest? How long?
Q: Should I pre-carve my steak before serving?
Q: Do you have a favorite steak knife or serving tool?
Q: Any good side dishes to serve with grilled steak?
Get The Recipes:
Content: At home, on the other hand, consistency and quality are important, but speed? Not so much. The fact that you can take some time to treat your meat right means that it's possible to cook a steak at home that's much better than what you'll find at any steakhouse. Ready to dive in? Let's go! The Short Version
This is a long one, so if you want quick payoff, here are the 12 tips we're going to discuss. All of them play into this recipe for perfect grilled ribeye steaks and these slow-smoked porterhouse steaks . Start with the right cut (I prefer ribeye). Check for marbling (you want plenty of intramuscular fat). Buy a thick steak (at least one and a half to two inches). | http://www.seriouseats.com/2015/05/food-lab-how-to-grill-steak-cuts-of-steak-marbling-salting-charcoal-technique-resting-tips.html |
msmarco_v2.1_doc_09_399631519#6_568609320 | Title: The Food Lab's Definitive Guide to Grilled Steak
Headings: The Food Lab's Definitive Guide to Grilled Steak
The Food Lab's Definitive Guide to Grilled Steak
The Short Version
Selecting the Right Cut
The Four High-End Steaks You Should Know
The Ribeye
The Strip
The Tenderloin
The T-Bone/Porterhouse
The Six Inexpensive Steaks You Should Know
The Hanger
The Skirt
The Short Rib
The Flap (Sirloin Tip)
The Flank Steak
The Tri-Tip
How to Buy a Good Steak
Q: Prime, Choice, or Select. What do they mean?
Q: How does marbling affect flavor and cooking?
Q: Do I want grass-fed or grain-fed?
Q: How thick should my steak be?
Q: Should I buy pre-cut steaks or cut them myself?
Q: Bone-in or boneless?
Dry-Aging
Q: What is dry-aging?
Q: What's the difference between wet and dry-aging?
Q: Is dry-aging worth it?
Q: Can I dry-age steak myself?
Cooking
Q: What tools will I need?
Q: Hardwood, briquettes, or gas?
Q: How should I set my heat sources?
Q: When should I salt my steak?
Q: How heavily should I season my steak?
Q: Anything else I should do to prepare my steak for cooking?
Q: How should I cook my steak?
Q: Should I stuff or marinate my steak?
Q: How often should I flip my steak?
Q: How do I know when my steak is done?
Q: What if I want more smoke flavor in my steak?
Serving Steak
Q: Do I need to let my steak rest? How long?
Q: Should I pre-carve my steak before serving?
Q: Do you have a favorite steak knife or serving tool?
Q: Any good side dishes to serve with grilled steak?
Get The Recipes:
Content: The Short Version
This is a long one, so if you want quick payoff, here are the 12 tips we're going to discuss. All of them play into this recipe for perfect grilled ribeye steaks and these slow-smoked porterhouse steaks . Start with the right cut (I prefer ribeye). Check for marbling (you want plenty of intramuscular fat). Buy a thick steak (at least one and a half to two inches). Bone in or boneless, it doesn't make a difference—this is totally a matter of personal choice (I prefer bone-in). Get dry-aged beef (unless you don't enjoy the extra tenderness or slightly funky flavor of dry-aged meat). Salt in advance, and salt well. ( I season mine four days in advance, but you want to do it a minimum of 40 minutes ahead of time.) For better searing, rest your steak uncovered on a wire rack in the fridge at least overnight and up to four days. | http://www.seriouseats.com/2015/05/food-lab-how-to-grill-steak-cuts-of-steak-marbling-salting-charcoal-technique-resting-tips.html |
msmarco_v2.1_doc_09_399631519#7_568611993 | Title: The Food Lab's Definitive Guide to Grilled Steak
Headings: The Food Lab's Definitive Guide to Grilled Steak
The Food Lab's Definitive Guide to Grilled Steak
The Short Version
Selecting the Right Cut
The Four High-End Steaks You Should Know
The Ribeye
The Strip
The Tenderloin
The T-Bone/Porterhouse
The Six Inexpensive Steaks You Should Know
The Hanger
The Skirt
The Short Rib
The Flap (Sirloin Tip)
The Flank Steak
The Tri-Tip
How to Buy a Good Steak
Q: Prime, Choice, or Select. What do they mean?
Q: How does marbling affect flavor and cooking?
Q: Do I want grass-fed or grain-fed?
Q: How thick should my steak be?
Q: Should I buy pre-cut steaks or cut them myself?
Q: Bone-in or boneless?
Dry-Aging
Q: What is dry-aging?
Q: What's the difference between wet and dry-aging?
Q: Is dry-aging worth it?
Q: Can I dry-age steak myself?
Cooking
Q: What tools will I need?
Q: Hardwood, briquettes, or gas?
Q: How should I set my heat sources?
Q: When should I salt my steak?
Q: How heavily should I season my steak?
Q: Anything else I should do to prepare my steak for cooking?
Q: How should I cook my steak?
Q: Should I stuff or marinate my steak?
Q: How often should I flip my steak?
Q: How do I know when my steak is done?
Q: What if I want more smoke flavor in my steak?
Serving Steak
Q: Do I need to let my steak rest? How long?
Q: Should I pre-carve my steak before serving?
Q: Do you have a favorite steak knife or serving tool?
Q: Any good side dishes to serve with grilled steak?
Get The Recipes:
Content: Bone in or boneless, it doesn't make a difference—this is totally a matter of personal choice (I prefer bone-in). Get dry-aged beef (unless you don't enjoy the extra tenderness or slightly funky flavor of dry-aged meat). Salt in advance, and salt well. ( I season mine four days in advance, but you want to do it a minimum of 40 minutes ahead of time.) For better searing, rest your steak uncovered on a wire rack in the fridge at least overnight and up to four days. Use hardwood coal if you've got it (but briquettes will work just fine), and arrange the coals in a two-zone pattern with all the heat under one half of the grill. Cook your meat gently, then sear at the end (this'll give you more evenly cooked meat and a better crust). Flip your meat as often as you like (the whole thing about only flipping once is utter nonsense, and we can prove it). Use a thermometer! If you don't have one, go ahead and poke or cut-and-peek; | http://www.seriouseats.com/2015/05/food-lab-how-to-grill-steak-cuts-of-steak-marbling-salting-charcoal-technique-resting-tips.html |
msmarco_v2.1_doc_09_399631519#8_568614747 | Title: The Food Lab's Definitive Guide to Grilled Steak
Headings: The Food Lab's Definitive Guide to Grilled Steak
The Food Lab's Definitive Guide to Grilled Steak
The Short Version
Selecting the Right Cut
The Four High-End Steaks You Should Know
The Ribeye
The Strip
The Tenderloin
The T-Bone/Porterhouse
The Six Inexpensive Steaks You Should Know
The Hanger
The Skirt
The Short Rib
The Flap (Sirloin Tip)
The Flank Steak
The Tri-Tip
How to Buy a Good Steak
Q: Prime, Choice, or Select. What do they mean?
Q: How does marbling affect flavor and cooking?
Q: Do I want grass-fed or grain-fed?
Q: How thick should my steak be?
Q: Should I buy pre-cut steaks or cut them myself?
Q: Bone-in or boneless?
Dry-Aging
Q: What is dry-aging?
Q: What's the difference between wet and dry-aging?
Q: Is dry-aging worth it?
Q: Can I dry-age steak myself?
Cooking
Q: What tools will I need?
Q: Hardwood, briquettes, or gas?
Q: How should I set my heat sources?
Q: When should I salt my steak?
Q: How heavily should I season my steak?
Q: Anything else I should do to prepare my steak for cooking?
Q: How should I cook my steak?
Q: Should I stuff or marinate my steak?
Q: How often should I flip my steak?
Q: How do I know when my steak is done?
Q: What if I want more smoke flavor in my steak?
Serving Steak
Q: Do I need to let my steak rest? How long?
Q: Should I pre-carve my steak before serving?
Q: Do you have a favorite steak knife or serving tool?
Q: Any good side dishes to serve with grilled steak?
Get The Recipes:
Content: Use hardwood coal if you've got it (but briquettes will work just fine), and arrange the coals in a two-zone pattern with all the heat under one half of the grill. Cook your meat gently, then sear at the end (this'll give you more evenly cooked meat and a better crust). Flip your meat as often as you like (the whole thing about only flipping once is utter nonsense, and we can prove it). Use a thermometer! If you don't have one, go ahead and poke or cut-and-peek; it won't harm the steak. Let your meat rest. ( Your meat should rest for about a third of the time it took to cook in order to prevent excess moisture loss.) Want more detail? Good, you're my kind of people. | http://www.seriouseats.com/2015/05/food-lab-how-to-grill-steak-cuts-of-steak-marbling-salting-charcoal-technique-resting-tips.html |
msmarco_v2.1_doc_09_399631519#9_568617236 | Title: The Food Lab's Definitive Guide to Grilled Steak
Headings: The Food Lab's Definitive Guide to Grilled Steak
The Food Lab's Definitive Guide to Grilled Steak
The Short Version
Selecting the Right Cut
The Four High-End Steaks You Should Know
The Ribeye
The Strip
The Tenderloin
The T-Bone/Porterhouse
The Six Inexpensive Steaks You Should Know
The Hanger
The Skirt
The Short Rib
The Flap (Sirloin Tip)
The Flank Steak
The Tri-Tip
How to Buy a Good Steak
Q: Prime, Choice, or Select. What do they mean?
Q: How does marbling affect flavor and cooking?
Q: Do I want grass-fed or grain-fed?
Q: How thick should my steak be?
Q: Should I buy pre-cut steaks or cut them myself?
Q: Bone-in or boneless?
Dry-Aging
Q: What is dry-aging?
Q: What's the difference between wet and dry-aging?
Q: Is dry-aging worth it?
Q: Can I dry-age steak myself?
Cooking
Q: What tools will I need?
Q: Hardwood, briquettes, or gas?
Q: How should I set my heat sources?
Q: When should I salt my steak?
Q: How heavily should I season my steak?
Q: Anything else I should do to prepare my steak for cooking?
Q: How should I cook my steak?
Q: Should I stuff or marinate my steak?
Q: How often should I flip my steak?
Q: How do I know when my steak is done?
Q: What if I want more smoke flavor in my steak?
Serving Steak
Q: Do I need to let my steak rest? How long?
Q: Should I pre-carve my steak before serving?
Q: Do you have a favorite steak knife or serving tool?
Q: Any good side dishes to serve with grilled steak?
Get The Recipes:
Content: it won't harm the steak. Let your meat rest. ( Your meat should rest for about a third of the time it took to cook in order to prevent excess moisture loss.) Want more detail? Good, you're my kind of people. Let's dive deeper. Selecting the Right Cut
First, a definition. Steaks are basically any piece of meat that falls under the category of "fast-cooking" cuts—cuts that are low enough in connective tissue that they don't require the long cooking times that "slow-cooking" cuts require. The difference between a steak and roast essentially comes down to size. Any good roast can be cut into individual steaks (although, unfortunately, it's not possible to put together several steaks into a large roast without the aid of transglutaminase, or at the very least, a reliable time machine). | http://www.seriouseats.com/2015/05/food-lab-how-to-grill-steak-cuts-of-steak-marbling-salting-charcoal-technique-resting-tips.html |
msmarco_v2.1_doc_09_399631519#10_568619852 | Title: The Food Lab's Definitive Guide to Grilled Steak
Headings: The Food Lab's Definitive Guide to Grilled Steak
The Food Lab's Definitive Guide to Grilled Steak
The Short Version
Selecting the Right Cut
The Four High-End Steaks You Should Know
The Ribeye
The Strip
The Tenderloin
The T-Bone/Porterhouse
The Six Inexpensive Steaks You Should Know
The Hanger
The Skirt
The Short Rib
The Flap (Sirloin Tip)
The Flank Steak
The Tri-Tip
How to Buy a Good Steak
Q: Prime, Choice, or Select. What do they mean?
Q: How does marbling affect flavor and cooking?
Q: Do I want grass-fed or grain-fed?
Q: How thick should my steak be?
Q: Should I buy pre-cut steaks or cut them myself?
Q: Bone-in or boneless?
Dry-Aging
Q: What is dry-aging?
Q: What's the difference between wet and dry-aging?
Q: Is dry-aging worth it?
Q: Can I dry-age steak myself?
Cooking
Q: What tools will I need?
Q: Hardwood, briquettes, or gas?
Q: How should I set my heat sources?
Q: When should I salt my steak?
Q: How heavily should I season my steak?
Q: Anything else I should do to prepare my steak for cooking?
Q: How should I cook my steak?
Q: Should I stuff or marinate my steak?
Q: How often should I flip my steak?
Q: How do I know when my steak is done?
Q: What if I want more smoke flavor in my steak?
Serving Steak
Q: Do I need to let my steak rest? How long?
Q: Should I pre-carve my steak before serving?
Q: Do you have a favorite steak knife or serving tool?
Q: Any good side dishes to serve with grilled steak?
Get The Recipes:
Content: Let's dive deeper. Selecting the Right Cut
First, a definition. Steaks are basically any piece of meat that falls under the category of "fast-cooking" cuts—cuts that are low enough in connective tissue that they don't require the long cooking times that "slow-cooking" cuts require. The difference between a steak and roast essentially comes down to size. Any good roast can be cut into individual steaks (although, unfortunately, it's not possible to put together several steaks into a large roast without the aid of transglutaminase, or at the very least, a reliable time machine). The Four High-End Steaks You Should Know
The kings of the steakhouse are still those cuts that come from the Longissimus dorsi and the Psoas major. The Longissimus dorsi are a pair of long, tender muscles that run down either side of the spine of the steer, outside the ribs, all the way from the neck to the hip. The tenderness of a steak is inversely related to the amount of work that a muscle does during the steer's lifetime. The Longissimus dorsi (commonly referred to as the loin or the backstrap) are relatively unused muscles, so they're extremely tender, making them an ideal candidate for steak (and also quite expensive). The Psoas major are a pair of shorter muscles that start about two-thirds of the way down the steer's spine and run on the inside of the ribs. | http://www.seriouseats.com/2015/05/food-lab-how-to-grill-steak-cuts-of-steak-marbling-salting-charcoal-technique-resting-tips.html |
msmarco_v2.1_doc_09_399631519#11_568623039 | Title: The Food Lab's Definitive Guide to Grilled Steak
Headings: The Food Lab's Definitive Guide to Grilled Steak
The Food Lab's Definitive Guide to Grilled Steak
The Short Version
Selecting the Right Cut
The Four High-End Steaks You Should Know
The Ribeye
The Strip
The Tenderloin
The T-Bone/Porterhouse
The Six Inexpensive Steaks You Should Know
The Hanger
The Skirt
The Short Rib
The Flap (Sirloin Tip)
The Flank Steak
The Tri-Tip
How to Buy a Good Steak
Q: Prime, Choice, or Select. What do they mean?
Q: How does marbling affect flavor and cooking?
Q: Do I want grass-fed or grain-fed?
Q: How thick should my steak be?
Q: Should I buy pre-cut steaks or cut them myself?
Q: Bone-in or boneless?
Dry-Aging
Q: What is dry-aging?
Q: What's the difference between wet and dry-aging?
Q: Is dry-aging worth it?
Q: Can I dry-age steak myself?
Cooking
Q: What tools will I need?
Q: Hardwood, briquettes, or gas?
Q: How should I set my heat sources?
Q: When should I salt my steak?
Q: How heavily should I season my steak?
Q: Anything else I should do to prepare my steak for cooking?
Q: How should I cook my steak?
Q: Should I stuff or marinate my steak?
Q: How often should I flip my steak?
Q: How do I know when my steak is done?
Q: What if I want more smoke flavor in my steak?
Serving Steak
Q: Do I need to let my steak rest? How long?
Q: Should I pre-carve my steak before serving?
Q: Do you have a favorite steak knife or serving tool?
Q: Any good side dishes to serve with grilled steak?
Get The Recipes:
Content: The Four High-End Steaks You Should Know
The kings of the steakhouse are still those cuts that come from the Longissimus dorsi and the Psoas major. The Longissimus dorsi are a pair of long, tender muscles that run down either side of the spine of the steer, outside the ribs, all the way from the neck to the hip. The tenderness of a steak is inversely related to the amount of work that a muscle does during the steer's lifetime. The Longissimus dorsi (commonly referred to as the loin or the backstrap) are relatively unused muscles, so they're extremely tender, making them an ideal candidate for steak (and also quite expensive). The Psoas major are a pair of shorter muscles that start about two-thirds of the way down the steer's spine and run on the inside of the ribs. Commonly referred to as the filet mignon or tenderloin, they're by far the tenderest piece of meat on the steer. That, coupled with their small size make them most expensive cut at the butcher (that whole supply-and-demand thing, you know?) Out of these two muscles come a number of cuts. Here's what you'll find at the typical butcher. The Ribeye
Photograph: | http://www.seriouseats.com/2015/05/food-lab-how-to-grill-steak-cuts-of-steak-marbling-salting-charcoal-technique-resting-tips.html |
msmarco_v2.1_doc_09_399631519#12_568625993 | Title: The Food Lab's Definitive Guide to Grilled Steak
Headings: The Food Lab's Definitive Guide to Grilled Steak
The Food Lab's Definitive Guide to Grilled Steak
The Short Version
Selecting the Right Cut
The Four High-End Steaks You Should Know
The Ribeye
The Strip
The Tenderloin
The T-Bone/Porterhouse
The Six Inexpensive Steaks You Should Know
The Hanger
The Skirt
The Short Rib
The Flap (Sirloin Tip)
The Flank Steak
The Tri-Tip
How to Buy a Good Steak
Q: Prime, Choice, or Select. What do they mean?
Q: How does marbling affect flavor and cooking?
Q: Do I want grass-fed or grain-fed?
Q: How thick should my steak be?
Q: Should I buy pre-cut steaks or cut them myself?
Q: Bone-in or boneless?
Dry-Aging
Q: What is dry-aging?
Q: What's the difference between wet and dry-aging?
Q: Is dry-aging worth it?
Q: Can I dry-age steak myself?
Cooking
Q: What tools will I need?
Q: Hardwood, briquettes, or gas?
Q: How should I set my heat sources?
Q: When should I salt my steak?
Q: How heavily should I season my steak?
Q: Anything else I should do to prepare my steak for cooking?
Q: How should I cook my steak?
Q: Should I stuff or marinate my steak?
Q: How often should I flip my steak?
Q: How do I know when my steak is done?
Q: What if I want more smoke flavor in my steak?
Serving Steak
Q: Do I need to let my steak rest? How long?
Q: Should I pre-carve my steak before serving?
Q: Do you have a favorite steak knife or serving tool?
Q: Any good side dishes to serve with grilled steak?
Get The Recipes:
Content: Commonly referred to as the filet mignon or tenderloin, they're by far the tenderest piece of meat on the steer. That, coupled with their small size make them most expensive cut at the butcher (that whole supply-and-demand thing, you know?) Out of these two muscles come a number of cuts. Here's what you'll find at the typical butcher. The Ribeye
Photograph: Vicky Wasik
Also Sold As: Beauty Steak, Market Stek, Delmonico Steak, Spencer Steak, Scotch Filet, Entrecôte. What It Tastes Like: Highly marbled with a large swath of fat separating the Longissiumus from the Spinalis. Fat is where a lot of the distinctive flavor of beef comes from, making ribeye one of the richest, beefiest cut available. | http://www.seriouseats.com/2015/05/food-lab-how-to-grill-steak-cuts-of-steak-marbling-salting-charcoal-technique-resting-tips.html |
msmarco_v2.1_doc_09_399631519#13_568628517 | Title: The Food Lab's Definitive Guide to Grilled Steak
Headings: The Food Lab's Definitive Guide to Grilled Steak
The Food Lab's Definitive Guide to Grilled Steak
The Short Version
Selecting the Right Cut
The Four High-End Steaks You Should Know
The Ribeye
The Strip
The Tenderloin
The T-Bone/Porterhouse
The Six Inexpensive Steaks You Should Know
The Hanger
The Skirt
The Short Rib
The Flap (Sirloin Tip)
The Flank Steak
The Tri-Tip
How to Buy a Good Steak
Q: Prime, Choice, or Select. What do they mean?
Q: How does marbling affect flavor and cooking?
Q: Do I want grass-fed or grain-fed?
Q: How thick should my steak be?
Q: Should I buy pre-cut steaks or cut them myself?
Q: Bone-in or boneless?
Dry-Aging
Q: What is dry-aging?
Q: What's the difference between wet and dry-aging?
Q: Is dry-aging worth it?
Q: Can I dry-age steak myself?
Cooking
Q: What tools will I need?
Q: Hardwood, briquettes, or gas?
Q: How should I set my heat sources?
Q: When should I salt my steak?
Q: How heavily should I season my steak?
Q: Anything else I should do to prepare my steak for cooking?
Q: How should I cook my steak?
Q: Should I stuff or marinate my steak?
Q: How often should I flip my steak?
Q: How do I know when my steak is done?
Q: What if I want more smoke flavor in my steak?
Serving Steak
Q: Do I need to let my steak rest? How long?
Q: Should I pre-carve my steak before serving?
Q: Do you have a favorite steak knife or serving tool?
Q: Any good side dishes to serve with grilled steak?
Get The Recipes:
Content: Vicky Wasik
Also Sold As: Beauty Steak, Market Stek, Delmonico Steak, Spencer Steak, Scotch Filet, Entrecôte. What It Tastes Like: Highly marbled with a large swath of fat separating the Longissiumus from the Spinalis. Fat is where a lot of the distinctive flavor of beef comes from, making ribeye one of the richest, beefiest cut available. The central eye of meat tends to be smooth textured with a finer grain than a strip steak, while the Spinalis section will have a looser grain and more fat. Many people (myself included) consider the Spinalis to be the absolute tastiest quick-cooking cut on the cow. The Strip
Photograph: Vicky Wasik
Also Sold As: New York Strip, Kansas City Strip, Top Sirloin (which has nothing to do with the Sirloin primal of the steer, or the Sirloin Steak, which is an entirely different cut), Top Loin, Shell Steak (when sold bone-in), Contre-filet
What It Tastes Like: | http://www.seriouseats.com/2015/05/food-lab-how-to-grill-steak-cuts-of-steak-marbling-salting-charcoal-technique-resting-tips.html |
msmarco_v2.1_doc_09_399631519#14_568631244 | Title: The Food Lab's Definitive Guide to Grilled Steak
Headings: The Food Lab's Definitive Guide to Grilled Steak
The Food Lab's Definitive Guide to Grilled Steak
The Short Version
Selecting the Right Cut
The Four High-End Steaks You Should Know
The Ribeye
The Strip
The Tenderloin
The T-Bone/Porterhouse
The Six Inexpensive Steaks You Should Know
The Hanger
The Skirt
The Short Rib
The Flap (Sirloin Tip)
The Flank Steak
The Tri-Tip
How to Buy a Good Steak
Q: Prime, Choice, or Select. What do they mean?
Q: How does marbling affect flavor and cooking?
Q: Do I want grass-fed or grain-fed?
Q: How thick should my steak be?
Q: Should I buy pre-cut steaks or cut them myself?
Q: Bone-in or boneless?
Dry-Aging
Q: What is dry-aging?
Q: What's the difference between wet and dry-aging?
Q: Is dry-aging worth it?
Q: Can I dry-age steak myself?
Cooking
Q: What tools will I need?
Q: Hardwood, briquettes, or gas?
Q: How should I set my heat sources?
Q: When should I salt my steak?
Q: How heavily should I season my steak?
Q: Anything else I should do to prepare my steak for cooking?
Q: How should I cook my steak?
Q: Should I stuff or marinate my steak?
Q: How often should I flip my steak?
Q: How do I know when my steak is done?
Q: What if I want more smoke flavor in my steak?
Serving Steak
Q: Do I need to let my steak rest? How long?
Q: Should I pre-carve my steak before serving?
Q: Do you have a favorite steak knife or serving tool?
Q: Any good side dishes to serve with grilled steak?
Get The Recipes:
Content: The central eye of meat tends to be smooth textured with a finer grain than a strip steak, while the Spinalis section will have a looser grain and more fat. Many people (myself included) consider the Spinalis to be the absolute tastiest quick-cooking cut on the cow. The Strip
Photograph: Vicky Wasik
Also Sold As: New York Strip, Kansas City Strip, Top Sirloin (which has nothing to do with the Sirloin primal of the steer, or the Sirloin Steak, which is an entirely different cut), Top Loin, Shell Steak (when sold bone-in), Contre-filet
What It Tastes Like: Tight texture with a definite grain means strip steaks are moderately tender, but still have a bit of chew. Good marbling and a strong beefy flavor. Not as robust as ribeye, but much easier to trim with no large pockets of fat, making it an easy-to-cook, easy-to-eat cut. A favorite of steakhouses. The Tenderloin
Also Sold As: | http://www.seriouseats.com/2015/05/food-lab-how-to-grill-steak-cuts-of-steak-marbling-salting-charcoal-technique-resting-tips.html |
msmarco_v2.1_doc_09_399631519#15_568633952 | Title: The Food Lab's Definitive Guide to Grilled Steak
Headings: The Food Lab's Definitive Guide to Grilled Steak
The Food Lab's Definitive Guide to Grilled Steak
The Short Version
Selecting the Right Cut
The Four High-End Steaks You Should Know
The Ribeye
The Strip
The Tenderloin
The T-Bone/Porterhouse
The Six Inexpensive Steaks You Should Know
The Hanger
The Skirt
The Short Rib
The Flap (Sirloin Tip)
The Flank Steak
The Tri-Tip
How to Buy a Good Steak
Q: Prime, Choice, or Select. What do they mean?
Q: How does marbling affect flavor and cooking?
Q: Do I want grass-fed or grain-fed?
Q: How thick should my steak be?
Q: Should I buy pre-cut steaks or cut them myself?
Q: Bone-in or boneless?
Dry-Aging
Q: What is dry-aging?
Q: What's the difference between wet and dry-aging?
Q: Is dry-aging worth it?
Q: Can I dry-age steak myself?
Cooking
Q: What tools will I need?
Q: Hardwood, briquettes, or gas?
Q: How should I set my heat sources?
Q: When should I salt my steak?
Q: How heavily should I season my steak?
Q: Anything else I should do to prepare my steak for cooking?
Q: How should I cook my steak?
Q: Should I stuff or marinate my steak?
Q: How often should I flip my steak?
Q: How do I know when my steak is done?
Q: What if I want more smoke flavor in my steak?
Serving Steak
Q: Do I need to let my steak rest? How long?
Q: Should I pre-carve my steak before serving?
Q: Do you have a favorite steak knife or serving tool?
Q: Any good side dishes to serve with grilled steak?
Get The Recipes:
Content: Tight texture with a definite grain means strip steaks are moderately tender, but still have a bit of chew. Good marbling and a strong beefy flavor. Not as robust as ribeye, but much easier to trim with no large pockets of fat, making it an easy-to-cook, easy-to-eat cut. A favorite of steakhouses. The Tenderloin
Also Sold As: Filet, Filet mignon, Fillet, Châteaubriand (when cut as a large, center-cut roast feeding two or more), Tournedo (when cut from the smaller tapered section of the tenderloin closest to the Rib primal). What It Tastes Like: Extremely tender with an almost buttery texture. Very low in fat, and correspondingly low in flavor. To be honest, unless you are looking for a low-fat cut or prize tenderness above all-else, you're better off with one of the other, less expensive cuts. | http://www.seriouseats.com/2015/05/food-lab-how-to-grill-steak-cuts-of-steak-marbling-salting-charcoal-technique-resting-tips.html |
msmarco_v2.1_doc_09_399631519#16_568636578 | Title: The Food Lab's Definitive Guide to Grilled Steak
Headings: The Food Lab's Definitive Guide to Grilled Steak
The Food Lab's Definitive Guide to Grilled Steak
The Short Version
Selecting the Right Cut
The Four High-End Steaks You Should Know
The Ribeye
The Strip
The Tenderloin
The T-Bone/Porterhouse
The Six Inexpensive Steaks You Should Know
The Hanger
The Skirt
The Short Rib
The Flap (Sirloin Tip)
The Flank Steak
The Tri-Tip
How to Buy a Good Steak
Q: Prime, Choice, or Select. What do they mean?
Q: How does marbling affect flavor and cooking?
Q: Do I want grass-fed or grain-fed?
Q: How thick should my steak be?
Q: Should I buy pre-cut steaks or cut them myself?
Q: Bone-in or boneless?
Dry-Aging
Q: What is dry-aging?
Q: What's the difference between wet and dry-aging?
Q: Is dry-aging worth it?
Q: Can I dry-age steak myself?
Cooking
Q: What tools will I need?
Q: Hardwood, briquettes, or gas?
Q: How should I set my heat sources?
Q: When should I salt my steak?
Q: How heavily should I season my steak?
Q: Anything else I should do to prepare my steak for cooking?
Q: How should I cook my steak?
Q: Should I stuff or marinate my steak?
Q: How often should I flip my steak?
Q: How do I know when my steak is done?
Q: What if I want more smoke flavor in my steak?
Serving Steak
Q: Do I need to let my steak rest? How long?
Q: Should I pre-carve my steak before serving?
Q: Do you have a favorite steak knife or serving tool?
Q: Any good side dishes to serve with grilled steak?
Get The Recipes:
Content: Filet, Filet mignon, Fillet, Châteaubriand (when cut as a large, center-cut roast feeding two or more), Tournedo (when cut from the smaller tapered section of the tenderloin closest to the Rib primal). What It Tastes Like: Extremely tender with an almost buttery texture. Very low in fat, and correspondingly low in flavor. To be honest, unless you are looking for a low-fat cut or prize tenderness above all-else, you're better off with one of the other, less expensive cuts. The T-Bone/Porterhouse
Also Sold As: Porterhouse (when tenderloin section is 1 1/2-inches or wider)
The T-bone is a two-for-one cut—it's comprised of a piece of tenderloin, and a piece of strip separated by a T-shaped bone. The regular T-bone is cut from the front end of the Short loin primal, just after the tenderloin starts, giving it a smallish piece of tenderloin (between 1/2- and 1 1/2-inches wide). A Porterhouse steak, on the other hand, is cut from further back and has a section of tenderloin at least 1 1/2-inches wide. See how the two steaks fit together? | http://www.seriouseats.com/2015/05/food-lab-how-to-grill-steak-cuts-of-steak-marbling-salting-charcoal-technique-resting-tips.html |
msmarco_v2.1_doc_09_399631519#17_568639452 | Title: The Food Lab's Definitive Guide to Grilled Steak
Headings: The Food Lab's Definitive Guide to Grilled Steak
The Food Lab's Definitive Guide to Grilled Steak
The Short Version
Selecting the Right Cut
The Four High-End Steaks You Should Know
The Ribeye
The Strip
The Tenderloin
The T-Bone/Porterhouse
The Six Inexpensive Steaks You Should Know
The Hanger
The Skirt
The Short Rib
The Flap (Sirloin Tip)
The Flank Steak
The Tri-Tip
How to Buy a Good Steak
Q: Prime, Choice, or Select. What do they mean?
Q: How does marbling affect flavor and cooking?
Q: Do I want grass-fed or grain-fed?
Q: How thick should my steak be?
Q: Should I buy pre-cut steaks or cut them myself?
Q: Bone-in or boneless?
Dry-Aging
Q: What is dry-aging?
Q: What's the difference between wet and dry-aging?
Q: Is dry-aging worth it?
Q: Can I dry-age steak myself?
Cooking
Q: What tools will I need?
Q: Hardwood, briquettes, or gas?
Q: How should I set my heat sources?
Q: When should I salt my steak?
Q: How heavily should I season my steak?
Q: Anything else I should do to prepare my steak for cooking?
Q: How should I cook my steak?
Q: Should I stuff or marinate my steak?
Q: How often should I flip my steak?
Q: How do I know when my steak is done?
Q: What if I want more smoke flavor in my steak?
Serving Steak
Q: Do I need to let my steak rest? How long?
Q: Should I pre-carve my steak before serving?
Q: Do you have a favorite steak knife or serving tool?
Q: Any good side dishes to serve with grilled steak?
Get The Recipes:
Content: The T-Bone/Porterhouse
Also Sold As: Porterhouse (when tenderloin section is 1 1/2-inches or wider)
The T-bone is a two-for-one cut—it's comprised of a piece of tenderloin, and a piece of strip separated by a T-shaped bone. The regular T-bone is cut from the front end of the Short loin primal, just after the tenderloin starts, giving it a smallish piece of tenderloin (between 1/2- and 1 1/2-inches wide). A Porterhouse steak, on the other hand, is cut from further back and has a section of tenderloin at least 1 1/2-inches wide. See how the two steaks fit together? What It Tastes Like: The strip section tastes like strip, and the tenderloin tastes like, well, tenderloin. Read more about the Four High End Steaks You Should Know »
The Six Inexpensive Steaks You Should Know
These are the steaks that butchers and chefs love to use because not only are they more inexpensive, but they've got character. Many of them are whole muscles that must be trimmed by the butcher just-so if you want them to be tender and large enough to cook as steaks. There are also not many of them on a steer. | http://www.seriouseats.com/2015/05/food-lab-how-to-grill-steak-cuts-of-steak-marbling-salting-charcoal-technique-resting-tips.html |
msmarco_v2.1_doc_09_399631519#18_568642374 | Title: The Food Lab's Definitive Guide to Grilled Steak
Headings: The Food Lab's Definitive Guide to Grilled Steak
The Food Lab's Definitive Guide to Grilled Steak
The Short Version
Selecting the Right Cut
The Four High-End Steaks You Should Know
The Ribeye
The Strip
The Tenderloin
The T-Bone/Porterhouse
The Six Inexpensive Steaks You Should Know
The Hanger
The Skirt
The Short Rib
The Flap (Sirloin Tip)
The Flank Steak
The Tri-Tip
How to Buy a Good Steak
Q: Prime, Choice, or Select. What do they mean?
Q: How does marbling affect flavor and cooking?
Q: Do I want grass-fed or grain-fed?
Q: How thick should my steak be?
Q: Should I buy pre-cut steaks or cut them myself?
Q: Bone-in or boneless?
Dry-Aging
Q: What is dry-aging?
Q: What's the difference between wet and dry-aging?
Q: Is dry-aging worth it?
Q: Can I dry-age steak myself?
Cooking
Q: What tools will I need?
Q: Hardwood, briquettes, or gas?
Q: How should I set my heat sources?
Q: When should I salt my steak?
Q: How heavily should I season my steak?
Q: Anything else I should do to prepare my steak for cooking?
Q: How should I cook my steak?
Q: Should I stuff or marinate my steak?
Q: How often should I flip my steak?
Q: How do I know when my steak is done?
Q: What if I want more smoke flavor in my steak?
Serving Steak
Q: Do I need to let my steak rest? How long?
Q: Should I pre-carve my steak before serving?
Q: Do you have a favorite steak knife or serving tool?
Q: Any good side dishes to serve with grilled steak?
Get The Recipes:
Content: What It Tastes Like: The strip section tastes like strip, and the tenderloin tastes like, well, tenderloin. Read more about the Four High End Steaks You Should Know »
The Six Inexpensive Steaks You Should Know
These are the steaks that butchers and chefs love to use because not only are they more inexpensive, but they've got character. Many of them are whole muscles that must be trimmed by the butcher just-so if you want them to be tender and large enough to cook as steaks. There are also not many of them on a steer. For every 20 pounds of ribeyes and T-bones you can get off a steer, you get two hanger steaks. That ain't much. These butcher's cuts tend to be more packed with flavor because of the work they do, yet because they're not as marketable to the general public and require a bit more skill to cook and serve correctly, they remain much cheaper than their mainstream counterparts. This is good news for you if you want to maximize your flavor and your dollar. The Hanger
Also Sold As: | http://www.seriouseats.com/2015/05/food-lab-how-to-grill-steak-cuts-of-steak-marbling-salting-charcoal-technique-resting-tips.html |
msmarco_v2.1_doc_09_399631519#19_568645200 | Title: The Food Lab's Definitive Guide to Grilled Steak
Headings: The Food Lab's Definitive Guide to Grilled Steak
The Food Lab's Definitive Guide to Grilled Steak
The Short Version
Selecting the Right Cut
The Four High-End Steaks You Should Know
The Ribeye
The Strip
The Tenderloin
The T-Bone/Porterhouse
The Six Inexpensive Steaks You Should Know
The Hanger
The Skirt
The Short Rib
The Flap (Sirloin Tip)
The Flank Steak
The Tri-Tip
How to Buy a Good Steak
Q: Prime, Choice, or Select. What do they mean?
Q: How does marbling affect flavor and cooking?
Q: Do I want grass-fed or grain-fed?
Q: How thick should my steak be?
Q: Should I buy pre-cut steaks or cut them myself?
Q: Bone-in or boneless?
Dry-Aging
Q: What is dry-aging?
Q: What's the difference between wet and dry-aging?
Q: Is dry-aging worth it?
Q: Can I dry-age steak myself?
Cooking
Q: What tools will I need?
Q: Hardwood, briquettes, or gas?
Q: How should I set my heat sources?
Q: When should I salt my steak?
Q: How heavily should I season my steak?
Q: Anything else I should do to prepare my steak for cooking?
Q: How should I cook my steak?
Q: Should I stuff or marinate my steak?
Q: How often should I flip my steak?
Q: How do I know when my steak is done?
Q: What if I want more smoke flavor in my steak?
Serving Steak
Q: Do I need to let my steak rest? How long?
Q: Should I pre-carve my steak before serving?
Q: Do you have a favorite steak knife or serving tool?
Q: Any good side dishes to serve with grilled steak?
Get The Recipes:
Content: For every 20 pounds of ribeyes and T-bones you can get off a steer, you get two hanger steaks. That ain't much. These butcher's cuts tend to be more packed with flavor because of the work they do, yet because they're not as marketable to the general public and require a bit more skill to cook and serve correctly, they remain much cheaper than their mainstream counterparts. This is good news for you if you want to maximize your flavor and your dollar. The Hanger
Also Sold As: Butcher's steak, hangar (this is an incorrect spelling but appears frequently), arrachera (Mexico), fajitas arracheras (South Texas), bistro steak, onglet (France). Where It's Cut From: From the plate section of the cow (the front of the belly), it "hangs" off of the cow's diaphragm, hence the name. U.S. meat-cutting classification of NAMP 140. What It Tastes Like: | http://www.seriouseats.com/2015/05/food-lab-how-to-grill-steak-cuts-of-steak-marbling-salting-charcoal-technique-resting-tips.html |
msmarco_v2.1_doc_09_399631519#20_568647866 | Title: The Food Lab's Definitive Guide to Grilled Steak
Headings: The Food Lab's Definitive Guide to Grilled Steak
The Food Lab's Definitive Guide to Grilled Steak
The Short Version
Selecting the Right Cut
The Four High-End Steaks You Should Know
The Ribeye
The Strip
The Tenderloin
The T-Bone/Porterhouse
The Six Inexpensive Steaks You Should Know
The Hanger
The Skirt
The Short Rib
The Flap (Sirloin Tip)
The Flank Steak
The Tri-Tip
How to Buy a Good Steak
Q: Prime, Choice, or Select. What do they mean?
Q: How does marbling affect flavor and cooking?
Q: Do I want grass-fed or grain-fed?
Q: How thick should my steak be?
Q: Should I buy pre-cut steaks or cut them myself?
Q: Bone-in or boneless?
Dry-Aging
Q: What is dry-aging?
Q: What's the difference between wet and dry-aging?
Q: Is dry-aging worth it?
Q: Can I dry-age steak myself?
Cooking
Q: What tools will I need?
Q: Hardwood, briquettes, or gas?
Q: How should I set my heat sources?
Q: When should I salt my steak?
Q: How heavily should I season my steak?
Q: Anything else I should do to prepare my steak for cooking?
Q: How should I cook my steak?
Q: Should I stuff or marinate my steak?
Q: How often should I flip my steak?
Q: How do I know when my steak is done?
Q: What if I want more smoke flavor in my steak?
Serving Steak
Q: Do I need to let my steak rest? How long?
Q: Should I pre-carve my steak before serving?
Q: Do you have a favorite steak knife or serving tool?
Q: Any good side dishes to serve with grilled steak?
Get The Recipes:
Content: Butcher's steak, hangar (this is an incorrect spelling but appears frequently), arrachera (Mexico), fajitas arracheras (South Texas), bistro steak, onglet (France). Where It's Cut From: From the plate section of the cow (the front of the belly), it "hangs" off of the cow's diaphragm, hence the name. U.S. meat-cutting classification of NAMP 140. What It Tastes Like: Strongly beefy with a distinct minerality, it can occasionally come off as tasting livery to those with palates that are sensitive to that flavor. For my money, it's one of the tastiest cuts on the cow. Because of its loose texture, it takes well to marinating. I generally rub mine in a mixture of olive oil with garlic, fresh herbs, and peppercorns for a day or so before wiping it dry and grilling. When butchered into individual steaks, it has a triangular cross-section that can make it a bit difficult to cook evenly. | http://www.seriouseats.com/2015/05/food-lab-how-to-grill-steak-cuts-of-steak-marbling-salting-charcoal-technique-resting-tips.html |
msmarco_v2.1_doc_09_399631519#21_568650575 | Title: The Food Lab's Definitive Guide to Grilled Steak
Headings: The Food Lab's Definitive Guide to Grilled Steak
The Food Lab's Definitive Guide to Grilled Steak
The Short Version
Selecting the Right Cut
The Four High-End Steaks You Should Know
The Ribeye
The Strip
The Tenderloin
The T-Bone/Porterhouse
The Six Inexpensive Steaks You Should Know
The Hanger
The Skirt
The Short Rib
The Flap (Sirloin Tip)
The Flank Steak
The Tri-Tip
How to Buy a Good Steak
Q: Prime, Choice, or Select. What do they mean?
Q: How does marbling affect flavor and cooking?
Q: Do I want grass-fed or grain-fed?
Q: How thick should my steak be?
Q: Should I buy pre-cut steaks or cut them myself?
Q: Bone-in or boneless?
Dry-Aging
Q: What is dry-aging?
Q: What's the difference between wet and dry-aging?
Q: Is dry-aging worth it?
Q: Can I dry-age steak myself?
Cooking
Q: What tools will I need?
Q: Hardwood, briquettes, or gas?
Q: How should I set my heat sources?
Q: When should I salt my steak?
Q: How heavily should I season my steak?
Q: Anything else I should do to prepare my steak for cooking?
Q: How should I cook my steak?
Q: Should I stuff or marinate my steak?
Q: How often should I flip my steak?
Q: How do I know when my steak is done?
Q: What if I want more smoke flavor in my steak?
Serving Steak
Q: Do I need to let my steak rest? How long?
Q: Should I pre-carve my steak before serving?
Q: Do you have a favorite steak knife or serving tool?
Q: Any good side dishes to serve with grilled steak?
Get The Recipes:
Content: Strongly beefy with a distinct minerality, it can occasionally come off as tasting livery to those with palates that are sensitive to that flavor. For my money, it's one of the tastiest cuts on the cow. Because of its loose texture, it takes well to marinating. I generally rub mine in a mixture of olive oil with garlic, fresh herbs, and peppercorns for a day or so before wiping it dry and grilling. When butchered into individual steaks, it has a triangular cross-section that can make it a bit difficult to cook evenly. It takes well to high heat, and should be cooked no less than medium-rare (otherwise it stays fleshy and wet), and no more than medium (or it gets tough and dry). More details and recipes for hanger steak »
The Skirt
Also Sold As: Fajita meat, Roumanian Strip (New York). Where It's Cut From: Th | http://www.seriouseats.com/2015/05/food-lab-how-to-grill-steak-cuts-of-steak-marbling-salting-charcoal-technique-resting-tips.html |
msmarco_v2.1_doc_09_400780581#5_571163883 | Title: Perfect Thin and Crispy French Fries Recipe
Headings: Perfect Thin and Crispy French Fries Recipe
Perfect Thin and Crispy French Fries Recipe
Recipe Facts
Ingredients
Save Recipe
Directions
Special equipment
This Recipe Appears In
Rate This Recipe
Content: Fry half of potatoes until crisp and light golden brown, about 3 1/2 minutes, adjusting heat to maintain a temperature of around 360°F. Drain in a bowl lined with paper towels and season immediately with kosher salt. Cooked fries can be kept hot and crisp on a wire rack set in a sheet tray in a 200°F (90°C) oven while second batch is cooked. Serve immediately. Special equipment
Basic slicer or fully equipped mandoline (optional), Dutch oven or wok, rimmed baking sheet, wire rack, instant-read thermometer, wire mesh spider
This Recipe Appears In
The Burger Lab: How to Make Perfect Thin and Crisp French Fries
Knife Skills: How to Cut French Fries
Rate This Recipe
I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. | http://www.seriouseats.com/recipes/2009/06/perfect-french-fries-recipe.html |
msmarco_v2.1_doc_09_401932480#8_573927200 | Title: A Seaweed Primer: How to Use Kelp, Nori, Wakame, and More
Headings: A Seaweed Primer: How to Use Kelp, Nori, Wakame, and More
A Seaweed Primer: How to Use Kelp, Nori, Wakame, and More
What Is Seaweed?
Nori
Kelp/Kombu
Wakame
Dulse
Arame
Other Sea Vegetables to Look For
Sea Lettuce
Ao-nori
Ogo-nori
Sea Grapes
Samphire
Content: While you can do as I did and make a powder out of your favorite type (add dried porcini mushroom for an even more complex flavor!), most seaweeds can also be purchased in ready-to-use flake or powder form. Like shellfish farmers, sea-vegetable harvesters need to be advocates for clean water, and the best brands test for contaminants and harvest responsibly. I recommend Eden Foods and Maine Coast Sea Vegetables for their high-quality flavor and commitment to sustainability. To help you get started adding sea vegetables to your cooking, I’ve profiled five of my favorites, all easily purchased in dried form, plus a few more obscure ones if you want to delve deeper. Nori
Nori is the gateway seaweed: crisp, relatively mild, slightly saline, with roasted, smoky, nearly nutty notes. High-quality nori is smooth and uniform in texture, with a dark-green color. Avoid nori that is splotchy, crumbly, pale green, or reddish. Store it in airtight packaging, and, if you won’t get to it within a few weeks, double-bag it and pop it in the freezer, where it’ll maintain its freshness for about six months. | http://www.seriouseats.com/talk/2011/03/what-kind-of-seaweed-is-used-in-seaweed-salad.html |
msmarco_v2.1_doc_09_405045452#8_579165091 | Title: 10 Reasons for Excel Formulas not Working [and How to Fix Them]
Headings: 10 Reasons for Excel Formulas not Working [and How to Fix Them]
10 Reasons for Excel Formulas not Working [and How to Fix Them]
Excel formulas not working: Why & How to fix them
#1. CALCULATION OPTIONS [MOSTLIKEY REASONS FOR EXCEL FORMULAS NOT UPDATING]
Some other tips:
#2. EXCEL FORMULA NOT CALCULATING JUST SHOWING FORMULA [SHOW FORMULAS]
#3. EXTRA SPACE (S) IS AN EXTRA HEADACHE
Some other tips:
#4. GET RID OF NONPRINTABLE/HIDDEN CHARACTERS
#5. EXCEL FORMATTING – DON’T TRY TO COMPARE APPLES WITH ORANGES
Some other tips:
#6. CIRCULAR REFERENCES (ERRORS DUE TO AN ENDLESS CIRCLE)
#7. USING DOUBLE QUOTES INCORRECTLY – HUMAN ERROR
#8. BODMAS – BASIC RULE FOR EVERY CALCULATION
#9. INCORRECT USE OF “ABSOLUTE” REFERENCING
Some other tips:
#10. INCORRECT FORMULA ARGUMENTS
Now It’s Your Turn
Content: Do you know extra spaces cause a lot of problems while using VLOOKUP formula? Sometimes it’s quite hard to identify these spaces. For example, let’s say if you want to do Vlookup using employee name as a base, so your employee name looks like below
Now if I take a length of each name I can see first line has 12 and the second one has 13. Although both the names look similar to our naked eye, there is a blank space in the second name. This would not meet exact match criteria in VLOOKUP formula thus results in #N/A error. How to fix this issue: The extra space (s) issue can be fixed using the Trim formula. In general, the Trim formula will find out more than one space between words and it will delete. Some other tips: It’s always a good idea to use the Trim formula before you do Vlookup in both the tables (lookup & data table)
The trim function will ignore blank spaces between letters (it will only work with words)
#4. | http://www.settingbox.com/excel-formulas-not-working/ |
msmarco_v2.1_doc_09_405045452#9_579167150 | Title: 10 Reasons for Excel Formulas not Working [and How to Fix Them]
Headings: 10 Reasons for Excel Formulas not Working [and How to Fix Them]
10 Reasons for Excel Formulas not Working [and How to Fix Them]
Excel formulas not working: Why & How to fix them
#1. CALCULATION OPTIONS [MOSTLIKEY REASONS FOR EXCEL FORMULAS NOT UPDATING]
Some other tips:
#2. EXCEL FORMULA NOT CALCULATING JUST SHOWING FORMULA [SHOW FORMULAS]
#3. EXTRA SPACE (S) IS AN EXTRA HEADACHE
Some other tips:
#4. GET RID OF NONPRINTABLE/HIDDEN CHARACTERS
#5. EXCEL FORMATTING – DON’T TRY TO COMPARE APPLES WITH ORANGES
Some other tips:
#6. CIRCULAR REFERENCES (ERRORS DUE TO AN ENDLESS CIRCLE)
#7. USING DOUBLE QUOTES INCORRECTLY – HUMAN ERROR
#8. BODMAS – BASIC RULE FOR EVERY CALCULATION
#9. INCORRECT USE OF “ABSOLUTE” REFERENCING
Some other tips:
#10. INCORRECT FORMULA ARGUMENTS
Now It’s Your Turn
Content: How to fix this issue: The extra space (s) issue can be fixed using the Trim formula. In general, the Trim formula will find out more than one space between words and it will delete. Some other tips: It’s always a good idea to use the Trim formula before you do Vlookup in both the tables (lookup & data table)
The trim function will ignore blank spaces between letters (it will only work with words)
#4. GET RID OF NONPRINTABLE/HIDDEN CHARACTERS
Similar to leading spaces, nonprintable characters are also one of the reasons for excel formulas not working. In case, if you have data with these characters, it’s better to take them off before working further. How to fix this issue: Similar to trim, you can use the CLEAN formula to delete these characters. Tip: | http://www.settingbox.com/excel-formulas-not-working/ |
msmarco_v2.1_doc_09_417955520#13_608726615 | Title: John Denver had lost pilot's license
Headings: John Denver had lost pilot's license
John Denver had lost pilot's license
Content: Experts said the craft can stay aloft if it stalls or loses power. George Rutan, a recreational pilot and father of the Long-EZ's designer, said the sudden nose dive by Denver's Long-EZ puzzles him. "On that airplane, you can't get the nose to drop that way unless you push the control stick forward," Rutan said. "To get the nose down like that, you have to be real purposeful." Rutan said that even in a stall a pilot can generally generate enough speed to regain lift by diving 200 feet. "Pilots know that low and slow is a bad combination," said Rutan, who speculates that Denver may have been flying too low. Authorities said he was flying at about 500 feet. The notion that Denver could somehow have purposefully turned the nose of the plane down struck Burke as unthinkable. " That man, he loved life so much, it's kind of hard to believe that. So either something broke or he became disabled." | http://www.sfgate.com/news/article/John-Denver-had-lost-pilot-s-license-3094494.php |
msmarco_v2.1_doc_09_418357967#2_609572215 | Title: Sexism and the Roman Catholic Church
Headings: Sexism and the Roman Catholic Church
Sexism and the Roman Catholic Church
ON WOMEN IN THE CATHOLIC CHURCH Silence is the voice of complicity
Content: Don't we profess that God created men and women of equal worth and dignity? The Holy Scriptures state clearly in Galatians 3:28 that "There is neither male nor female. In Christ Jesus you are one." All Catholic priests say that the call to be a priest is a gift and comes from God. How can we, as men, say that our call from God is authentic, but your call, as women, is not? After much reflection, study and prayer, I have come to believe that the exclusion of women from the priesthood is a grave injustice against women and against our loving God, who calls both men and women to be priests. I also believe that if we are to have a healthy and vibrant Church, we need the wisdom, experiences and voices of women in the priesthood. The Vatican refers to the ordination of women as "a grave scandal" in our Church. When Catholics hear the word "scandal" they think about the thousands of priests who sexually abused children, and the many bishops who covered up their horrific crimes. Pope Benedict XVI is telling priests like me to be obedient to our Church leaders and not to question or discuss our Church teachings. | http://www.sfgate.com/opinion/openforum/article/Sexism-and-the-Roman-Catholic-Church-3619062.php |
msmarco_v2.1_doc_09_418357967#3_609573765 | Title: Sexism and the Roman Catholic Church
Headings: Sexism and the Roman Catholic Church
Sexism and the Roman Catholic Church
ON WOMEN IN THE CATHOLIC CHURCH Silence is the voice of complicity
Content: After much reflection, study and prayer, I have come to believe that the exclusion of women from the priesthood is a grave injustice against women and against our loving God, who calls both men and women to be priests. I also believe that if we are to have a healthy and vibrant Church, we need the wisdom, experiences and voices of women in the priesthood. The Vatican refers to the ordination of women as "a grave scandal" in our Church. When Catholics hear the word "scandal" they think about the thousands of priests who sexually abused children, and the many bishops who covered up their horrific crimes. Pope Benedict XVI is telling priests like me to be obedient to our Church leaders and not to question or discuss our Church teachings. This presents a problem because the Church teaches us about the primacy of conscience. Our conscience is sacred because it gives us a sense of right and wrong and urges us to do what is right, what is just. When we betray our conscience, we separate ourselves from God. Often, I think how we, as Catholics, were silent when our schools were segregated; not questioning why black members of our Church had to sit in the back pews. | http://www.sfgate.com/opinion/openforum/article/Sexism-and-the-Roman-Catholic-Church-3619062.php |
msmarco_v2.1_doc_09_421628883#2_615458699 | Title:
Headings:
Content: On the other hand, the European (and academic) bias toward paper
documentation, coupled with the fact that Aboriginal cultures
have been oral and/or used other media (e.g., wampum belts) to
transmit information from generation to generation, have left
aboriginal peoples among those peoples who, from the European
perspective, have no history (cf., Wolf, 1982). As Stanley (1983)
stated: "Because the Indian had no written records when the first
white man reached this continent, he was dismissed by the white
man as having no past." ( p.1)
Stanley's observation is itself ahistorical, however, since European
histories of North America, and depictions of aboriginals within
it, have themselves changed considerably as the relationship between
whites and aboriginals has varied over the last 500 years. In
that sense, "North American history", and "aboriginal
history" within it, are better seen, as Fisher & Coates
(1988) have argued, as social constructions. In this regard, they
approvingly cite another historian (K.R. Howe) who
"...pointed out that, because history is what we choose to
see, 'the past has no independent existence'. Indeed, it might
well be argued that history has some of the same functions in
western cultures as mythology does in Indian cultures: it validates
the past in terms that are meaningful for the present." ( p.3)
The changing depictions of aboriginal peoples who do appear in
Canadian histories seem to offer a classic example of those dominating
the present constructing the past in the service of their own
interests. | http://www.sfu.ca/~palys/prospect.htm |
msmarco_v2.1_doc_09_427140224#8_624178991 | Title: Anatomy of a Shakespeare Play
Headings: The Anatomy of a Shakespeare Play
The Anatomy of a Shakespeare Play
Table of Contents
Content: The sequence of events as the story unfolds. The plot includes the following elements: Exposition : Information that familiarizes audiences and readers with the background of the characters and the circumstances that confront them. Although some literary critics say the exposition occurs only at the beginning of the play, it actually continues through most of the play as it reveals more and more information about the characters and their circumstances. Conflict: A struggle, battle, or clash. A conflict may develop between one character and another character, between groups of characters, and between characters and their environments. A conflict may also develop within a character. For example, in Henry IV ( I and II) the title character struggles with a guilty conscience. | http://www.shakespearestudyguide.com/Anatomy.html |
msmarco_v2.1_doc_09_427140224#9_624180102 | Title: Anatomy of a Shakespeare Play
Headings: The Anatomy of a Shakespeare Play
The Anatomy of a Shakespeare Play
Table of Contents
Content: Conflict: A struggle, battle, or clash. A conflict may develop between one character and another character, between groups of characters, and between characters and their environments. A conflict may also develop within a character. For example, in Henry IV ( I and II) the title character struggles with a guilty conscience. A play may have several conflicts. Complication: A situation that intensifies the conflict. In Romeo and Juliet, for example, the conflict between the feuding Montague and Capulet families intensifies when Romeo kills a Capulet relative in a sword fight. A play may have several complications. | http://www.shakespearestudyguide.com/Anatomy.html |
msmarco_v2.1_doc_09_427140224#10_624181048 | Title: Anatomy of a Shakespeare Play
Headings: The Anatomy of a Shakespeare Play
The Anatomy of a Shakespeare Play
Table of Contents
Content: A play may have several conflicts. Complication: A situation that intensifies the conflict. In Romeo and Juliet, for example, the conflict between the feuding Montague and Capulet families intensifies when Romeo kills a Capulet relative in a sword fight. A play may have several complications. Climax : ( 1) The turning point at which the conflict begins to resolve itself for better or worse; or (2) the final and most exciting event in a series of events. The climax of Romeo and Juliet, according to the first definition, occurs when Romeo kills Tybalt, causing a turning point that begins with Romeo's banishment. According to the second definition, the climax occurs in the final act, when Romeo, Juliet, and Paris die. | http://www.shakespearestudyguide.com/Anatomy.html |
msmarco_v2.1_doc_09_435348112#12_640454424 | Title: 7 Main Factors which Affect the Social Change in Every Society
Headings: 7 Main Factors which Affect the Social Change in Every Society
7 Main Factors which Affect the Social Change in Every Society
Main factors which affect social change can be discussed a follows:
1. Natural Factors:
2. Geographical Factors of Social Change:
3. Biological Factors:
4. Demographic Factors:
5. Socio-economic Factors:
6. Cultural Factors:
7. Science and Technology as factors of Social Change:
Content: Socio-economic Factors: The economic factors constitute an important factor of social change. Marx said that the entire social structure of a country is determined by economic factors i.e the means of production and distribution of material means of production and distribution. When there are changes in the means of production i.e the material productive forces of society, it is always changes the social organization. The birth of the institutions of marriage and family took place under the influence of the means of production of material means of livelihood. With the birth of family wealth and possessions became important. When the society graduated to agricultural stage, the social organization grew more complex. People settled down at a particular place for raising crops. Life became stable and located and the villages came into being. Agriculture gave rise to allied industries. | http://www.shareyouressays.com/knowledge/7-main-factors-which-affect-the-social-change-in-every-society/112456 |
msmarco_v2.1_doc_09_435348112#13_640456055 | Title: 7 Main Factors which Affect the Social Change in Every Society
Headings: 7 Main Factors which Affect the Social Change in Every Society
7 Main Factors which Affect the Social Change in Every Society
Main factors which affect social change can be discussed a follows:
1. Natural Factors:
2. Geographical Factors of Social Change:
3. Biological Factors:
4. Demographic Factors:
5. Socio-economic Factors:
6. Cultural Factors:
7. Science and Technology as factors of Social Change:
Content: With the birth of family wealth and possessions became important. When the society graduated to agricultural stage, the social organization grew more complex. People settled down at a particular place for raising crops. Life became stable and located and the villages came into being. Agriculture gave rise to allied industries. With the division of labour the society got divided into several classes. The institution of kingship and feudalism was born during this period. The agriculture stage gave way to the industrial stage. In the era of Industrial revolution several inventions came to be made and machine system of production came into existence. All this brought about drastic changes in the social set-up. | http://www.shareyouressays.com/knowledge/7-main-factors-which-affect-the-social-change-in-every-society/112456 |
msmarco_v2.1_doc_09_435348112#14_640457507 | Title: 7 Main Factors which Affect the Social Change in Every Society
Headings: 7 Main Factors which Affect the Social Change in Every Society
7 Main Factors which Affect the Social Change in Every Society
Main factors which affect social change can be discussed a follows:
1. Natural Factors:
2. Geographical Factors of Social Change:
3. Biological Factors:
4. Demographic Factors:
5. Socio-economic Factors:
6. Cultural Factors:
7. Science and Technology as factors of Social Change:
Content: With the division of labour the society got divided into several classes. The institution of kingship and feudalism was born during this period. The agriculture stage gave way to the industrial stage. In the era of Industrial revolution several inventions came to be made and machine system of production came into existence. All this brought about drastic changes in the social set-up. The problem of housing cropped up in the cities. Urbanisation came into play. The problem of maintaining law and order and the need for providing civic amenities came to very big. More and more ways of entertainment came to be developed. The joint family system suffered a decline and the nucleus family came to be the basic social unit. | http://www.shareyouressays.com/knowledge/7-main-factors-which-affect-the-social-change-in-every-society/112456 |
msmarco_v2.1_doc_09_435348112#15_640458968 | Title: 7 Main Factors which Affect the Social Change in Every Society
Headings: 7 Main Factors which Affect the Social Change in Every Society
7 Main Factors which Affect the Social Change in Every Society
Main factors which affect social change can be discussed a follows:
1. Natural Factors:
2. Geographical Factors of Social Change:
3. Biological Factors:
4. Demographic Factors:
5. Socio-economic Factors:
6. Cultural Factors:
7. Science and Technology as factors of Social Change:
Content: The problem of housing cropped up in the cities. Urbanisation came into play. The problem of maintaining law and order and the need for providing civic amenities came to very big. More and more ways of entertainment came to be developed. The joint family system suffered a decline and the nucleus family came to be the basic social unit. Women also became a work force. Male-female relations got changed when women also started working in factories, offices and shops. The condition of women got ameliorated in developed societies. The social values, norms and traditions underwent a big change. Thus, socioeconomic factors have been and continue to be fundamentally important factors of social change but these are not the only determinants of. | http://www.shareyouressays.com/knowledge/7-main-factors-which-affect-the-social-change-in-every-society/112456 |
msmarco_v2.1_doc_09_435348112#18_640463251 | Title: 7 Main Factors which Affect the Social Change in Every Society
Headings: 7 Main Factors which Affect the Social Change in Every Society
7 Main Factors which Affect the Social Change in Every Society
Main factors which affect social change can be discussed a follows:
1. Natural Factors:
2. Geographical Factors of Social Change:
3. Biological Factors:
4. Demographic Factors:
5. Socio-economic Factors:
6. Cultural Factors:
7. Science and Technology as factors of Social Change:
Content: For example, let us (consider the system of marriage. To begin with, the ceremonies were religious and people regarded marriage as something sacred and irrevocable. Today we hold a different view. Marriage is held be good for personal comfort. It has affected the thinking in favour of irrevocability of marriage and consequently the number of divorcees has registered a big increase. The view regarding the issues (children born out of marriage) has undergone a change. Today all western societies have been living with children born to unwed mothers and children belonging to broken families. In India, the mad love of a male child and the short-sighted view of girl-child as a burden have together given rise to the evil and inhuman and dangerous, practice of female feticide. The pressures of modern industrial culture have forced the people to practice small family norms. The relations between the parents and children have undergone a big change. | http://www.shareyouressays.com/knowledge/7-main-factors-which-affect-the-social-change-in-every-society/112456 |
msmarco_v2.1_doc_09_435365554#9_640503095 | Title: 7 Major Population Problems of Developing Countries
Headings: 7 Major Population Problems of Developing Countries
7 Major Population Problems of Developing Countries
1. Rapid Growth of Population:
2. Unemployment:
3. Poor Standard of Living and Malnutrition:
4. Mismanagement of Agricultural Resources:
5. Slow Growth of Industrial Sector:
6. Orthodoxy:
7. Problems of Under-Population:
Content: The agriculture is mostly done by traditional methods, obsolete equipments and inadequate financial resources. Owing to the lack of finances farmers are unable to apply chemical fertilizers and other inputs in required quantities. Consequently, the production per unit area is low. The fragmentation and small size of holdings and land tenancy systems are also some of the serious barriers in the modernization of agriculture. In such countries, land is thus either underutilized or misutilized. Many of the farmers, being tradition-bound, do not accept innovative ideas. Consequently, their agricultural techniques remain traditional and production much below than their potential. 5. Slow Growth of Industrial Sector: Industrial sector in developing countries is generally not very strong. | http://www.shareyouressays.com/knowledge/7-major-population-problems-of-developing-countries/111294 |
msmarco_v2.1_doc_09_446121552#2_661083373 | Title: Yeast infections: Causes and treatments – SheKnows
Headings: Yeast infections: Causes and treatments
Yeast infections: Causes and treatments
Is it an itch or an infection?
Causes of a yeast infection
Treatments for a yeast infection
How to prevent yeast infections
More ways to prevent yeast infections
Tags
Content: Itching in the genital area can be caused from an allergy, sensitivity to fabric, scented feminine hygiene products or a yeast infection, making it initially difficult to tell the difference. However, a yeast infection is characterized by persistent and/or worsening itching and burning around the vaginal area, and is commonly accompanied by vaginal discharge (which usually resembles cottage cheese), and painful urination and sex. Causes of a yeast infection
A yeast infection can be caused by many factors including pregnancy, oral contraceptives, antibiotics, medications such as cortisone, and some medical conditions, such as diabetes or cancer. Cancer patients being treated with chemotherapy may experience oral thrush or a yeast infection. Diet may also play a role in yeast infections. Sugary foods and alcohol can cause the vaginal infection. Other causes include: frequent sexual intercourse in a short period of time, hot weather and non-ventilated clothing (increased moisture and warmth can foster a fungal infection), stress and a depressed immune system. Even though yeast infections occur primarily in women and are not considered a sexually transmitted disease, they can be passed on to your sexual partner. Treatments for a yeast infection
There are many over the counter products to treat a yeast infection including vaginal tablets, caplets, ointments, creams, and suppositories that contain miconazole or clotrimazole. | http://www.sheknows.com/health-and-wellness/articles/808931/yeast-infections-causes-and-treatments |
msmarco_v2.1_doc_09_450205057#5_669813514 | Title:
Headings:
Content: Some higher denominations are not issued in some countries, though again, are legal tender. The euro was established by the provisions in the 1992 Maastricht Treaty on European Union that was used to establish an economic and monetary union. In order to participate in the new currency, member states had to meet strict criteria such as a budget deficit of less than three per cent of GDP, a debt ratio of less than sixty per cent of GDP, combined with low inflation and interest rates close to the EU average. Due to differences in national conventions for rounding and significant digits, all conversion between the national currencies had to be carried out using the process of triangulation via the euro. Having a single currency is expected to increase the economic interdependency of and the ease of trade between the EU members that have adopted the euro. This, in theory, should be beneficial for citizens of the euro area, as increases in trade are historically one of the main driving forces of economic growth. Moreover, this would fit with the long-term purpose of a unified market within the European Union. A major benefit is the removal of bank currency transaction charges that previously was a significant cost to both individuals and businesses when changing from one currency to another. Conversely, banks will suffer a significant reduction in profits with the loss of this income. A second effect of the common European currency is that differences in prices—in particular in price levels—will decrease. | http://www.sheppardsoftware.com/Europeweb/factfile/Unique-facts-Europe16.htm |
msmarco_v2.1_doc_09_450205057#6_669815274 | Title:
Headings:
Content: This, in theory, should be beneficial for citizens of the euro area, as increases in trade are historically one of the main driving forces of economic growth. Moreover, this would fit with the long-term purpose of a unified market within the European Union. A major benefit is the removal of bank currency transaction charges that previously was a significant cost to both individuals and businesses when changing from one currency to another. Conversely, banks will suffer a significant reduction in profits with the loss of this income. A second effect of the common European currency is that differences in prices—in particular in price levels—will decrease. Differences in prices can trigger arbitrage, e.g. trade between countries, which will equalise prices across the euro area. Often this will also result in increased competition between companies, which should help to contain inflation and which therefore will be beneficial to consumers. Some economists are concerned about the possible dangers of adopting a single currency for a large and diverse area. Because the Eurozone has a single monetary policy (and so a single interest rate), set by the ECB, it cannot be fine-tuned for the economic situation in each individual country. Public investment and fiscal policy in each country is thus the only way in which economic changes can be introduced specific to each region or nation. | http://www.sheppardsoftware.com/Europeweb/factfile/Unique-facts-Europe16.htm |
msmarco_v2.1_doc_09_450205057#9_669820359 | Title:
Headings:
Content: It can also be argued that the single currency works for the USA because the US dollar is a hegemonic currency. Before the euro, eighty per cent of the world's currency reserves were held in US dollars. This gives the US economy a huge subsidy in that reserve dollars are invested in US institutions or foreign institutions under US control. This subsidy helps cushion the effects of a possible strong dollar hurting certain regions of the USA. If the euro were to become either a hegemonic currency replacing the dollar or a co-hegemonic currency equal in reserve status to the dollar, some of the subsidy the USA gains would be transferred to the EU and help balance out some of the problems of the present heterogeneous economic structure still in place. It has been said that the euro would add great liquidity to the financial markets in Europe. Governments and companies can now borrow money in euros instead of their local currency, and this would allow access to many more sources of funds. Other economists consider that the potential strength of the Eurozone would be in the coherent efforts of a virtual greater super-economy, in which it is now potentially easier to create stronger financial associations, rather than in the mere sum of single liquidities. Part of the euro's strength in the period 2001-2004 was thought to be due to more attractive interest rates in Europe than in the United States. The US Federal Reserve has had maintained lower rates than the ECB for some years, despite key European economies, notably Germany, growing relatively slowly or not at all. | http://www.sheppardsoftware.com/Europeweb/factfile/Unique-facts-Europe16.htm |
msmarco_v2.1_doc_09_454913414#1_679113983 | Title: The Woodwind family
Headings: The Woodwind Family
The Woodwind Family
The Woodwind Family
Content: In an orchestra setting, families of instruments are often grouped together. That is, string members sit next to one another, and brass instruments are located near each other. The Woodwind Family
The woodwind family includes a number of instruments, many of them popular with school band musicians. Members of the woodwind family include: the clarinet; the oboe; the bassoon; the flute; the recorder; the piccolo and the bagpipes. | http://www.shinemusic.com.au/musicresources/woodwind-family.aspx |
msmarco_v2.1_doc_09_454913414#2_679114708 | Title: The Woodwind family
Headings: The Woodwind Family
The Woodwind Family
The Woodwind Family
Content: the oboe; the bassoon; the flute; the recorder; the piccolo and the bagpipes. The flute is perhaps the most popular member of the woodwind family, and is also the oldest instrument in the family. It is believed that the flute made its way to Europe from China during the 12th century, and the instrument dates as far back as 900 BC. The flute typically serves as the soprano voice in an orchestra. The oboe has a range of three octaves, but is difficult to play as it requires a great deal of wind, requiring musicians to learn proper breathing techniques. Another popular member of the woodwind family is the clarinet. | http://www.shinemusic.com.au/musicresources/woodwind-family.aspx |
msmarco_v2.1_doc_09_454913414#5_679118262 | Title: The Woodwind family
Headings: The Woodwind Family
The Woodwind Family
The Woodwind Family
Content: Sound is produced through vibration. The reed on many woodwind instruments is made of wood, plastic or cane and depending on the instrument, there may be more than one reed used to make noise. Single reed woodwind instruments include the clarinet and the saxophone. Double reed instruments include the oboe and the bassoon. In a modern symphony orchestra there are numerous members of the woodwind family present. A modern orchestra typically includes 1 piccolo, 3 flutes, 3 oboes, 1 English horn, 3 clarinets, 1 bass clarinet, 3 bassoons and 1 contrabassoon. | http://www.shinemusic.com.au/musicresources/woodwind-family.aspx |
msmarco_v2.1_doc_09_476867135#23_721525819 | Title: Potato FAQs - Side Delights
Headings:
Frequently Asked Questions about Potatoes
Everything you want to know about potatoes is here in one handy place: How to store and cook potatoes, nutrition information, and details about Side Delights ® growing practices and packaging.
Cooking and Preparation
How do I cook a potato without an oven?
What’s the fastest way to cook a potato?
What’s the fastest way to peel a potato?
Storage
What’s the best way to store a potato?
Can I put potatoes in the fridge?
Can I freeze potatoes?
How long do potatoes keep?
Can I Eat This?
My potatoes have sprouts coming out of them—are they safe to eat?
My potatoes have green spots—are they safe to eat?
Potato Cooking Basics
How do I make roasted potatoes?
How do I bake a potato?
How do I make mashed potatoes?
How do I grill a potato?
How do I make fries at home?
What can I do with leftovers?
What’s the best way to reheat?
What’s the trick to crispy potatoes?
What spices go best with potatoes?
How do I cook a sweet potato?
Nutrition
Are potatoes good for you?
I’m (gluten-free/vegan/ Whole30)—can I eat potatoes?
What’s the healthiest way to eat a potato?
About Side Delights ®
Where are my potatoes grown?
What impact do my potatoes have on the environment?
Are Side Delights® potatoes GMO?
Can I cook multiple bags of Steamables™ at the same time?
Can I cook one potato at a time from a bag of Side Delights®?
Do you use BPA-free plastic in your Bakeables™ and Steamables™ packaging?
Is your packaging sustainable and/or recycled?
Content: Place on the grill over a medium heat. Cook for 45 minutes or so. Or grab a Side Delights ® Grillable ™ —prewashed and wrapped in special foil—and place directly on the grill over medium heat for an hour. How do I make fries at home? Restaurant-quality French fries are easy to recreate at home—and you don’t even have to fry them! There are two ways to make delicious fries at home. In the oven: Preheat the oven to 450 ° F. Using Russet, White, or sweet potatoes, cut into thin slices, steak fry-style. Put slices in a zip-lock bag or a bowl and mix in your favorite cooking oil and spices. Mix up until every fry is coated, then spread evenly over a cooking sheet. | http://www.sidedelights.com/potato-faqs/ |
msmarco_v2.1_doc_09_476867135#24_721528342 | Title: Potato FAQs - Side Delights
Headings:
Frequently Asked Questions about Potatoes
Everything you want to know about potatoes is here in one handy place: How to store and cook potatoes, nutrition information, and details about Side Delights ® growing practices and packaging.
Cooking and Preparation
How do I cook a potato without an oven?
What’s the fastest way to cook a potato?
What’s the fastest way to peel a potato?
Storage
What’s the best way to store a potato?
Can I put potatoes in the fridge?
Can I freeze potatoes?
How long do potatoes keep?
Can I Eat This?
My potatoes have sprouts coming out of them—are they safe to eat?
My potatoes have green spots—are they safe to eat?
Potato Cooking Basics
How do I make roasted potatoes?
How do I bake a potato?
How do I make mashed potatoes?
How do I grill a potato?
How do I make fries at home?
What can I do with leftovers?
What’s the best way to reheat?
What’s the trick to crispy potatoes?
What spices go best with potatoes?
How do I cook a sweet potato?
Nutrition
Are potatoes good for you?
I’m (gluten-free/vegan/ Whole30)—can I eat potatoes?
What’s the healthiest way to eat a potato?
About Side Delights ®
Where are my potatoes grown?
What impact do my potatoes have on the environment?
Are Side Delights® potatoes GMO?
Can I cook multiple bags of Steamables™ at the same time?
Can I cook one potato at a time from a bag of Side Delights®?
Do you use BPA-free plastic in your Bakeables™ and Steamables™ packaging?
Is your packaging sustainable and/or recycled?
Content: There are two ways to make delicious fries at home. In the oven: Preheat the oven to 450 ° F. Using Russet, White, or sweet potatoes, cut into thin slices, steak fry-style. Put slices in a zip-lock bag or a bowl and mix in your favorite cooking oil and spices. Mix up until every fry is coated, then spread evenly over a cooking sheet. Bake for 25–30 minutes, turning about halfway through. Keep your eyes open for a brown, crispy exterior. In an air fryer: Preheat the air fryer to 400° F by setting the temperature and then setting the timer for 5–10 minutes. Cut your fries in your preferred style (wedge, steak, classic) and coat them in your favorite cooking oil and spices. | http://www.sidedelights.com/potato-faqs/ |
msmarco_v2.1_doc_09_483641568#6_733331182 | Title:
Headings:
Content: We are not
born sinners as some Christians think it to be. Further, when we give money for social cause, it again is not a charity
or donation according to Sikh philosophy. This is sharing of earnings with
others. A father brings some candy bars and gives them to one of his children. The child shares these with all his brothers and sisters. He is not donating
or giving charity to his sisters or brothers by sharing the gifts given
by their father. Similarly God is our Father. All things have been created
by Him for His children who are supposed to share His gifts among themselves. This act of sharing is our responsibility. By doing so we are not obliging
anyone but doing our duty assigned to us by our Father, God. | http://www.sikhmarg.com/english/chapter05.html |
msmarco_v2.1_doc_09_489430020#1_745211267 | Title: Education Motivational Speakers | Motivational Speakers For High School Students
Headings:
Looking For An Educational Motivational Speaker ?
Youth Motivational Speakers- Previews of Youth Workshops and Inspirational Talks by Simerjeet Singh
Improving Education
I accomplish that by:
Challenging Self-Limiting Beliefs
Fostering Creativity
Celebrating Individual Strengths
Developing the Integrity to Take Control
Promoting Leadership
Increasing Engagement
What I Believe In
My Programs
My Approach
Programs
See Whats New!
Powered by Juicer.io
Power of Positivity
Simerjeet Singh birthday live
Simerjeet Singh
Contact
Content: In order to change the world, young minds of today first must believe that they can, and our education systems must enable them to do so. When CEOs were asked to cite the top 3 leadership skills required to succeed in an increasingly complex global environment, they said creativity, integrity and global thinking; yet existing education systems, resources and prevailing mindsets are not centred on cultivating these qualities in students. As the world evolves, with a wealth of information and opportunities readily accessible across the internet and Massive Open Online Courses (MOOCs) on the rise, it is time our classrooms evolve as well. My mission is to enable students to get in touch with their inner strengths and use them as building blocks for a successful future. And I believe the best way to achieve that mission is to join forces with like-minded parents and educators who know that in order to demand the best from our youth, we must also demand the best from our school systems. I seek to foster increased engagement among students, parents, teachers and policy makers to not only help youth achieve their highest potential, but also to raise the happiness and fulfilment index. I seek to open a dialogue that challenges the status quo and answers the question "what can we do to ensure our education system prepares youth to flourish inside and outside of the classroom?" I find the most rewarding part of working with students is the knowledge that a minor shift in their outlook today will have a huge impact in the years to come. Let's work together to ensure that our students have everything they need right now to make those years a success. | http://www.simerjeetsingh.com/education-motivational-speaker.html |
msmarco_v2.1_doc_09_489430020#5_745220356 | Title: Education Motivational Speakers | Motivational Speakers For High School Students
Headings:
Looking For An Educational Motivational Speaker ?
Youth Motivational Speakers- Previews of Youth Workshops and Inspirational Talks by Simerjeet Singh
Improving Education
I accomplish that by:
Challenging Self-Limiting Beliefs
Fostering Creativity
Celebrating Individual Strengths
Developing the Integrity to Take Control
Promoting Leadership
Increasing Engagement
What I Believe In
My Programs
My Approach
Programs
See Whats New!
Powered by Juicer.io
Power of Positivity
Simerjeet Singh birthday live
Simerjeet Singh
Contact
Content: Watch on
Improving Education
What students deserve from their education. I believe that what today's students need most are education systems that give them a desire to discover their dreams, the confidence to pursue them and the tools to make them a reality. I structure all of my programs to give educators the tools to bring out the best in their students and to give youth the confidence to rise to the challenge. I accomplish that by: Challenging Self-Limiting Beliefs
When students tune in to their inner selves, they gain the self-awareness and confidence they need to dream beyond the rat race and embrace their full potential. Fostering Creativity
When every student is confined to the same sort of box, growth becomes harder to achieve. I challenge students to evolve by becoming creative problem solvers. Celebrating Individual Strengths
Every classroom isn't comprised of a single class, but rather a group of individuals. Students set themselves up for success by pinpointing their unique talents, and letting those talents guide them. Developing the Integrity to Take Control
Great things happen when young minds begin to take responsibility for their own success. | http://www.simerjeetsingh.com/education-motivational-speaker.html |
msmarco_v2.1_doc_09_491614553#0_748423390 | Title: How to Treat a Popped Blood Vessel In Finger and Its Symptoms
Headings: How to Treat a Popped Blood Vessel In Finger and Its Symptoms
How to Treat a Popped Blood Vessel In Finger and Its Symptoms
Popped Blood Vessel in the Finger
How to Treat a Popped Blood Vessel in the Finger
Symptoms of a Popped Blood Vessel in the Finger
Content: How to Treat a Popped Blood Vessel In Finger and Its Symptoms
How to Treat a Popped Blood Vessel In Finger and Its Symptoms
A R Health Tips 5 August 22, 2011 How to Treat a Popped Blood Vessel In Finger, Popped Blood Vessel in Finger 9 Comments
The dexterity of the fingers helps many individual to function in different areas in life including at home, at work, in school and so on. When the function of the fingers is compromised, it can be disrupting for many because of the pain, the inflammation and the swelling that renders the hand immobile for a time. This is what happens when a popped blood vessel occurs in the finger. Popped Blood Vessel in the Finger
Also known as paroxysmal finger hematoma or Achenbach’s syndrome. This is a skin condition and not a cardiovascular condition. This is a rare condition with very few reported incidences. The condition is characterized by a spontaneous hemorrhage involving the hands especially the palm or the finger’s volar surface. The onset is sudden or is a result of a minor injury. The condition is also characterized by symptoms such as intense burning pain, localized swelling and inflammation, as well as localized bruising or hematoma. The cause of the condition is unknown and is considered harmless medically. | http://www.simple-remedies.com/health-tips-5/popped-blood-vessel-in-finger.html |
msmarco_v2.1_doc_09_491614553#1_748425218 | Title: How to Treat a Popped Blood Vessel In Finger and Its Symptoms
Headings: How to Treat a Popped Blood Vessel In Finger and Its Symptoms
How to Treat a Popped Blood Vessel In Finger and Its Symptoms
Popped Blood Vessel in the Finger
How to Treat a Popped Blood Vessel in the Finger
Symptoms of a Popped Blood Vessel in the Finger
Content: This is a rare condition with very few reported incidences. The condition is characterized by a spontaneous hemorrhage involving the hands especially the palm or the finger’s volar surface. The onset is sudden or is a result of a minor injury. The condition is also characterized by symptoms such as intense burning pain, localized swelling and inflammation, as well as localized bruising or hematoma. The cause of the condition is unknown and is considered harmless medically. How to Treat a Popped Blood Vessel in the Finger
Treatment is similar to those observed for the treatment of localized hematoma. The condition often resolves on its own with conservative treatment. Cold compress may be done initially to help relieve the burning pain felt on spontaneous hemorrhaging. Warm compress can be applied to the affected hand or finger to aid in the absorption of pooled blood causing the hematoma. Pain medications may be taken but caution needs to be observed especially with analgesics that can further cause bleeding. | http://www.simple-remedies.com/health-tips-5/popped-blood-vessel-in-finger.html |
msmarco_v2.1_doc_09_491614553#2_748426795 | Title: How to Treat a Popped Blood Vessel In Finger and Its Symptoms
Headings: How to Treat a Popped Blood Vessel In Finger and Its Symptoms
How to Treat a Popped Blood Vessel In Finger and Its Symptoms
Popped Blood Vessel in the Finger
How to Treat a Popped Blood Vessel in the Finger
Symptoms of a Popped Blood Vessel in the Finger
Content: How to Treat a Popped Blood Vessel in the Finger
Treatment is similar to those observed for the treatment of localized hematoma. The condition often resolves on its own with conservative treatment. Cold compress may be done initially to help relieve the burning pain felt on spontaneous hemorrhaging. Warm compress can be applied to the affected hand or finger to aid in the absorption of pooled blood causing the hematoma. Pain medications may be taken but caution needs to be observed especially with analgesics that can further cause bleeding. Medical consultation is recommended for the proper prescription of pain medications. Avoid use of aspirin or any blood thinners to avoid further aggravating the hemorrhage. If consequently taking aspirin or any blood thinners for a certain medical condition, consultation with a physician is advised. Avoid contact sports or activities that can pose a risk of injuring the hands or rupturing blood vessels in the finger. Recurrence of hemorrhage or popping of the blood vessel in the finger is possible and care is needed to avoid further incidences. | http://www.simple-remedies.com/health-tips-5/popped-blood-vessel-in-finger.html |
msmarco_v2.1_doc_09_491614553#3_748428441 | Title: How to Treat a Popped Blood Vessel In Finger and Its Symptoms
Headings: How to Treat a Popped Blood Vessel In Finger and Its Symptoms
How to Treat a Popped Blood Vessel In Finger and Its Symptoms
Popped Blood Vessel in the Finger
How to Treat a Popped Blood Vessel in the Finger
Symptoms of a Popped Blood Vessel in the Finger
Content: Medical consultation is recommended for the proper prescription of pain medications. Avoid use of aspirin or any blood thinners to avoid further aggravating the hemorrhage. If consequently taking aspirin or any blood thinners for a certain medical condition, consultation with a physician is advised. Avoid contact sports or activities that can pose a risk of injuring the hands or rupturing blood vessels in the finger. Recurrence of hemorrhage or popping of the blood vessel in the finger is possible and care is needed to avoid further incidences. Symptoms of a Popped Blood Vessel in the Finger
Onset of this condition is sudden or may follow after a minor injury. Sudden onset of intense burning pain felt in the hand or finger. Sudden localized swelling. Sudden localized inflammation and redness of the hand or finger. Bluish discoloration on the affected hand or finger. | http://www.simple-remedies.com/health-tips-5/popped-blood-vessel-in-finger.html |
msmarco_v2.1_doc_09_491617780#0_748429868 | Title: Treatment for Popped Blood Vessel in Hands and What are Its Causes
Headings: Treatment for Popped Blood Vessel in Hands and What are Its Causes
Treatment for Popped Blood Vessel in Hands and What are Its Causes
Popped Blood Vessel in Finger
Popped Blood Vessel in Hands
Treatment for Popped Blood Vessel in Hands
Content: Treatment for Popped Blood Vessel in Hands and What are Its Causes
Treatment for Popped Blood Vessel in Hands and What are Its Causes
A R Health Tips 5 August 10, 2011 Popped Blood Vessel in Finger, Popped Blood Vessel in Hands, Treatment for Popped Blood Vessel in Hands 1 Comment
Popped Blood Vessel in Finger
A popped blood vessel in the finger is mostly caused due to an injury to the hands or a minor trauma like when bumping or hitting something using one’s hand, whether by accident or consciously, can lead to a broken blood vessel in the finger. For instance is when a person uses his hands to break something like a wooden platform, the force used in the actual blow will certainly leave a person’s fingers with a popped blood vessel. Like many ruptured blood vessels in any part of the body, a popped blood vessel in a finger can heal on its own accord, within two weeks or even earlier at most. Popped Blood Vessel in Hands
Popped blood vessel in a person’s hands happen when a clot forms in the blood vessel. This clot of blood causes an obstruction and hinders the blood’s rapid flow thereby causing arteries to bulge. The increased pressure caused by the rapid blood flow then weakens the blood vessel which results to the arteries bursting and blood leaking from the vessels. Such a condition happens due to a number of causes like sudden bumping of the hand into a hard object, using the hand to break or support a heavy and hard object, high blood pressure, malnutrition and bruising due to aging skin. When this happens a number of symptoms occur such as having a bright or dark red appearance visible upon the skin, pain upon contact and sometimes swelling. Treatment for Popped Blood Vessel in Hands
Generally, a popped blood vessel is insignificant and undamaging. Mostly it takes a week or two to heal on its own. | http://www.simple-remedies.com/health-tips-5/popped-blood-vessel-in-hands.html |
msmarco_v2.1_doc_09_491617780#1_748432260 | Title: Treatment for Popped Blood Vessel in Hands and What are Its Causes
Headings: Treatment for Popped Blood Vessel in Hands and What are Its Causes
Treatment for Popped Blood Vessel in Hands and What are Its Causes
Popped Blood Vessel in Finger
Popped Blood Vessel in Hands
Treatment for Popped Blood Vessel in Hands
Content: The increased pressure caused by the rapid blood flow then weakens the blood vessel which results to the arteries bursting and blood leaking from the vessels. Such a condition happens due to a number of causes like sudden bumping of the hand into a hard object, using the hand to break or support a heavy and hard object, high blood pressure, malnutrition and bruising due to aging skin. When this happens a number of symptoms occur such as having a bright or dark red appearance visible upon the skin, pain upon contact and sometimes swelling. Treatment for Popped Blood Vessel in Hands
Generally, a popped blood vessel is insignificant and undamaging. Mostly it takes a week or two to heal on its own. However, if symptoms like pain, swelling, bleeding and bruise persists, a person can use any of the following home remedies: Lift hands above heart level and put ice on affected hand at once. Refrain from moving the hand too much to avoid further injury. Place a clean cloth on the affected part and apply constant pressure for 15 to 20 minutes or until the bleeding stops. Usually after 24 hours, a person can start applying warm compress to the site for this will aid in healing and circulation. | http://www.simple-remedies.com/health-tips-5/popped-blood-vessel-in-hands.html |
msmarco_v2.1_doc_09_491617780#2_748433995 | Title: Treatment for Popped Blood Vessel in Hands and What are Its Causes
Headings: Treatment for Popped Blood Vessel in Hands and What are Its Causes
Treatment for Popped Blood Vessel in Hands and What are Its Causes
Popped Blood Vessel in Finger
Popped Blood Vessel in Hands
Treatment for Popped Blood Vessel in Hands
Content: However, if symptoms like pain, swelling, bleeding and bruise persists, a person can use any of the following home remedies: Lift hands above heart level and put ice on affected hand at once. Refrain from moving the hand too much to avoid further injury. Place a clean cloth on the affected part and apply constant pressure for 15 to 20 minutes or until the bleeding stops. Usually after 24 hours, a person can start applying warm compress to the site for this will aid in healing and circulation. A person can use topical vitamin K lotion or cream to apply on the bruise. With a doctor’s advice and prescription, a person can take medications to enhance blood clotting. | http://www.simple-remedies.com/health-tips-5/popped-blood-vessel-in-hands.html |
msmarco_v2.1_doc_09_491985393#0_749340402 | Title: Symptoms Of A Jammed Finger: How To Treat It With Home Remedies?
Headings: Symptoms Of A Jammed Finger: How To Treat It With Home Remedies?
Symptoms Of A Jammed Finger: How To Treat It With Home Remedies?
Home Remedies To Treat A Jammed Finger
Content: Symptoms Of A Jammed Finger: How To Treat It With Home Remedies? Symptoms Of A Jammed Finger: How To Treat It With Home Remedies? Salina Muscle, Joints, Bone Disorders January 31, 2013 0 Comment
A jammed finger is characterized by pain and swelling usually due to an impact injury. It tends to be excruciatingly painful and instant treatment will help the joint heal faster. A majority of jammed fingers heal quickly, if there is no fracture. On the other hand, in case of a fracture, healing takes longer; anywhere from 2 weeks to 2 months. Bruising, bleeding, and swelling of the finger will be apparent, major injuries may have occurred that are not noticeable right away. | http://www.simple-remedies.com/muscle-joints-bone-disorders/jammed-finger-causes-remedies.html |
msmarco_v2.1_doc_09_491985393#1_749341552 | Title: Symptoms Of A Jammed Finger: How To Treat It With Home Remedies?
Headings: Symptoms Of A Jammed Finger: How To Treat It With Home Remedies?
Symptoms Of A Jammed Finger: How To Treat It With Home Remedies?
Home Remedies To Treat A Jammed Finger
Content: It tends to be excruciatingly painful and instant treatment will help the joint heal faster. A majority of jammed fingers heal quickly, if there is no fracture. On the other hand, in case of a fracture, healing takes longer; anywhere from 2 weeks to 2 months. Bruising, bleeding, and swelling of the finger will be apparent, major injuries may have occurred that are not noticeable right away. Pus, redness, and fever may not develop for a couple of days. Causes: Direct trauma to the finger results in ligament and / or tendon damage or dislocation or fracture of the bones. A number of common kinds of injuries / traumas can result in jamming of a finger. Home Remedies To Treat A Jammed Finger
It is possible to manage a jammed / injured finger at home, by following these home-care guidelines. | http://www.simple-remedies.com/muscle-joints-bone-disorders/jammed-finger-causes-remedies.html |
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