Posted by DLMKA on December 20, 2021 at 17:18:06 from (66.94.192.210):
In Reply to: Steak recipe posted by SVcummins on December 20, 2021 at 00:43:43:
A couple years ago I bought a sous vide cooker. Makes steaks and roast perfect every time. I vacuum pack steaks with a healthy shake of coarse salt, pepper, a sprig of thyme or rosemary and set it water bath with sous vide set at 130F for 6-24 hours. When you pull them out take them from the bag and sear on a scalding hot cast iron pan or charcoal grill just enough to give them some color or grill marks. Perfectly cooked rare and fork tender every time. Can do the same thing with a chuck roast but will leave that in for 24hrs+ and go 5 degs warmer.
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Today's Featured Article - Hydraulics - Cylinder Anatomy - by Curtis von Fange. Let’s make one more addition to our series on hydraulics. I’ve noticed a few questions in the comment section that could pertain to hydraulic cylinders so I thought we could take a short look at this real workhorse of the circuit. Cylinders are the reason for the hydraulic circuit. They take the fluid power delivered from the pump and magically change it into mechanical power. There are many types of cylinders that one might run across on a farm scenario. Each one could take a chapter in
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