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Assessing the Pros and Cons of Unit Ventilators

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While unit ventilators are generally found in schools, or, more specifically, in classrooms, they may be used in other industrial conditions as well. Basically, any situation where there are outdoor air requirements or room-byroom zoning can benefit from unit ventilators. Hospitals, nursing homes and other health care facilities are also very frequent customers of this system. As technology has progressed and improved upon the unit ventilator, its use is still as popular today as it was two decades ago.

They are unlike fan-coil units, unit heaters and cabinet heaters in that they introduce outdoor air that is conditioned, into the room, or occupied space. With the sole purpose of ventilating air, whether or not a designer will apply univents to various buildings or facilities is determined after assessing the pros and cons. There are distinct advantages and disadvantages to using unit ventilators and they must be taken into consideration before application.

Pros of using unit ventilators:

  • Only require a single unit to provide both heating and cooling, as well as ventilation, to a space.
  • Very economic and energy efficient because they have the capabilities to provide room-by-room zoning.
  • Outdoor airflow can be adjusted up to 100 percent outdoor air.
  • Require very little physical space so they do not take up a lot of room and are not obstructive.
  • Can filter noise, odors and other contaminants between adjacent spaces so that there is less risk of cross contamination.
  • Energy efficient in their operation, due, in part, to airside economizers.
  • Act to stabilize a building and increase its reliability because a failure does not affect the entire facility, it is usually confined to one room. Therefore, the entire building is not immobilized when there is a single failure.
  • Are both very easy and very cost effective to install.
  • Maintenance is simple because they are easily accessible for filter replacements and other maintenance tasks.
  • Are simple in design and their controls and mechanics can be understood by maintenance personnel of varied backgrounds and training.
  • The versatility of the univent makes it very attractive. It can be controlled through an automation system that is coordinated with other units or it can stand alone and simply be controlled by a thermostat.

Cons of using unit ventilators:

  • Can be noisy. This is a problem that is not easily remedied.
  • A Univent has a limited supply airflow that is about 2,000 cfm per unit.
  • Systems are a part of the architecture of the room. They can not be hidden and they may not be considered aesthetically pleasing. It is difficult to adapt them to buildings where it is desired that HVAC systems and components not be seen.

Often, when placed in the appropriate environment, a unit ventilator is a welcome component to a building’s HVAC system. Once the pros and cons of using them are weighed and all factors are taken into consideration, the unit ventilator becomes an energy efficient, effective addition to the structure.

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Source by Greg McNary

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Benefits of Paper Bags for Fresh Food

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Paper bags are a popular option for a wide range of food items. In addition to being resilient and durable, they are also very cheap and make a great eco-friendly alternative to plastic bags. The paper bags are both biodegradable and recyclable and can be reused on several occasions, provided they are taken care of. Plus, this type of bag is practical for a diverse range of food items, such as spices, candy, cookies, nuts, tea and coffee. This material is also easy to customize to a preferred shape or size, while also being easy to brand with a logo or other mark.

Here are a few of the food items to keep in the paper bags:

Tea leaves

Paper bags are a very useful choice for keeping loose tea leaves fresh. A great benefit of maintaining the freshness of the tea leaves is to avoid losing their potency which will have a negative impact on the taste. Also, these bags can include a polylactic (PLA) lining which is biodegradable and further helps to preserve the freshness.

Nuts and snack foods

Nuts or similar snacks are quick to lose their freshness, aromas and flavor if not kept in an appropriate sealed bag or box. Paper bags that are specially lined are a simple and cost-effective solution for keeping the freshness in. The bags with a reusable design have a metal tab to close the opening and make sure the freshness of the nuts is maintained. Plus, the inside liners are useful for protecting the food against outside elements.

Spices

Spices, flour, salt, sugar, etc. are a great choice to pack in the paper bags. Any of these food items can easily lose their freshness and the ability to seal the bag helps with preserving the flavorful characteristics, while also locking out pests.

Foods with a quite intense flavor can have issues with not only the loss of flavor, but also to attract the flavor of the actual storage container. To avoid issues like this, it is best to use the purpose made bags that protect the ingredients without passing across any unwanted taste.

Also, the paper bags with a polypropylene or glassine liner are a practical choice for maintaining the taste and aroma of the freshly ground coffee

Whether you are looking for a more practical way to store fresh ingredients in the home kitchen or searching for a professional-grade method to store items for sale, the paper bags can make a very appealing and cost-effective choice.

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Source by Leo Eigenberg

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How to Stop Your Fridge From Freezing Over

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If your fridge keeps freezing over no matter what setting that you have it on, you’ll need to figure out what the problem is before you can fix it. Fortunately, there are just a couple of things that can cause this problem with fridge freezers, so it shouldn’t take long too narrow down what needs replacement. This is the case no matter what brand you have, whether it is a Whirpool fridge freezer or a Smeg fridge freezer.

The first thing you need to check is your refrigerator’s thermometer. If this is not functioning correctly, it can cause foods to freeze at the lowest setting. You’ll need to take out the thermometer in order to test it. It can be located in different parts of your refrigerator depending on the brand and the model, so check your manual if you still have it. One of the most common spots for it to be found is under the floor at the bottom, but it may also be in the freezer section at the back. Shelves or the floor panel may need to be taken out in order to reach the thermometer. If you find that this is the problem, it should be easy to find a replacement.

If your thermometer is in working order, you may have a faulty door damper that is causing the fridge to freeze over. This isn’t in all models of fridge freezers and is more common in side by side brands. The door damper is a sliding or swinging door that opens and shuts when the temperature settings are adjusted or the door is opened. This door damper problem can be caused by a motor or a broken thermostat.

Finally, your food freezing issues might be caused by a failed cold control. It is simple to check if this is the problem. You’ll need to first put your temperature settings to the middle. If you have two different control switches, they should both be set this way. Then fill three plastic cups with water. Set one on the top shelf, one on the middle, and one on the bottom. Leave them undisturbed for a day. When you check on them twenty-four hours later, they should still have water in them. If they have frozen, the refrigerator problem may be a broken cold control.

After you have determined what is causing your fridge to freeze even at the lowest setting, you can then decide how to repair it. If it is a thermometer problem you may want to replace it on your own. For the more difficult problems you may need to use a professional repair person unless you have experience with home repairs.

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Source by Charlie C Dean

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Find Out How MiraCool Products Really Work

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It’s hot out. The sun beats down as you work through the sizzling day. The heat is absorbing all of your energy. How are you supposed to work in these conditions? Take multiple breaks to be in the shade? For anyone looking to stay cool in the summer heat, there is an alternative. The safety company Occunomix manufactures a brand of products known as MiraCool.

What is MiraCool

MiraCool products come in the form of headbands, tie hats, ranger hats, and most popular, bandanas. All MiraCool products are designed to keep you cool through evaporation. After submerging a MiraCool product in water for some time, it can absorb enough to keep you cool all day long.

How Does It Work?

MiraCool and similar brands of cooling products are very simple. Each MiraCool product has a small, sealed pouch filled with what feels like grainy rocks or sand. Occunomix uses the term “cooling crystals” to describe them, but in reality they actually polymer crystals. These polymer crystals are capable of holding many times their weight in water. For example, one pound of polymer crystals can hold up to fifty gallons of water! That’s why the polymer pouch is so small. If there were too many crystals embedded into a MiraCool product, it would become heavy and cumbersome for the user to wear.

To activate the polymer crystals, you simply need to submerge the product in water for an extended period of time. According to Occunomix, it only needs to be submerged for ten to twenty minutes before it’s ready to go. Actual users, however, have stated that it can take up to forty five minutes for the entire absorption process to happen. Once the product has absorbed enough water, it is ready to begin cooling. The MiraCool cooling bandana, tie hat or headband is simply worn as you would wear a non-cooling headband, bandana or tie hat. As the water-filled product is exposed to heat, the water within the crystals will begin to evaporate, keeping you cool.

How Long Do They Last?

The length of the cooling duration depends on several factors. It depends on how many polymer crystals are in the specific product, how long the product was submerged in water, and how hot it is outside. Occunomix claims that MiraCool products work all day long or even longer, but those are most likely prime conditions. If used outside on a hot summer day, you should probably expect to get only several hours out of it. It’s also worth noting that while Occunomix claims the product does not need to be frozen or chilled, the product will keep you cool longer if you do. MiraCool products don’t need to be cooled, they just extend the cooling period.

In regards to the product’s longevity, MiraCool products themselves can be reused thousands of times. Once the water has completely evaporated out of the polymer crystals, the product can easily be submerged and used over and over.

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Source by Cameron J Graham

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Find the Right Commercial Refrigeration for Your Business

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There are many options available for commercial refrigeration. It is important to choose wisely and take time to research the many products in order to find refrigeration services that will fit the needs and magnitude of a business. When it comes to refrigeration on a commercial level, it is generally at a larger scale with commercial freezers and refrigerators which are housing products intended for public consumption. Faulty or inadequate equipment can lead to disaster which means a major blow to hospitality. Industrial refrigeration must be chosen with care to avoid any future problems and ensure business will continue as usual.

Restaurants, bars and anyone in the food service industry requires commercial refrigeration and commercial freezers. Grocers, bakeries and many others need spacious coolers and freezers that are walk-in size and adequate for the amount of products they handle kept at the proper temperature to maintain food safety. Often hospitality services also require refrigeration services at the industrial level. Needs vary some businesses require that their refrigerated products are on display for the public to have access or to advertise a location. Others have no need of a display case or access to customers but simply need ample storage space.

From coolers to freezers of goliath size to deli cases, the proper refrigeration needs to be matched with the proper business. A knowledgeable service provider will make sure the customer gets the proper equipment with adequate dimensions. Choosing to work with a whole sale company or directly from the factory can dramatically reduce costs and make price comparisons well worth one’s time. Having official estimates may make a company to a price match for a comparable product.

Business owners will be amazed at the variety of products that are on the market and the ability to tailor or customize a cooler to one’s specific needs. There is even the option to hire or rent coolers and freezers if purchasing equipment is not an option. For the business that is new to the market, this may be the wisest decision. Once a company is established, then it is a good time to invest in permanent equipment of the best quality. Hiring refrigeration and freezers is also useful when one would prefer to use appliances on a trial basis to ensure it is truly what is needed and wanted. It is important that customers be satisfied with their commercial refrigeration.

A happy customer will be consistent, return for future sales and spread the word about a good reputation. Likewise, if someone is not happy, it is important that they communicate with the refrigeration company and get the problem resolved. When choosing a refrigeration company, look for reviews and testimonials to find a company that is of good repute and comes through with first rate products and service. Proper cooling can make a business and aid in its success while faulty refrigeration could result in disaster for the client and the supplier. Commercial cooling is serious business and should be reserved for the best.

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Source by Daxen Stewart

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Acidic Foods – 5 Acidic Foods to Avoid

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Eating healthy in this day and age can indeed be quite difficult with all of the temptation that is out there today, but it is having the determination and the will-power to stick to it that will see you through. As mentioned in the title of this article, there are five types of acidic foods to stay away from, each of which will be discussed as followed.

We will be covering each of these types: dairy, meat and poultry, processed and frozen foods, refined sugar and products made with refined sugars and beverages. This article provides the latest information on 5 highly acidifying foods:

Acidic Food # 1: Dairy Products

The different types of acidic dairy foods include butter, cheese, cream, custards, eggs and yogurt.

Dairy foods are filled with hormones, pesticide residues, microforms, mycotoxins, and saturated fats. Layer on top of all those goodies milk sugar (lactose) that breaks down like any sugar and feeds harmful microforms.

Cheese and yogurt are made by fermentation. And dairy is the leader of all foods in forming sticky mucus. It is highly acid-forming. Furthermore, pasteurization destroys the beneficial enzymes milk starts out with.

Acidic Food # 2: Meat and Poultry Products

Of this category, there is meat, chicken, beef, shellfish, goat, lamb, pork, rabbit meat and turkey.

Meat and poultry and their by-products are highly acidic foods. The animals feed on stored grain and pass along all the associated problems in their meat.

There is a strong correlation between animal protein and several kinds of cancer, particularly breast, thyroid, prostate, pancreatic, endometrial, ovarian, stomach, and colon cancers. Studies show that people who get 70 percent of their protein from animal products have major health difficulties compared to those who get just 5 perfect of their protein that way. Besides, animal foods are simply dead.

Acidic Foods # 3: Refined, Processed and Frozen Food Products

Which is pretty much anything that is frozen, like frozen peas, carrots, broccoli and also the frozen mixed vegetables, not to mention take out meals or frozen meals. But it also includes many foods you may not have considered, such as canned soup, chips, cookies, doughnuts and just about anything you can get at fat food restaurants. Refined, processed and frozen foods are loaded with sugar, salt, artificial coloring and flavoring, additives, preservatives, and butter, margarine, or hydrogenated or partially hydrogenated (hardened) vegetable oil – and deficient in fiber. All these types of foods are acidifying.

Acidic Food # 4: Refined Sugar and Artificial Sweeteners

Majority of people in the US is getting more than the 149 pounds of sugar a year. Did you know that you body needs only two teaspoons of blood sugar at any tie in order to function properly? This amount can be easily obtained through the digestion of unrefined carbohydrates, protein and fats.

Refined sugar, as tempting as it may be in all those cakes, candies, and cups of coffee, is, in fact, more of a pharmaceutical drug than it is a nurturing food. The minerals needed to digest sugar – chromium, manganese, cobalt, copper, zinc, and magnesium – have been striped from the sugar during the refining process. This, in turn, forces that body to deplete its own mineral reserves to process the sugar.

Acidic Food # 5: Beverages

Alcohol, coffee, black tea, sodas and concentrated juices all have a negative effect on your body’s pH level.

All these products produce a lot of acid and a lot of mucus.

All of these acidic foods can affect the pH balance in your body in a very negative way. A healthy human body is slightly alkaline measuring 7.4 approximately. This ideal blood measurement means that it is slightly more alkaline than acid.

Many people wonder why they lack energy and feel so sluggish all the time. We wonder why we can not seem to lose the weight that we want to and why some of us have poor digestion. When our pH level is out of whack our bodies reflect it like this.

The human body has to have a balanced pH like any other living thing or it does not function properly. The alkaline level is important because as research has already proven, diseases can’t survive in an alkaline state. But they will live in an acidic environment.

An acidic environment will decrease your body’s ability to absorb minerals and other nutrients. It decreases your body’s energy production and limit it’s ability to repair damaged cells. It’s ability to detoxify heavy metals will be limited also. It will also make the body more susceptible to fatigue and illness.

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Source by Christina Baker

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Food Brings People Together and at Its Essence is Love, Life and the Heart of Society

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Food sustains life, yet it is so much more than something we need to nourish our bodies. Food at its essence is love, life and the heart of society. Food brings people together. It is the shared flavors of friendship and community. We like being with others enjoying the tastes and textures of food. Often through these shared experiences intimacy develops, memories exist and relationships thrive.

We fondly remember childhood food experiences, often wishing to duplicate those tastes that remind of us of home. Food is at the center of our sense of family and relationships. Certain aromas transport us back in time to the people and places we care about. We remember family picnics and food festivals.

No matter who we are or from which culture we come, every society gives careful thought to the daily preparation of meals for family, friends or even strangers. Food means love. This is true whether we are the cook or the one who eats.

Food is at the heart of society. We learn how to behave in society and interact with others in life based on the kind of eating ritual we experienced growing up. We are connected to others near and far through foods. We are interdependent because of global trade and commerce. The food on our tables comes from farmers everywhere throughout our planet.

Food, more than any other element in society, binds us together. Our lives are emotionally impacted by food production around the world. In some countries, people go hungry, while in others, people suffer illness caused by an over abundance of food.

A 13th-century Buddhist leader-philosopher, Nichiren, while in exile, wrote in a letter thanking a follower for sending him food: “Rice is not simply rice, it is life itself.” Food is life itself. It is our link with each other. Food is love, life and at the heart of society. Fittingly, the foods that are best for our bodies are also best for our society.

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Source by Angela Baden

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Understanding Oil Return in Refrigeration Systems – Part 1

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With few exceptions, all compressors that are lubricated with oil will discharge oil into the gas stream. The rate of discharge can be as small as parts of oil per million parts of refrigerant for direct drive hermetic centrifugal compressors and as much as several percent for screw compressors. Oil discharge rates are usually expressed in terms of lbm of oil discharged per lbm of refrigerant compressed or in mass percent of oil in the discharge gas.

Oil in compressor discharge gas is in two forms: fine oil droplets (mist) in the gas stream; and liquid oil driven by the gas velocity, crawling along the tube walls. Oil flows from the compressor with the discharge gas through the oil separator (if equipped and always less than 100% efficient), and into the condenser. The liquid leaving the condenser consists mostly of refrigerant with some amount of dissolved oil (assuming that the oil is miscible in the refrigerant). The oil content in the liquid refrigerant at this point is the same as the oil discharge rate of the compressor/separator.

The liquid oil-containing refrigerant flows through the expansion valve and into the evaporator. In the evaporator, the refrigerant boils off delivering its refrigerating effect. The oil, however, does not evaporate as its boiling temperature is very high relative to the temperatures existing in the evaporator. In the absence of an oil return system, oil will continue to collect and concentrate in the evaporator which will lead to two negative consequences: heat transfer in the evaporator will be progressively degraded and the compressor will eventually run out of oil shutting it down. Hence, an effective oil return system is essential.

Refrigerant and Oil Mass Flow Balance in a Flooded Evaporator

Consider the evaporator of an operating water chiller. Oil is arriving at a certain rate, specifically: the oil discharge rate of the compressor less the removal rate of the oil separator, if equipped. For illustration purposes, assume the mass arrival rate in the evaporator to be 2 lb of oil along with 1000 lb of refrigerant liquid in one hour. The compressor/separator has an oil discharge rate of 0.2%, i.e. mass of oil per mass of refrigerant compressed expressed as a percent. This would be a good discharge rate for a screw compressor/separator.

Oil is also leaving the evaporator via the oil return system. The amount of oil leaving via the oil return system is a function of the liquid removal rate and the concentration of oil in that liquid. Let us assume that the oil return system draws 50 lbs of refrigerant/oil mixture from the evaporator per hour. If the concentration of oil in the evaporator liquid is say 2%, then the oil returned is 1 lb per hour. Since this leaving rate is less than the arrival rate, oil will further accumulate in the evaporator and the oil concentration will rise. Under the conditions stated above the oil concentration in the evaporator will rise to and stabilize at 4%.

Four percent is unacceptably high. There are two things we can do to reduce this concentration. The first is that we can increase the oil return liquid withdrawal rate. If we double the oil return flow rate to 100 lbs/hr and the oil concentration is 2%, the oil arrival and removal rates will be equal at 2 lbs/hr and the concentration will be stable at 2%. Or, we can decrease the concentration of oil in the liquid entering the evaporator (perhaps by installing a more efficient oil separator). These two possibilities also suggest the cause of unacceptably high oil concentrations in evaporators and of chiller shutdowns due to loss of oil. The first is a failure of the compressor (leaking o-rings, missing plugs, etc.) and/or of the oil separator that causes unusually and unacceptably high oil discharge rates. The second is a failure of the oil return system, such as plugged lines, inadequate capacity of a pump, or inadequate driving pressure difference for an eductor. Considering the above, it should be obvious that the more effective improvement to any oil return system is to reduce the oil arrival rate; i.e. reduce the compressor oil discharge rate and/or improve the efficiency of the oil separator.

Oil Inventory in the Evaporator

If you were to do an oil mass balance analysis on an operating flooded evaporator as described above, by measuring liquid line flow and concentration and oil return line flow and concentration, you might yet experimentally find more oil in the evaporator than you expect. The discussion which follows offers a possible explanation. The point of the discussion is that the design of the evaporator itself and the location of the oil return pickup can have a major impact on the success or failure of an oil recovery system. This is relevant because it can mean that replacing a poorly operating oil return system of one kind with another (e.g. pump with eductor) may not fix the problem, the real problem being that the oil return pickup point is poorly located.

Consider a one pass flooded evaporator. Warm water enters tubes at one end and exits as chilled water at the other end. Refrigerant liquid surrounds the tubes and is introduced by a pipe at the cold water end of the shell. Liquid refrigerant is withdrawn from the shell by the oil return system from the middle of the shell (or worse, from the cold end by the liquid inlet). As above, the refrigerant entering the evaporator contains 0.2% oil, and refrigerant is drawn by the oil return system at a rate of 100 lbs/hr and the concentration at the point of withdrawal is 2%. The arrival and removal rates are identical at 2 lbs per hour. If the evaporator refrigerant charge were 100 lbs, one would be tempted to conclude that the evaporator contained 2 lbs of oil. Yet, if you were to measure the oil concentration at the ends of the shell, you might find that the concentration was 10% at the warm end and 0.2% at the cold end. Why would this be? The answer is that most of the evaporation of liquid refrigerant takes place at the warm end of the shell where the temperature difference between water and refrigerant is the greatest. Gravity will see to it that this liquid is replaced with liquid from a higher elevation: liquid at the cold end of the shell which is evaporating, but slowly. Hence, there will be a slow axial flow of liquid refrigerant from the cold end of the shell to the warm end and it will take oil with it that will not return while the chiller operates. But that oil will not evaporate at the warm end nor will it be picked up by the oil return system which draws from the middle of the shell. Hence, oil will tend to concentrate in a place where the oil return system does not pick it up. And where the oil return system does pick up liquid, that liquid will not contain much oil. This will result in a “stored inventory” of oil in the evaporator which can be substantial. So it is important to know where in the evaporator the oil tends to concentrate and to draw return liquid from that point. That location varies by design of the evaporator and any associated internal liquid distribution system.

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Source by Ed Keuper

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The Uses Of Carbon Dioxide (CO2)

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Carbon dioxide (CO2) is commonly used for cooling and refrigeration in both solid and liquid forms. Typically, in chemical processes, it is used as a type of inert gas. Let’s take a look at different uses of carbon dioxide.

Metals Industry

Carbon dioxide is used during the manufacturing process of casting molds in order to improve their hardness.

Manufacturing and construction

On a large scale, this gas is used as a shield to protect the weld pedal from excessive oxidation because of the air. Today, a mixture of CO2 and argon is used for a higher welding rate. Aside from this, it eliminates the need for additional treatment after the welding is complete. Also, dry pellets of ice are used in order to replace sandblasting during the removal of paint from different types of surfaces. As a result, it helps reduce the cleanup and disposal cost.

Petroleum and chemical Industry

In chemical industries, this gas is used in large quantities, especially when it comes to making urea and methanol. It is also used in an oil well to extract oil and maintain the pressure. When the gas is pumped, it is dissolved into the soil and reduces the viscosity. As a result, it becomes much easier to extract oil. In other words, more oil is extracted with the help of this process.

Food and Beverages

CO2 in both liquid and solid forms are used for refrigeration, chilling, surface freezing, and quick freezing of foods. Apart from this, in spiral and tunnel freezers, carbon dioxide is injected through a special nozzle. This process converts the liquid into dry ice to cover the surface of different types of foods.

This gas is used for wine, bears, and other soft drinks in order to prevent bacterial and fungal growth. Besides, this gas is an ideal solvent for different types of organic compounds. For example, it is used for the purpose of decaffeinating coffee. Aside from this, it is used as a propellant for product dispensing and extraction agent. During canning, it is also used for air displacement.

For flavor and fragrance production, differential distillation and supercritical CO2 extraction are the techniques used by producers. Besides, cold sterilization is done using a mixture of 10% ethylene oxide and 90% carbon dioxide. In this case, carbon dioxide produces a stabilization effect on the other gas and prevents possible explosions.

Health Care

In the healthcare sector, CO2 is used as a form of additive to O2 as a form of respiration stimulant.

Environmental Uses

In aerosol cans, it is used in place of alternatives that may be harmful to the environment. The use of dry ice pellets is a great alternative to sandblasting for the removal of paint from different types of surfaces. This helps eliminate the problem of the disposal of residue.

Miscellaneous Uses

Liquid carbon dioxide is used in a lot of dry cleaning equipment as an alternative to traditional solvents. Experiments are still in progress to decide on a process that is the most effective.

It is possible to post plant growth by at least 20% by releasing carbon dioxide in the greenhouses. Usually, the amount of carbon dioxide in the greenhouse must be at least 1000 PPM.

So, these are some of the common uses of carbon dioxide in different sectors. Hope this helps.

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Source by Arthur Huang

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Slow Cooker Method Ideal for Freezer Burned Flank Steak

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When meat goes on sale I stock up for the weeks ahead. We have a chest freezer and food items at the bottom can be forgotten. The other day I found a flank steak, (a pricey cut of meat) and saw, to my dismay, that it had freezer burn.

What is freezer burn anyway? It happens after food has been frozen for a long time. Meat develops white spots and the texture and flavor are changed. In fact, red meat may look gray or pale brown. These discolored areas are dry and one of the best ways to cook the meat is with a method that adds moisture — braising or using a slow cooker.

Seeing dry, discolored meat may make you worry about food safety. Don’t worry. According to the USDA, freezer-urned meat is still safe to eat. One edge of the flank steak was burned, but it was such a small area that I left it alone. But the USDA recommends cutting away badly burned sections. “Heavily freezer-burned foods may have to be discarded for quality reasons,” notes the USDA.

Though I had stored the steak i a heavy plastic bag with a zipper closing, over time, it had still developed freezer burn. To add moisture, I decided to cook the steak in seasoned broth. I defrosted the steak in the microwave and cut it in half to fit in my slow cooker. (I have the smallest size.) As it cooks the steak shrinks a bit, so you need to keep this in mind when you plan your meal.

A few hours later, my husband and I were feasting on some of the tastiest steaks we have ever eaten. The slow cooker method will work with balltips, round steak, and other tougher cuts of meat. Usually flank steak is sliced across the grain. With the slow cooking method, however, you cut with the grain or shred the meat. Everyone in the family will enjoy this flavorful recipe.

Ingredients

1 flank steak (1 1/4 to 1 1/2 pounds)

2 cups no-salt beef stock

1 tablespoon ketchup

1 tomato, chopped

3-4 green onions, white and green parts, chopped

4 ounces mushrooms, sliced

1/4 cup gravy flour (approximate – you may need more)

Water

Salt and pepper to taste

Prepared mashed potatoes

Method

Place cooking bag in slow cooker. Stir ketchup into beef stock. Lay flank steak in cooker. Pour stock mixture over meat and scatter vegetables on top. Cover and cook on high setting for 3 1/2 hours on low or 5 hours on high setting. Remove meat and set on cutting board. Whisk water into flour to make a slurry, making sure there are no lumps. With cooker in high, stir slurry into liquid, and cook until sauce thickens. Season sauce with salt and pepper to taste. Put lid back on slow cooker to keep sauce hot. Shred meat and lay on top of mashed potatoes. Top each serving with a generous amount of sauce. Serve with a green vegetable or salad. Makes 4 generous servings.

Copyright 2013 by Harriet Hodgson

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Source by Harriet Hodgson