enow.com Web Search

Search results

1. Results from the WOW.Com Content Network

2. Sub-Zero (company) - Wikipedia

   en.wikipedia.org/wiki/Sub-Zero_(company)

   [citation needed] It has two temperature zones and can be connected to a house alarm. [citation needed] A Sub-Zero refrigerator can weigh as much as 800 pounds (360 kg) and require four delivery people to move the refrigerator unit into a kitchen. Most Sub-Zero full-size models are 84 inches (2.1 m) tall and 48 inches (120 cm) wide. [6]

3. Everything you need to know about storing meat in your freezer

   www.aol.com/lifestyle/heres-long-meat-safely...

   Beef, Lamb, Pork, and Veal If you plan to stock up on fresh meats like beef, lamb, pork, or veal anytime soon, you’ll want to know that — depending on the cut of meat — they can retain their ...

4. 45 Recipes That'll Spice Up All That Frozen Ground Beef in ...

   www.aol.com/45-recipes-thatll-spice-frozen...

   Tips for Making Easy Ground Beef Recipes. Choose lean ground beef for most recipes. Leaner meat means less fat and a cleaner taste. It also means you can skip draining grease for one less step.

5. Refrigerator - Wikipedia

   en.wikipedia.org/wiki/Refrigerator

   Freezer units are used in households as well as in industry and commerce. Commercial refrigerator and freezer units were in use for almost 40 years prior to the common home models. The freezer-over-refrigerator style had been the basic style since the 1940s, until modern, side-by-side refrigerators broke the trend.

6. Refrigeration - Wikipedia

   en.wikipedia.org/wiki/Refrigeration

   Peltier coolers are often used where a traditional vapor-compression cycle refrigerator would be impractical or take up too much space, and in cooled image sensors as an easy, compact and lightweight, if inefficient, way to achieve very low temperatures, using two or more stage peltier coolers arranged in a cascade refrigeration configuration ...

7. Beef aging - Wikipedia

   en.wikipedia.org/wiki/Beef_aging

   Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks. After the animal is slaughtered and cleaned, it is hung as a full or half carcass. Primal (large distinct sections) or sub primal cuts, such as strip loins, rib eyes, and sirloin, are placed in a refrigerator unit, also known as a "hot box".