Hit 90 degree weather on a pour last July and the slab set way too fast

We were working a driveway in Phoenix and the mix started going off before we could get it screeded flat. Foreman yelled at me to get the evaporation retardant but by then we already had cold joints forming. Any tips for slowing down set time when the temp spikes like that?

3 comments

3 Comments

daniel_cooper345d ago

Buddy of mine threw ice chunks in the mix, worked surprisingly well.

torres.blair5d ago

Gotta wonder if the ice melting changes the texture of the meat though... could get soggy in a bad way if you're not careful.

susan815d ago

My last 3 attempts with ice chunks ended up with weird soggy spots where the meat didn't brown right. I think the melted water just steams the patty instead of letting it sear properly. Maybe your buddy had better luck with smaller pieces or a shorter cooking time, but for me it was a mess. I'll stick to keeping my meat cold in the fridge and handling it as little as possible.