S. Heisley wrote:I freeze water in plastic containers that are built like a cereal box and put one of those at each end. When the ice melts, I refill the containers with ice from store-bought bags...no mess.
Watch out for carcinogens!
Incidentally, they have recently found that plastic that is frozen will release even more carcinogens into the thawing water than when hot water is put in plastic; so, don't drink that water!
I recently saw that adding salt to your ice chest water before freezing it will keep food colder longer. (The article didn't say how much to add.) Has anybody tried it? What's the ratio of salt that should be added?
Stacie Tamaki wrote:I went and found tall sided plastic storage containers that all fit into the cooler with ice below and packed around them. Fruits and veggies go in one, Condiments in another, etc. Eggs, milk, and any meat products sit right on/in the ice. Everything else stays dry because the ice doesn't come into contact with any of it. When it's time to replenish the ice I can lift the three containers out with everything inside of them. Huge time saver and a lot less effort than how I used to do it.
I wanted to do this but couldn't find a set of containers that didn't waste a lot of space with weird shaped lids 'n lips. Do you know what brand & line you have?
Stacie Tamaki wrote:I'm going to the store right now and will look for the brand for you. .
Cosmo wrote:My experience has been items above the water line don’t get cold. The primary heat transfer is conduction (contact) not convection )air flow).
Convection is not very effective in a cooler – even if a fan is added. The air passing over the water and/or ice does not exchange a much heat.
Thanks Stacie! No need to go to the store just for me though.
(Yeah, I didn't really think you were...)
And I just saw your sig line where you're tracking miles on your TD. Hadn't thought to do that but now I might.
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