Content of the material
- About the Author
- Sunny Anderson, cookbook author and co-host of ‘The Kitchen’ on Food Network (Food Network)
- Pati Jinich, chef, cookbook author and host of ‘Pati’s Mexican Table’ on public television
- 13. How to get thin, Chinese-style chicken
- 9. PLASTIC WRAP
- 5. CANDLES
- 6. Freeze water bottles in Summer
- To Sum It up
- Can you overpack a chest freezer?
- Cold storage issues
- Does Putting Dead Phone Batteries In The Freezer Revive The Batteries?
- What to, and what not to, chill
About the AuthorLee Falin, PhD
Dr. Lee Falin earned a B.S. in Computer Science from the University of Illinois, then went on to obtain a Ph.D. in Genetics, Bioinformatics, and Computational Biology from Virginia Tech.
Subscribe to Ask Science Podcast Spotify Google Stitcher
Sunny Anderson, cookbook author and co-host of ‘The Kitchen’ on Food Network (Food Network)
Compound butter: Some people like to freeze their fresh herb bounty in oil or ice, but Anderson goes for the butter. Combine herbs with butter in a bowl or food processor and season with salt and spices. Roll into a log and freeze. With a sharp knife, you can cut off just what you need. Use on steak, for sauteing eggs or brushing on top of pitas and naan.
Nuts: She likes to add them for texture to almost anything but specifically employs them for salads, cookies and pesto. “They’re very easy to toast right out of the freezer” and come to room temperature quickly, she says.
Cranberries: “I buy cranberries” in the fall, “and I stockpile them.” Freeze on a lined baking sheet and then pack away. Use them to make cocktails, chutney and flavored syrups, and sprinkle them over grilled meat.
Pearl onions: “They’re already peeled, they’re little nuggets of love,” Anderson says. Add them to stock, or throw them in a soup or stew the last few minutes of cooking. They make an easy side for steak when paired with mushrooms. Or cut in half and grill.
Summer corn: Shuck the ears, cut off the kernels, freeze on a lined baking sheet and then store. You can use them straight out of the freezer without even cooking them, or add to chowders, soups, burritos, enchiladas and spoon breads.
Pati Jinich, chef, cookbook author and host of ‘Pati’s Mexican Table’ on public television
Puff pastry: If you’re motivated like Jinich, make your own. (“Since I started making it at home, it just doesn’t compare with store bought.”) Or grab a package from the freezer aisle and use it to make empanadas, appetizers, cheese sticks and desserts.
Chicken broth: “I make a super big pot of chicken broth every Monday, without fail, and store it in quart containers.” She uses it for soups, stews, enchilada casseroles, cooking rice, finishing off salsas, flavoring sauces and pasta dishes.
Homemade chocolate salami: “A great dessert to bring along to a dinner or potluck when you forgot you needed to bring something to a dinner, and you can also pull it out when you didn’t have time to whip up something” for guests.
Mexican chorizo: “We love it for so many things,” including tacos, quesadillas, chilaquiles, eggs and charro beans. It lasts in the freezer for months and thaws quickly.
Adobo or mole sauce: “Whenever I make some, I make it a point to make extra.” The adobo sauce is for marinating chicken, pork and seafood, and a mole sauce can go into enchiladas and chilaquiles or on top of grilled chicken and potatoes.
13. How to get thin, Chinese-style chicken
Have you ever noticed that, when you got to the Chinese or get a takeaway, the chicken is always very thin, very neat, and very…perfect?
Have you also ever tried to replicate this at home only to end up with irregular shapes? We have the answer – a freezer hack!
Use frozen chicken breasts for your stirfries. Take them out of the freezer to thaw, and slice them about 45minutes-hour into thaw time. The frozen texture of the meat will be much easier for your knife to slice through neatly, and won’t lose its shape when you apply pressure.
9. PLASTIC WRAP
If you've ever experienced cling wrap that's a bit too clingy, you know how frustrating it can be. But if you store your rolls of wrap in the freezer, the material will be less likely to stick to itself. Don't worry; it'll still have enough oomph to cover bowls and plates.
Before you burn a new candle, toss it in the freezer for a day. Keeping it cool will chill the wax and extend the candle's burning time. This little trick is especially helpful for tapers, which are notoriously fast burners. You can also freeze your jar candles when they're spent. This helps loosen up the remaining wax, making it easier to pop out what's left of the candle so that you can reuse the jar.
6. Freeze water bottles in Summer
If you have kids, you may well have discovered this freezer hack already.
A cold drink really is like a dream come true on a hot Summer’s day, especially after PE.
A great way to keep drinks cooler for longer if you don’t have a fridge is to freeze the bottles. Take them out in the morning and pop them in your bag. They’ll defrost slowly during the day, leaving you with an ice-cold beverage to sip on.
To Sum It up
Chest freezers must be kept full and not half empty to maximize their efficiency. Don’t overfill your chest freezer so that it will serve you longer and save you expensive repairs. Keep your freezer organized at all times. This helps keep the freezer cold and the air circulating properly.
When you load your freezer properly, food will stay fresh longer. Always keep an eye on children to make sure that they don’t forget to close the freezer door. Ensure that you read the freezer manual thoroughly. Proper utilization of any appliance means that it will serve you longer.
Can you overpack a chest freezer?
No, you can’t. Filling a chest freezer beyond its capacity isn’t advisable. The freezer will overheat and won’t keep the food as cold as it should. Your food will go to waste because the temperature in the freezer won’t be cold.
Cold storage issues
This was coupled with the fact that a battery will drain faster if you take it straight out of a cold environment and start using it. In the case of zinc-carbon, all those self-discharge savings are quickly lost if the battery is used straight from the chiller!
On top of this, many people experienced batteries which rusted faster and then leaked due to the condensation caused by cooling and/or warming of the batteries too quickly. This was also caused by using them straight away where the heat the battery generated caused the condensation.
This all then lead to the general advice that fridge or freezer storage of batteries was a bad idea and there was nothing to be gained from it.
Does Putting Dead Phone Batteries In The Freezer Revive The Batteries?
Dead batteries should not be placed in the trash right away. There are ways to revive a dead battery. You can still restore the cells in two different ways or method. Find which one will suit you best.
Method 1: Freezing the batteries
1. Remove the battery from the phone. 2. Place the battery in a sealed plastic before placing it inside a plastic container. Avoid using paper bags or foils because water can easily sip in. 3. Place the sealed battery inside your freezer. Leave it on your freezer overnight or at least 12 straight hours. 4. Remove the battery from the freezer. Let it warm down to room temperature. Avoid using the battery while it is frozen. 5. Remove moisture from the battery. 6. Return the array in your gadget but don’t turn it on yet. Charge your phone using its charger. Allow the battery at least 48 hours of charging time. 7. After loading your phone for at least 48 hours, you have to check the battery power level. You will notice that it can hold its charge again.
Method 2: Jumpstarting the batteries
1. Ready everything you will need in jumpstarting your cells. For this, you will need a : ● 9V battery ● Electrical tape ● Electrical wire (You may choose the red and black wire). 2. Connect the positive and negative terminal of your phone battery to the electrical wires. You can quickly determine these through the + and – signs. Phone terminals usually have more than one battery terminals. Better use the ones that are far from each other. Never used the central terminals. 3. Use electrical tape to cover the connections. Be careful with the contacts so as not to interchange it. 4. Connect the wire of the positive terminal to the positive terminal of your phone. Do the same thing with the negative end. 5. Secure the connections by using electrical tape. Store it at cold temperature and away from water and heat. 6. Let it sit for about a minute or until the battery gets a little warmer. Make sure to monitor the charging time and be on the lookout every time. 7. Disconnect when you feel that the battery is already warm to touch. 8. Place back the battery in your phone and check if it powers on. 9. See the battery level when you put it on. When the charge is not yet done, put it back and wait until the battery becomes fully charged.
What to, and what not to, chill
So here’s the definitive guide:
- If the battery is zinc-carbon (including zinc-chloride) or lithium based, its self discharge rate can be reduced if kept refrigerated.
- Your fridge needs to be a dry environment (some older fridges can be damp), or the battery casing or terminals may rust causing toxic leaks that you really don’t want near your food.
- Do not use a battery straight from the fridge, allow it to warm up gradually to room temperature (a few hours is needed for a unit to warm right through).
- Don’t try to accelerate this warming process (say by putting it beside a sunny window), as this will cause the outer parts of the battery to become too hot and excessive heat accelerates self-discharge.
- While the battery is warming up, keep it in a well ventilated area to avoid condensation which could cause shorts or rusting.
- For everyday usage, don’t get too hung up on it. The benefits are very small unless you are talking about commercial storage to extend shelf life.