[Sca-cooks] Pennsic queries....
kiridono at gmail.com
Tue Jun 29 14:32:11 PDT 2010
Again, I appreciate everyone's solutions. Most of these are things that we
already do. I was hoping that someone had had experience with the type of
chest freezer I've described. I'm told that they work better than coolers
and would make it so that we could put dry ice in the very bottom with a
plywood separator on top and then the things we want to keep cold on top of
Yes, the quality of your cooler makes a huge difference. Both of our
coolers are the 5-day variety made by Igloo...one of them is a
commercial-type cooler that even came with a set of all-terrain wheels!
Others in our group do not have these types of coolers and it would
represent a saving for them if they didn't have to turn around and purchase
But, as I said, I do appreciate all of the suggestions!
On Tue, Jun 29, 2010 at 5:13 PM, otsisto <otsisto at socket.net> wrote:
> I have found that lining a cooler for meats with aluminum foil helps.
> Separate coolers as others have recommended.
> Create a layer that will go inside on top so that as the food is removed
> condense the area needed to be cooled. This can be achieved by getting the
> freezable ice cube sheets cut to fit. Or styrofoam covered in aluminum foil
> with a finger hole for lift out. Another way is to take a bunch of
> washcloths, dampen them and fold them, put them in individual ziplock bags,
> freeze them and then layer them on top. This helps to insulate and when
> needed on a hot day, pull a washcloth out and cool down.
> Added to the above is to cover the cooler. If you or someone is creative
> can make a "quilted" cover the lining would be the vinyl felt backed
> material which you can either get at a fabric store or a vinyl tablecloth,
> the outer material needs to be light coloured and can be vinyl felt backed
> or canvas, fairly something durable. Fabric should be medium to thick as
> more layers and thickness the better the insulation. But also take into
> account wash ability.
> Try to keep it in as much shade during the day as possible. Placing it in a
> tent that is closed up and doesn't get a draft is not good because even
> though it is technically not getting direct sunlight but you are "baking"
> the cooler (unless it is a muggy day then it's steaming it).
> Dry ice is your friend but if you mix the dry ice and regular ice you will
> find that the regular ice will melt and reform into ice around the dry ice
> enveloping any and all items next to the dry ice.
> Pack the cooler with foods for the last meal at the bottom and layer up to
> the foods for the first meal (best you can) this way you get in and out
> quickly. (unless you have someone that holds the cooler open and stares for
> 5 mins. like he's at home looking in the frig. for something.
> Sometimes if you have the room, a cooler specifically designated for
> leftovers. You pack kitchen items that will not need to be stored in the
> cooler for the trip there, add the ice (or you add ice and pack pots and
> pans in it) when you have leftovers you can place in the cooler this will
> lessen the need to open the cooler with the foods that need to stay cold
> when ready. Or place leftovers in your snack and beverage cooler.
> Enough ramble from me
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> Sca-cooks at lists.ansteorra.org
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