Tag: <span>frozen food</span>

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Maintaining your large kitchen appliances will not only mean a longer life for the appliance but can also prove to be a great way to save you money when it comes to paying the power bill. Here are five useful tips to cut through the time spent on these chores.

Fridges

Inside and out is equally important when it comes to cleaning fridges. Unless your fridge is a sealed unit there will be coils at the back that attract grime and dust. Make sure you have castors on the base so you can easily roll the fridge out and wipe over the back as easily as the front on a regular basis. Replace any filters before the due date in case you forget when the time comes.

Freezers

Not all freezers defrost automatically especially the older types. Regular defrosting eliminates that crusty build up that takes forever to thaw out. Let the insides of the unit melt completely, take out the shelves and then wipe all surfaces with a solution of vinegar and water.

Defrosting also gives you a chance to get rid of old food that should not be reheated or cooked. While freezers do keep the food for a relatively long time there are limits. Follow the guide that comes with your freezer for safe handling of frozen foods.

Dishwashers

Dishwashers and your dishes will benefit greatly from being cleaned from the inside. Check the filter regularly and scrub out. While it may seem like a waste of water and electricity, running an empty cycle from time to time will clear the inner workings and hoses which will give a better result to your wash cycles.

Ovens and cooktops

Instant wipe overs are quicker and easier than trying to remove baked on grime. This is true for stove tops and ovens. Make it a habit as part of your dishwashing routine. Remove racks and shelves and scrub with a brush. For electric ovens check the elements and wipe over. For gas make sure the jets are clear of food.

Wine Coolers

Keep it clean inside and out with a simple wipe over on a regular basis. Remove racks and scrub with a brush from time to time. Non abrasive cleaners can be used inside and out or a solution of vinegar in water. If you do have nasty stains or built up grime, bi-carbonate soda mixed to a paste with a little water is a much gentler way to remove the dirt than harsh chemicals.

By being diligent with the cleanliness of your large appliances you are saving yourself time from heavy scrubbing if you leave the dirt to spread and stick to surfaces. The appliances will have a longer life if you maintain them carefully and the overall running costs may be reduced greatly. Motors that have to work twice as hard to get through built on dirt will use more power.

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Source by Malcolm Bill

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Except for infant formula and some baby food, product dating is not generally required by U.S. Federal regulations. There is also no universally accepted system used for food dating in the United States. Although dating of some foods is required by more than 20 states, there are areas of the U.S where much of the food supply has some type of date, and other areas where almost no food is dated.

Dates on packaged foods alert the consumer, the store and the manufacturer as to the quality of the food product. These dates are not safety dates and do not automatically mean the product is no longer safe or is spoiled in some way. After the date passes, the product should still be safe if it was handled properly, although the longer you keep it after that date, the greater possibility of spoilage.

If the package does have a date it will most likely have one of the following:

o “Sell-By” date tells the store the last day the product should be offered for sale. You should buy the product before the date expires and only hold it for two or three days beyond this date if it is well refrigerated.

o “Best if Used By (or Before)” and “Best Before End” date is directed at the consumer by the manufacture guaranteeing the best freshness, quality, flavor etc.

o “Use-By” date is directed at the consumer and is the last date recommended for use of the product while at peak quality. The date has been determined by the manufacturer, packer or distributor of the product.

o “Closed or coded dates” are packing numbers used by the manufacturer. These codes, which appear as a series of letters and/or numbers, might refer to the date or time of manufacture. They aren’t meant for the consumer to interpret as “use-by” dates. There is no book that tells how to translate the codes into dates.

o “Packed on” dates are sometimes found on canned and frozen food. This date indicates the packaging date and is generally not useful for the consumer.

o “Expiration” or “Exp” is the last date on which a product should be used – similar to the “Use By” date.

Even though products may still be useable after the date, I still recommend not purchasing or using any food product that has passed its “Use by'” or “Sell by” date. The manufacturer actually does not want you too either. They want you to continue purchasing their product and if you have a bad or less than expected experience then there is a good chance you are not going to buy that product again.

If you must use or consume the product for whatever reason, just examine the food closely, using all your senses in the following order (this is assuming the packaging is still intact and has not been damaged, dented or bloated in any way):

1. Does the product look good or normal? No abnormal colors, growth, fluids or coating of some unusual matter.

2. Does the product smell out of the ordinary or just spoiled?

3. If it passes the first 2 tests, then lastly taste a small portion (assuming the product is not a raw meat, poultry, seafood or other product that requires cooking first). Is there any out of the ordinary flavor or sharp or strong taste that is not normally present?

If any of these out of the ordinary characteristics are present, then by all means dispose of the product in a safe manner – wrapped up tightly for disposal so others will not be able to get to it.

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Source by Michael Doom

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Although this kitchen appliance does not cost a bomb, some who are contemplating to buy Nuwave Oven may hesitate simply because questions remain on whether this purchase is worth it.

While I cannot vouch the truth of others’ views on this product, I can certainly share the experience I’ve had since I bought it about six months ago.

Why I Decided on It

One of the first things that caught my attention was the fact that the oven, for its size, does not occupy much space. I live in an apartment where the kitchen is nothing much to speak of. And yet, this is where I prefer to concoct some quick meals when I get back from work (usually about eight in the evenings).

How the Oven Helps

Despite the fatigue, I try my best to cook up healthy meals which are easy and quick to prepare. Most times, the Nuwave Oven comes into the picture. I no longer hesitate to copy down recipes if I stumble upon something I like, as long as I can prepare it using the oven.

I don’t really fry stuff anymore, preferring to grill. I hate to think about the amount of work frying, say chicken, involved. To elaborate, cleaning after frying over the stove was a total chore, not to mention the smell that permeates through my attached living room.

I never thought of it this way but having the oven gave me more time to really enjoy my food without the stress of massive cleaning after. You see, since I mostly cook for two, I can easily fit the main as well as side dishes (most times, vegetables) together in the oven and within a few minutes, voila – dinner is set!

Unfounded Concern

One of my concerns before I buy Nuwave Oven was whether I needed to buy additional utensils to be used when cooking with this oven.

I need not. I made use of those Pyrex that I had and what’s more, sometimes, I just pop frozen food in their original foil trays if I were in a hurry. I felt that I should not be doing this but hey, there are instances when time is not on my side. Yes, it is reportedly safe to use foil in this oven but I try not to make it a norm (especially after I read something that says excessive use of foil can lead to cancer).

When using any oven for that matter, a little effort in using the right utensils pays. And for me, this oven has been good…so far.

As stated above, I can’t vouch for whatever others have said about this oven, but for its price, I feel it’s really a bargain. My only regret is that I had not gotten it sooner.

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Source by Amy Wesley

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MSG is a food additive that has been highly publicized to produce harmful effects like nausea and dizziness when consumed.  For this reason, the general public plays it safe and tries to avoid products that include MSG whenever possible. But what you probably don’t know is that MSG is hidden inside almost every single processed, packaged, canned, or frozen food you can think of – just labeled under secret names so we won’t know its there!  The truth is that we are all consuming massive amounts of MSG every day. So how harmful is MSG really, and can its consumption contribute to acne?

Why is MSG added to food?
MSG is a chemical derived from seaweed that enhances the taste of food.  Because it makes food taste so much better (and its so darn cheap), companies like General Mills, Campbells, etc, add large amounts of MSG, or mono-sodium glutamate, to our foods.  This has created a multi-billion dollar industry, and the food corporations love it.
However, when it became publicized that the high amounts of MSG in chinese food was causing stomach aches, cramps, vomiting, headaches, and dizziness – people got scared of MSG (and they still are).  But out of fear of losing money because the taste of their foods would not be as appealing without it, food corporations decided to get rid of the term “MSG” and started labeling the exact same chemical with a different name.  This way the consumer would be under the impression that there was no MSG added.

Here are just a few of the many labels of MSG to look out for:
glutamate
autolyzed yeast extract
hydrolyzed protein
citric acid
sodium/calcium caseinate
carageenan
natural or artificial flavor
spice
gelatin
broth
stock
corn syrup
high-fructose corn syrup

MSG Health Factors
Ok, so now we know that MSG is sneakily added to almost all of our foods.  But is there really any real health risk?  There have been very few studies done on the health effects of MSG, mainly because the wealthy corporations who are benefiting from this chemical do everything in their power to prevent any further acquisition of knowledge on the subject.  In fact, lobbyists and authors are paid by the food corporations to publicize positive information about MSG, while scientists attempting to bring the dangerous health risks to the public eye are dealing with extensive lawsuits.

Some researchers have concluded that MSG can be responsible for almost every disease out there – depression, stroke, upset stomach, “foggy” head, migraines, numbness, skin disorders, fatigue, or even heart attack.  These are “MSG extremists” – people who think that MSG is one big conspiracy.

However, there is absolutely no evidence that mono sodium-glutamate causes ANY of these symptoms.  And if you look at the timeline of when MSG was first added to our foods in the early 1950’s, there has been no increase in any of these health ailments within the general public.  Clearly there is no obvious connection between MSG and dangerous health complications.

But can MSG cause acne?

The answer, is no, probably not.  The chemical cannot directly cause acne, but the foods that commonly contain MSG might.  Because MSG containing foods are normally processed, high in sugar, and devoid of much nutritional value, they force your body to work harder to digest them while at the same time providing no nutrition.  This leads to a sluggish digestive system and liver, which ultimately leads to symptoms like acne.

So should you be worrying about the amount of MSG you consume on a daily basis?  Maybe.  If you want to promote healthy skin, the best thing to do is try to maintain a healthy diet of fresh foods that contain no added chemicals or preservatives.  These kinds of foods are just all around easier on your body and better for your skin.

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Source by Brittany Race

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If you are going to set-up an aquarium accommodating tropical fish, you can certainly think of Serpae tetra fish as a fine addition. They are also called Blood Characins because of their color.

They are famous for their bright red color. Sometimes you can find them in reddish brown color. Another important feature is a black spot behind their gill. It is prominent when they are young but will reduce when they grow.

They originate from the Amazon River basin. They are famous for their shape which is sleek and compressed. They can grow up to 2.5 inches. You can easily distinguish between a male and a female from their shapes. The females are round in shape.

If you want to bring them for your aquarium, you should plant your aquarium very heavily. They love to live in an environment which is full of plants. Even though they can tolerate lower temperatures, they can be happy in a wide range of 65 to 85° F. They want to live in calm waters so you should not create any flows or currents in the aquarium.

You need not make any special efforts for their care and for their feeding. They can eat all sorts of food including flaked food, live food, frozen food or dried food. In the open nature, they usually feed on various types of insects and worms found in the water. Most of them will also try to taste available plants. As they are not big in size, even if you provide them with quality food, your food budget will not get extraordinary.

They can live peacefully with almost all other species but you should avoid neon tetras with them. Serpae tetras will not be able to cope up with them.

Serpae tetra fish will always swim in the middle of the aquarium or sometimes at the bottom so they will not bother fish the other species in the tank. However, they will play with each other for the whole of the day.

The breeding of Serpae tetra fish is very easy. If you shift and a pair of male and a female in a small separate tank with many plants, they will lay small eggs which are transparent. They like to lay eggs on the leaves of the plants, so you should set-up some plants with big leaves in the breeding tank. In this small tank, you should put dark substrate and that tank should be kept away from direct sunshine. The eggs will hatch in about one day and the young ones will start eating from day one. Baby brine shrimps can be an ideal food for them. You can also feed them with powdered flaked food. They will grow very fast if you feed them with live food.

You should always keep them in a group of at least five. They are schooling fish but they can become aggressive at the time when you feed them. At that time, they will try to compete with each other and in the process they may hurt the fins of their friends. If you want to keep them with other species, you must see that all the fish in the aquarium are of the same size. If you introduce species with different sizes in one tank, there will always be in-fighting.

I will recommend Serpae tetra fish in a community aquarium because of their bright red color which is extra-ordinary and their habit of staying in the middle or at the bottom of the aquarium.

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Source by Chintamani Abhyankar

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The earliest known recorded recipe (around 160 BC) was for a type of cake to be consumed during religious celebrations in Greece, which contained goat cheese and in no way resembles our modern day version. Fast forward to 1390 when an English cookbook caused an early chef named Heston Blumenthal insist that cheesecake is an English invention, which it very well could be; but whichever country takes credit, no one like Americans has elevated it to its current art form. When cream cheese was first developed in 1872, a New Yorker was looking for a way to recreate the soft, delicious cheese called Neufchâtel which he had eaten in England and France, and he came up with a method of making an “unripened cheese” that was heavier and creamier.Along with other dairymen, William Chester began mass-producing it under the name Philadelphia Cream Cheese and it marked the beginning of present day versions.

Basically, cheesecake comes in two different types: baked and unbaked, and both have their merits:

++New York-style cheesecake relies upon heavy or sour cream, is rich and has a dense, smooth consistency most likely to be featured at Jewish delicatessens and high-end restaurants;

++Chicago-style is a baked version which is firm on the outside with a softer texture on the inside; the crust used is most commonly made from shortbread or graham crackers, crushed and mixed with sugar and butter; frozen cheesecakes tend to be called Chicago-style (can you say Sara Lee?);

The foodie city of Chicago actually is home to the country’s two largest cheesecake makers, Sara Lee and Eli’s:

++Sara Lee cream cheese cake put this dessert on the map with their Original Cream Cheesecake. In 1949 a bakery owner named Charles Lubin pioneered the frozen-foods business when he invented a top-quality cream-cheese cake for sale in supermarkets and restaurants. He named the cheesecake after his daughter, Sara Lee. Lubin’s product was such a success that only two years later, in 1951, he opened the Kitchens of Sara Lee and began to add other items to his bakery line. In the early 1950s the aluminum foil pan was introduced which allowed his products to be baked, quickly frozen, and sold in the same container;

++Eli’s Cheesecake (1980) is also based in Chicago. Eli’s Original Plain Cheesecake, which has been called “Chicago’s most famous dessert” is made of cream cheese, sour cream, eggs, sugar, and vanilla in a butter shortbread cookie crust; originally served exclusively at Ei’s restaurant on the North Side; its popularity eventually resulted in Eli Shulman to begin producing and selling the cake nationally and it continues to gain more market share annually. Eli’s has made cheesecakes for four American presidential inaugurations. In both 1993 and 1997, it made a 2,000 pounder for Bill Clinton’s inauguration ceremonies as well as numerous celebrities’ birthdays and special events, and is a popular dessert of Oprah (no surprise there); making its debut at the first Taste of Chicago in 1980, it has held a starring role at every one since.

Cheesecake Factory restaurants – opened in the LA area (1978) and now boasting over 200 locations nationwide; not known for their low calorie cuisine, they offer 35 different flavors of cheesecake, one more decadent than the other and are a living testimonial to the popularity of this dessert.

Hundreds of countries have their own unique versions with varying ingredients and presentations, but America remains the king of the mountain and shows no signs of stopping its love affair. If eaten in moderation, they can be enjoyed all year; if eaten in great quantities, well, you may just keep your cardiologist in the latest model Mercedes. But grab a fork, a good cup of coffee and dig in. You only live once.

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Source by Dale Phillip

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What is the best fish food for your pets and or for your tropical showcases of salt water fish? Everyone has a different opinion about this one. But some have chosen their fish food merely by what the pet store tells them. That really limits you and limits your fish. If you are looking to grow, large, healthy, creative and unusually happy fish, then you need to go one step above what the fish guy tells you.

First you decide the purpose for your fish, the reason why you purchased them or obtained them other ways and then after you figure out your purpose, you can then figure out the proper food for them. Do you want regular, tiny fish swimming in the tank, run of the mill fish? Or do you want prize fish, fish that look a little bigger, fish that are a little more happier? Do you want to see your fish run to the top of the tank to get their old, dried fish food or do you want them to eat more like they eat out in nature, in the wild, by hunting for their own food, and getting that exercise that this hunting gives to them?

If you want the more natural feeding, then you would choose , live food. Next step below that would be frozen food that was once live and last but not least, is that dried food or flake food that comes in those round cylinders.

Here are things to consider when buying fish food:

1. Are your fish bottom feeders or top feeders? Bottom feeders might enjoy food that will drop to the bottom and or float-either way. Buy some Tubifex live worms. The pet store guy will have these in the refrigerator there. They look like brownish, reddish messy ball of tiny string worms. They smell horribly but I gather the fish love this. If you drop a small ball in the tank your fish will scurry up to get them immediately.

2. If you have salt water fish or tropical fish, you might want to try live brine shrimp as their meals. Of course you can supplement any fish meals with dried or flake food also.

You can purchase brand name food or no-frills food and your fish will survive just as well. So , how do I know this? I was raising some feeding fish once, and I ran out of fish food. So I crushed some Cheerios between my fingers and I fed the fish that food. They loved it, thrived on it so I never went back to using regular fish food. These fish grew big, from tiny little feeding fish. So my Cheerios were successful. Do not try anything that I write about as this was my own experience and I cannot guarantee it works for you or your particular kind of fish. IF you were going to experiment with this, you might begin by using your regular fish food and supplementing with Cheerios. That is just a thought, not a suggestion or instruction. Good luck!

If you have a fish that has a good possibility to grow larger and you want a large fish, you can begin feeding that fish tubifex and graduate to real earthworms as the fish gets larger. You can have one astronautis oscellatus in your tank, that you purchased when he was about half-inch long, and by feeding and raising this fish properly, you can grow this same fish to be one or two feet big. Amazing growth for an amazing fish. We had one like this and fed huge, large earthworms to him. The original fish cost us under two dollars and grew to be quite a monster.

Remember when you are buying a fish, sometimes you will pay next to nothing for the fish itself. What brings the real expense to the hobby of raising fish is the feeding, housing, filtering of water and the decorative aspects of displaying the fish and tank. Hope this article helped you. Read my other articles that will be published in the near future about fish food, feeding fish, raising guppies, and more specific articles about specific fish and fish-related hobbies. The author has raised fish in the past, and has had experience raising and caring for many different kinds of animals throughout the years of her life. Any and all questions, comments and remarks are greatly appreciated.

I write from the heart about many subjects, and the experience that I write about is from life. If you read any pet articles here on my webpage, most times, I have had those pets, raised them or watched the pets for other people.

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Source by Linda A. Perry

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To date worldwide, there have been more than 3 million people infected with COVID-19, over two hundred thousand deaths and millions of others who have been impacted financially, and emotionally. Our frontline workers are tasked with continuing to go to work to provide for our public health needs and safety. During this unprecedented pandemic, frontline workers and healthcare staff are trying to take care for their patients and the general public while also coping with their own physical exhaustion, stress, worry and anxiety. Below are a few tips, strategies and mental health resources for staying emotionally healthy.

PHYSICAL HEALTH:

EAT REGULARLY- With an increased workload, variable work schedules, and psychological fatigue, it is very easy to skip a meal. Sometimes you may be too tired to cook, instead preferring to catch up on your sleep. If you don’t have time or energy to cook, consider meal prepping, buying a healthy takeout meal, or choosing healthy frozen meal options. Although takeout and frozen foods may not be your top choice, it may be a better alternative to skipping meals or eating unhealthy snacks.

GET MOVING!- Even if you can’t go to the gym or participate in a sport with your exercise buddies, consider engaging in a physical activity at home like yoga, stretching, push ups, hand weights or work out videos.

MEDICATIONS- Don’t forget to take your medications if prescribed. Set reminder alarms or stick up post it notes so that you don’t miss any doses.

MENTAL TEMPERATURE CHECK:

Don’t forget to self-assess daily! How are you coping with your stress? Are you feeling more detached or shut down? Are you more irritable or easily annoyed? Have you started to self-isolate, or are not answering calls or texts? Do you feel overwhelmed or a loss of control? Are you crying or feeling down? If you are experiencing any of the above, do not hesitate to talk to someone and get help.

UNPLUG:

Step back and breathe. Depending on job demands, it may be very difficult to stop and hit the reset button. However, being able to unplug temporarily is important to allow both your body and mind to recharge. Try not to constantly talk about work during your breaks or at lunch. When at home fully focus on your family and participate in bonding activities to help rejuvenate your mind and spirit. Consider engaging in meditation, spiritual, or religious activities depending on your beliefs.

BUDDY CHECK IN:

Although you may be coping okay, that is not to say that your fellow coworkers are handling their stressors effectively. Look around you! As you walk through the hallway, pass an open office door, or chat in the staff lounge, look closely. Be on the lookout for any unexpected negative changes in appearance, hygiene, attitude, or mood with your coworkers. Consider doing a quick buddy check, by asking them how they are doing. Even if they may not open up at the time, remind them that help and resources are available.

STAFF RESOURCES:

Employers are encouraged to provide information to their staff on available resources including employee assistance programs, mental health providers and financial support. Consider highlighting available resources through continuous reminders on the company’s webpage, weekly emails, Facebook postings, or informational bulletin boards.

NORMALIZE HELP-SEEKING BEHAVIOR:

Although it is important to get help, doing so still has sociological and cultural stigmas attached. Everyone can do their part in normalizing seeking mental health assistance. As a society we don’t think twice when a person talks about going to their medical doctor for a medical issues. However, we all must be mindful in how we respond or comment when a person voices being stressed, overwhelmed or having problems coping. Let’s make sure we aren’t ridiculing, using negative language, gossiping, or minimizing the person’s difficulties. Instead, be that voice of encouragement and empowerment!

REMEMBER THAT ASKING FOR HELP IS NOT A SIGN OF WEAKNESS BUT A SIGN OF COURAGE!

RESOURCES:

• National Suicide Prevention Lifeline: 1-800-273-TALK (8255)

• The Crisis Text Line: Text TALK to 741741

• NAMI Helpline: 1-800-950-NAMI (1-800-950-6264)

• Disaster Distress Helpline: 1-800-985-5990

• Dial 211- visit 211.org if you need assistance finding food, paying housing bills accessing free childcare or other essential services.

• Military OneSource: Provides materials and information on programs for military parents.

Phone Numbers:

Toll-Free: 1-800-342-9647

En español llame al: 1-800-342-9647

TTY/TTD: Dial 711 and give the toll-free number 1-800-342-9647

• Veterans Crisis Line (VA): Call 800-273-8255 or text 838255

• DoD/VA Suicide Outreach: http://www.suicideoutreach.org

• InTheRooms.com: Live AA/NA online meetings

MENTAL HEALTH SMARTPHONE APPS:

Moving Forward App

Life Armor app

Breathe2Relax app

Headspace (meditation app)

Insight Timer App

Copyright © Felecia D. Sheffield, PhD, HSP,. All Rights Reserved in All Media.

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Source by Felecia Sheffield PhD

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The history of food delivery services traces its inception over sixty years. Since this time food delivery services still have the same basic principle to ensure that members of the community can have a hot, tasty and enjoyable meal.

The first meal delivery services are believed to have been started in wartime London. As a result of the Blitz, many Londoners had lost their homes and their ability to cook for themselves. In response to this need the WVS (Women’s Volunteer Service) produced meals and delivered them to people who had lost practically everything. This caring approach was carried on in various areas of the UK where injured servicemen were provided meals by volunteers in the local vicinity.

After the war the first true food delivery service evolved in Hemel Hempstead in 1947. The recipients were still servicemen who were incapable of cooking their own meals but instead of the vans used to transport meals today, these early services apparently used prams, lined with felt and even straw to ensure that the meal was delivered warm. Understandably this type of service was extremely labour intensive requiring a vast network volunteers, each with good cooking knowledge and skills. Today, the processes involved incorporate mass production principles.

In the UK food delivery services operate in a number of different ways. There are agency led programmes, typically ran in conjunction with local councils to cater for the local population. There are also private services that cater for those people that would like the benefits of food delivery but do not necessarily meet all of the criteria.

In the modern age there are also a number of different ways in which the food is delivered. Some programmes deliver meal that are cooked in a central location and then kept warm as they are delivered. Other programmes cook the food, allow it to cool and then cook the food before delivery in mobile units that both cook and deliver the food. The final type of programme delivers frozen meals that can be heated by the recipient in the microwave or oven.

Today there are a range of different food delivery services out there catering for the elderly, disabled and also those with special dietary requirements. It is this commitment to caring and ensuring people eat well that has been a consistent theme throughout the development of food delivery services.

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Source by Horace Tait

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Since the humble beginnings of the earliest cool box produced by Francis Malley in 1884, cooler boxes have evolved considerably. They now come in a wide range of shapes and sizes, often with specific functions. One thing that most of these have in common is that they are almost all insulated with CFC-free polyurethane foam. This is injected under pressure between the internal and external linings of the ice box. The use of high-compression injection means that all of the polyurethane foam gets into even the tiniest nook and cranny within the hollow casing, ensuring that insulation is uniform and complete.

A particularly interesting innovation is the use of thermoelectric coolers. These truly are cooler boxes that are the best friend of a motorist! These thermoelectric ice boxes hook up to the cigarette lighter in your car and run on your car 12 volt battery. The scientific concept of keeping food cold by using a current of electricity to draw warm air away from the food is known as the Peltier effect. According to the Peltier effect, if you were to reverse the current, you would be able to also keep food hot. That said they are usually used to keep food cool and not hot. There are drawbacks to these thermoelectric ice boxes. Firstly, the cooler boxes are rather smaller than most families would consider appropriate. Secondly, these ice boxes do tend to be a drain on your car’s battery.

The most appropriate size cool box for the average Australian family, who enjoys plenty of outdoor living and alfresco dining, is one with a 50 liter capacity. If, for any reason you don’t need to use all the space in your ice box you should fill the empty spaces in your cooler with small bottles of water that you have previously frozen. The reason for this is that cooler boxes work far more efficiently when they are kept full. Half empty cooler boxes have too much circulating air which will draw the much colder temperatures from the food to attempt to create an even overall temperature within the box. This has the effect of thawing any frozen food you might be storing in your ice box, and warming up any food that is colder than the ambient temperature within the ice box. So, to ensure your food stays as cold as you want it to, always keep your ice box full. In any event, it is best to have ice filling at least half of the box volume.

Certainly, cooler boxes have come a long ways since their more humble beginnings. Now the choices are so varied the average customer would have a hard time trying to decide the best ice box for their needs. This is where the combo cool box comes into its own. It is a product that consists of a 45 liter cooler box, along with a 5 quart “flip lid” cool box and also an insulated box with just a 1.15 liter capacity. All are insulated with CFC-free polyurethane foam. The 45 liter cooler box is 64cm long, 37cm in height and 34cm wide. As a starting set, this set of three is ideal, allowing you to use each size ice box and find out first-hand what the best size cool box is for you.

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Source by Alan Rich