Text 23689, 103 rader
Skriven 2009-04-29 09:48:00 av Glen Jamieson
     Kommentar till en text av Dave Sacerdote
Ärende: A CUNNING PLAN 90429
============================
 -=> Quoting Dave Sacerdote to Glen Jamieson <=-

 DS> Refrigrators don't run very efficiently when trying to hold somewhat
 DS> higher temperatures (for curing sausages and hams, I'll be looking for
 DS> temps in the high 40s F) and their internal thermostats are not

Agreed that that would likely be a higher temperature than the range
of normal internal thermostat settings.

 DS> reliable.  Home brewers have found that a much tighter temperature
 DS> control (necessary for lagering) can be attained by using an add-
 DS> on thermostat, into which the refrigerator is plugged.  When the temp
 DS> inside the fridge is at the set point, the add-on t'stat cuts power
 DS> entirely to the fridge.  When the fridge temp rises, power is restored
 DS> and fridge starts up again.  Because of this setup, there is little
 DS> chance that the coils will freeze.

At that temperature only water would be condensed from the internal
atmosphere.  If you have a circulating fan that would help to maintain
a more constant temperature, so the thermostat should only cut the
power to the compressor, not the fan.

 DS> Also, as Dave states, there are mechanisms within the refrigerator
 DS> that draw off condensate.  However, the cool-mist humidifier I'll
 DS> be using in the fridge compartment will be connected to an add-on
 DS> humidstat which will also cut or provide power to the humidifier
 DS> in the same way as the thermostat for the fridge.

Having a controlling humidistat would solve that problem, although you
would have to provide power to both the heater in the humidifier and
the compressor in the fridge.  If you can drain the condensate into
the humidifier, so that the water would be recycled, that would save
you having to refill the humidifier.

 DS> So, thanks for the suggestions, but because I don't believe that
 DS> there will be a problem with the coils freezing over, and because 
 DS> there really isn't a way to cure hanging sausages by putting them
 DS> in the vegetable drawers or other containment boxes, I'll be going
 DS> with my original plans.

OK.  I wish you good luck, and hope the cost of supplying electricity
to your set-up is not excessive.  With a decent thermostat you should
be able to maintain that constant, high 40s temperature without any
icing of the coils.  In fact, merely leaving an open pan of water in
the bottom of the refrigerated compartment may be sufficient to
maintain the humidity at your desired level.  If it is possible to
drain condensate into that pan that would save you having to top it up
too frequently, if at all.

What is the recommended relative humidity for aging capicola and
pancetta?

I hope you haven't been caught up in the current swine flu panic.  If
it is not settled soon, it could interfere with the Echo picnic.  All
passengers on flights from America to Australia are now being
screened.  Pilots have been told to check them for flu-like symptoms
and report any suspects, so that they can be whizzed off in an
ambulance to an isolation pris- er - ward.  I don't know how the
pilots can check the passengers; perhaps they will be issued with
thermometers to stick up the passengers?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Penne With Vodka Sauce And Capicola
 Categories: Italian, Pasta, Ham
      Yield: 4 servings
 
     12 oz Whole-wheat penne
      2 oz Capicola or pancetta, finely
           Diced
      1 sm Onion, chopped
      3    Cloves garlic, chopped
    1/2 c  Vodka
     28 oz Can crushed tomatoes
    1/4 c  Half-and-half
      2 ts Worcestershire sauce
    1/4 ts Crushed red pepper
    1/4 c  Chopped fresh basil
           Freshly ground pepper to
           Taste
 
  Bring a large pot of water to a boil. Cook penne until just tender, 12
  minutes or according to package directions. Meanwhile, cook capicola
  (or pancetta) in a large saucepan over medium heat until crisp, about
  4 minutes. Drain on a paper towel. Return the saucepan to medium-low
  heat; add onion and garlic and cook until the onion is translucent,
  about 1 minute. Increase heat to high; add vodka and bring to a boil.
  Boil until reduced by about half, about 2 minutes. Stir in tomatoes,
  half-and-half, Worcestershire sauce and crushed red pepper to taste;
  reduce to a simmer and cook until thickened, about 10 minutes. Drain
  the pasta; serve topped with the sauce and sprinkled with the
  capicola (or pancetta), basil and pepper.
  
  Yield: 6 servings
  From: Eatingwell.Com
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)