It's not the heat, it's the humidity. Using a mini fridge part time.
August 21, 2013 7:26 AM Subscribe
So I have a seven year old mini fridge, very similar to this one
, only seven years older. How can I use it minimally? Or should I let it go 24/7?
posted by tilde to food & drink (5 answers total) 1 user marked this as a favorite
This summer it was perfect; throw pasta and cookies in there, have the kids pack their lunches ahead of time and shove them in there until morning, and so forth.
To keep it "full", I shoved in more and more pasta and cookies as my supply of children dwindled down to one for the last week or so of summer; unless school starts with horrible lunches we likely won't need this thing to fridge goodies full time until next summer when the thundering hordes rummage through again.
But right now, it's full of pasta. Bogo cheap stuff from the super market, giant bags of fine fine spatzle made in Germany (for nights I'm too lazy to make my own), and I'm even thinking of getting my dry beans and rice off of the counter and put in there.
I've cranked it down to its lowest setting now that it's all pasta, but can I, here in the humid dankness and heat that is Florida, just set it on a timer to run a couple hours a day at the lowest setting, just to keep the food (which is mostly in paper boxes; when I put in my pantry I seal in bags or bottles) fresh and unhumid-ruined?
The house, during the day, is kept at 85-82. At night, we step it back to 77 about a hour before we get home, 77 overnight, pops up to 85 until about 1 or 2, then down to 82, and back to 77 an hour before we get home. Right now the fridge is in the hallway of the middle of the house, near the thermostat. I'm looking at moving it to the laundry room (door open) which is usually 2-3 degrees higher than the rest of the downstairs (but gets no direct sun - just has limited airflow).
I've thought about using it for fresh food, but as I found out when the big fridge died, it's pretty useless for milk and eggs and fruit and veg for long times (dairy stays too warm or freezes, fruit and veg freeze if I try to keep the milk and eggs cool). Plus, we have a big fridge - and the spouse is delighted the pasta is no longer taking up a good portion of our freezer (as evidenced with the glee with which the rest of my family stuffed several gallons of ice cream in it was).
Can I run it for a few hours a day for pasta on a timer? Or does it make sense to run it all day, but on the lowest setting?
Alternative use: less pasta, more root veggies and apples. I end up buying them multiple times weekly as we go through them (or buy a weeks worth and they spoil before being used up). Again - run lowest full time, or lowish on a timer?