While you're at it, Pete, wanna explain how you can clean silver by laying it on aluminum foil in simmering water with baking soda?
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| Haier wine cellar as a charcuterie dryer http://cookaholics.org/viewtopic.php?f=23&t=871 |
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| Author: | Kathy's Pete [ Thu Nov 25, 2010 10:21 am ] |
| Post subject: | Haier wine cellar as a charcuterie dryer |
The local suplus merchandise store has a shipment of various Haier wine cellars. Example: this one for $60. Think I could use one for drying/aging hams & dried sausage? The large compartment on that particular unit is adjustable from 52 to 64 degrees; Polcyn recommends aging at 60 degrees and 60-70% humidity. I think I'll give it a look over the weekend... |
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| Author: | JesBelle [ Thu Nov 25, 2010 10:48 am ] |
| Post subject: | Re: Haier wine cellar as a charcuterie dryer |
Isn't the point of a wine cellar to keep a cool, humid environment, so the corks don't dry out? |
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| Author: | Kathy's Pete [ Thu Nov 25, 2010 7:32 pm ] |
| Post subject: | Re: Haier wine cellar as a charcuterie dryer |
In my house 60-70% is humid... |
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| Author: | Darcie [ Thu Nov 25, 2010 8:22 pm ] |
| Post subject: | Re: Haier wine cellar as a charcuterie dryer |
Referencing the psychrometric charts in the Trane Air Conditioning manual, DH says the relative humidity in a fridge at ~60 degrees in a house with 40% relative humidity at 70 degrees would be approaching 50%, so it is feasible. You can add humidity by using a pan of water if it's too low. |
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| Author: | JesBelle [ Sat Nov 27, 2010 2:12 am ] |
| Post subject: | Re: Haier wine cellar as a charcuterie dryer |
Does it use refrigerant or a heat pump? And how much difference does it make? And why can't the ad just say? What the hell is "thermoelectric"? Gah! I hope it does work, because when I get a bigger kitchen, I want to try it. |
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| Author: | Kathy's Pete [ Sat Nov 27, 2010 7:51 pm ] |
| Post subject: | Re: Haier wine cellar as a charcuterie dryer |
JesBelle wrote: What the hell is "thermoelectric"? A thermoelectric cooler is a thermcouple in reverse. A thermocouple has two bimetallic junctions. When one junction is placed in a warmer environment and the other in a colder environment, a voltage develops between the two junctions and a (small) current can be made to flow. In thermoelectrics the two junctions still exist, but you impose a voltage across them - when this is done one junction gets hot and the other junction gets cool. Sold state refrigeration. Electric beverage coolers for cars are thermoelectric.http://en.wikipedia.org/wiki/Thermoelectric_effect |
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| Author: | KSyrahSyrah [ Sun Nov 28, 2010 8:53 am ] |
| Post subject: | Re: Haier wine cellar as a charcuterie dryer |
While you're at it, Pete, wanna explain how you can clean silver by laying it on aluminum foil in simmering water with baking soda?
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| Author: | Kathy's Pete [ Sun Nov 28, 2010 12:19 pm ] |
| Post subject: | Re: Haier wine cellar as a charcuterie dryer |
That only works in a stainless steel pot...  (<--- tongue-sticking-out smiley)
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| Author: | ntsc [ Fri Dec 17, 2010 10:23 am ] |
| Post subject: | Re: Haier wine cellar as a charcuterie dryer |
Back to the original, it works just fine. If you do add a bowl of water for more humidity salt it to prevent grown. I put out a whole 2 year old home cured prosciutto at Thanksgiving, thanks to a wine cooler at 55 F and 70% humidity. 
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| Author: | JesBelle [ Fri Dec 17, 2010 11:07 am ] |
| Post subject: | Re: Haier wine cellar as a charcuterie dryer |
I made Geekboy explain thermoelectric cooling to me. I've been trying to come up with a way to create an area of cellar-like conditions in the house. There are some beers I'd like to cellar, and I'd like to have it for food storage. The prosciutto looks delish, btw. |
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