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Location: Foothills north of L.A., zone 9ish mediterranean
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I'd be surprised if this hasn't been posted before, the concept has certainly been around, but I thought this video offered a better-than-average demonstration of this simple trick:

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Thanks for the sharing of this video, Really I had not too seen this kind of video ever and not even search like that.
 
pollinator
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Location: Central Texas USA Latitude 30 Zone 8
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Thanks for posting this video! 
 
pollinator
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Location: Stevensville, MT
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Great video. Does anyone know a couple of details, like, to make it cooler, do you add water more frequently? and do you have to keep the towel over it wet? And about what temperature does it have to get down to to make things like meat safe to eat the next day?
Thanks!
 
Jonathan 'yukkuri' Kame
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Location: Foothills north of L.A., zone 9ish mediterranean
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Suzy Bean wrote:
Great video. Does anyone know a couple of details, like, to make it cooler, do you add water more frequently? and do you have to keep the towel over it wet? And about what temperature does it have to get down to to make things like meat safe to eat the next day?
Thanks!



Meat should be 40f or below - so this is not really a solution for that. 

Also, this won't work in high humidity.
 
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