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?
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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