Posted by Peter H on October 09, 2007 at 16:54:01 from 86.137.75.32 user Peter_H.
In Reply to: keeping food cool - back to basics posted by Jock on October 09, 2007 at 15:52:58:
Having apparently just 'assassinated' a thread, let me first say what an excellent topic this is. It deserves much discussion, but I'm afraid that my contribution may not help that much. The idea that fresh food in storage needs a supply of air is familiar to me. I recall the old meat safe at home - it had gauze (ie perforated) sides and front, like this:
The 'Philosophy of House-keeping', to which Jock gave a link, does not seem to cover food storage procedures, except to say that fresh meat should always be 'hung'. This, I assume, would have a drying, 'curing' effect, and improve the taste. Could the airy meat safe, and by implication Peter Duck's cave, have the same purpose? I think we need a bacteriologist.