Home Cooking 8

Making Use of Winter Weather/Snow/Ice in Cooking?

FoodPopulist | Dec 27, 201105:25 PM

Living in the Midwest, a cold and snowy winter is normal. It's been mild so far, but I wouldn't be shocked to see some heavy accumulation in January and February.

The most obvious uses are to make use of the cold for refrigeration and making something from snow (a fruit syrup poured over snow like a Sno-Cone, comes to mind).

To some consternation, it hasn't been quite cold enough to where I feel comfortable turning my garage into additional food storage that can accommodate the usual leftovers from holiday feasting. I usually like a bit of non-melting snow on the ground to feel that it is safe. What conditions would make you feel comfortable storing a raw whole chicken in your garage or outdoors (protected from wild animals) for a few days because you just don't have room?

Have you ever used snow to make something? If so, are there any precautions you take in gathering it? Have you used salt and ice to make ice cream by hand using an older method that pre-dates the electric ice cream maker?

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment