h a l f b a k e r yFlaky rehab
add, search, annotate, link, view, overview, recent, by name, random
news, help, about, links, report a problem
browse anonymously,
or get an account
and write.
register,
|
|
|
Inert Gas Kitchen Tap
Argon/CO2 mix from a flexible hose, located somewhere between the stove and the fridge. | |
It's well known that vacuum sealing your food lets it last longer, but a quick blast of inert gas into a tupperware, sandwich bag or milk bottle achieves the same thing without the impracticality (and crumpling indignity) of evacuation.
Also useful for putting out fires, and if the need arises, welding.
Home_20Distillery
[FlyingToaster, Apr 14 2015]
Fill your home with nitrogen
Fill_20your_20home_20with_20nitrogen
Similar [nineteenthly, Apr 16 2015]
[link]
|
| |
Nitrogen is going to be your best bet for this. A home
nitrogen production plant and/or large gas cylinders are
both feasible. |
|
| |
In case you want to weld with it of course. Who hasn't been caught short while swinging a TIG around the kitchen, all out of Argoshield? |
|
| |
^ You meant to say MIG, didn't you? |
|
| |
Should have a panel with dials to control the amount of each of a selection of useful gases. |
|
| |
Quite - what if you want nitrous oxide in your packed lunch, rather than nitrogen? |
|
| |
<tastes lunch> "Eurgh! Yuk! - I'll never know why I installed the Chlorine tap next to the Nitrous Oxide tap in my kitchen!" |
|
| |
I wonder if lack of oxygen would just encourage anaerobes? |
|
| |
//I wonder if lack of oxygen would just encourage
anaerobes?// |
|
| |
I'm not certain of that, but I do know that
modified atmosphere packaging is a thing, especially for
meats. If you buy meats in a disposable tray with a
plastic
top that is pillowed up, that's because it's been injected
with nitrogen to give it a longer shelf life. |
|
| |
ETA: Wikipedia tells me it may also include carbon
monoxide
because it helps maintain the red color of the meat, and
CO2 is used for vegetables because it slows the ripening
process. Also you don't actually want to go to zero 02 for
exactly this reason (anaerobes), but a lower than
atmospheric level is a good thing. |
|
| |
Did you take that line from an ad for jalapeño
cheese
sticks? |
|
| |
Oh my! HB has betildad my n! |
|
| |
+ You could make this system pretty easily using a
commercially available oxygen concentrator, which is also a
nitrogen concentrator. Normally, these devices just vent
the nitrogen back into the ambient air, but it wouldn't be
hard to modify one to store the high-nitrogen, low-oxygen
air in a low pressure (2-5 Atmospheres) reservoir. |
|
| |
Deoxygenated air is good for storing not just food, but
anything you don't want to oxidize/rust - old CDs, jewelry,
razor blades, etc. |
|
| |
//not just food, but anything you don't want to oxidize/rust - old CDs, jewelry, razor blades, etc.// the inside of your fridge sounds interesting! |
|
| |
I often wish I could do a little welding whilst making some
Chicken Marsala. Sounds a wee bit dangerous, but we have
firemen standing by just for this sort of thing. + |
|
| |
[blissmiss] "Chicken Marsala" sounds delicious. I'm imagining a very alcoholic chicken curry. |
|
| |
I have wondered whether a high nitrogen / low oxygen
atmosphere would help with long term storage of staples
like rice etc if one wanted to store emergency provisions in
case of zombie apocalypses. |
|
| |
Dry white rice and beans last pretty much forever anyway,
so I'm not certain what you'd gain. |
|
| |
//store emergency provisions // |
|
| |
Yep, pretty standard fare with preppers and the like, typically varying sizes of plastic drum purged with nitrogen is the go, for things like wheat and rice and the like. Also very suitable for long term storage of seeds, or at least some seeds. |
|
| |
Or just exhale into the bag. |
|
| |
Most of us give off plenty of excess CO2. The moisture
might be a problem though. |
|
| |