Have you ever come home from a vacation or a weekend away and found your digital clocks flashing the wrong time? It’s frustrating, isn’t it? You realize that there was a power outage while you were away, but you have no idea when it happened or how long it lasted. And now you’re left wondering if the food in your freezer has thawed, spoiled, and refrozen.
But what if there was a simple trick to put your mind at ease? What if there was a way to know for sure if your food is still safe to eat or if it should be thrown away? Well, there is!
In 2016, during Hurricane Matthews, a woman named Sheila Pulanco Russell shared a clever tip on her Facebook page for anyone who had to evacuate their homes. And this trick is not just useful during emergencies; it can also be handy for any prolonged absence from home.
All you need for this trick are three things that you probably already have: a mug, a coin, and some tap water. Here’s how Sheila explains it:
- Put a cup of water in your freezer and let it freeze solid.
- Place a quarter on top of the frozen cup.
- Leave it in the freezer while you’re away.
When you return home, check the position of the quarter. If it has fallen to the bottom of the cup, it means that all the food in your freezer has defrosted, and you should throw it away. But if the quarter is still on the top or in the middle of the cup, your food may still be safe to eat.
This trick works because water expands when it freezes. So if the cup thaws and refreezes, the quarter will move along with the water, indicating that the food has defrosted and should be discarded.
It’s also a good idea to use this trick even when there’s no power outage. If you ever lose power for any reason, you can rely on this simple method to determine the safety of your food.
Not only is this trick effective, but it can also save you money. You won’t have to throw away loads of food unnecessarily. So why not share this nifty tip with your friends and family? It’s a small but helpful piece of knowledge that everyone should have!
Source: Sheila Pulanco Russell (Facebook)
