Once the weather cools down and the big old pipes in old buildings start to rattle and shake as hot water turns to steam, it's inevitable that someone somewhere will be trying to cook with the heat generated by the radiator. This experimental "cooking" takes many forms, the results of which are often recorded and shared on the Internet.
A Reddit user on the r/collegecooking subreddit attached a photo of a small frozen pizza sitting in the freezer and wrote, "Microwave broke, so I'm making my own pizza in the freezer."
"It's amazing," said one commenter. "Is it done?"
"Yes, it did," replied the pizza maker. "Well, sort of. The pizza was melted and warm enough to enjoy, but the crust was raw."
Like the aforementioned pizza, most of these frozen cooking experiments seem to straddle the line between the risk of food poisoning and a sick food meme similar to the infamous Tea Talk "spaghetti table" trend. Perhaps that's why the cooking process on the radiator is called the wonderful and irreverent "It's Always Sunny in Philadelphia."
In the opening scene of the third season, titled "Dennis Looks Like a Registered Sex Offender," Charlie (Charlie Day) holds his breath for more than seven minutes trying to get his name out. As Mack (Rob McElhenney) films this experiment, Frank (Danny DeVito) is standing nearby doing "chicken on a tray." Nearby, sandwich breads are placed on the refrigerator.
"Get the donuts out of the freezer," Frank asked before Charlie left his hard work.
"I could barely cook, I turned on the radiator to heat."
In the next season, the kitchen with refrigerators was featured in "Mac and Dennis: Manhunters". Dee (Kaitlin Olsen) and Charlie become obsessed with a rare, hard-to-find type of meat that they try to prepare in different styles. (They thought it was human flesh!)
"I'm having a hard time cooking," Charlie yelled, cutting off a slice. "I hit him with the radiator to warm him up."
"It's hard," answered Dee, "but it's so good I don't care."
Through the lens of "it's always sunny," cold cooking evokes a kind of Depression-era garbage. (The characters are sometimes overwhelmed and depressed.) However, at one point some envisioned the refrigerator as the kitchen appliance of the future.
In 1885, inventor Louis C. According to the patent application, the invention worked as follows:
In the construction of the radiator, the long rings and the short rings are arranged relative to each other to make room for the furnace. This stove, I prefer to take it separately so that it can be easily clicked when assembling the radiator rings. It is preferable to provide the stove with one or more shelves.
Despite Rodier's patent, the idea of combining the refrigerator and stove does not sit well with many experienced home cooks. Most of them already had ovens and radiators were still relatively new. (Bundy Loop, one of the most famous metal refrigeration systems was invented by Nelson H. Bundy in 1872.) However, the idea of using a refrigerator as a kitchen appliance did not disappear; It just changed from cooking to heating.
For example, in 1892, the American Radiator Company was formed by the merger of several North American radiator manufacturers. In the year By the 1920s, his advertisements were common in newspapers and magazines. One such ad showed a sophisticated couple eating in their dining room while a servant brought out dishes from a hot oven.
The ad copy reads: "Fresh foods are ready to be served and foods heated during meals add much to the pleasure of the table and aid digestion. It's easier than getting the house warmed by American radiators and perfect. Chicken."
To this day, many apartments and houses built at the beginning of the 20th century still have metal radiators with hot boxes. Since many homeowners have switched to central air conditioning and heating, whether or not these boxes work is a different matter.
"Hot dishes are ready to be served, and hot dishes during the meal are pleasant for the table and help digestion."
Perhaps the most common use of refrigeration in modern cooking is heating up grills or going to great lengths to thaw a frozen pizza. Home baking experts, including Nigella Lawson, tout the freezer as a baking tool for bread dough (or rice, depending on where you live).
Lawson writes, "A well-ventilated closet is usually a good place to let dough rise, but dough can rise in most places (even left in the refrigerator overnight) and will take longer at higher temperatures." Lower. . "It usually works on a warm kitchen table, in a sunny window or near a fireplace."
"Near the radiator" as opposed to "in the radiator" is the key difference here; Bread dough rises evenly in a relatively stable temperature, which does not correspond to the nature of cold temperatures. Don't get me wrong, it's possible, but as one commenter wrote on Facebook about freezers with hot boxes, "Does the dough freeze like death or explode from the inside like a sweaty pig?"
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This touches on the main point about the safety, or lack thereof, of cooking with refrigerators. Refrigerators are very hot to the touch, only reaching 140 degrees, hot enough for bacteria to grow, but not hot enough to fully cook food. In other words, it's a recipe for food poisoning.
However, if nostalgia or kitchen clutter with refrigerators still appeals to you, there are a few options. A sheet of aluminum foil can be placed over a cooling radiator and used to heat foods after the surface has warmed up. (I'm eager to recommend putting anything on the radiator because of fire hazards, but there may be those who like to be a little more serious.)
You want to explore the vast mond and tiroirs chauffants merveilleux, similar to the evolution of nature in Louis C. Rodier's creation of 1885. After all, many American radiators, they are beyond greatness. plaisir "table". "
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