Post 332: How to handle an unruly refrigerator, how to turn leftover vegetables and/or a vegetable stir fry into a soup, and Raisin-fruit-nut-Carrot Muffins

How to handle an unruly refrigerator:  Everyone seems to have refrigerator troubles one time or another.

-The wealthy are particularly angry that they are not spared.

I’ve read. “I hate my Northland. It is loud, inefficient, and not dependable. The ice-maker rarely works. The solenoid on the water line for the ice maker just started leaking. A solenoid is a type of electromagnet when the purpose is to generate a controlled magnetic.

(It is the actual solenoid, not the connection and ruined by laminate floor.) That part is usually under an extended warrantee, but probably quite rare (my comment).

The front grill always rattles when the motor is running. The fan on the freezer side has iced up several times. For the price, I expected better. I could have bought 5 refrigerators of better quality than what I paid for this piece of junk.” That rich folks should suffer.

“Oy” or the Liebherr, “The major problem is icing on the back of the fridge.” That’s the one that will be addressed here.

The first fridge is about $26,000 and the second about $9,000.

After speaking with friends, it appears that water also forms on the back wall of Israeli refrigerators, the common garden variety. Concerning the drawbacks of our precious second-hand Liebherr,  and suggestions, a  reader offered the following diagnosis:

There will always be frost and, especially in humid climates, some ice on the back of the fridge. (By following these steps, no ice is appearing, although I hope (B’H) not to give my fridge an “Ein Horah”, an evil eye:

עין הרע

This is a compromise for the depth of the fridge. We put meats and other items like pickles, etc, at the very back of the fridge to keep them as cold as possible. There’s a risk of it freezing if you rest it against the back. We live in an apartment and are used to these compromises. If you live in a house, get a bigger fridge that cools itself more traditionally.

Icing and drain plug clogging are related issues in our experience. For whatever reason, the fridge circulation fan is defaulted to the off position. With this off you will get a lot more icing on the back of the fridge. This will then clog your drain plug with ice. Turn the fan on and occasionally check to see if it is still on – a power outage will turn it off again. ( I never had to do this – my comment and don’t mess with a fan).

We’ve had it running for about a year and no more ice issues.What to do if the drain plugs up? You will need to defrost the fridge completely and have it turned off – leave the doors open. Wait until the ice melts. If there are sheets of ice, wait until they sort of melt, then pull them out – otherwise, expect large puddles. We poured some hot water from the tap (not boiled water) into the drain to help it along, but that took forever. Now’s a good time to clean the back wall of the fridge. Not too bad, all things considered.” And another, I yearly use a pipe cleaner to clean the drain hole, take off the vent cover, and vacuum the coils. I also have my fridge on a plug surge protector.

I don’t have this, my comment). I do so for all my rentals. I must have bought a gem.”

Knowing the Austrians by their complicated watch works, including several imperial clockmakers who designed the clock machine of Prague Orloj, the practicality of the Liebherr demands more clarification. The following tasks in addition to those above, are crucial to getting your Liebherr to silently serve you (with little or no water changes on the back wall ), and not the other way around.

1) This is the hardest part, but truly worth the effort and time. Ask your 5 best and closest friends to take your food from the fridge and freezer. If you do this at Passover time your problems should be reduced. This year we just cleaned the fridge and didn’t defrost the entire system. That was a mistake.

The refrigerator is supposed to self-defrost approximately four times in every 24 hour period. If one of the components in the self-defrosting system fails, the refrigerator continues to try to cool. Eventually, though, so much frost builds up on the evaporator coils that the circulating fan can’t draw air over the coils. There may still be a small amount of cooling because the coils are icy, but with no air flow over the coils, cooling in the refrigerator compartment is quite limited. Here’s an inexpensive, though inconvenient, way to determine if the problem is with the self-defrosting system. Remove all of the perishable food from the refrigerator and freezer, turn the thermostat in the refrigerator to Off, and leave the doors open for 24 to 48 hours. (Be sure to have several towels ready in case the melting frost and ice causes the drip pan to overflow). This allows the refrigerator to defrost “manually.” When the frost and ice build-up has completely melted away, turn the thermostat back to a normal setting.

 

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2-Vacuum the coils in the rear. We purchased our Liebherr second-hand. It was placed in storage. Now, eight years after it has been in place, I looked closely at the evaporation apparatus in the back. It was filled with brown leaves. From where? It had been moved to storage on a snowy day and the fridge was not wrapped. In other words, any opening is the weakest link in the refrigerator’s circulation system. THE WATER doesn’t need to be perfectly clear, but not potentially a problem filled with debris.

3) Your fridge will not experience toxic shock if you  return cold food to the fridge and frozen food to the freezer. Then it will not be overworked.

4) There is a super cool setting for the freezer if you are putting a lot of room temperature meats and fish etc, into the fridge, but I have not used it. Be sure to cool warm foods to room temperature before putting them away. That’s a given.

5) The amount of moisture on the back wall is insignificant now compared to the half-inch of fluffy snow there before this melt-down was performed. Try to keep vegetables and fruit in the drawer. I was told and read that food kept in glass is healthier than kept in plastic. However, more energy is expended for every square inch of glass surface than for plastic, as glass has the ability to stay really cold, as in a nice cold bottle of beer. If you remember basic science, when a cold surface comes in contact with a warmer surface, condensation will occur on the warmer surface, as in the surface of an interior window.20160724_094928.jpg

6) Try to limit the amount of air in plastic jars, packages and glass containers, as your fridge will be working to cool air inside them. That’s a waste.

7) The instruction manual recommends emptying and turning off your fridge when you plan to be away for more than a month. I never did this and just relied on weekly visitors to open and close the fridge at regular intervals. However, there were always some puddles on the floor when I return home. In the future, I hope to (B’H) follow this recommendation.

 

 

This is the water container that had leaves in it that I removed with a bulbous tube. Don’t worry if the water is tinged a bit as it is continuously evaporating.

 8) When you turn your fridge back on, it is the time to put the fridge at 14 degrees C and the freezer at -18 C. Then after a few days the fridge temperature can be lowered to 9 degrees C which is 48 degrees F. That’s where my fridge sits now.

9) Plan to keep leftovers to a minimum. going to try this: how to turn leftover vegetables/ or a vegetable stir fry into a soup:

Allow your favorite rice noodles to boil for 5-7 minutes and turn off. Pour the stir fry mixture into the pot with the noodles and add the soy sauce and grated ginger. While the broth is still hot, stir to make sure all ingredients are well mixed in the soup. Pour in a large bowl and top off with cilantro and jalapeno peppers.

 

“Raisin-Carrot Muffins

Raisin-Carrot Muffins

  • Makes: 16 servings
  • Serving Size: 1 muffin
  • Carb Grams Per Serving: 24
From Diabetic Living with alteration
Ingredients
  • 2 oz or 60 grams golden/red  raisins or dried currants chopped in cuizinart
  • 2 oz pistachio nuts chopped
  • 2 teaspoon bourbon soaked vanilla
  • 1/2 cup boiling water
  • Nonstick cooking spray
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 cup oats medium coarseness
  • 1 cup ground walnuts
  • 1/3 cup toasted wheat germ/ground flax seed/ground poppy seed. I use a nut/coffee grinder for that
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 teaspoon ground nutmeg
  • 1 1/4 cups buttermilk/pareve substitute
  • 1/3 cup packed brown sugar or brown sugar substitute* equivalent to 1/3 cup brown  or 2/3 cup shredded apple,- or  puried fruit on hand, you can add even more if you shred the apples and squeeze out the juice and then chop. Or if you have any ripe peaches, mango or nectarine use those, but peal first.
  • 1/4 cup cooking oil
  • 1 1/2 cup finely shredded carrot, can be more, up to 1 lb.  if you like carrots and are serving dish as a vegetable side dish
  • 1 teaspoon ground cinnamon

 Directions

  1. Preheat oven to 400 degree F or 205 degrees C. In a small bowl, dampen dried fruit with boiling water; pour vanilla over and set aside. Coat sixteen 2-1/2-inch muffin cupswith cooking spray or line with paper bake cups; set aside.

  2. In a medium bowl, stir together all-purpose flour, whole wheat flour, wheat germ, or ground flax meal, bakingpowder, baking soda, salt, and the cinnamon and nutmeg. Make a well in the center.

  3. In a small bowl, beat egg slightly; stir in buttermilk, brown sugar or substitute, and oil. Add all at once to flour mixture; stir just until moistened (the batter should be lumpy). Drain raisins. Gently fold raisins, fruit and shredded carrot into batter. I added the dry ingredients to the combined fruit plus batter.

  4. Spoon batter evenly into prepared muffin cups, filling each cup two-thirds full. I weigh out 85 grams. Sprinkle with additional cinnamon and pistachios. My batter seamed very dry, so I mixed in 5 grams of very ripe smooth banana into each cup.

  5. Bake for 18 to 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from cups. Serve warm. Makes 16 muffins. I generally do 15 minutes and then remove and turn in the cup and then continue.

  6. Tip

  • *Sugar Substitute: Choose from Sweet ‘N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount that’s equivalent to 1/3 cup brown sugar. Or omit according to taste because there is dry fruit and cut up fruit

 

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