When and How to Winterize Your Home’s Pipes

And Why You Should Bother, Even in Texas

It’s not quite winter yet, although many of us are dreaming of it. That does mean that it’s the perfect time to winterize your pipes if you haven’t already though. We’re taking a look this week at what that means (because your blogger didn’t know prior to this week), why you should bother, and what that looks like. Let’s dig in. 

What does winterizing pipes mean? 

Winterizing your pipes means going through the steps of getting them ready for winter and freezing temperatures. Whether the temperatures are that low just overnight or for long weeks at a time, your pipes, and home, need to be protected.  Fortunately there are plenty of things that you can do to achieve just that. 

Why should you winterize your pipes in Texas?

Let’s start by reminding everyone of last February. 2 weeks of ice and snow, power outages and all of us going “But this is Texas!” 

Aside from the curveballs that Mother Nature likes to throw at us, there are still reasons to winterize your pipes. It might only get below freezing at night, but a few hours of that is still enough to cause damage.  While the worst case scenario is that you have your pipes burst and your home floods, there are other things that can happen. You can have cracks begin to form in the pipes that are going to seep during the summer into your foundation. 

We will say that while it’s necessary to winter your outdoor pipes, you can be more choosy about which of your indoor pipes to do the same to. 

Image by Tim Pierce on Flickr of a broken and frozen water pipe. This is what happens when you don’t winterize your pipes! :D

When is the best time to winterize your pipes?

The best time to winterize your pipes is before the first hard freeze. So… now would be a good time. Or maybe this weekend after you’ve slept off your Thanksgiving nap. Alternatively, you can push it out till the weather is staying in the 50-55*F range during the day. 

How do you winterize your pipes?

When it comes to winterizing your pipes, there are two ways you can go about it.  You can winterize your pipes for a long vacancy (say if you’re going away on a trip for Christmas) or for several months. Alternatively, you can do a ‘general’ winterizing for your home if you plan on staying in town all winter. 

If you’re going out of town for a Long Vacancy

Start by shutting off the main water valve, all water pumps and water heaters. You might question that last one, but think about leaving a pot on the stove with no water in it. The same thing can happen to your water heater. 

Now open all of your drain valves and taps. Start by making a list and check it as you go through the house. Make sure to check it twice in true Christmas spirit and check off each valve and tap as you go through the house. 

Go through all of the pipes and using an air compressor, blow out any remaining water. You know how if you turn off a hose during the summer it will still have some water in the pipe until it either evaporates or you hang the hose up? Same concept here, except its winter, so the evaporation is going to take a long time and you can’t hang up the pipes for your house. Better to blow them out rather than risk them having water freeze in the bends. 

Next, go to the drain valve for your hot water tank. Check to see if that is a floor valve or if it hooks to another pipe. If it is a floor valve you’ll need to run a hose from the valve to say your nearest sink, this way it doesn’t empty onto the floor. Now open it up and drain it completely.
Go ahead and empty all the water from the holding tank next. This is especially important if it’s a holding tank with a rubber diaphragm.
For extra safety, you might consider adding a small amount of antifreeze to the jet pump case.
Going back through the house, flush all of your toilets. You want to try and empty as much of the water from both the tanks and the bowls as possible. You won’t be able to get everything out, but you should be able to get the majority emptied. 

And you’re done with the inside of your home! Cross off your list, but make sure to hold on to it for when you get back so that you can reverse everything. 

Now let’s go outside.

Once again your going to start by shutting off the water supply valve. If new water can’t flow through, all you have to worry about is what’s left in the system.  Now disconnect any hoses or sprinklers and store them away for the winter. We like using racks in the garage for storing our hoses.
Once you’re back outside, turn all of the outdoor faucets on full and let them run. You want to keep them running until there is barely a trickle coming out, if anything. Now turn them all off and make sure to firmly close the valve.
As a final tip you might consider purchasing an insulated faucet cover. They look like a cow bell for the most part and use a string to stay firmly attached to the faucet and house.  Congrats! You’ve winterized the outside of your home as well! 

Some last general tips. 

Consider the insulation of your home. We’ve talked about the importance of it when you’re trying to keep your home cool, but it’s just as important for trying to keep your home warm. See if there are any crawl spaces over or under your home and if you can fill them or just better insulate them to keep cold air out. 

Take a look at your laundry room. Because they need to drain water out many laundry rooms are on the outside of the home, typically attached to our garages. They’re particularly vulnerable in these areas. Even just putting a door sock on the garage door can be a help in keeping the cold air from getting in. 

If you can, try to keep the heat on. The warmer the house is, the less likely it is that you’ll need to worry about the cold fingers of winter freezing your home’s plumbing. 

So that’s the process of winterizing your pipes. How much did you know before? Have you done it previously or is this your first year? Are you laughing that our blogger didn’t know how to winterize her home? Let us know over on our Facebook page and tell us if we missed anything! 

If you wound up here because your washer is damaged, we can help! All you need to do is call us at ((214) 599-0055) or reach out on our contact page. We at Appliance Rescue Service are here to help keep your home running smoothly. 

A Sweet-Tart Cake To Beat All The Pies

It’s got lemon, cherry, and cranberry all rolled into a moist, delicious cake.

Just Take Me To The Recipe! 

Thanksgiving is just around the corner and you're helping with desserts. Sure, you can go with the standard pies, apple, pecan and pumpkin. They're delicious, they're classics. What if you want something to knock people's socks off though. You really want to wow them with a beautiful cake, not another pie like Cousin Suzy is bringing. That's where this recipe comes in. Not only is it a wonderful blend of sweet and tart but it's also got a buttery texture that you're going to love. Plus, by using a bundt pan you can make it a very beautiful cake as well with minimal effort on your part. 

We came up with this recipe after thinking about some of our favorite fall flavors and wondering how we could mix them together into something new. The tartness of cranberries was our starting point and we started working out from there, seeing what else paired well with it. The addition of the pudding mix, rather than just using lemon zest or extract ensures that the cake stays rich and moist. 

Ingredients:

Cake:

1 box of yellow cake mix

3 eggs 

1 cup of water

1/2 cup vegetable oil

1/2 box lemon pudding mix 

1/2 cup chopped pecans plus extra for decorating. 

1/2 cup dried cranberries

1/2 cup dried cherries

Icing:

1/2 box lemon pudding mix

3 cups of icing sugar (also known as powdered sugar)

1 cup of milk

3 tbsp of heavy cream

1 stick of softened butter

1 tsp of lemon zest OR 1 tsp of lemon extract 

Start off by grabbing two large bowls, an electric mixer, a sieve and all of your ingredients.  You'll need a bundt pan as well, but that's for later. 

Set your oven to preheat at 350*F. 

In one bowl, dump in the box mix and the pudding mix. Grab your sieve and slowly work through all of the material. The goal is to break down any clumps in the mix and also to introduce some air. 

In the second bowl mix together your eggs, water and oil, slowly working your way up through the speeds on your mixer. Again, we're looking at  introducing lots of air into the mix so feel free to go at it till it's well combined and frothy. 

Now add the liquids to the dry stuff, going nice and slow at first with both the mixer and while pouring your liquids. Go too fast and we'll end up with egg mix all over the place. It's a pain to get out of your hair, ask us how we know.  

Once you've got the two thoroughly mixed together, fold in the pecans, cherries and cranberries. These are going to sink some as you bake the cake, which is why we're using a bundt pan. 

Now grab your bund pan and spray the inside with your choice of nonstick spray. We advise something light and tasteless, but you're welcome to get creative and see what you can come up.  We wouldn't advise using shortening for this one both because of the curves and crevices of the bundt pan, and also because it's difficult to keep it from soaking into the cake once you flip it out. 

Pour the batter into the cake pan and tap it lightly against the counter or a table. You want to work out any air pockets, without knocking all of the air out of the batter. Just once or twice is good enough to make sure that the batter is down into the groves of your pan of choice. 

Toss that into the oven and bake it for 40 minutes. If when that time passes it's not fully cooked, put it back in for another two minutes. You'll want to check it at two minute intervals until a toothpick inserted into the middle comes out clean. 

Now, while your cake is baking, let's make the icing. 

Start off by cutting your butter into chunks and then attacking it with a hand mixer. You'll want to whip the butter until it's light and fluffy with soft peaks forming. 

Once you've got it to that step, mix in the icing sugar, pudding mix and the lemon additive of your choice.  Mix until everything is incorporated. 

Add in the cream next and mix until the sugar is fully dissolved or the cream is fully absorbed.   

If the sugar is still grainy you can add in the milk a little at a time until you attain the texture that you want.  Once you've got that, chill the icing until the cake is done. 

When your cake is done baking remove it from the oven, and leave it in the pan until it's cool. Once it's cool you can flip it out onto a plate and spread icing over it. We like doing some around the top and letting it spread how gravity takes it and then also pouring some around the bottom edge so that you can crust it with chopped pecans. 

There you go one delicious, seasonal dessert that everyone will love and try to figure out how you did it. 

If you decide to make this for Thanksgiving, let us know! We'd love to see how yours turns out over on our Facebook page.  We'd also love to hear about any changes you decide to make to the recipe. 

From our home to yours, we hope you all have a wonderful Thanksgiving. 

Lets Talk Turkey In EVERY Method

Yeah, we know it's overdone, but how often do we get to use such a fowl pun?

Cooking methods

• Slow Cookers (breast or small roast)

• Instant Pot (breast)

• Air Fryer (breast)

• Convection Oven (whole turkey)

• Traditional Oven (whole turkey)

• Deep Fry (whole turkey)

Have you ever wondered what the differences were in how to cook a turkey in your kitchen? We did. So we took all the different ways we could think of and tried them out.

Before The Cooking Begins

Before you start cooking your turkey, we advise taking a few steps. First off, how much turkey do you actually need? Are you doing a whole turkey? A small one? A large one? What about just getting pre-sliced turkey? (For those of you that are skipping the turkey altogether, we aren't really sure we can help with that. At least not in this post.) Unless you're looking at doing a turkey eating contest, estimate roughly 1 lb of turkey per person at your gathering. So if you've got 20 people, get a twenty-pound bird.  If you want to be able to make all sorts of delicious leftovers, estimate at roughly 1.5 pounds of bird per person. 

Thawing a frozen turkey isn't actually that difficult. What matters is that you plan for it leading up to the day you intend to cook the bird. There are three methods you can go about thawing it, depending on the size of your bird. For all of these, we advise making sure the bird is still fully wrapped in order to prevent the spread of germs.  You can thaw it in the fridge for several days prior to Thanksgiving. You can thaw it in the sink, changing out the water every two hours or so. You don't want hot water for this or else the turkey will start to cook. Instead, shoot for lukewarm to slightly cool. Your third option is to use your bathtub as an oversized sink, in the event that you have a very large bird or you're cooking multiple different turkeys. For this one, we strongly advise bleaching and scrubbing the tub both before and after you use it. Again, keep your water lukewarm to slightly cool. The good news is that you won't have to change the water during the thawing process. 

Once you've got a fully thawed bird, it's time to remove the giblets. These are going to be the various organs from the bird. Sometimes they'll be bound together into a small bag, other times you'll need to remove the pieces from either the interior of the turkey or from the neck. You can save or toss these as you prefer. We think they're great for stocks and gravies.  Now pat the turkey dry inside and out with paper towels and set it aside for the time being. 

Now that we've gone through the uniform bits of preparing your turkey, it's time to consider the different ways you might want to cook it. (Admittedly we hope that you'll read the whole article prior to doing the prep, but it is up to you.) 

Slow Cooking That Turkey 

If you're looking at a small bird or a turkey breast, a slow cooker is a  great way to go. You should be able to feed about 8 people with one slow cooker, depending on the size you have. You'll want to mix together the seasonings you intend for the turkey along with water in order to give the turkey plenty to soak up. You can also use different soup mixes if you want to get creative.  One that we've seen suggest is actually French onion soup, or an au jus mix. Your cooking time for this should be about 6-8 hours on low. To check for doneness you're wanting the internal temperature to be 155-160. We know it's supposed to be about 165-170 but, your turkey is going to continue heating after you remove it from the oven. So, look for that temperature, that the turkey has soaked up the juices and the meat is tender. 

A slow cooker is going to result in very juicy, tender meat.

Instant Pot, Instant Turkey? 

Now, the instant pot is obviously not going to fit the entire turkey. For that reason, you're better off using a turkey breast in there rather than trying to figure out if you can fit the whole bird in there. Again, this is going to be a very good for a family gathering  8 or less. Start by putting oil on your turkey. Pat or rub it down, rather than just pouring it on. You can use any oil you find is tastiest, but we suggest either sunflower or olive oils. Now rub on your spice mix of choice. 

With all of that done, pour roughly 1/4 cup of water into the instant pot alongside the turkey breast. Now start the pressure cooker for 25 minutes and use the time for doing something else. When the time is up wait for the full pressure release and allow the turkey breast to rest for 10-15 minutes before you start carving. 

Using an Instant Pot for your turkey is still going to give you a very juicy meal, but it’s not going to be as tender as the slow cooker. 

Air Fryer... for a Turkey? 

We don't quite get why you might want to fry your turkey, but hey, an air fryer might make it slightly healthier? Slightly? Eh, we don't judge. This is still an entirely valid method of making a turkey whether it's just for you or if you're looking to do custom spice blends for different family members. 

These are ideal for 1-2 people at 1-2 pounds of turkey breast. Start by rubbing down your turkey with the spices of choice. Be generous with them and really coat the outside of the turkey.  Put it in for 30-35 minutes at 390*F. Once again you're aiming for an internal temperature of 160*F, but you're not going to have much in the way of continued cooking once you take it out.  Once the air fryer is done, take out the turkey, plate it up and let it sit for 15 minutes before you dig in. 

We’ll point out that this is for using our method. You might have different results if you try a different route or add other elements to the recipe. For this turkey though you’re going to end up with nice, crispy skin with a fairly standard poultry texture to the meat. 

Convection Oven 

A convection oven is much larger than anything we've dealt with up till now. What that means is that you can get creative! You can cook a whole turkey, you can cook several different 'cuts' of turkey or you can do several different varieties of just say turkey breasts. It's up to you,  Fortunately, you can also go back to the 1 lb of bird per person rule, without having to worry that you'll have to do multiple rotations of cooking to feed everyone. 

 Start off by preheating your oven to 350*. Now move your bird over to the roasting pan and grab your favorite spice mix and some oil. Again, you can use whatever type you prefer, we like sunflower because it doesn't add anything to the taste of the bird. Once you've rubbed down the bird with oil, rub in the spice mix you've chosen. Depending on the spices in question you might for a light coating or decide to add a really solid crust to the bird. Once you've got your turkey prepped, it's time to toss it into the oven for 2 - 2.5 hours. You can baste it using the juices or some chicken broth during the process, or you can choose to leave it alone. Either way, you're going to want to use a thermometer to check the temperature of the thigh to figure out when the bird is done. Once the thigh has reached 180* internally, you're good to go. Again we advise letting the bird rest for 15-20 minutes prior to carving it up in order to seal in the flavor. 

At some point you’ve likely had a turkey cooked in a traditional electric or gas oven, this is going to give you a very similar result, although the skin should be slightly crispier. It’s going to still be more tender than a chicken though. 

Traditional Oven….We’ve got nothing for this one. (Leave your suggestions in the comments!)   

Much like the convection oven, you can cook everything up to a whole bird with your traditional oven. You're really only limited by the size of the turkey compared to the internal space of the oven. It's great! Make sure to do a comparison beforehand this way you don't end up with more bird than your oven can handle.  Once again we're sticking with the 1lb of turkey per person, or 1.5 lb if you're wanting to send people home with leftovers. 

This time you'll be preheating your oven to 325*, a lower temperature to allow the turkey to stay nice and juicy. Move the turkey over to the roasting pan and grab your oil and spices. Rub in the oil and then crust your bird to your desired level of spices. We think a nice thick pepper crust is a great way to do a turkey. Once you've done that, grab some tin foil and make a tent for your turkey. You don't need it just yet, but you'll want to ensure that the turkey doesn't end up burning in the last half hour to an hour of cook time. Set that aside for now and pop the turkey into the oven. 

Once again you want to use the thickest part of the thigh to see if the turkey is done. This time you're looking for a range between 165 & 180 when it's done. A good technique to use is to cook the turkey for two hours, check it and if it's not hot enough at that point, to baste it, close it back up and set it for another thirty minutes.  Once the skin has turned a golden brown, that's the point when you put the tin foil over top of the turkey. Make sure that you're not closing the sides, you still want the air to flow through and for the bird to cook. 

When it's done, remove the turkey from the oven and allow it to sit for 10-15 minutes. 

A traditional oven-roasted turkey is going to result in the most ‘traditional’ flavor. It’s going to be juicy if you treat it right, and the skin is going to be softer than the convection oven. 

Deep Frying The Turkey -

 When you want the really  crispy skin 

We're going to start off this section with a warning. Please read all instructions thoroughly before you do this.  It's a wonderful method for cooking turkey we know, but every year hundreds of people end up injured and at least 1,000 fires are started. It's a delicious way to cook the turkey, but we want all of you to be safe as well. 

You're going to want to use a turkey that's between 10 and 20 pounds for this. Make sure that your turkey is completely thawed before you even consider filling the pot.  Once you've guaranteed that, place the turkey into the pot and fill the pot with water.  Fill up until the water is one inch below the top of the turkey. That's the line you're going to want to go to when you fill the pot with oil later. If you fill the pot over the top of the turkey your pot is likely to boil over during the cooking process.   If your pot cannot hold all of this, you do not have the right size pot. Please consider a different method of cooking. 

If you do, remove the turkey and pat both it and the pot dry.  Back to the turkey, grab your spices or marinades, and cover your turkey. Now grab some butcher's twine and tie the legs of the turkey together and attach those to the stand that came with the fry pot.  Once you've got the turkey and the stand situated into the pot, fill the pot with oil up to the line you noted earlier.  We suggest using oil with a high smoke point like canola, corn or soybean.  Grab the thermometer that came with the pot and attach that to the fryer. Bring up the heat slowly to 350* F. 

Once you have your oil at 350, slowly and carefully raise and lower the turkey several times in the oil to seal the juices into it. We suggest 3-4. It's going to be a messy process so gloves and an apron might be useful.  Once you've sealed the turkey, lower it back into the oil and leave it there. You're going to want to cook it for 3 minutes per pound of turkey. So if you've got a 10-pound turkey you're looking at 30 minutes of cooking time. Not bad in comparison to the other methods. 

When you're checking for doneness, again look to the thickest part of the thigh. This time you want an internal temperature of roughly 180* to 190* F. Make sure to slowly and gently lift the turkey out of the oil so you don't get splashed. 

Let the turkey rest for 10-20 minutes before carving. While you're waiting on that, go back to your fryer and turn off the heat.  Now cordon off where you have it for the next three hours at minimum before you try to move the pot or dispose of the oil. After that point, you can carefully check to see if it's cool, and if not, leave it alone for another hour. 

This is the method to use if you really like your crunch. The skin is very ‘crispy crunchy’ without being burnt or charred. The meat isn’t as tender as other methods, but that’s sort of the point? 

Although we've given you the basics on how to do this, we do also advise this article from Butterball for a more in-depth article. (How To Deep Fry A Turkey | Butterball®)

So, what do you think? What's your favorite method of years past for cooking a turkey? Are you going to try something new this year? Let us know in the comments below or over on our Facebook page, we always love to hear from you! 

If you've ended up here because you tried to clean your oven prior to the big meal and found out that your oven devoured itself, it's ok. We can help. Give us a call at ((214) 599-0055) or send us a message through our contact page and we'll be happy to help.

Additional Reading 

Self Cleaning Ovens

How To Prepare Your Kitchen For the Holidays

That is a delicious looking spread, and it’s definitely a traditionally roasted turkey. It’s harder than you might think to find good photos of the other methods of cooking.

4 Ice Makers and How They Work At Home

 Ice, Ice Everywhere, and I Need More To Munch

Have you ever reached tried to get ice from your freezer only to discover it was empty? It bites! If you constantly want ice in your drinks, especially during summer, you might consider getting an ice machine. Which one though, is down to a lot of different factors. Do you want one that's going to always be full? What about one that only makes ice as you need it? Do you plan on using it for more than just water and the occasional drink? What about making shakes, smoothies, or ice cream? All of these can be done, but you need to know what type of ice maker you're working with. For that, we've got you covered. This week we're taking a closer look at what makes ice makers different from each other, what types of ice you can get, and how they stay cool. We're going in order of size as we go through the ice makers, so keep that in mind. 

Ice Making All Day 

-Counter Top Ice Makers

These are the ice makers most of us are used to seeing at home. They’re small enough to fit on a counter, table, or bar. Some require a direct hook up to a water line of their own. Others, instead, will have their own internal reservoir. These you'd fill up as needed. Often a countertop model would be self serve, but some will have a dispenser built-in. A countertop model will typically hold about 3 gallons of ice at the largest. The good news though is that they can keep the ice cold for long periods, meaning you don't have to use all of it at once. 

This is great for drinks on a regular basis, but not if you're a large family or need ice with every drink. 

-Ice Dispensers

Moving up in size we've got ice dispensers These are larger than the countertop models, but still 'compact.' They can typically hold between 2-5 gallons of ice at a time. Sadly they aren't made to be used for long-term ice storage, so what you make you use. They are however able to switch between self-serve or spitting out ice from the dispenser. 

These are great for a larger family who is constantly on the go and needs ice for all sorts of things. 

Moving on from here we're going to be looking at two varieties that would typically be labeled for 'commercial use. They are able to be used by households but keep in mind the amounts of ice we're talking about here. 

- Self-contained ice machine

These are meant to fit under your counter. While they're only 40 inches tall, they're intended for commercial-level production. These can produce large amounts of ice and rapidly refill their stores. Typically they'll have a 20-gallon storage unit and be meant to hold it long-term. They are going to require a direct water line in order to maintain that amount of ice production. 

- Modular ice machines 

These are very different in comparison to the other models we've looked at today. This is not one that can fit on or under your cabinet. This is a unit that is taking up a spot against the wall or in the garage by itself. On the bottom, you've got a bin that can range from 10 gallons to 50 gallons. That's just a box with a slanted lid and insulation for long-term ice storage. On top of that sits the ice maker itself. It looks like just a box, but it's got a ton of power for quickly producing all of the ice you're going to need. 

Honestly, we don't advise this one for home use, unless you're throwing parties or working out of your home for a food-based business. You know that we like to give you the options though. 

Keeping It Cool

Now that we've shown off the different varieties you might reasonably purchase for your home, let's take a look at how they work? How are they making all of that precious ice? 

- Air Cooled

This is the most common variety of cooling for making ice, whether you're looking at an attached freezer with your refrigerator, or one for your counter. The ice maker uses a fan to direct air at the condenser and use that to cool it off, and drop the temperature down. Its why during summer your refrigerator might seem to be louder because that fan has to work harder. 

With this variety, it's important to keep two things in mind. A) The fans and vents need to be regularly cleaned of dust bunnies so that the machine can 'breathe' properly, and so that you don't get dust inside the machine. B) You need to leave space on all sides of the machine to keep it cool, to cut down on the amount of dust going into it, and to prevent any intake malfunctions. 

-Water Cooled

This is a less common method, primarily because it's more expensive than the air-cooled. With a water-cooled ice maker, you're going to be using, what else, water to cool the condenser. It's going to have coils of tubing wrapped over/under/around the condenser to allow cool water to keep it chill. This means that the ice maker is going to require a direct connection to a water source, and possibly a drain as well. 

- Remote Cooled

This is one that we don't expect to see in many homes, although we can think of a few that we might. A remote cooled system is one where the condenser is stored in a different room This one has both an upside and a downside, as far as we're concerned. On one hand, you're looking at significantly less noise while the ice maker is running. On the other hand, you're also looking at significantly more upkeep, regular maintenance is a must with these types. 

Give Me the Ice

For our final section, we're looking at one of the most divisive topics. We've had family arguments break out over this. Types of ice. Now, we are staying entirely impartial, we just like to fix ice makers, our preference on types of ice isn't really relevant. If we had our way it would be possible to have one ice maker that could make all sorts of ice. Alas, we are only 'fixers' and not 'creators'. 

 Flaked Ice

This is also the type called 'shaved' ice if you find yourself craving a gelato or a snow cone during summer.  This type of ice is small flakes of the ice, rather than it being crushed into variable pieces. This is great if you're planning on storing vegetables, meat or seafood outside of them for any amount of time. Not only does it look nice, it's also easy to replace. 

Half Cube Ice

We aren't really sure who decided on some of these names, picture a cube of ice. Now chop it in half. Et voila, half cube. These are great for using in drinks if you're not looking to water down whatever you're adding them to. They will chill your drink without melting too quickly. (Why is that? We aren't really sure. We just fix the machines. Maybe someone with a degree in culinary sciences or thermodynamics might know?) 

Full Cube Ice

Remember the half cube from before? Put it back together. Yay! You've now got a giant chunk of ice that you're going to stare longingly at, unable to crunch on i because it will ruin your teeth. In all honesty, though, these are great if you're looking to sell ice out of your home, or if you need ice packs for your local soccer or football team. If you're going traveling and you need to keep foods frozen or at least chilled during the trip, these are great. 

Nugget Ice

We've heard these described as the 'queen of ice shapes.' Tiny nuggets of ice that you can munch on endlessly without destroying your teeth. You can get them from a fast-food chain that's named after a certain blue hedgehog. If you're able to get an at-home ice maker that will keep you stocked with these? We say go for it. Although they will melt faster than a half cube, they're still great for chilling drinks or using for making smoothies, ice creams, or shakes at home. Your blender will not hate you for using these, unlike say, a full ice cube. 

Our final two are really just different shapes of ice, primarily used for drinks or presentation of foods. These are crescent ice and 'fancy ice.' Crescent ice is simply a crescent shape that may or may not be flat across one side of it. Sometimes it will be curved on both sides, depending on how the ice maker is set to function. Fancy ice is a term that can be applied to either spherical or hexagonal ice shapes. All three of these are really meant to make drinks, alcoholic or not, look more appealing when served. 

Last Things To Keep In Mind 

-Don't Get One That's Too Big 

We know, bigger is better. But is there a difference between 'big enough to meet my needs' and 'so big my kitchen is so full of ice my relatives think I'm a penguin?' We think there might be. With that in mind, before purchasing a new ice maker, we advise taking into account your space. Where will you put it? How much ice do you need on a daily basis? More importantly, how often are you going to be able to use all of the ice in the machine? The reason for that is that the larger the machine, the more risk you have of stagnation and mold. Two things you definitely don't want to be battling when it comes to your drinks. 

-Clean It Regularly

If you're going to get an ice maker,, please either schedule with us to have it cleaned regularly, or schedule on your calendar. Not only can you get ice build-ups similar to a freezer, but you can get mold and mildew. Even if your water is filtered, there is also going to be a buildup of minerals over time. The ice and mineral buildups are a problem for the long-term health of the machine, blocking functionality and water flow. The mold and mildew on the other hand are a problem for your long-term health. So please, with that in mind, keep an eye on the vents for your ice maker and watch to see if there are any concerning tastes or smells from it. 

So, did we answer your questions? Do you know what type of ice maker you're wanting? Do you think that the nugget is the 'queen of ice' or do you have a different preference? Let us know over on our Facebook page. As usual, we love hearing from y'all and we want to know your thoughts. 

You're still here? Your ice maker is broken? Don't worry, we can still help with that. We fix appliances every day, but we also fix and clean ice makers. So if you're wanting us to figure out the sounds it's making or just to come and get rid of the mildew that seems to be growing inside of it, we're right with you. You can call us at ((214) 599-0055 ) or set up an appointment at our page to choose a time that works best for you. At Appliance Rescue Service, we do our best to keep your home running smoothly.

Additional Reading: 

Ice Maker Not Working? 

3 Reasons Your Ice Maker Might Be Under Producing

How To Clean Your Ice Maker

Freezer Deep Dive

How does your freezer work, what makes one better than another, and do you need a new one? 

 Standalone Freezer Types

• Portable Freezer

• Chest Freezer 

• Upright Freezer

• Drawer Freezer

Imagine having to walk down into your root cellar in order to find that your food has gone rotten because you left it down there too long. Or that a mouse got to it. Prior to the invention of freezers, root cellars were one of the key ways we used to store and preserve our food. This week we're diving deep on freezers and which models serve best for your purposes. 

Before we dive in, we do have one note. Don't forget that alongside most, although not all, refrigerators there are also freezers. These will be either as a separate compartment at the top or bottom. Or you might get them as a 'side by side' where one side of the unit is a refrigerator and the other is a freezer. These are also fantastic options and if you're only freezing a small amount of food can be perfect for a household of 4 or fewer. If you're wanting to do meal prep, or you have a larger family you need to feed, an additional freezer can make your life much easier. 

Unlike our Deep Dives in the past we're sad to see that there aren't many features for freezers in standalone models. You might get digital temperature controls, or the ability to adjust the controls via Wi-Fi, but there's not much. The biggest things you need to keep an eye out for are insulation, power source, and the compressor. These three things are really going to affect how good your freezer is and whether it's worth the money you're going to spend on it. 

Portable Freezer

A portable freezer is ideal if you're going to a party or the lake. After all you don't want to bother with coolers full of ice that are going to melt eventually. Portable freezers are very spartan in terms of what features they offer but they are also cheap because of that. They can be AC or DC-powered. Some models are even able to plug into your car. These are, in short, great for people who travel frequently, but we wouldn't advise them for home use.  These also aren't going to be very large. You should expect to be able to store a couple of liters of soda and some additional food. The largest that we found was 85L  (think 120 cans of 12oz) while the smallest we found was 10.5L or about 4 bottles of soda. 

Chest Freezer 

Picture a box. It might be as 'small' as 2.1 cubic feet or absolutely massive at 40 cubic feet. Give your box a hinged lid, and inside the box picture, it with subdividers you can move around This is (essentially) the description of a chest freezer. If you need to store large types of food like whole birds or sides of beef or pork, this is a good choice. Oddly shaped pieces of food, or large quantities of food, these are what chest freezers are great at handling. A chest freezer is usually very affordable when compared to other types of freezers. 

Two important things to note. 

-A chest freezer typically won't have an internal fan. This means that the coldest air is going to settle at the bottom and warmer air will rise to the top. Make sure that if you are storing other types of food in it that only what you plan to use soon is near the top. 

A chest freezer complete with subdivided drawers, photo belongs to Practically Functional

-The chest's lid isn't meant to have things stacked on top of it. They can't handle heavy objects. Doing so anyway can cause the lid to bow, breaking the seal on the freezer. This would mean that the air from inside the freezer would escape more easily and things at the top can defrost. Note that in our tiny house appliance article, we noted that they could be used for a table in-between times when you need to access them. This is still a viable possibility. The reason that works is that you set a flat surface on top of the chest and then items on the whole of that, it spreads the weight more evenly. Doing it this way prevents the weight from bowing any one spot of the freezer lid. If on the other hand you just sit on the lid, all of the weight is focused in one spot, and that spot will dent and malform, thus breaking the seal. 

Upright Freezer

Upright freezer complete with shelves, drawers and door pockets.

Upright freezers are great for those of us who are... on the shorter side. With a chest freezer, you can tip yourself over the side trying to reach the bottom. (Yes your blogger has done it.) An upright freezer though has internal shelves for separating things out and it opens like a fridge! Upright freezers come in a wide variety of sizes. You might need one that fits under your counters and is the size of a mini fridge just for keeping meal prep kits in. Alternatively, you might be storing an entire year's harvest in yours and you're going to need one the size of a standard refrigerator. Both options are available, although naturally, prices will vary between them. They're usually going to offer fans and auto defrost features but they're also going to cost more than a chest freezer. 

Drawer Freezer

Drawer freezer pulled out.

A drawer freezer is kind of like a drawer dishwasher in that it is capable of fitting under your cabinets and containing multiple drawers for easier access. These are ideal for a home with a very busy kitchen. Drawer freezers are meant to fit right alongside your existing cabinets. You can even use the top as additional counter space if you wanted. They will usually have fans to circulate air evenly and an auto-defrost function. They also include slots for putting in separators to subdivide the space however you want. They are priced higher than most other options, but well worth it in our opinion if you're looking to get additional freezer space.  One great thing to note is that many drawer freezers are available as 'panel ready' meaning that you can purchase panels to fit over the front. Then they can blend seamlessly into your kitchen, allowing you to keep the look of your kitchen uninterrupted. 

Throughout this post, we've mentioned that some models will have auto defrost options and some don't. Why though is it important? Good question. Over time a freezer can build up ice on different layers of the freezer. Not just on your food, but on the walls of the unit as well. If moist air is able to get into the freezer at all it will coat the edges and freeze into lovely ice crystals. Over time this can build up until it coats the freezer. It can even get to the point that you won't be able to use sections of the freezer without having to hack out the ice that's there. (Ask the blogger how she knows.....) Now, you can defrost your freezer without having an auto-defrost function. To do that you'd remove everything from the freezer, unplug it and take it outside. You can then let it sit in the sun all day, you can use a hairdryer or you can take a chisel and mallet to the ice and carefully start working out the ice.  If you want to avoid having to go through all of this, a defroster can be very useful. They also help with preventing freezer burn, but that's as much about how the food is sealed as how well the freezer seals. Defrosters will add cost and complexity to the freezer though, which means that you're not only going to be paying more but if something breaks it's another part that has to be explored. (Although we will say that regular maintenance checks can prevent from you having to deal with that.) 

With all of that in mind, what type of freezer do you find works best? Do you have ways that you use at home that we didn't think of? Let us know over on our Facebook page, we'd love to hear from you!

On the other hand, if you wound up here because your freezer is giving you issues, we've got several posts to help you take a look at all of that. If you can't figure out the issue, or you're busy getting prepped for the holidays (we understand) you can always give us a call at ((214) 599-0055) or reach out on our contact page. Our technicians are always available to help and we at ARS want to be there for you. 

Additional Reading

Why You Should Schedule Regular Appliance Checks 

What an Appliance Visit Is Like In 2021

5 Freezer Myths Busted