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I've used the "pea pack" before also, but they didn't stay cold long enough for me. OR the peas would begin to form large hard clumps that were very uncomfortable.
Try this homemade ice pack:
Take 3 parts water and 1 part rubbing alcohol. (I use 3 cups water/1 cup alcohol). Pour into a gallon- size freezer bag (I use the type they doesn't have the white "lock" on top...they've always leaked for me). Then place it inside another gallon-size freezer bag. Press out as much air in both bags as you can before sealing completely. Lay bags down flat in your freezer. When needed, wrap in a thin towel and place in the area needed. The alcohol keeps the water just mushy enough to fit the contour of your body, but stays nice and cold, too. Reuse over and over. Check for leaks now and then...you'll know by the smell! If you do spring a leak, just transfer the liquid over into new bags.
I fill a plastic bag with ice cubes or crushed ice. When you're through, return it to the freezer and it's ready to use the next time. Works well for me and I'm not wasting frozen veggies.
Go ahead and cook and use the veggies the same day you use them as an ice pack. If it will be a long time till mealtime, refrigerate them and reheat in the microwave or on the stovetop. No food loss or poisoning here.
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