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A question about a recipe: Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce

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I have a question about the recipe "Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce" from TasteFood. Should I leave the meat covered or uncovered while in the fridge after salting it?

asked by melissav over 2 years ago
2 answers 1224 views
926a19d7-d9a8-42e3-bf8b-53b12f443eae.tibet
added over 2 years ago

I always cover any raw meat in the fridge to lessen chances of contamination, unless a recipe specifically directs otherwise.

23b88974-7a89-4ef5-a567-d442bb75da04.avatar
added over 2 years ago

I would suggest covering the meat to prevent it from drying out as well as minimizing the possibility of contamination