Can I cut and pound out beef carpaccio ahead of a dinner? A hour or two? I'm worried about the meat getting discolored. Thanks!
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Merrill is a co-founder of Food52.
Yes, you can slice it a couple hours ahead of time. You can arrange the slices on individual plates then wrap each plate tightly in plastic and refrigerate them until about 15 minutes before serving. Or, layer the slices between parchment, roll up gently into a loose bundle, wrap tightly in plastic and chill until ready to plate and serve.
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