🔕 🔔
Loading…

My Basket ()

All questions

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

A12460b4 9b59 4a14 86a9 849a71ba882e  img 2770

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 5 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

2 answers 1875 views
926a19d7 d9a8 42e3 bf8b 53b12f443eae  tibet
added over 5 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)