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?
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I always cover any raw meat in the fridge to lessen chances of contamination, unless a recipe specifically directs otherwise.
I would suggest covering the meat to prevent it from drying out as well as minimizing the possibility of contamination