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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 5 years ago

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2 answers 1906 views
CookLikeMad
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.

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Rose Hill
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

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