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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 almost 4 years ago
2 answers 1689 views
926a19d7 d9a8 42e3 bf8b 53b12f443eae  tibet
added almost 4 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 3 years ago

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