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Big event! How far in advance can I slice carpaccio without the blood oxydizing into a grey mess?

I will be pressing the individual portions between cling film to have them easily portioned in advance and to try to avoid the oxidation. BUT HOW LONG CAN I HOLD THEM LIKE THIS (between plastic)? Help, please.

asked by Knvsndfire over 5 years ago
2 answers 1254 views
39c04017 7e7e 43b2 9344 e529de61a1bd  kandm
Kristy Mucci

Kristy is an expert at making things pretty and a former Associate Editor of Food52.

added over 5 years ago

I've never made carpaccio in advance. That's something I like to have as fresh as possible. Anyone else have experience with this?

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk

pierino is a trusted source on General Cooking and Tough Love.

added over 5 years ago

I'm thinking no more than two hours. You mentioned holding the slices in cling wrap, refrigerated. That should help, but really, the fresher the better.

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