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.

  • 1533 views
  • 2 Comments

2 Comments

Review our Code of Conduct
Don't send me emails about new comments
Kristy Mucci
Kristy Mucci November 22, 2011

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

Review our Code of Conduct
Don't send me emails about new comments
pierino
pierino November 22, 2011

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.

Review our Code of Conduct
Don't send me emails about new comments
Showing 2 out of 2 Comments Back to top
Recommended by Food52