Re: keeping food cool - back to basics


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Posted by Elizabeth on October 10, 2007 at 02:52:19 from 24.22.115.46 user Elizabeth.

In Reply to: Re: keeping food cool - back to basics posted by Peter H on October 09, 2007 at 16:54:01:

Now, this is very interesting to me. I have lived all of my life in the US, where our meats are usually sold to us extensively wrapped in plastic, as airtight as possible. Our meats come to us moist. While staying at Bank Ground Farm in a self-catering cottage, we were surprised to find meats kept open & dry on the outside. To us, the meats looked unappealing, and we worried about the possibility of decay, since the meats did not look "fresh" to us! Bravely, we tested a beef roast, which was quite tasty and did not make us ill, of course. The meats shown in Peter's meat safe also seem too dry to me. I would like to hear from anyone who knows the science of keeping meats fresh. What makes both our US "wet" meats & your "dry" meats keep equally well--or does one go bad sooner?

And yes, I know this is not directly on the subject of AR and his books, but I'd sure like to know more about it!



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