Food is neither thrown away nor left to rot in the fridge. That is why it is important not to ogling when we go shopping and to be aware that we are making a commitment to everything we take home with us. Therefore, today we are going to tell you a Karlos Arguiñano’s trick to keep meat in the fridge longer, just as we have already learned to do with sausage and cheese.
Although, obviously, we can always freeze it before it reaches its estimated expiration date, to apply it to meats that we are going to eat the day we buy or the next day, there are a formula so that it lasts better in the fridge.
Of course, it must be taken into account that It is not a method that allows us to extend our fresh products to infinity, especially depending on the type of meat. Let’s remember that chicken and pork go bad before beef or lamb and that processed foods (such as minced meat, hamburgers or sausages) have an even shorter shelf life.
Karlos Arguiñano published the book in the mid-90s The menu of each day (published by RTVE and Ediciones del Serval), where the Beasain chef revealed more than a hundred tricks, recipes and culinary terms as the formula to make the perfect broth.
Regarding the preservation of meat, what the Gipuzkoan chef suggests is that let’s change the type of packaging or plastic in which we protect the meat (unless they are vacuum packed or in a protective atmosphere) to extend the shelf life of chicken breasts, pork tenderloins, entrecotes, veal fillets, rabbit, chicken thighs, pork chops, etc.
The key is, according to Karlos Arguiñano, in use waxed paper to wrap the meat and discard both aluminum foil and plastic wrap from our kitchens. The reason he gives is that this type of paper allows the meat to breathe and not spoil with its own juices.
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Cover photo | kyle mackie
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