Preserving sausage and cheese well is an art, even more so when we cut it whole and then we only have loose slices. As with any product, the most important thing is to be moderate in the cut because later They are going to dry up and spoil by forced marches. The sausage, unless we are going to eat it, is best whole and uncut. However, to prevent our sausages from drying out more than necessary, there are remedies. And no, they don’t go through plastic wrap or consciously wrap them in aluminum.
The famous “store in a cool and dry place” it becomes more important than ever when it comes to preserving these flavor-packed meat bars to the full. It also matters that it is a dark place and that we take care of the ham or chorizo on duty before giving it out. Although, the problem, as almost always, comes later and is that the mistreatment to which we subject the sausages started in the fridge can take its toll.
How to avoid having to preserve the sausage
Prevention is better than cure, and with sausage it is preferable not to overdo it. Although it is uncomfortable not to plate everything at once, it is convenient that we go cutting slices as we need it, still at the table.
We know that it is always inevitable that a piece of ham or chorizo remains loose (the famous “of shame”), but if we eat as we cut, the better.
Resort to the sliced That many companies already sell is also useful for relatively small houses, or that we directly bet on in the supermarket or in our trusted store because they cut our sausage. Also, if we vacuum packedbetter than better.
And it is that air and oxygen are two of the worse enemies than any open sausage has. Basically, leaving it out in the open and unprotected (even with a bit of plastic wrap) will expose the product to bacteria and air, which will dry it out and dehydrate it excessively. For this reason, many times we have to do without that first slice that has started to get grumpy.
How to preserve sausage well at home
However, if we have gone too fast and we have plenty of slices left over or, even being farsighted, we have a half round of loin dying of laughter at home, the solutions are simple: imitate vacuum conditions as far as possible. You may think that it is crazy that we are opening and closing envelopes (which is perhaps neither ecological nor economical) so let’s look for the cheap alternative. Of course, if we do not have a money problem, it is best to vacuum repackage.
Our best economical option to keep the sausage already opened at home is the tupperware (or any container as airtight as possible) that allows us to prevent the product in question from coming into contact with the air. Then, we put the pan in the fridge.
Of course, as advice, the experts of Direct to the Palate recommend that Let’s not put different types of sausage in the same tupperware because they will end up taking other aromas. If this is unavoidable, alternate each layer of sausage with parchment paper (the one in the oven) and thus you will prevent the flavors from being transmitted. Being cold, the fat will not melt and the flavors will not be as intense.
How to preserve cheese
Exactly the same thing happens to cheese as sausage, but it suffers even more in a fridge because its curing conditions can sometimes lead to the mold generation that, if they are in a cheese that should not have them, they are not good for your health.
Nor is it going to do well for us to leave it out of the fridge once opened, nor with the classic cheese makers. As bad as it weighs us, cheese’s best friend is a refrigerated space. If again we have slipped with the amounts on the cheese tables, the same as with the sausage.
A tupperware or an airtight container and cut from there to small pieces as we need. As is logical, it is not convenient for us to mix cheeses in the same tupperware either because the smells will spoil. It goes without saying that cheese, whatever the type, should not be open in the fridge because it has the untimely ability to turn our entire fridge into a wine cellar. Being in a tupperware container allows molds to not proliferate, and does not contaminate with its smell.
Cover photo | Jamie Harmsen
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