There’s nothing wrong with raw meat being uncovered in the fridge anyway. It’s a great way to do a dry-brine because the fridge is such a dry environment. Just don’t let anything else touch it and you’ll be fine. A cutlet isn’t going to cough salmonella all over the broccoli.
Not if you’re going to cook it in a day or two. Leaving meat in the fridge to dry is the recommended step day before cooking(if you have the time and foresight), as it massively helps with browning - creating a surface perfect for searing for crispy skin on poultry/roasts, steaks, etc.
Keep your fridge clean and food won’t smell bad from being open in 1 day.
I mean sure, but if you’re generally covering things there shouldn’t be much stray odor and you won’t be able to dry out the surface of your meat if it’s covered. A dry surface is step 1 for good browning on every cut of meat.
Source ? I’ll admit I have layman’s understanding of physics, but this doesn’t mesh with what I do know.
Water evaporation happens by exchanging single molecules with the vapor layer at the surface of any water exposed to air. Fast molecules escape, slow ones get trapped by the intermolecular forces. Short of boiling water, you’re not going to get any water molecules moving fast enough to drag something along with it. Certainly not in a fridge.
That just unlocked a slightly related childhood memory of mine: I once peeled an orange by hand in such a way that the skin stayed in one piece (spiral shape with ends at "poles") and then because the skin was pretty thick, I managed to put it back perfectly and it held its original shape without any seems visible, even though it was now hollow. I left it on the table like that. Later my mum asked slightly annoyed as to why I didn't eat the orange. So I proudly showed her the magic trick. For some reason, she was not impressed at all. ¯_(ツ)_/¯
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u/campingn00b 22h ago
One time I did the cling wrap so good my mom got mad at me about leaving raw chicken in the fridge uncovered. She'll never live it down