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The Something Awful Forums > Discussion > Goons with Spoons > Charcuterie: What if I leave this meat in my fridge for 6 months?
 
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Elizabethan Error
May 18, 2006

A Gremlin Eel posted:

Out of curiosity, why would you not put it in a pan or a large bowl?
probably because ziplock bags are easier to squeeze air out of, and fish picks up flavours easily. using plastic wrap alone with a marinade is pretty silly though.

* # ¿ Nov 18, 2011 21:29
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# ¿ May 8, 2024 10:20
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Elizabethan Error
May 18, 2006

QBit posted:

I covered my salmon in cure, wrapped it and weighted it in my refrigerator last night.

This morning, the bottom of my refrigerator is covered in salty sugar salmon water.

Is there any reason not to do this in ziplock bags instead of plastic wrap?
ziplock bags don't generally leak when appropriately closed.

* # ¿ Nov 18, 2011 21:30
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Elizabethan Error
May 18, 2006

 they're bursting because the air and water inside has nowhere to go, maybe stab them with a fork a few times before cooking

* # ¿ Jul 19, 2017 20:26
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Elizabethan Error
May 18, 2006

Zombie Dachshund posted:

and then all the juicy goodness will leak out. :smith:
it already is, try learning to read entire sentences bud :mediocre:

* # ¿ Jul 20, 2017 20:33
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Elizabethan Error
May 18, 2006

Zombie Dachshund posted:

I think it's pretty clear that I was advocating learning how to cook sausages without breaking them open or puncturing them. But if you enjoy being snotty to people in a dead comedy cooking website, go right ahead!
I find it funny to mock people who can't read posts they're replying to, correct!

* # ¿ Jul 20, 2017 21:17
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# ¿ May 8, 2024 10:20
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Elizabethan Error
May 18, 2006

 all bacon is good :yum:

* # ¿ Nov 10, 2017 01:32
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The Something Awful Forums > Discussion > Goons with Spoons > Charcuterie: What if I leave this meat in my fridge for 6 months?