Karlos Arguiñano’s infallible trick to keep meat better and longer in the refrigerator

Food is neither thrown away nor left to rot in the refrigerator. That’s why it’s important not to skim through when we go shopping and be aware that we’re committed to everything we take home with us. Therefore, today you have a Karlos Arguiñano’s trick for keeping meat in the fridge longer, just like we learned to make with sausage and cheese.

Obviously, although we can always freeze before the estimated expiration date, to apply it to meats we will eat on the day of purchase or the next day, a formula to make it last better in the refrigerator.

Of course, it should also be taken into account It is not a method that allows us to extend our fresh produce indefinitely., especially depending on the type of meat. Let’s remember that chicken and pork spoil before beef or lamb, and that processed foods (like ground beef, hamburgers or sausages) have an even shorter shelf life.

Karlos Arguiñano published the book in the mid-90s. Every day’s menu (published by RTVE and Ediciones del Serval), here Beasain chief revealed over a hundred tricks, recipes and culinary terms as a formula for making excellent broth.

@Victoria Shes (Unsplash)

Here’s what the Gipuzkoan chef recommends regarding meat preservation: let’s change the type of packaging or plastic we protect meat To extend the shelf life of chicken breast, pork tenderloin, ribeye, beef fillet, rabbit, chicken thigh, pork chop, etc. (unless in a vacuum or preservative atmosphere).

The key, according to Karlos Arguiñano, use wax paper to wrap the meat and dispose of both aluminum foil and plastic packaging from our kitchens. The reason he gives is that such paper allows the meat to breathe and does not deteriorate with its own juices.

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Cover photo | kyle mackie

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