How to preserve the sausage and cheese once opened

How to preserve the sausage and cheese once opened

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How to preserve the sausage and cheese once opened

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How to preserve the sausage and cheese once opened

Free route for sausages, salami, loins and hams at Christmas. The bad thing is that after the storm calm comes and we have to moderate and not give it so much cane to the sausage when the parties are over.

Preserving the sausage and cold meats is an art, even more so when we cut it whole and then we are faced with orphaned domestic slices. As in any product, the most important thing is to moderate ourselves in the cut.

Not because it is not tasty, but because then we have to make room for them in the best possible way and they will dry up and spoil at forced marches. The sausage, unless we are going to eat it, as best it is is whole and uncut.

You just have to see the drying rooms and wineries of the great pork meat farms. The famous ‘ store in a cool and dry place ‘ becomes more important than ever to keep in fullness to these bars loaded with flavor.

It also matters that it is a dark place and that we do not have the ham or the chorizo ​​on duty suffering before outputting. The problem, as almost always, comes afterwards and is that the mistreatment to which we submit with the refrigerator can take its toll.

To prevent our sausages from drying out more than necessary and that we do not suffer the consequences, there are remedies. And no, they don’t go through plastic wrap or by thoroughly wrapping them in aluminum.

How to avoid having to preserve the sausage

Prevention is better than cure, and with the sausage it is preferable not to overdo the braking. Although it is uncomfortable not to plate everything at once, it is convenient that we go cutting slices as we need them, still at the table.

Thus we will avoid having to resort to the typical dish that seems to be taken from a wedding of the eighties with a variety of hors d’oeuvres. We know that it is always inevitable that some piece of ham or chorizo ​​remains loose, the famous’ of shame ‘, but if we consume as we cut, the better.

The success of the sliced ​​ already sold by many companies also makes sense for relatively small houses, or That we directly bet in the supermarket or in our trusted store because they cut the sausage for us. Also, if we vacuum pack it , all the better.

That the famous vacuum participates in the initial preparation makes a lot of sense because, as we will see, air and oxygen are two of the worst enemies that any open sausage has . Basically, leaving it outdoors and unprotected – even with a little plastic wrap – will expose the product to bacteria and air, which will dry it too much.

How to preserve well the sausage at home

If we have slowed down and we have plenty of slices to spare or, even being forward-looking, there is an orphan loin half round at home, the solutions are simple: imitate in as far as possible the vacuum conditions. You may think that it is crazy that we are opening and closing envelopes —which may not be neither ecological nor economical—, so let’s look for the cheap alternative. If we do not have a money problem, it is best to re-pack under vacuum.

Our best economic friend to preserve the sausage already opened at home is the tupper. See tupper or see any container as hermetic as possible that allows us to prevent the product in question is in contact with air. This subtle enemy is bad for us for two reasons: the first is that the air is loaded with oxygen and, therefore, oxidizes the products by simple contact.

A free air at room temperature, the chacinas ‘sweat’, dried and oxidized at top speed.

Yes, they endure because they are cured and it is not the same to leave a banana or an apple than a cular sausage, but it affects them. The other reason is that the air, unless we can keep the conditions cool and dry, will dehydrate what we have cut. Therefore, many times we have to do without that first slice that has begun to pout.

The solution, as we say, throw out the tupper and put it in the fridge. A priori we might think that the refrigerator does not meet the condition of ‘cool and dry’, but if we resort to the tupper we reduce the percentage of air in the refrigerator, which is a cold place – not cool – and humid.

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Inside the tupperware there is no reason to worry excessively about how we store the loose pieces if they are already cut. If what we have to do is save a few slices or slices already opened more of the same. We open the tupper, we put a layer of slices and, as advice, I recommend that not put different types of sausage in the same tupper because they will end up taking on other aromas.

If this is unavoidable, either because you are stripped of space or because you do not have a collection of tuppers, alternate each layer of sausage with parchment paper —the oven one— and thus you will prevent the flavors from being transmitted. When cold, the fat will not melt and the flavors will not be as intense.

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The other option, if there is no way to separate tuppers, is that the most delicate products are on top. That is, ham and tenderloin, halfway through that we put the salchichón and, as a closing, the chorizo ​​and the morcón.

How to preserve the cheese

The same thing happens to our dear friend, but it suffers even more in a refrigerator because its curing conditions can sometimes lead to the generation of unsightly molds. that, if they are in a cheese that should not have them, they are not good for health.

It is also not going to sit well with us leaving it out of the fridge once opened, or with the classic cheese dishes that we have seen our whole life at our grandmothers’ house. As bad as we are, the best friend of cheese is a refrigerated space.

If we have skated again with the quantities on the cheese boards, the same as with the sausage. To a tupper or airtight container and from there to cut small pieces as we need it. As It is logical, it is not advisable that we mix cheeses in the same tupper because the odors will become vitiated.

Needless to say, cheese of whatever type should not be open in the fridge because it has the untimely ability to turn our entire refrigerator into a cellar. Being in a tupperware allows molds not to proliferate, not to contaminate with its smell and also to stay as fresh as possible.

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Also bad friend of air, if we go beyond putting a cheese outdoors, it will dry very quickly and, if it is flux, it will end up losing part of its characteristics. So, both cheese and sausage, better in tupperware and in the fridge in a part that is not especially cold.

Some of the links posted here are from affiliates. Despite this, none of the articles mentioned have been proposed by either the brands or the stores, their introduction being a unique decision of the team of editors.

Images | iStock

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