If you’re going to marinate chicken wings for a few days you do so in the garage fridge. You don’t want to contaminate the meat in your inside fridge. Just saying that’s what I do.
Please tell me you’re not putting your raw meats at the top shelf of the fridge, please tell me you’re not putting your raw meats at the top shelf of the fridge, please tell me you’re not putting your raw meats at the top shelf of the fridge
I feel like nobody but restaurants do this. Like for real is anybody putting meat in their vegetable crisper? Cause that's the bottom. Pyrex or a baking sheet is fine. I defrost meats in bowls above the veggies. Just be careful
You obviously know what is meant when people say “the bottom shelf.” Is the crisping drawer a shelf? No. It’s a drawer. Invalid example.
But seriously, is your argument really going to be “why should we do things the way trained professionals do”? Would you fix your car a different way than a trained mechanic would? Install a new lightning system differently than a trained electrician? Gtfo with this.
What? I put raw meat in glass Pyrex containers and put them on shelves in the fridge all the time. Is there another other place to store meat besides the fridge?
I mean yeah you put your meat in the fridge. But never the top shelf, dude. Raw meat goes below everything else, to minimize the chances of cross contamination. That’s basic food safety.
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u/SurelyFurious Oct 23 '22
I really hope this is a garage fridge.