Striker@lemmy.worldM to Lemmy Shitpost@lemmy.world · 10 months agoIf only it was like thatlemmy.worldimagemessage-square314fedilinkarrow-up11.05Karrow-down157
arrow-up1995arrow-down1imageIf only it was like thatlemmy.worldStriker@lemmy.worldM to Lemmy Shitpost@lemmy.world · 10 months agomessage-square314fedilink
minus-squareFilthmontane@lemmy.worldlinkfedilinkarrow-up1·10 months agoIt’s the perfect temperature for brine though
minus-squareAux@lemmy.worldlinkfedilinkarrow-up1·10 months agoDepends on a brine. If it’s for raw meat, I’d lower it to 4°C. If it’s for vegetable fermentation, I’d bump it over 16°C. Actually I don’t know what 50F is good for. It’s 10°C, just a miserable temperature.
minus-squareFilthmontane@lemmy.worldlinkfedilinkarrow-up1·10 months agoBut if you were a brine solution, you’d be feeling great at 50°F
It’s the perfect temperature for brine though
Depends on a brine. If it’s for raw meat, I’d lower it to 4°C. If it’s for vegetable fermentation, I’d bump it over 16°C. Actually I don’t know what 50F is good for. It’s 10°C, just a miserable temperature.
But if you were a brine solution, you’d be feeling great at 50°F
I don’t have an imagination.