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I use the warming drawer in my stove.
Just the right amount of ultra low heat and ventilation.
Pro-tip.
Freeze then partially thaw your meat. Much easier to cut thin slices when it's not fully thawed.
And trim the fat, the fat is what goes rancid.
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"I want my two dollars"
"Goodbye and thanks for the fish"
"Proud Member and Supporter of the YWL"
"Brandon Won"
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