Guest guest Posted February 14, 2002 Report Share Posted February 14, 2002 I need some advice on how to make carpaccio a faster-access food. I love how carpaccio makes me feel, and I'd like to have it every day, but it's a hassle to make it, hauling out the meat slicer and cleaning it is a chore, so I don't eat it as much as I'd like. Does anyone know of a way to store cut slices of carpaccio in the freezer without getting freezer burned or the slices getting stuck together? Thanks Dana p.s. - for those of you who know I'm pregnant - don't be alarmed. I learned how to kill toxoplasmosis and make sure all the meat I eat has been frozen at the proper temperature for the proper amount of time to kill any of the little buggers. Quote Link to comment Share on other sites More sharing options...
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