I don't know. It does sound good, though I would be worried about food poisoning or somesuch from the leaving it out. Maybe when it's cooked it kills the bad things? Or maybe the vinegar and salt? Maybe someone else will have more answers. Or any answers.
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Yes, it's the vinegar and salt. Two substances in which nasty little bacteria CANNOT do their thing. It's how they preserved food, back in the day. Note how you can leave stuff thats freak salty, like pickles, out and they don't go icky. The vinegar and salt make them inhospitable environments at best for bacteria. And vinegar does amazing things to meat too, it weakens the protein bonds within the meat, thus making the most tender meat imaginable. And if you just use a small amount like in marinating steak or whatever, it doesn't leave it bitter either! And even if you DO use a bit more, it evaporates off when you cook the meat, vinegar is prone to evaporation.
Now that you've had a lesson on food chemistry, anything else?
Now that you've had a lesson on food chemistry, anything else?
Thank you, Miss Chemistry!
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Hey, 3 1/2 years of a chemistry has to be put to SOME use, right??
Did I mention I LOVE Alton Brown, *the* food chemist himself? But yeah, seriously, I can answer oddball questions like that, I'm a fount of useless trivia!
Even though it is in vinegar and salt, wouldn't it be better in the refrigerator?
I would feel more comfortable if it was. Even though, it might not make a differance.
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Ericka(29) Tony(33) Married 9 years Sepember 4, 2006 To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
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Haave to say when I say the title of this recipe I was very curious. Might have to try it!! LOL
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Pork left on the counter for 4 days? 
