I routinely store my cooked meat in a container uncovered. After a number of days it does tend to dry out but it lasts longer and always tastes better.

Question: Who of us hasn't, at one time or another, gone into our refrigerators and found a forgotten closed plastic container with a furry (or worse slurry) of leftover food? At what point do you suppose the decomposition process began? I have to believe it pretty much starts at the moment you close the lid. It might not be noticeable for a day or two. But after a few days cooked meat stored in air tight containers just doesn't smell right.

A week ago I BBQ'd a pork butt which I sliced and served. I had left-overs. I put the leftovers in an open (no lid) container. Before putting them into the fridge I sprinkled them with a little sea salt and olive oil and tossed it to mix well. I stored it uncovered. This kept the meat fresh and the oil helps to stop it from drying out. There are still a few pieced left and a week later it's still brilliantly fresh.

I routinely store my cooked meat in a container uncovered. After a number of days it does tend to dry out but it lasts longer and always tastes better.

Question: Who of us hasn't, at one time or another, gone into our refrigerators and found a forgotten closed plastic container with a furry (or worse a slurry) of leftover food? At what point do you suppose the decomposition process began? I have to believe it pretty much starts at the moment you close the lid. It might not be noticeable for a day or two. But after a few days cooked meat stored in air tight containers just doesn't smell right.

A week ago I BBQ'd a pork butt which I sliced and served. I had left-overs. I put the leftovers in an open (no lid) container. Before putting them into the fridge I sprinkled them with a little sea salt and olive oil and tossed it to mix well. I stored it uncovered. This kept the meat fresh and the oil helps to stop it from drying out. There are still a few pieced left and a week later it's still brilliantly fresh.