StrikerM to Lemmy Shitpost • 6 months agoIf only it was like thatimagemessage-square308arrow-up11.05Karrow-down157
arrow-up1995arrow-down1imageIf only it was like thatStrikerM to Lemmy Shitpost • 6 months agomessage-square308
minus-square@Auxlink1•6 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-square@Filthmontanelink1•6 months agoBut if you were a brine solution, you’d be feeling great at 50°F
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.