Comment on If only it was like that
Filthmontane@lemmy.world 2 years ago
It’s the perfect temperature for brine though
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.
Aux@lemmy.world 2 years ago
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.
Filthmontane@lemmy.world 2 years ago
But if you were a brine solution, you’d be feeling great at 50°F
Aux@lemmy.world 2 years ago
I don’t have an imagination.