Question

Как хранили мясо когда не было холодильников ? Помогите пожалуйста !

Answer 1

Держали продукты в подвалах и погребах)

Answer 2

В погребе, или за окном на ниточке.

Answer 3

How was meat stored before refrigerators?

Before the invention of refrigerators, people used various methods to store meat and prevent it from spoiling. Here are some common methods that were used:

1. Curing: Curing is a process that involves adding salt, sugar, and sometimes spices to meat to preserve it. The salt draws out moisture from the meat, making it inhospitable for bacteria to grow. Cured meat can be stored at room temperature for extended periods. Examples of cured meats include bacon, ham, and salami.

2. Drying: Drying meat involves removing moisture from it, which inhibits the growth of bacteria. This method is commonly used for making jerky. The meat is thinly sliced and then air-dried or dehydrated until it becomes dry and tough.

3. Smoking: Smoking is a method that combines drying and flavoring. The meat is exposed to smoke from burning wood or other materials, which helps to preserve it and adds a distinctive smoky flavor. The smoke contains chemicals that act as preservatives and inhibit bacterial growth.

4. Fermenting: Fermentation is a process that involves the growth of beneficial bacteria and yeasts on the meat. These microorganisms produce acids and other compounds that prevent the growth of harmful bacteria. Fermented sausages, such as chorizo and pepperoni, are examples of meat products that are preserved through fermentation.

5. Pickling: Pickling involves immersing meat in a solution of vinegar, salt, and spices. The acidic environment created by the vinegar inhibits the growth of bacteria. Pickled meat can be stored at room temperature for a certain period, depending on the acidity level and other factors.

6. Cool storage: While not as effective as refrigeration, people used cool storage areas such as cellars, root cellars, or ice houses to store meat. These areas were designed to maintain a lower temperature than the surrounding environment, which helped slow down the spoilage process.

It's important to note that these methods were not as effective as refrigeration in terms of preserving meat for long periods. They were suitable for short-term storage or for preserving meat during the winter months when temperatures were naturally lower.