Quote:
Originally Posted by NelsonC
I do my turn in boxes on Friday evening when all the meat prep is done. Once the greens are laid out in the box, I place a damp paper towel over them, close the box and store them in a clean cooler with ice until I'm ready to put the meat in on Saturday.
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A lot of people do this unless they get too busy partying on Friday evening. I wonder if it would be possible though to do it on Thusday evening before leaving home for a comp like trimming so you have one less thing to worry about during the competition. Would the parsley/lettuce wilt or discolor?
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Last edited by musicmanryann; 04-09-2009 at 02:49 PM..
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