That dad has it right. Tin foil or put it upside down on a plate. Fuck using plastic on foods.
Upside down on a plate is my move but you must achieve a nice straight cut.
Big plate with some water on it, maybe?
I’d be worried about it becoming a little bacteria lake.
40’F is pretty good at hindering mold & bacteria normal growth rates. Water change 1-3 days. Optional concentrate lemon juice to acidulate the water is a wonderful preservative. I do a similar thing for celery stalks, bok choy, lettuce heads, baby carrots, etc – but not asparagus.
Areas of ambient high humidity would be factor for increased bacteria rates also. A water tray may not even be necessary. Dry climates will benefit more.
I was going to razz you for making up ‘acidulate’, but I looked it up and it’s a real word. You win this round, Vick.
In Danish we just call it “luftkim” aka “airborne bacteria”. Sure, a fridge at 7°C might prevent the bacteria from groving, but it doesn’t stop it from existing.
On the one hand, sure. In the other hand, isn’t that why we soak the melon with vodka like this??
That’s preferable. It’s the reason why pickle or just in general try to make it as an inhospitable place for bacteria as possible. But even alcohol given oxygen and the right airborne bacteria can turn to vinegar.
Seems logical to me
It’s to keep the exposed surface from drying out.
And fridge smell from getting in
