Kitchen Hint of the Day!

December 29, 2012 at 10:23 AM | Posted in baking, BEEF, bison, cooking | Leave a comment
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Let the roast stand at room temperature for about 15 minutes before you carve it. This gives the juices time to be reabsorbed and distributed evenly. When you cook a roast, the juices tend to be forced to the center as those near the surface are evaporated by the heat. Resting the roast also allows the meat to firm up a bit, making it easier to carve into thinner slices. Meat gets tougher as it cools on your plate, because the collagen, which has turned to a tender gelatin, thickens. The best way to eliminate that problem is to be sure you serve steak on a warmed or metal plate. After carving a roast, keep it in a warmer or put back in the oven and leave the door ajar.

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