Phyllis Stone wrote:
> if I have cooked a roast outside on the grill and bring it in and put it in
> the refrigerator, slice it and want to reheat the slices, how do I keep the
> juices inside the meat? Should I do it in the oven? On low or High? Should I
> broil it? I usually put slices in an oven mod. and cover with foil. It is
> never as tender as it was before I reheated it. Is there a good way to do
> this?
>
>
One alternative is to vacuum seal the meat using something like a
FoodSaver (www.tilia.com). The meat reheats nicely in the bag in the
microwave or in a pot of hot water.

If you are cooking for later, you might pull the meat a bit underdone to
allow for reheating. Also, reheating may work better with a gravy or
BBQ sauce. Or eat the leftovers cold in sandwiches or something like a
Thai beef salad. Or put it into pho, or pasta sauce.

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Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877