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Nov 22, 2011

Tuesday Tip #9

With Turkey Day just around the corner, here is something important to remember!!

It's important to let a roast -- beef, pork, lamb, poultry -- sit a little while before carving. It allows the juices to retreat back into the meat. If you carve a roast too soon, much of its goodness will spill out on to the carving board.

What other carving tips do you have?

Happy Tuesday!
:)

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