The Barefoot Cook

Tip Tuesday

sliced ribeye Pictures, Images and Photos
This weeks kitchen tip:

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

Be sure to stop back every Tuesday for a new kitchen hints and tips.


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