Hi Guys,
I have my son's birthday party next weekend and was thinking about doing a hunk of beef, probably just rump, and a couple of chooks.
I thought I would cook them the day before and then just serve it cold with rolls and salad etc.
My question is would you carve all of the meat up the day before when it is finished cooking or just put the meat into the fridge whole and carve it up the next day?
Cheers
Cooking the Day Before
Cooking the Day Before
Hark Gas Smoker, Weber Kettle, Mini Spit, Cheap Gasser
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Re: Cooking the Day Before
It'll be easier to cut cold and no risk of losing any of the meat juices.
Chris
Chris
Common Sense is so rare these days it should be a Super Power!
Re: Cooking the Day Before
Thanks Chris,
Would you let the meat cool down at room temp for a while or just put it in the fridge as soon as it's done.
Would you let the meat cool down at room temp for a while or just put it in the fridge as soon as it's done.
Hark Gas Smoker, Weber Kettle, Mini Spit, Cheap Gasser
Re: Cooking the Day Before
Let it cool a bit or your fridge will work overtime.
Like Chris said, cut when cold, if you cut it hot you run the risk of the meat drying out.
Like Chris said, cut when cold, if you cut it hot you run the risk of the meat drying out.
Cheers
Titch
Titch