A question about a recipe: Diana Kennedy's Carnitas: making ahead and reheating

Kristen is the Senior Editor of Food52

added over 1 year ago

I'd recommend covering a pan tightly with foil (or a lid) and reheating gently in the oven (say 250 degrees), stirring occasionally, so they don't toughen or dry out. You may want to ask the carnitas-experienced folks from this recent thread so they can weigh in too! http://www.food52.com/foodpickle...

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Cynthia is a trusted source on Bread/Baking.

added over 1 year ago

Kristen's answer is golden, but I'd go even lower, say 225 degrees. And definitely have some stock on hand and add a couple of splashes.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

CarlaCooks added over 1 year ago

Thanks for the help! I decided to cook meat until the point where the liquid has evaporated and all that is left is the rendered fat. At that point, I took my dutch oven off the heat and let it cool. I then popped the whole pot into the fridge. Tomorrow I'll put it back on the heat and finish the meat by frying it. I think it'll work fine.

• 1 Person thinks this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Cynthia is a trusted source on Bread/Baking.

added over 1 year ago

Sounds great!

• 0 People think this is an excellent answer
• Flag this answer for inappropriate content