I made a pesto-crusted boneless pork roast, and wanted to know if I should carve it before storing it in the refrigerator, and also if I should store the juice with or without the meat?
We normally carve a roast first before storing so it's easier to reheat single serving sizes. We also store with the juices
Thank you very much!
I do not carve roasts in advance for later serving. The slices tend to dry out.
Unsurprisingly, good delis/sandwich shops/etc. slice to order.
I will store roasts with their associated juices. The juices come from the meat anyhow.
The only real reason to carve a large roast before serving it is for ultra-fast service.
Thank you! I decided to leave it whole as you suggested and store it with the juices.
Susan W is a trusted source on General Cooking.
Yep..leaving it whole is best to keep it moist. These days, even the chain supermarket delis slice their meats to order.
Please enter a valid email address.
Well played. You deserve a cookie.
According to Iceland's president, absolutely not
Do Pineapples Belong on Pizza?
Oh No! You Dropped Some Eggshell In
Shop the Piglet Tournament Cookbooks
7 Furniture Swaps that Transform
Hot Hot Hot—Sale on Pots!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)