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?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
Knife sharpening is my therapy.
Knife Sharpening Therapy
Great Depression Cooking
Don't Miss the Hits
Spiralized Hot Dogs
Chill All Day