Want supper ideas, cooking tips and a dessert thrown in here and there? Then this is probably the blog for you. No haute cuisine. Just the things that pop into my head and end up on our table. Enjoy!
Sunday, April 14, 2013
Weekend Cooking Tip
It's important to let a roast -- beef, pork, lamb or poultry -- sit a little while before carving.
That allows the juices toretreat back into the meat. If you carve a roast too
soon,much of its
goodness will spill out onto the carving board.