Some leftover rare roast beef presents this problem: how to reheat rare meat without over-cooking it? After the sandwiches, the beef Caesar salad and breakfast hash, another go-round of hot roast beef sounds wonderful. How can I reheat chilled, rare beef and keep it rare to med-rare?
Robert Wolke (WHAT EINSTEIN TOLD HIS COOK, Kitchen Science Explained) suggests placing slices of meat in a tightly closed ziplock bag and submerging it in hot tap water. I took it a step further and used 135 degree water figuring that temp wouldn't cook the meat very much more. It also did not heat it adequately.
Any CHs have a working suggestion for this dilemma? TIA.
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