tempestuous brother prefers his well-done. What’s an
understanding and generous host to do?
First off, you should wonder how your brother was created
out of the same genetic material as you. After that, you’ve
got a couple options. Because most roast are not an even
shape, you’ll probably end up with a few pieces that are
more cooked than others, even when you cook with very
gentle heat. These slices generally come from near the ends
of the roast, where energy is penetrating the meat through
more surfaces. If those pieces are still not cooked enough
for your bro, the best thing to do is take his slices, stick ’em
on a rimmed baking sheet, and throw them back into the
oven until they are the desired shade of dry.
LEFTOVERS
Q: Gramps decided not to show up for dinner—what’s the
best way to store his leftovers?
An all-too-common dilemma. For short-term storage, your
best bet is to just tightly wrap the meat in plastic and keep it
in the fridge. It’ll last for around three days. Bear in mind
that rare or medium-rare meat may turn brownish
(remember myoglobin?) in the fridge but this isn’t
necessarily a sign of spoilage. For that, just follow your
nose!
For longer-term storage of larger pieces of either cooked
or uncooked meat, you’ll want to freeze them. If you’ve got
a vacuum-sealer, use it. Air is the enemy of frozen food,
causing it to dry out in an irrevocable process known as
freezer burn. If you don’t have a vacuum-sealer, wrap the