As you can see, the meat cooled in the liquid ended up
with a good 3 percent more moisture than the one cooled in
the air. This is because cooler meat can hold moisture more
easily than hot meat. So, as the meat cools in the liquid,
some of the liquid is reabsorbed. I also found that then
allowing the pot roast to rest in the refrigerator for up to 5
days actually improved both flavor and texture, which
means that for the ideal pot roast experience, you ought to
cook the thing several days before you plan to eat it.
nandana
(Nandana)
#1