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rking72 is asking: (3 answers)
does slicing a roast before it has "rested" properly make it tougher?

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Last updated: Jan. 22, 2014 3:44 pm
Posted: Jan. 22, 2014 11:59 am
 
Answered by: nanny129
Jan. 22, 2014 12:00 pm
basically yes- since the juices run out when you slice too early- you lose moisture- and dry=tough--it is worth the wait:-)
Comments:
nanny129
Jan. 22, 2014 12:01 pm
also- when slicing - need to slice across grain-- with grain makes it stringy--
 
nanny129
Jan. 22, 2014 12:03 pm
usually that means- short side to short side-- if you are not sure-- pull - which way does it stretch??- cut across the opposite way:-)
 
weeble
Jan. 22, 2014 12:12 pm
thin slices help as well.:)
 
Answered by: Kimberly Herrera
Jan. 22, 2014 12:24 pm
YES,LET ALL MEATS REST YOU WANT A SMOOTH AND JUICY CUT AND TENDER
Comments:
Maggi
Jan. 22, 2014 12:32 pm
For thin slices I find an electric knife a must have for uniform slices. Only around $20
 
Answered by: RickyBobby
Jan. 22, 2014 12:49 pm
Under my experiance it dried it out I lost all the awesome juices. So now I wait about ten or fifteen minutes and WOW!!!!!
Comments:
Jan. 22, 2014 3:44 pm
No, I think letting it 'rest' related mostly to not having the juices all run out when you cut it. I don't find that has anything to do with it be tough.
 
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