The method is essentially the same. Except barbecue tends to quickly absorb the blood and water from the roasted meat. Always wrapping it in aluminum foil or transparent film, you give it the opportunity to recover juice.
If necessary, place them, still wrapped, in a low-power oven. The trick also works with a leg of lamb that is overcooked on the outside.
Even a fried beef steak?
For beef or pork fillet it is necessary to intervene, urgently, with an ingredient that you already have in the refrigerator: sparkling water. Bathe the piece in it, taking care to first collect the juices and juices for your sauce.
Let it soak, covered, for five minutes and reheat in the oven. More effective than in a hot pan. The ice cube technique also gives good results.
You are now aware of all the tips and techniques you can put into practice to satisfy the meat lovers around you! Before, during and after cooking, you will be safe on all fronts!
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