On 25-Dec-2004, Stark > wrote:

> What's the best way to warm the remains of a rib roast without much
> additional cooking. Individual slices in a barely warm
> skillet or whole roast in low oven? How low? How long? Before it
> begins to cook. I'm guessing I've got 2 lbs. remaining.
>
> Tks

Frankly I'm kind of guessing Stark, but for openers I'd try putting a
sample in a Ziplock bag and dropping it into a pot of boiling water.
As soon as the bag puffs out indicating the generation of steam,
take it out. You'll have to watch it, because it will happen pretty
quick starting from room temperature. My reference is the reheating
of all kinds of BBQ using the same method. The biggest difference
being, that I usually thrown a frozen solid package of meat into
the boiling water and it takes a few minutes longer. Don't risk the
whole batch. I might be dreaming this up. Works great with brisket,
ribs and pulled pork. They sure don't want to cook any further.
--
Brick(DL5BF, WA7ERO, HS4ADI)


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