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Old 12-28-2006, 08:44 AM   #11
Sous Chef
Join Date: Dec 2006
Posts: 905
Great idea about the pouch. Thanks.

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Old 01-01-2007, 11:20 AM   #12
Senior Cook
Join Date: Dec 2004
Location: EL Cajon CA.
Posts: 145
I found this in a local forum, thought I would pas it on.

A way to warm the meat is to use the Tom Hatton lettuce method. Rinse and shake off excess water from leaves of lettuce. Put a layer of them in a pan and place the brisket (preferably sliced)(or other kinds of meat) on the bed of lettuce. Place another layer of lettuce over the meat and cover the pan with foil. The moisture on and in the lettuce will keep the meat moist while it is heated. I do this all the time and it works beautifully. I use either romaine or head lettuce. I think Tom preferrs the romain.

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Old 01-01-2007, 12:26 PM   #13
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Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
I also use the microwave to reheat steak & it comes out great. Depending on the size/thickness, I nuke it at 30-45-second intervals, checking in between. Meat comes out hot, but juicy & still rare.
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Old 01-03-2007, 04:07 AM   #14
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Posts: 21
I use microvave for reheating leftovers. I add some tablespoons meat stock before reheating. It comes out very juicy.

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