2006-12-24 04:07:02 · 3 answers · asked by cj61992003 2 in Food & Drink ➔ Cooking & Recipes
Not a good idea. Have you heard of the danger zone? That is a range of temperatures in which bacteria thrive, 41 degrees to 140 degrees F. If you start to cook it today, then store it, it will goes through the range of temperatures once. Then when you re-cook it tomorrow, it will go through the range of temperatures again as it cooks, and then another time as it cools. In other words, cook your meat in one cooking session to reduce the chance of a food borne illness. Happy Holidays.
2006-12-24 04:17:05 · answer #1 · answered by foxygoldcleo 4 · 1⤊ 0⤋
you can, but it won't be as good. Unless you intend to serve RB cold and sliced, but who would want that for Xmas? You can cook it a little ahead of time, take out and cover with foil to let the meat rest. It will stay warm and still cook a little so watch out.
2006-12-24 04:10:40 · answer #2 · answered by spitfin 3 · 0⤊ 0⤋
I don't think that is a good idea, from a food safety standpoint it is better to leave it raw than partially cook it.
2006-12-24 04:10:10 · answer #3 · answered by MimC 4 · 0⤊ 0⤋