Mr ExD likes his Sunday roast with Yorkshires, and I am happy to oblige so over the years I've become an expert in the genre, even though I say it myself.
However, in this hot weather I resent spending time in a hot kitchen preparing meals like this.
Someone once told me that hotels frequently cook suck meals the night before and serve the food re-heated next day. I was assured that as long as the food reached a certain temperature (what temperature) it was safe and 'normal' in catering.
This sounds bad practise to me - any hints?
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