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Dec 30, 2006 05:43 PM

resting meat

Mario Batali is quoted by Bill Buford as saying "Only a moron would wrap meat in foil to let it rest."
While the word 'wrap' may be the operative one here, how and where do YOU let your meat rest, covered by what, in what way? Back of the stove? Oven but turned off? Foil tent?
The trade-off seems to be the center continuing to rise in temperature while the outside cools, but if the outside is kept hot the meat will cook more than desired. Then there's condensation...

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  1. I just pull it out of the oven, set it on a cutting board on the counter and finish the last min. prep for the dinner. I don't think covering is neccesary. I don't want my meat piping hot, I want it perfectly cooked.

    1. I just place a sheet of foil on top. I do not bend it around the meat. However, if it is fried chicken or something crispy, I just sit it uncovered in a warm place.

      1. Does Batali elaborate that in any way?

        I wrap beef in foil for insulation, put it on the cutting board, and drape a towel or two over the top for more insulation. Seems to work fine. Crispy crust is still crispy.

        1. wrapping in foil creates steam. the internal temperature is continuing to rise, so the meat will stay plenty hot.

          i just let whatever it is rest on the cutting board, on the counter. when i cook rare fish, like salmon or tuna, i let that sit a few moments as well.

          1. I just take it out and let it rest uncovered in any way.