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resting meat

bruce in oakton Dec 30, 2006 05:43 PM

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. bolivianita RE: bruce in oakton Dec 30, 2006 05:47 PM

    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. Becca Porter RE: bruce in oakton Dec 30, 2006 05:48 PM

      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. Robert Lauriston RE: bruce in oakton Dec 30, 2006 06:11 PM

        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. hotoynoodle RE: bruce in oakton Dec 30, 2006 06:54 PM

          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. Candy RE: bruce in oakton Dec 30, 2006 08:11 PM

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

            1. chef chicklet RE: bruce in oakton Dec 30, 2006 11:31 PM

              For a large cut of meat, beef or lamb, my method is to allow the meat to rest, uncovered for about 15 minutes. The cooking finishes, the juices set, and it is ready to carve.

              Foil, I've found can cause condensation and sweats the meat. Unattractive indeed, so I don't tent with foil.

              For a Pork roast(not ham ), I have covered the meat with bread and that creates a whole new thing, soft rolls with juice and flavour, pretty tasty too.

              Chicken, let it stand on its own so the skin can crisp up more as well- 10-15 minutes and start carving. Be careful not to overcook, you can dry the chicken out if you're not careful with your timing....

              Lamb, let it stand uncovered, once the juices are set then carefully carve.

              1. sgwood415 RE: bruce in oakton Dec 30, 2006 11:57 PM

                I just rest a piece of foil over the top, but not wrapped. The reason is I don't want anything to cross contaminate the meat.

                1. f
                  FlavoursGal RE: bruce in oakton Dec 31, 2006 01:53 AM

                  Most cookbooks will advise you to tent with foil, which I find foolish. Roasts generally acquire a beautiful caramelized crust during the roasting period. To tent or wrap the meat/poultry in foil would cause the crust to become soggy and unappealing.

                  You'd never see a restaurant kitchen wasting foil (money!) to cover roasted meats.

                  I leave my roasts uncovered in the roasting pan during the resting period (unless I'm making a pan gravy), then transfer to the cutting board.

                  1. g
                    GDSinPA RE: bruce in oakton Dec 31, 2006 04:12 AM

                    It all depends on what kind type of roast, style of roasting, and what else is going on in the kitchen. Seems that certain crispy crusts will stay that way no matter what. A big turkey is rested for quite a while and I use a tented foil for that, never altering the crispy skin. A pork or beef roast would only rest for 15-20 minutes with no cover at all.

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