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Jan 16, 2007 04:31 PM

How do you "keep meat warm"?

I've been trying to cook more lately, and I keep coming across recipes that want me to "keep the meat warm" while I finish the rest. What's the best way to do this without further cooking the meat?

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  1. Usually, I'll tent it with foil if it's only going to be a few moments, or turn the oven on a very low temp ("keep warm"). I also happen to have a warming drawer on my oven, but for the life of me I never seem to remember it exists!

    1. You can preheat your oven on low (200-225), put the meat in a Pyrex 9 x13 pan, cover it with foil, and continue on with your recipe. Sometimes I will keep the meat on the top of the stove and not bother with that, if it won't be too long til I need to add the meat back in or plate it. There is often enough heat on top of the stove to keep it fairly warm. You just have to be careful to watch the time, as you don't want it to cool and generate bacteria, particularily if the meat is not fully cooked.

      1. This probably not what you're looking for but it was a very cool idea given to me by chowhounders.

        I was doing a huge BBQ, about 50 Baby Back Ribs, and needed to precook them. I cooked them off without the final sauce and stored them with some tinfoil and towels in a picnic cooler. Finished them with the sauce on BBQ. Worked perfectly.

        1. a tiny little meat sweater....or a 200 degree warming oven with a pan of water in the bottom for moisture..

          1. It depends how long you're talking about, and what kind of meat you're keeping warm.

            A small chicken won't stay warm for long. 10 minutes, 20 minutes tops.

            A large roast for a party, like a rib roast, will stay warm for over half an hour.

            a 150-200 degree oven or a tent of aluminum foil works well, as others have suggested.

            But remember, meat will cook another 5 degrees after you take it out of the oven, and a 5-10 resting time is almost always necessary, so keep that in mind when you're waiting for your meat thermometer to register the "done" temperature.