tenting roasted meats
- eddy Apr 8, 2007 09:11 AM
most recipes call for roasted meats to rest after removal from the oven so that juices will return to the meat as it cools. if so why do they ask u to make a tent of aluminum foil and cover the meat. I'm told that several good chefs think this is a gaff, any comments, thanx in advance
I never used to tent my meats, but after rediscovering this technique it has made a difference. I love the extra time it gives me to pull the rest of the meal together unhurridly.
it's completely unnecessary to tent the meat. if anything that may cause steam and condensation to build. as long as the roast remains uncut while it rests, it will stay warm, continue to cook and the juices will *center*. don't waste the foil.
a large roast (or bird) should sit at least 15 minutes before carving.
I can see how a large drafty kitchen MIGHT present some opportunities the surface of large piece of roasted meat to cool too quickly. I don't know how much the migration of juices has to do with surface cooling vs uniformity of temperature.
I have also had to deal overly large turkeys needing the outer edges/wings to have some foil to protect them from over cooking.
When assembling a meal for a really large gathering it can be helpful to have some "warm zones" set up ahead of time in the kitchen -- shelves above the stove can be poor man's holding ovens. I suspect the tenting history came from such a compromise...