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Why Not Put Foil On A Resting Roast

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In a book I read recently, it was mentioned in passing that covering a roast with tin foil while it's resting is an awful idea.

Why is that?

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  1. Some folks feel that as the temp. rises while the meat rests, so shall the meat "steam", instead of continue to actually roast. I don't rest my meat under foil - not for that reason, but because I just could never see the point. After all, the kitchen's clean. Nothing's going to land on it. And the mission gets accomplished.

    1. I don't "tent" roasts because I think it traps heat and steams the outside which makes those otherwise crunchy, delicious bits soft.

      5 Replies
      1. re: Sherri

        I depends on how tightly you cover the roast. If it's loose, the steam will escape.

        1. re: raytamsgv

          OK, but why tent it with foil anyway?

          1. re: Quine

            from what i understand you tent meat to allow the meet to soak up juices but not cool down to much

            1. re: justdorkin

              I understand the rest after a roast, in fact the roast has enough internal heat still going that you pull it out a bit early if you want it rare, as it will still "cook" so I think for the brief time is resting, no tenting is required.
              I also agree that it ruins the crispy surface if you tent.

            2. re: Quine

              I don't know the answer. I never tent my roasts.

        2. I tent. I have a cool house and it would get cold. I tent, I do not cover it with foil and tighten down all the edges. Never had a problem with it losing its crispy. I undercook by 5 degrees - Iso I take it out just before it reaches done.

          Oh and as for when not - I do not tent when I am in a hot place. Like in S. Florida on my 85 degree porch and sweating my arse off. Why tent then. I do not use the oven during those times our air conditioning is marginal during the best of times.

          1. For what it's worth, America's Test Kitchens tents the meat so I figure it's ok to do.

            1 Reply
            1. re: pdxgastro

              H'm. That would convince me NOT to, but YMMV …

            2. So without tenting - say a chicken - is there any way to avoid the meat getting cold during the rest?

              3 Replies
              1. re: jkhdsf

                Put it in a warm spot near the stove or on top of a radiator?

                1. re: BobB

                  Bingo! Before I had this all-singing-all-dancing kitchen-cum-warming-drawer, I used to run the clothes dryer for 5 minutes and put food in there to stay warm. I lived in an old (read: drafty) house in Monterey CA that was up on a hill --- great views and a lot of chilly wind.

                  1. re: Sherri

                    Hey, that is MY secret bread/dough raising in a warm-draft-free place!

              2. Jamie Oliver's Christmas turkey (rub under skin with rosemary, dried cranberry, butter mixture) is allowed to 'rest' for 1+ hours, under foil which is then layered with a BIG thick bathtowel.

                Worked brilliantly and turned me into a 'tenter'!

                1. Dunno the answer to the OP's question - we always cover in foil while a roast is resting. It;s worked for us for 40 years so I doubt if we'll be changing any time soon.