Home Cooking

resting meat

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Home Cooking 9

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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