Many recipes instruct you to remove meat from a pan and “keep it warm” while you deglaze the pan to make a sauce, or take other steps and add the meat back to the dish in progress. And when you roast or grill meat or poultry, you want to keep it warm while it rests before serving. The best way to keep meats warm without allowing them to overcook depends on the size of the cut and the way it’s cooked. If you’ll be adding meat back to a pan or plating within a few minutes, keeping it on a plate on top of the stove–which will be nice and warm from your cooking–will often do the job. Many tent meat with foil to help keep the heat in: drape foil loosely over the meat, don’t wrap it tightly. If you need to keep meat warm for longer than 10 minutes or so, put it an oven at the lowest possible setting (“keep warm” or at most 200F). The one case where you should not tent meat is when you’ve cooked something whose texture you want to keep crisp, such as skin-on roast chicken. Tenting will create a bit of steam and you’ll lose that delectable crispiness.