Resting meat and warming plates
Discussion
I like to rest meat for ages under foil, makes a real difference, trouble is it winds up cold. We used to have a boiler cupboard in the kitchen, this was ideal but no such luxury since we moved.
What temp would we need? Thinking 30c or something? The lowest temp on the oven is 50c this'll just dry it out (probably) how do you do it?
What temp would we need? Thinking 30c or something? The lowest temp on the oven is 50c this'll just dry it out (probably) how do you do it?
anonymous said:
[redacted]
That's exactly what I've done with BBQ'd pulled pork before (but not to "rest" it) more to keep it warm after it had been cooked. Very effective. As said above though, that length of rest time seems way OTT to me. Presumably pieces of meat where you want a certain level of done-ness (e.g. beef cooked medium) you wouldn't rest as long as you cooked it? Or do you monitor the internal temps, cook it a short time then let the rest of the cooking be done by residual heat?
PS - On steaks I've had good results using a method people were talking about on here - rest them uncovered in an oven set to c.60 degrees c.
The Simpsons in the Strand course I went on teaches that you rest for as long as you cook, and that you take the joint out of a heated oven when the internal temperature is still surprisingly low, so the outer, hotter, meat cooks the inner whilst out of the oven. A leg of lamb might be in for, say, 75 minutes instead of 100 minutes and rests for the same.
In that restaurant they cook in the morning and the meat rests under foil in an unheated oven, being served through the rest of the lunch service.
I follow the Simpsons instructions and rest the meat under foil and tea towels on the countertop. It does make for a delicious joint of meat and frees up the oven for the hotter temperatures required for roast potatoes and Yorkshire puddings.
You're resting too long. For example, we'll usually rest a joint of beef for 20-30 minutes max, but it's dependent on size. A good size steak only needs 5 minutes or so.
If you really want to rest for longer (and you really don't need to) get yourself a poly box for the job, and put in there to retain warmth. They're also very useful for transporting hot/cold food if you ever have the need.
If you really want to rest for longer (and you really don't need to) get yourself a poly box for the job, and put in there to retain warmth. They're also very useful for transporting hot/cold food if you ever have the need.
loafer123 said:
The Simpsons in the Strand course I went on teaches that you rest for as long as you cook, and that you take the joint out of a heated oven when the internal temperature is still surprisingly low, so the outer, hotter, meat cooks the inner whilst out of the oven. A leg of lamb might be in for, say, 75 minutes instead of 100 minutes and rests for the same.
In that restaurant they cook in the morning and the meat rests under foil in an unheated oven, being served through the rest of the lunch service.
I follow the Simpsons instructions and rest the meat under foil and tea towels on the countertop. It does make for a delicious joint of meat and frees up the oven for the hotter temperatures required for roast potatoes and Yorkshire puddings.
Interesting stuff, thanks. Presume with pork you're basically resting it until the internal temp is where you want it to be (so c.65 degrees and sustaining that temperature for bit)? In that restaurant they cook in the morning and the meat rests under foil in an unheated oven, being served through the rest of the lunch service.
I follow the Simpsons instructions and rest the meat under foil and tea towels on the countertop. It does make for a delicious joint of meat and frees up the oven for the hotter temperatures required for roast potatoes and Yorkshire puddings.
_Neal_ said:
loafer123 said:
The Simpsons in the Strand course I went on teaches that you rest for as long as you cook, and that you take the joint out of a heated oven when the internal temperature is still surprisingly low, so the outer, hotter, meat cooks the inner whilst out of the oven. A leg of lamb might be in for, say, 75 minutes instead of 100 minutes and rests for the same.
In that restaurant they cook in the morning and the meat rests under foil in an unheated oven, being served through the rest of the lunch service.
I follow the Simpsons instructions and rest the meat under foil and tea towels on the countertop. It does make for a delicious joint of meat and frees up the oven for the hotter temperatures required for roast potatoes and Yorkshire puddings.
Interesting stuff, thanks. Presume with pork you're basically resting it until the internal temp is where you want it to be (so c.65 degrees and sustaining that temperature for bit)? In that restaurant they cook in the morning and the meat rests under foil in an unheated oven, being served through the rest of the lunch service.
I follow the Simpsons instructions and rest the meat under foil and tea towels on the countertop. It does make for a delicious joint of meat and frees up the oven for the hotter temperatures required for roast potatoes and Yorkshire puddings.
The aim is to get the temp right in the centre without overcooking and drying out the outside.
Edited to add: this is the course https://simpsons-experiences.skchase.com/carving which I thought was very good.
Edited by loafer123 on Monday 13th November 16:40
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