How do you rest your meat?

[phoebe]

OK, can the bad jokes . This is a real question. When you take a roast (chicken, turkey, beef, pork, roast anything) out of the oven to rest for 10-20 minutes, what do you do to keep it warm? I know that tenting with foil is bad because you lose the crisp skin and start steaming the meat. But our kitchen isn't all that well insulated. I worry that the roast will cool down too fast. Any thoughts?

[Suzanne]

I have a pass-through where I can keep a warming tray. I put the meat on a plate or platter and keep it on the warm part, not the hot spot. I don't tent.

The Salton trays I have (3, one in constant use, 2 held in in case I entertain and need more) are all old. I mean, OLD, 20 years or more. I've found that the newer ones (Maxim? for one) tend to die soon -- I've had the glass top of 2 of them suddenly shatter. Since this is supposed to be heatproof, tempered glass, it was unexpected, to say the least.

Unfortunately, I have yet to figure out how to keep the chicken skin crisp.

[Myplaceoryours]

It doesn't take much in the way of heat to maintain temperatures during the short time required to rest the meat. A table/desk lamp with a flexible neck with an infra-red heat lamp will do the trick without the fancy equipment and they don't take up very much room.

[phatch]

I usually stick it in the microwave. Not to microwave it, but in there it's out of drafts and helps it cool down slowly. Plus it's not in the way on the counter.

Phil

[cape chef]

Resting times vary depending on the protein and it's size, but generally, the size will dictate the drop in temperature. What I mean is a roast chicken fryer resting ten minutes will still be nice and warm, as well as a 20 pound turkey resting 30/40 minutes. The internal mass stays warm for quite sometime. Just keep it away from draughs. You can also let it rest in an oven set on very low, this will not effect the doneness. as far as tenting, I agree, but foil pushed flush on the skin/flesh does not allow steam to migrate between the foil and meat (only a miniscule amount)

[MikeLM]

I usually put it, untented, in a convection oven set at 140 degrees (the dehydrate setting) and prop the door ajar. The breeze keeps the outside/skin crisp and the temp keeps it nice and warm.

Mike

[phoebe]

Thanks to everyone for the great ideas. I feel kind of stupid . We have two ovens, so, unless we were using them both (which really only happens when we entertain) I could put the roast beastie (of whatever stripe) in the one we hadn't used and have it out of the way and in a warmer spot. Duh!
And CC, thanks for the info about the temps and sizes AND about the foil.

[Suzanne]

Phil's tip about the microwave is great! It is indeed a good place to keep all sorts of stuff warm -- I just used mine as a place to put pizza dough while it was rising.

[phatch]

yes, I do it with dough all the time too. I might nuke up a pyrex of water to boiling to make a more optimal environment in the winter when my kitchen is cold.

[castironchef]

These are great "bang myself on the forehead for not thinking of it myself" tips.

Many thanks.

[Suzanne]

That's what we're all here for: to share tips. But please, don't hit yourself too hard; we need your continued input.