resting beef topside

[mandimoo]

ive just read jamie oliver recommending that the above joint should be rested for half an hour after cooking, to fully appreciate the tenderness. how should you 'rest' meat? surely it will just go cold?

[ethandron]

put it on a plate, put foil over the top and then cover it with a folded tea towel. that keeps it nice and warm.

[bednobs]

you shoul drest all meat. Just put some foil over it

[DTCwordfan]

even fish for five to ten minutes

[sherrardk]

I never bothered until this Christmas and it made a huge difference to the turkey crown thing and the beef at New Year. I was worried it would go cold (especially as I don't eat gravy) but I covered it with foil and it was fine. (Been lucky enough to be treated to lunch out the last two Sundays and tomorrow - that's why I've only done it twice since I started doing it at Christams.)

[DTCwordfan]

the reason is that in the cooking process the juices migrate to the centre of the meat. With the cooling period, the liquid migrates outwards in the capilliaries, and hence the juciy taste.

In fact the cooking process will carry on for a while when you pull the meat out of the oven, given the heat in the meat itself......

You know if you havent rested it enough if you get bloody juice flowing onto the carving plate or your plate when you cut into it.

A sauce helps counter any sense of heat loss in the meat. Should see turkey recommendations for resting by the way!

[boxtops]

DT - no bloody juice on my plate, please, I can't bear rare meat, mine has to be well done...

[sherrardk]

I'm with you Boxtops - don't care if it has to be microwaved, but I don't want any sign that it was ever alive.

[DTCwordfan]

thats the point boxtops, there shouldnt be any blood on the plate if rested properly, the meat just tastes better and moister - and the heat is more even.

The Americans have no idea on how to cook rare beef - for them, it is a case of "wipe the animal's arse, carve a piece of off, slap it on a scalding pan or barbie, and onto a (cold) plate." Go to France and they cook lovingly over a medium heat or an open fire.

[Kaytee26]

I was having a cold buffet and cooked a piece of topside the day before, then wrapped it in foil and left it to go cold. Everyone said it was the nicest beef they had ever had