Resting Meat Or Poultry For 10 Mins

[Fatjoe]

Why do we do this as the food then goes cold and then requires a microwave which then toughens up the meat which goes against the grain of what we're trying achieve so why do we do this again?

[Fatjoe]

I'll have to catch up tomorrow as there's an incident at work with one of the reactors though i'll genuinely be interested in the answer if you have one for me? I'll catch up with you tomorrow or possibly later if there isn't a disaster.
Thanks for reading!

[OILhead]

http://www.themainmeal.com.au/Learn/Cooking_tips/Barbecue/How_and_why_we_rest_meat_after_cooking

Here's an explanation. it does really make a difference and covering the meat loosely with foil keeps it warm.

[tearinghair]

Makes it easier to carve, but i do agree with what you're saying.

[woofgang]

Blimey do you cook in an icebox that the meat goes cold?

[ferlew]

Ten mins proper resting, does NOT make the food cold.

[Meg]

Hmmmmmmmmm?

[Ratty2E]

You need to rest meat so that the muscle fibres relax and make it more tender. You do need to cover it though to keep the heat in. I rest chickens and larger joints for 20 mins or so and they are still piping hot when I'm ready to carve, but I do cover in foil and a folded tea towel.

[meglet]

That's why restaurants warm the plates.

[hc4361]

Eeeek! Reheating in a microwave is a no no. Just put the meat on a warmed carving dish, wrap the whole thing loosely in foil and cover with a clean tea towel if it bothers you that much.

I do cover beef and lamb while it is resting but not pork or poultry as it makes the crackling / skin go soggy.

If your microwave is also a convection oven you could put the joint in to rest at a warming drawer temperature of around 50 degrees.