Resting Meat

[Prudie]

OK accepting I hate cooking and only do the roast can you tell me please - checking online for roasting time for beef I see Jamie Oliver's recipe said to rest the meat for an hour before serving (lots of other recipes also include resting the meat). So if you are a normal person with a normal kitchen where do you rest meat for an hour without serving it stone cold?

[Psybbo]

Oh dear, no I mustn't go there but the temptation to respond to Sqad's post is so strong!

[Tilly2]

Go for it, sibs!

[Psybbo]

No Tilly, I'd be banned

[Tilly2]

Awww!

[DTCwordfan]

But mamya and woofgang are correct - and with the foil and tea towel, it doesn't lose heat. Remember the meat carries on cooking in the centre 10 minutes after taking it out of the oven.....

[Mamyalynne]

I hope you weren't going to disabuse Sqad of the notion that I am right Psybbo ?

[Mamyalynne]

As of course is Woofgang and others afterwards.

[shoota]

///When I make a steak sandwich, I don't slice it. I just bung the whole thing in a baguette. ////

The whole cow?

'Desperate Till,' Dan's brother.....

[Tilly2]

The cow, the whole cow and nothing but the cow. So help me, Shoota.

[Psybbo]

No, Mamya, you are right, I was going to tease him, but decided it was inappropriate

[Trefoil1]

The reasonfor resting is to let the meat fibres relax, makthe meat easier to carve and eat.

I like to keep mine in a warm place and covered.