The recent question posted about roasting chicken got me to thinking...I have read/heard divergent opinions about whether or not to tent meat with foil while resting. I've found that resting chicken, for example, under foil ruins crispy skin so I let birds rest uncovered. This has worked well for me, but I do tend to let chickens get a few degrees higher before I'll pull them out of the oven b/c I worry that the temp won't continue rising as much uncovered as it would tented. Don't know if this idea is unfounded, which is one reason for my question.
Skin texture obviously isn't an issue for other types of meat, but again, I've heard different opinions about whether, steak, for example, is tastiest when eaten at or close to room temperature. I remember a radio interview with Thomas Keller in which he said he usually lets meat rest for the same amount of time it took to cook (obviously not applicable to whole roasted chicken), so I keep that in mind, but this question of whether or not to tent with various types/cuts of meat and how internal temp is affected by doing one or the other always bugs me. Any thoughts?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)