Comments on: How Do You Know When The Meat Is Done? http://www.reluctantgourmet.com/blog/cooking-tips/how-do-you-know-when-the-meat-is-done/ A Culinary Guide for Home Cooks Sat, 05 Jul 2008 17:11:25 +0000 http://wordpress.org/?v=2.0.4 by: RG http://www.reluctantgourmet.com/blog/cooking-tips/how-do-you-know-when-the-meat-is-done/#comment-27218 Fri, 16 Nov 2007 18:14:46 +0000 http://www.reluctantgourmet.com/blog/cooking-tips/how-do-you-know-when-the-meat-is-done/#comment-27218 Hi Blondee47, I have asked several chefs this same question with various responses. Some say the exterior cools down but not the interior. Some have said to use an aluminum foil tent. I have heard you can keep it at a low, low temperature in the oven while it is resting and I guess in restaurants they have heat lamps. Good question for the RG Cooking Community Forum. Hi Blondee47,
I have asked several chefs this same question with various responses. Some say the exterior cools down but not the interior. Some have said to use an aluminum foil tent. I have heard you can keep it at a low, low temperature in the oven while it is resting and I guess in restaurants they have heat lamps.

Good question for the RG Cooking Community Forum.

]]> by: blondee47 http://www.reluctantgourmet.com/blog/cooking-tips/how-do-you-know-when-the-meat-is-done/#comment-27212 Fri, 16 Nov 2007 17:54:18 +0000 http://www.reluctantgourmet.com/blog/cooking-tips/how-do-you-know-when-the-meat-is-done/#comment-27212 I have always let my meat rest, but it becomes too cool and by the time i serve it is no longer hot...how do i overcome this? I have always let my meat rest, but it becomes too cool and by the time i serve it is no longer hot…how do i overcome this?

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