Andy wrote:
> Ravenlynne said...
>
>> About the tented with foil thing:
>>
>> I've always done this. But I was reading "Heat" by Bill Buford and
>> he describes Mario Batali telling him that "only an idiot would use
>> foil on cooling meat". Does anyone have any idea why this would be
>> bad? Just curious.
>
>
> Ravenlynne,
>
> I think tenting is a 50/50 proposition.
>
> Tented meat will continue to cook rather than cool. Some claim tented
> meat may rise an additional 10 degrees in 10 or 15 minutes.
>
> Untented will cook some but cool faster.
>
> It probably matters most how close to doneness (temp) it reads, out
> of the oven, whether to tent or not, so it doesnt accidently overcook.
>
> Andy

I always yank a roast such as prime rib out of the oven a few degrees shy of
"done". I've posted my method for bone-in standing rib roast too many times
to repeat it. The roast will keep cooking regardless but the tenting keeps
it warm. Frees up the oven for other stuff.

Jill