Kitchen

[Natureluvr]

My daughter cooked some type of roast for Christmas yesterday and used a chafing dish to keep it warm. When she took it out of the oven, it was medium-rare the way they like it, but it continued cooking in the chafing dish and became almost well done within the next 30 to 40 minutes. I don’t eat meat so I can’t tell what it tasted like, but she was very disappointed because the roast was quite expensive. Do any of you know a way to keep meat warm without further cooking it?

[Bhvbum]

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@Natureluvr wrote:
My daughter cooked some type of roast for Christmas yesterday and used a chafing dish to keep it warm. When she took it out of the oven, it was medium-rare the way they like it, but it continued cooking in the chafing dish and became almost well done within the next 30 to 40 minutes. I don’t eat meat so I can’t tell what it tasted like, but she was very disappointed because the roast was quite expensive. Do any of you know a way to keep meat warm without further cooking it?

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A chafing dish is meant to keep foods hot for a short period of time, and for meat that's fine if it's a stew, but a roast will continue to cook.  the only option would have been to pull it out of the oven even sooner, I.e. rare.  

I did something similar, I cooked meat to med rare and put it in the refrigerator overnight, and the next day pulled it out and put it in a chafing dish.  By the time it had warmed it was ready to eat so it actually didn't do any more cooking.

[rockygems123]

@Natureluvr 

Take out a roast 5 - 10° below where you want it ultimately; medium rare is 135. Cover with foil and let it rest up to 1/2 hour.  The meat will continue to cook during the resting period. Called carry over cooking. 

No heating after that or as you saw it will continue to cook.

Works the same with chicken or turkey.