Pan Work: Tenting Meat to Hold Heat Without Steaming

Notes

The science behind tenting meat is all about balance. By creating a barrier with aluminum foil, you trap heat around the meat, keeping it warm without subjecting it to direct heat that could dry it out. The tent shape allows moisture to escape, preventing a steamy environment that could lead to a soggy surface. A common mistake is using foil that's too tight, which can cause condensation to accumulate and effectively steam the meat. To avoid this, ensure the tent is loose and airy. Safety-wise, always use oven mitts when handling hot pans and foil. For make-ahead meals, tented meat can be stored in the oven at 200°F for up to an hour. Beyond that, consider keeping it in a low oven or warming drawer to maintain quality.

Steps

1. 1 Preheat your oven to 200°F.
2. 2 Remove your cooked meat from the heat source and let it rest for 5 minutes.
3. 3 Place the meat on a wire rack set inside a rimmed baking sheet.
4. 4 Cover the meat loosely with aluminum foil, creating a tent shape.
5. 5 Ensure the foil doesn't touch the meat directly to prevent steaming.
6. 6 Transfer the baking sheet with the tented meat to the preheated oven.
7. 7 Hold the meat in the oven for 10 to 15 minutes, depending on the size of the cut.
8. 8 Check the internal temperature to ensure it remains within your desired range.
9. 9 Remove the meat from the oven and let it rest for another 2-3 minutes before serving.
10. 10 Adjust the oven rack position if needed to ensure even heat distribution.
11. 11 Avoid peeking too often to maintain the oven's temperature stability.
12. 12 For larger cuts, consider increasing the holding time but monitor closely to avoid overcooking.