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Keeping skin crispy when resting meat


kermie
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If you're cooking at home and want to rest your meat, keep it warm but not let it keep cooking how do you do this - WHILE keeping the skin/crackling crispy. If you cover it, it goes soggy. If you don't it gets cold. Is this really obvious and I'm missing something?

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With pork, beef or lamb you can move it into a warming draw if you have one or turn the oven off and leave the door open a bit. With beef and lamb I give a joint at least 30min of its cooking time at 200°F anyway - I find it finishes cooking better that way. Chicken is a different kettle of fish. Whatever you do with it the steam from the inside will make the skin soggy - the best bet is to eat the skin straight away while it is still crisp!! :biggrin:

Pam Brunning Editor Food & Wine, the Journal of the European & African Region of the International Wine & Food Society

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Some tips for chicken can be found here [click].

So we finish the eighteenth and he's gonna stiff me. And I say, "Hey, Lama, hey, how about a little something, you know, for the effort, you know." And he says, "Oh, uh, there won't be any money. But when you die, on your deathbed, you will receive total consciousness."

So I got that goin' for me, which is nice.

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