How do you 'rest' meat - but keep it hot?

[TracyK]

I've recently realised 'resting' meat makes it so much more tender when coming to eat it - but even though I put it on a warmed plate with tin foil on top - it's kind of lukewarm by the time we eat it - only 6 or 7 mins later.
If I left it a wamr oven - wouldn't it keep on cooking?

cover with foil and a thick tea towel

double layer of foil - quite tightly wrapped so it's snug, then a tea towel.

If I'm leaving something for ages (like turkey at xmas because my oven is too small to cook potatoes and meat at the same time!) I put something under the tin as well, a pile of newspaper or a phone book. Not sure if it does any good.

Message withdrawn

foil in my house

I thought the idea was that the meat wiuld be lukewarm but you have hot plates and hot gravy to pour over it

I just cover with foil.

Hot plates, hot gravy - will be ok.

I try not to leave the joint in a raging draft, but I never really bother about attempting to keep it warm - personally I don't mind it slightly cooled and I think you can taste the flavours better when it's not too hot.

But:

Hot plates when serving
Hot gravy
Hot veg
And (if possible) a largish joint in the first place.

All help...

It was just pork medallions I was doing. So didn't have a gravy/sauce. Maybe I'll do one next time. It was still all scoffed so couldn't have been too cold!

I had the same query once and someone suggested I put it in one of those... oh lord, what do you call them, I've gone blank! Those sort of insulated box thingies. Do I mean a picnic box? Sorry - brain gone!!

foil