Something that has always sounded really stupid to me about resting meat could be summed up by asking, “Are all of you people seriously letting your freshly cooked food get cold for a quarter of an hour before eating it?”
I might be able to understand if you unintentionally rested meat because you poorly timed the finish of sides, but as soon as food is cooked, it should be served hot immediately, preferably with warmed plates from the oven if it wasn’t in use for your cook.
Completely asinine to me that people are letting food sit to get cold before eating it.
Its not really getting cold, a big part of the resting is about the internal temperature increasing (at the cost of the outside dropping from 80 to 50 celsius, which is still more than warm enough)
There’s considerable difference between food sitting out for nearly 20 minutes and food served immediately after having been cooked on a cast iron surface, or a side out of a stainless steel pot.
I mean there’s no comparison. Same with fresh bread rolls out of the oven.
People are just overwhelmingly OK with literally cold food.
I might be able to understand if you unintentionally rested meat because you poorly timed the finish of sides, but as soon as food is cooked, it should be served hot immediately, preferably with warmed plates from the oven if it wasn’t in use for your cook.
Completely asinine to me that people are letting food sit to get cold before eating it.