I was researching and found out that meat such as roast b eef would be med-rare at 125 in the thickest part of the center, and others say 130-135. I'm confused. I do understand that letting the meat rest would allow for proper distribution of juices but I also heard that it would continue to cook by 5-10 degrees. So the question is: when exactly do I stop the cooking process?
Some recipes suggest using foil to tent the meat in letting it rest, but wouldn't that increase the capability of the internal temp to raise above and beyong 10 degrees? Since all the heat is so concentrated with the foil?
What do you all think would be the proper internal temp to take off before resting, and how long should I rest? Should I use foil? Would it effect my resting time?
-Kevin
Some recipes suggest using foil to tent the meat in letting it rest, but wouldn't that increase the capability of the internal temp to raise above and beyong 10 degrees? Since all the heat is so concentrated with the foil?
What do you all think would be the proper internal temp to take off before resting, and how long should I rest? Should I use foil? Would it effect my resting time?
-Kevin