"Resting meat"
...that phrase had always made me wonder....and I have been cooking for a very long time....I have tried doing that on several large family type dinners....and you know what.....that 30minute rest cooled the meat/poultry down too much, even covered with foil......I like to eat hot food not " barely warm......what's the secret? This is not done in restaurants......I know they warm the plates in some places, maybe I should do that - put the dishes in the oven when I remove the meat during that resting time!!!! Can you picture that? I cannot.