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Keep in a Warm Place
Appears in
Published 2002
This command occurs in many of the recipes, and as I wrote this simple instruction so often, it occurred to me that what it means and how to do it are not so obvious as they might seem. I myself had a disaster once when the “warm place” was a turned-off electric wall oven (my first) and the insulation of the oven kept all the heat, in turning my beautiful medium-rare beef into a deep brown mess.
So here are some good “warm places:” on the open door of the turned off oven (keep dogs, cats, and children away); under the lid of a big Dutch oven or lobster pot; under a couple of layers of aluminum foil; in a microwave oven (if the dish cools off too much you can give it a quick blast of microwaves to heat it up); and in or over hot water, as with a chafing dish or hot-water bath.