— ingrid ortega

So, yeah, this is, um, this is one of those concerns. And so we recommend, um, a technique called tinting. And this is where you get a piece of, uh, foil and you place it over the meat, like a tent. You can tear open a little hole to, to allow some steam to escape. If you want to do that, that's an, that's an option. Um, but otherwise, uh, you, you don't have to do that. You can just cover, um, the product. It could be plastic wrap, but again, the, the old culinary term is tenting. Um, and that'll hold in the heat. Um, for those, it could be five minutes, it could be, you know, 10 or 15 minutes. Um, you know, while, uh, it, it's resting. Now, another thing that, uh, that I have done is, uh, to hold it, if I'm not doing any more oven work, I'll hold that roast in the oven with it off. Uh, there's, uh, and the door open. There's some residual heat in the oven that will keep the roast warm without further, uh, cooking, you know, beyond the carryover cooking well, which is already part of, um, what happens with a roast. Okay? And, um, um, so give that a try. So, is microwaving a solution? Um, so microwaving, uh, perhaps it can be, uh, you gotta be very, very delicate because a microwave works very quickly and it can, uh, very easily further cook an item, especially smaller items. And maybe I should say, not even smaller items, but, you know, a microwave ovens tend to produce hotspots, and so you get further cooking and, and overcooking in these hotspots. Um, so maybe not the best choice, um, but, you know, if, if you can find a way to use it to your advantage, then it could be a solution.