More reliable results can be obtained in the
microwave oven when the meat is immersed
in some liquid, cooked in a loosely covered
container, and checked carefully for signs of
proper doneness. There’s some evidence that
microwaves are unusually effective at
dissolving collagen into gelatin.
After the Cooking:
Resting, Carving, and Serving
A meat dish can be cooked perfectly and yet
disappoint if it’s mishandled on the way to the
table. Large oven roasts should be allowed to
rest on the countertop for at least a half hour
before carving, not only to allow the
“afterheat” to finish cooking the center (p.
153), but also to allow the meat to cool down,
ideally to 120ºF/50ºC or so. (This may take
well over an hour; some chefs allow for a rest
period equal to the roasting time.) As the
temperature drops, the meat structure