I have made a pork chop and pineapple stew/cassarole (on the stove top). I have just taken the lid off to evaporate off some of the liquid and was wondering if I should take it off the heat to rest before serving? What do you do?

bisloy - 2019-11-04 17:57:00

I will rest a casserole for however long is convenient, at least 15 minutes, but up to three days (in the fridge) will improve most stews and casseroles as long as you warm them up gently.

davidt4 - 2019-11-04 18:02:00

Thanks. I haven't seen anything from your for a while davidt4 ....

bisloy - 2019-11-04 18:11:00

No.
Resting is a thing with steak and such, all it does is continue cooking after it is taken off the heat, it does not "asborb" juices or any such...and with a stew, what for? Ok if you want it to cool down some. BUt otherwise, no.

lythande1 - 2019-11-05 07:50:00

Yes, I remove casseroles from oven and rest 15 to 30 mins. Meat seems much softer.

Edited by catsmeat1 at 11:00 am, Tue 5 Nov

catsmeat1 - 2019-11-05 10:59:00

The member deleted this message.

catsmeat1 - 2019-11-05 10:59:00

lythande1 wrote:

No.
Resting is a thing with steak and such, all it does is continue cooking after it is taken off the heat, it does not "asborb" juices or any such...and with a stew, what for? Ok if you want it to cool down some. BUt otherwise, no.

Yes. Logic would suggest that more liquid evaporates, unless it is sealed.

amasser - 2019-11-05 11:22:00

I prefer to make my casseroles the day before I'm going to serve them. They taste much nicer and the meat is more tender.

mak47 - 2019-11-07 14:37:00

mak47 wrote:

I prefer to make my casseroles the day before I'm going to serve them. They taste much nicer and the meat is more tender.

Totally agree.

Same for Lasagne (sp) I cook the meat part the day before I want it and do the rest the it is to be eaten.

mercury14 - 2019-11-08 16:43:00