Stephen's advice for the day

When cooking roastbeef, it is good to let it out early because the cooking process still continues afterwards (wow kinda like hair growing after your dead!), for about 5-7 minutes. So a perfectly medium rare roast, might turn out to be a well done roast by the time you serve it. Also it's good to let it stand because since it's still hot, you need time for the juices to settle down. If you cut into it right away (same for steak) it just leaks out all that good juice.