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Resting meats after cooking

Jul 12th, 2010 by

When cooking meats, the heat from the cooking process penetrates the meat and makes the juices in the center swirl around. After retrieving the meat from the said cooking process it is far better to let the meat “rest”, this will allow the juices to settle and stop moving. When the meat is sliced straight from the cooking process, the swirling juices will pour out on to the cutting board making the meat dry, if the meat is rested the juices will stop moving and the meat when carved will stay nice and juicy. The average time to rest the meat should be between 15-20 minutes and 30 minutes for a larger cut of beef. When resting meat, the easiest way to do it is to sit the meat next to your oven at kitchen temperature for the desired time and then you are good to go.

Posted in 7) One-minute cooking tips

One Response to “Resting meats after cooking”

  1. Tim (aka Dotterel) says:
    March 10, 2011 at 9:58 pm

    Sound advice, which I always struggle to follow due to worrying about cooling. Is there a way of resting the meat that won’t cause it to lose too much heat and mean it’s less than hot when being served?

    Reply

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