Q
Why do chefs rest meat after cooking?
A
Expert Answer
Resting allows muscle fibers to relax and reabsorb juices that were driven toward the center by heat. Cutting immediately causes these juices to run out, yielding drier meat. Resting time depends on size—5 minutes for steaks, 20-30 minutes for large roasts.
Key Insight
Resting allows muscle fibers to relax and reabsorb juices that were driven toward the center by heat.
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