How to Rest Meat After Cooking
Learn the essential technique of resting meat after cooking to ensure juicy and flavorful results every time.
Notes
Resting allows the muscle fibers to relax and reabsorb juices, ensuring a succulent final product. Always use a meat thermometer to check doneness before resting.
Steps
- 1 Remove the cooked meat from the heat source and place it on a clean cutting board or plate.
- 2 Loosely tent the meat with aluminum foil to keep it warm without trapping too much heat.
- 3 Allow the meat to rest for 5 to 10 minutes per inch of thickness, or until it feels warm but not hot to the touch.
- 4 For larger cuts like roasts, rest for at least 15 to 20 minutes to ensure even distribution of juices.
- 5 Avoid cutting into the meat too soon, as this can cause the juices to escape.
- 6 After resting, carve or slice the meat against the grain for tender pieces.
Ingredients to explore
Apple Cider Vinegar
Apple cider vinegar is a type of vinegar made through the fermentation of apple cider, resulting in a tangy, slightly sweet liquid with a pale to medium amber color.
Acorn Squash
Acorn squash is a winter squash variety known for its distinctive teardrop shape and deep ridges resembling the texture of an acorn shell. Originating in the Americas, it has been cultivated for centuries and is a staple in autumn cuisine. The flesh is sweet and nutty with a hint of earthiness, offering a delightful contrast to savory dishes. Its texture is dense yet tender when cooked, making it ideal for roasting or pureeing. In cooking, acorn squash holds its shape well and absorbs flavors from herbs and spices, enhancing both its taste and versatility in recipes.
