Taking the time to let meat ‘rest’ after cooking will ensure it is moist, tender and juicy.
Why all meat should rest after cooking
As meat is cooked the proteins in the meat heat up and set. When the proteins set they push the meat’s juices towards the centre of the meat. This is why we can judge a piece of meats doneness by prodding it with tongs – the firmer the meat, the more ‘done’ it is. Allowing the meat to stand away from the heat before serving allows the juices, which have been driven to the centre of the meat to redistribute and be reabsorbed. As a result the meat will loose less juice when you cut it and be far more tender and juicy.
How to rest the meat
Take it from the heat and place it on a warm plate or serving platter. Cover the meat loosely with foil (as opposed to covering it tightly which will make the hot meat sweat).
How long should meat rest
If given the time to rest the meat will loose less juice when you cut it and when you eat it the meat will be juicier and tastier. The time taken to rest will depend on its size, a roast is best rested for 10 to 20 minutes before carving. Steaks or chops should stand for at least 2 to 3 minutes before serving.