Rest after cooking
Letting meat sit a few minutes off the heat before cutting. The juices redistribute through the muscle instead of running out onto the cutting board.
Used for
- steaks
- roast chicken
- pork roast
- lamb chops
In the kitchen
- Tent loosely with foil.
- Rest 5 minutes for small cuts, 15+ for roasts.
- Carve only when ready to serve.
Related terms
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