Why rest meat




















Take it from the heat and place it on a warm plate or serving platter. Cover the meat loosely with foil. If you cover it tightly with the foil or wrap it in foil, you will make the hot meat sweat and lose the valuable moisture you are trying to keep in the meat.

If given the time to rest the meat will lose 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. After cooking and before slicing and serving meat should be allowed to rest undisturbed.

During the cooking process, protein fibers uncoil and then coagulate, recoiling and becoming firm. As the protein molecules become firm they expel the moisture that was previously held in their cell walls. While resting, the protein fibers are able to relax and reabsorb some of the moisture that was lost.

This permits the juices to be reabsorbed into the fibers of the meat. If you skip resting, you will lose more flavorful juices when the meat is cut. Steak that is less than optimally juicy and flavorful. This tragedy can be easily avoided by allowing your steak to rest before slicing. I've always been told that this happens because as one surface of the meat hits the hot pan or grill , the juices in that surface are forced away towards the center, increasing the concentration of moisture in the middle of the steak.

Once the steak gets flipped over, the same thing happens on the other side. The center of the steak becomes supersaturated with liquid—there's more liquid in there than it can hold on to—so when you slice it open, all that extra liquid pours out. By resting the steaks, you allow all that liquid that was forced out of the edges and into the center time to migrate back out to the edges. Sort of makes sense, right? Imagine a steak as a big bundle of straws, each straw filled with liquid, and representing the muscle fibers.

As the meat cooks, these straws start to change shape, becoming narrower, and putting pressure on the liquid inside. Since the meat cooks from the outside in, the straws are pinched most tightly at their edges, and slightly less tightly in their center. So far so good. Logically, if the edges are pinched more tightly than the center, liquid should get forced towards the middle, right? Well here's the problem: water is not compressible. In other words, if you have a two-liter bottle filled to the brim with water, it is nearly physically impossible to force more water into that bottle without changing the size of that bottle.

Same thing with a steak. Unless we are somehow stretching the centers of the muscle fibers to make them physically wider, there is no way to force more liquid into them. You can easily prove that the muscle fibers are not getting wider by measuring the circumference around the center of a raw steak vs.

If liquid were being forced into the center, the circumference should grow. It doesn't—it may appear to bulge, but that is only because the edges shrink, giving the illusion of a wider center.

Powered by Juicer. Stanbroke , 5 months ago 2 min read. By Gavin from Another Food Blogger. Meat and heat When you cook meat the protein in it sets. Does resting steak actually work? How long should you rest your beef?

Beef resting meat Steak.



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