Exposing Common Cooking Mistakes- Meats Need to Rest
One mistake I notice some cooks tend to abuse, is not giving their meats, steaks or grilled chicken proper resting time before diving in and cutting.
Trust me, I know how badly you’ve been waiting to bite into that porterhouse you’ve been looking forward to all day. Here is the problem with not giving it five minutes or so to rest-
—- If you cut right in, the delicious juices vacate the meat and run all over the cutting board, leaving that prized steak dry. Giving the meat the time to rest before cutting allows the juices (that have migrated to the center while cooking) a chance to redistribute evenly throughout the meat so they don’t come rushing out when you begin slicing.
Rather than being rushed to serve your guests, be sure to plan your meals so that meat you roast, grill, sear, or sauté has time to rest at room temperature after it’s pulled from the heat.
The resting rule equally applies to any inexpensive steak cut or a premium steak cut, or poultry. Small cuts like a filet or chicken breast will benefit adequately from a five minute rest period. Whole turkeys or roasts on the other hand, will need a lengthier rest time, 20-30 min.
So calm down, wait a moment for your steak to relax, then dive in and enjoy your culinary prowess when that steak is cooked to perfection!
