Just learned the real reason we rest meat, and it's not just about temperature

I was reading an old food science book from the library and it broke down the muscle fibers. It said that when meat cooks, the juices get pushed to the center. If you cut it right away, about 40% of those juices can run out onto the plate. But if you let it sit for 10 minutes per inch of thickness, the fibers relax and reabsorb most of that liquid. I always thought it was just to stop it from cooking more. Has anyone else seen a big difference in juiciness when you nail the rest time?

3 comments

3 Comments

carr.brooke12d ago

Totally changed my cooking game. I started using a timer for every steak and roast. The difference in flavor is honestly crazy.

adam51712d ago

Oh man, that's wild! I tested it with a pork chop last week. The one I rested was way more tender, and the plate was basically dry. The one I cut into right away? Total puddle. It's a game changer for sure.

dylan6041d ago

Right? It makes all the difference.