Resting the Meat

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 lose less juice when you cut it and be far more tender and juicy.

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).

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.