Always let your meat rest. It's essential.
Think about what meat does when it hits the heat (think about what you would do)... it tenses up and it's juices draw inwards. When you rest your meat after cooking, you allow the meat to relax and let it's juices redistribute through the meat.
When I am roasting a 8kg turkey, I let it rest anywhere from 30 to 45 minutes before carving.
When making a steak, whether it's on the BBQ or in the oven, I rest for a good 10 to 15 minutes.
Skipping this step is the biggest and most common mistake most cooks make.
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- Old Man Luedecke
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