The food lab better home cooking through science ( PDFDrive ) 360
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THEIMPORTANCEOF
RESTINGMEAT
Thought process of prehistoric
man: Start large fire. Cook large steak over
•
largefire.Ripsteakfromfirewithbarehands,bite
into it, and allow succulent juices to dribble down
chin.Howlatmoonandchasemammoths.
•Thoughtprocessofmodernman:
Start large fire. Cook large steak over large fire.
Ripsteakfromfirewithbarehands,allowsteakto
rest in a warm place undisturbed for 10 minutes.
Bite into it, and allow succulent juices to dribble
down throat. Discuss latest Woody Allen movie
with civilized friends while secretly wishing you
couldhowlatmoonandchasemammoths.
I
f there’s one cooking mistake that regular folks
make more often than any other, it’s not properly
resting meat before serving it. You mean I have to
waitbeforeIcantuckintothatperfectlycharredribeye?Unfortunately,yes.
Here’swhy:
This is a picture of a steak that was cooked in a
skillet to medium-rare (an internal temperature of
125°F). The steak was then placed on a cutting
board and immediately sliced in half, whereupon a
deluge of juices started flooding out and onto the
board.The result? Steak that is less than optimally
juicy and flavorful. This tragedy can be easily
avoidedbyallowingyoursteaktorestbeforeslicing.
I’ve always been told that this deluge happens
because as one surface of the meat hits the hot pan
(or grill), the juices in that surface are forced
toward the center, increasing the concentration of
moisture in the middle of the steak, and then, when
the steak is flipped over, the same thing happens on
the other side. The center of the steak becomes
