![]() ![]() How the meat rests will affect the carryover cooking. This carryover cooking is due to the latent heat that is already traveling through the meat toward the cooler center. Generally, the larger the mass of the meat, the more the temperature at the core will rise during resting. Knowing the amount of heat rise during resting takes some experience. The internal temperature of the meat will always continue to rise a little during the resting period, so you should remove your meat from the oven or grill prior to reaching its target doneness temperature. If you skip resting, you will lose more flavorful juices when the meat is cut. ![]() This permits the juices to be reabsorbed into the fibers of the meat. While resting, the protein fibers are able to relax and reabsorb some of the moisture that was lost.Ĭooked meat should be allowed to “rest” after cooking and before cutting. As the protein molecules become firm they expel the moisture that was previously held in their cell walls. During the cooking process, protein fibers uncoil and then coagulate, recoiling and becoming firm. A couple of things are happening while your meat is resting, and it’s important to know exactly what those are so you can account for it and have the best possible result every time.Īfter cooking and before slicing and serving meat should be allowed to rest undisturbed. A very important step in cooking meat happens after it’s taken off the grill, or out of the oven. ![]()
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