Articles & recettes
15 February 2024
In the kitchen, every detail counts when transforming a simple meal into a memorable eating experience. One of the secrets often underestimated by even amateur chefs is the importance of letting meat rest after cooking. This simple step, which requires only a little patience, can make all the difference in the texture, juiciness and flavour of the meat.
When meat is cooked, muscle fibers and proteins tighten, pushing juices toward the center. If you cut the meat immediately after cooking, these precious juices will spill out and be lost, leaving the meat dry and less tasty. On the other hand, if you let the meat rest, the fibers have time to relax, to redistribute the juices evenly. As a result, the meat will remain juicy and tender.
Resting also allows the meat to continue to cook gently thanks to residual heat, a process known as "carryover cooking". This extra step helps the muscle fibers to relax, ultimately making the meat more tender. It also ensures a more uniform cooking, which is particularly important for larger cuts of meat or for roasts.
Letting meat rest also gives the flavors more time to develop and intensify. Chemical reactions, such as the Maillard reaction, which occur during cooking, continue to develop during the rest period, enriching the complexity of the aromas. This means that every bite is richer and more delicious.
Although recommended resting times vary according to the size and type of meat, a general rule of thumb is to let the meat rest for 5 to 10 minutes for steaks and small to medium cuts, and up to 20 minutes for roasts or larger cuts. This little moment of patience can turn a good dish into something extraordinary!
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