Why should you rest your meat after cook it?

There are multiple reasons why resting meat after cooking is beneficial.

1. Muscle Relaxation: During the cooking process, the muscles in the meat contract and tense up, which can make the meat tough. Resting allows the muscles to relax, resulting in a more tender and juicy texture.

2. Redistribution of Juices: When meat is cooked, the juices are forced toward the center. Resting allows the juices to redistribute evenly throughout the meat, resulting in a more consistent flavor and texture.

3. Carryover Cooking: Resting allows the residual heat in the meat to continue cooking the center, ensuring that the meat reaches the desired internal temperature without overcooking.

4. Improved Flavor: Allowing meat to rest enhances its flavor by allowing the natural flavors and aromas to develop and intensify.

5. Carving and Slicing: Resting makes it easier to carve or slice the meat without losing valuable juices.

The recommended resting time depends on the size, thickness, and type of meat. As a general guideline, larger and thicker cuts of meat require longer resting times. It's also important to cover the meat loosely with foil or a plate during resting to prevent it from drying out.