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Started By
Message
Explain letting your meat "rest" after its cooked...
Posted on 6/16/13 at 7:17 am
Posted on 6/16/13 at 7:17 am
I've heard y'all mention this, and I read it in recipes, but I don't really understand it...
and is there a way to know how much more its going to cook while it's resting?
and is there a way to know how much more its going to cook while it's resting?
7
Posted on 6/16/13 at 7:22 am to Grassy1
Redistributes juices so it doesn't all run out when you cut your meat--has to do with muscle fibers relaxing
Posted on 6/16/13 at 7:26 am to Coater
This always cracks me up, because as it rests a ton of juices run out anyway... Next time I'm slicing .5" right off the fire and letting it sit in its juices grain down to keep some moisture. I watched a show on Peter Luger and there is no rest period here. Its done in a similar way to the one I described. 
Posted on 6/16/13 at 7:30 am to Grassy1
Grill you a steak, pull it off, and cut into it. Watch its lifeblood bleed all over your garlic mash potaters. Then grill another steak and let it sit for 6-8 minutes and cut into it. All that juice that was formerly bleeding into you potatoes is now in your meat. I didn't get it either for a while. But it's legit science.
Posted on 6/16/13 at 7:51 am to Grassy1
quote:
and is there a way to know how much more its going to cook while it's resting?
If it's uncovered and away from heat, it should be minimal.
A rule of thumb that I use is let the meat rest for twice as long as it cooked (I usually let my meat rest under foil, so I try to keep my cook times short as possible).
Posted on 6/16/13 at 8:23 am to Grassy1
Think of it like this
When you are cooking the meat all that "muscle" is contracting or tightening up forcing the "juices" out.........when you let it rest the meat "loosens up" allowing the juices to redistribute through the meat.
When you are cooking the meat all that "muscle" is contracting or tightening up forcing the "juices" out.........when you let it rest the meat "loosens up" allowing the juices to redistribute through the meat.
This post was edited on 6/16/13 at 8:24 am
Posted on 6/16/13 at 8:26 am to Patrick O Rly
quote:
A rule of thumb that I use is let the meat rest for twice as long as it cooked (I usually let my meat rest under foil, so I try to keep my cook times short as possible).
interesting... that seems like it could be a long time for some meats...
Posted on 6/16/13 at 8:30 am to Grassy1
Posted on 6/16/13 at 8:38 am to Grassy1
Whatever it is, I usually wrap it in foil to rest.
Posted on 6/16/13 at 8:59 am to FalseProphet
Thanks False Prophet,
I bought me a new gas grill last week (Weber Genesis). I've never been much of a cook, but I'm trying...
Did some legs and thighs and breasts yesterday, turned out pretty darn good... good for me is tasty and didn't burn or dry them out.
I don't how I ever tried to grill without thermometer(s).
Browsing right now, not sure what I'll cook today... but I want it to rest right.
I bought me a new gas grill last week (Weber Genesis). I've never been much of a cook, but I'm trying...
Did some legs and thighs and breasts yesterday, turned out pretty darn good... good for me is tasty and didn't burn or dry them out.
I don't how I ever tried to grill without thermometer(s).
Browsing right now, not sure what I'll cook today... but I want it to rest right.
Posted on 6/16/13 at 9:05 am to Patrick O Rly
quote:
Message Posted by Patrick O Rly Whatever it is, I usually wrap it in foil to rest.
I don't ever wrap it, because holding all that heat in does continue to just cook it rather than your normal rise if a few degrees. I prefer to tent it while it rests.
Posted on 6/16/13 at 9:20 am to Grassy1
I've done it both ways. Letting it rest is the way to go. But I only do 4 or 5 minutes.
Posted on 6/16/13 at 9:22 am to Grassy1
Matters how sunburned it is... oh wait.
Posted on 6/16/13 at 10:41 am to Grassy1
Meat gets tired. 
Posted on 6/16/13 at 10:52 am to Grassy1
quote:
I bought me a new gas grill last week (Weber Genesis).
That's a mighty fine grill you got there. I am a big fan of Weber gas grills, and you'll find that a quality grill makes it easier to produce great food. You don't have to worry so much about hot/cold spots and flareups catching your food on fire.
Weber has some nice cookbooks, too.
Posted on 6/16/13 at 11:26 am to Patrick O Rly
quote:
A rule of thumb that I use is let the meat rest for twice as long as it cooked (I usually let my meat rest under foil, so I try to keep my cook times short as possible).
This made me
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