Allow the Food to Rest!
When it comes to big, juicy, meat, it is all about taking breaks. Things were hot and heavy, now it is time to cool off and relax.
Resting your meat is essential to maintaining a juicy interior, as well as reaching the absolute perfect temperature. There is a phenomenon called, “Carryover Cooking,” which essentially means that as soon the food comes off of the stove, it will continue to cook. To reach a perfect medium-rare on a steak, you need to hit 125 degrees. The problem is that if you pull it at 125, and then rest it, by the time you eat it, it will be medium. It’s best to start resting at 115-120, depending on how you want it.
Another issue is that the fibers of the meat will constrict while cooking, which sucks all of the juices into the middle of the meat. Cutting into it at that point will make the food look overcooked and it will be dry. Allowing it to rest will allow the juices to redistribute throughout the rest of your food. This rule applies to all food, all meats, everything.
The rule is simple: Pull your meat out early, or else it will start leaking everywhere.
Steaks and Chops: 5-10 minutes under foil can make a big difference.
Roasts (Beef, Pork, Lamb): 10-20 minutes, depending on size.
Whole Poultry: 20-30 minutes, allows the juices to set throughout the bird.
Baked Goods: Varies by type; cookies might only need a few minutes, while bread might need to cool completely.
