Meat – Let it Rest

January 10, 2008

When you cook a piece of meat, its muscle fibers contract and pull the juices to the center of the cut. Meat served right away will taste tough and dry, but a post-rest allows the muscle fibers to reabsorb the juices, resulting in a tender and succulent cut.

Recipe: Grilled Fillet Steak with Creamy White Beans and Leeks

Related Posts Plugin for WordPress, Blogger...
Share and Enjoy:
  • RSS
  • Facebook
  • Twitter
  • StumbleUpon
  • email
  • Print

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: