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

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