Resting meat: why five minutes matters
Hot meat is tense. Let it relax.
What happens
While meat cooks, the muscle fibres tighten and push moisture towards the centre. Cut in straight away and much of that juice runs onto the board. If you let it rest, the fibres relax a little and the juices spread through the meat, so more stays in your slice.
How long
- Steaks and chops: 5 minutes.
- Chicken thighs and breasts: 5-10 minutes.
- Whole roast chicken: 15-20 minutes.
- Large joints: 20-30 minutes, loosely covered with foil.
How
- Move the meat to a warm plate or board.
- Loosely cover with foil. Do not seal tightly, or the crust will go soft.
- Keep the pan juices to spoon over at the end.
- Meat keeps cooking a little as it rests, so take it off the heat slightly before it is done.
Food safety
Resting is not a way of cooking poultry. Check it is cooked through first: 75 C in the thickest part or clear juices.
Tools
- A cast iron pan makes crust: guide.
- A probe thermometer takes the guesswork out of timing.
Gear I use in this kitchen
Three simple tools behind most of the recipes here. Amazon Associate links.
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