From Wikibooks, open books for an open world
Jump to navigation Jump to search

Cookbook | Recipes | Ingredients | Cooking techniques



Once meat has been removed from the roasting environment it should be allowed to rest, this ensures that the juice inside the meat returns to the outer edges. The even distribution of juice allows each slice to retain more moisture. Un-rested meat is typically dry around the edge and over saturated in the middle, leading to a loss of moisture.