Thursday, March 23, 2006

Keeping the Flavor - Let It Rest

Most of us make the mistake of serving roasted or grilled meat hot off pan or grill. We think that if we leave it for 5-10 minutes it will be cold. Not true!!!

What often happens, is that we find it tougher than we expected. Usually we blame the butcher, sometimes we blame the chef. But here's really what happens....

Like us, when meat is exposed to extremes - hot or cold, it tends to clench up. The resting period allows it to relax. Relaxing lets the juices flow and creates the wonderful au jus - natural gravy. So just cover it with tin/aluminum foil on the serving platter or in the roasting pan and let it sit for 3-4 minutes for a steak (they're thin) or 15 minutes for a roast (meat or poultry). They'll still be warm AND they'll taste juicier than ever.

Please email me any of your questions, and if I don't have the answer, I'll certainly try find it for you.

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