Resting Meat Is Not Optional
Cut too soon and the juices run onto the board instead of staying in your dinner.
By Priya Nair
We time the rest as carefully as the cook. It is the least glamorous step and one of the most important.
Why it works
Resting lets the muscle fibres relax and reabsorb their juices.
How long
A few minutes for a steak, fifteen or more for a roast, loosely tented with foil.
Written in the Stewart & Musell test kitchen.
