Why should I let the meat rest? Everyone says that the meat should rest for 5 or 10 minutes after it comes off the grill before you cut into it.
There are actually a couple of reasons you should do this.
When meat is heated, the muscle fibers will contract. This effectively squeezes out the juices like wringing our a washcloth. The heat then tends to drive these juices to the center of the meat.
By letting the meat rest, these juices can be reabsorbed as the muscle fibers begin to relax.
The other reason is this: while a piece of meat is cooking, the outside surface is very hot. But the inside temperature is only gradually increasing.
If given a chance to rest after being taken off of the grill, the temperatures can equalize. As the outside of the meat cools down a little, the inside temperature continues to rise.
So... take your meat off of the grill 5 to 10 minutes before it is done. Then, let it rest those 5 to 10 minutes before cutting into it. During this resting period, the meat will continue to cook,and the juices will be reabsorbed.
This illustrates the importance of being able to determine when a piece of meat is done , either by using touch or a meat thermometer.
The alternative is to cut into it and look. And you know what that does... the juices run out.
You can actually loose twice as much of the meat's juices onto the cutting board, by cutting into it immediately off of the grill, as opposed to letting it rest.
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