Saturday, May 29, 2010
Resting Your Grilled Meat
Grilling out or barbecuing is a sure sign of summer.
Some people grill in any weather, but everyone loves to once the weather starts warming up.
Grilling good food is more of an art than some people think.
You don't want to take the food off too soon or it will be undercooked.
You don't want to leave it on too long either or it will be charred to death.
When it comes to cooking meat over a hot grill, resting before serving makes a big difference.
Grilling involves cooking at very high temperatures and while the meat cooks great that way, the high heat also pushes all of the juices into the very middle.
So resting the meat allows the juices that have been forced into the middle to flow back throughout the piece of meat.
Once you have the meat done to your liking, take it off the heat and let it sit 5-10 minutes before you cut it.
I guarantee that you will end up with a moister cut of meat, than if you just simply served and cut it right away.