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Old 01-18-2011, 08:09 PM   #11
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7 That's why you are directed to let meat rest after it's cooked before cutting into it. It gives the meat a chance to relax and re-absorb its juices.
7.
I never understood this theory. If the meat re-absorbs its juices, where do they(these wayward juices) go that makes the need to be re-absorbed? They don't leave the meat. So? hmmmmm?
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Old 01-18-2011, 08:20 PM   #12
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I never understood this theory. If the meat re-absorbs its juices, where do they(these wayward juices) go that makes the need to be re-absorbed? They don't leave the meat. So? hmmmmm?
Found this online, hope it helps explain....

Letting Meat Rest After Cooking - The Virtual Weber Bullet
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Old 01-18-2011, 08:27 PM   #13
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Found this online, hope it helps explain....

Letting Meat Rest After Cooking - The Virtual Weber Bullet
Thanks for that. I see a bit of a contradiction in the first paragraph where it says that heating drives the moisture to the centre of the meat and then it goes on to say that continuing cooking will squeeze all of the moisture out of the meat. At what point does the moisture reverse and gravitate out of the meat? I have a theory book I will check to see what it says.
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Old 01-18-2011, 08:41 PM   #14
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I never understood this theory. If the meat re-absorbs its juices, where do they(these wayward juices) go that makes the need to be re-absorbed? They don't leave the meat. So? hmmmmm?

Heat causes proteins to contract. This causes juices within the meat cells to be "squeezed" out of the cells. Therefore, when you cut into hot meat, those squeezed out juices run off and are lost forever.

However, if you let the meat rest, the contracted protein cells relax and reabsorb those juices. This results in a juicier piece of meat.
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Old 01-18-2011, 09:03 PM   #15
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Those juices aren't lost forever on my plate... that's what a nice piece of garlic bread is for
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Old 01-18-2011, 09:45 PM   #16
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Those juices aren't lost forever on my plate... that's what a nice piece of garlic bread is for

That will make up for the dry meat left behind.
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Old 01-18-2011, 09:45 PM   #17
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Great article!! I never understood why meat needed to rest! Thank you so much! I knew juices reabsorbed during braising, but this just never occurred to me for some reason...
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Old 01-18-2011, 09:46 PM   #18
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That will make up for the dry meat left behind.
Agreed.
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Old 01-18-2011, 09:52 PM   #19
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I have to laugh ... I have a very good meat thermometer, but still always cut and look.

THAT SAID, I cut a piece of meat I'm going to eat myself, so my guests and husband get the "pretty" pieces.

I don't worry much when it is beef, if someone doesn't want it rare, I simply take, slice, and cook some more. But with poultry and pork I'm more careful, and simply sample my own serving.
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Old 01-24-2011, 01:38 PM   #20
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If you are afraid your thermometer isn't accurate, put it in a glass of ice water (make sure you give it time for the water to become a uniform temperature) and it should read 32 F, or 0 C. If it doesn't, most thermometers can be calibrated by turning a bolt at the thermometer's base.
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