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Old 04-06-2009, 01:38 PM   #11
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Originally Posted by katie1217 View Post
...Thanks so much for your help. Is it true never to pierce meat?
You're welcome.

Yes, it's true. When meats get hot, the meat cells contract, squeezing internal juices out of the cells. If you use a fork to move or turn the meat or cut it open to check for doneness (shudder), you let the juices run out. That's why you are always told to let the meat rest after cooking. As the meat rests and cools, the juices are reabsorbed and won't be lost.
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Old 04-06-2009, 01:43 PM   #12
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Andy is spot-on.

And that resting period is critical because not only will the meat continue to cook for at least 10 minutes after you pull it from the heat, if you DO cut into it sooner, the juices will all run out and your meat will be DRY.

In fact, not cutting or tearing the meat is so important, you should be sure to use tongs when you handle the meat, and not a fork.
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Old 04-06-2009, 02:12 PM   #13
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Ok but a meat thermometer would pierce the meat correct? Thanks again
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Old 04-06-2009, 02:13 PM   #14
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A small hole and not an issue.
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