As the weather changes and we start putting away our BBQ thongs, roasting meat becomes much more common in the kitchen. One thing that drives me crazy is when I see people pull out a steak, whole chicken or roast of some sort and just start slicing away. Cutting into meat immediately after cooking unleashes a flood of juices that are flavorful-whether beefed up by brining or not. During high heat cooking, natural moisture inside the meat is forced out of muscle fibers. Slice to soon and the meat gushes liquid out of the cut edges. Be patient and the juices will redistribute through the meat as it cools slightly. The first minutes of the resting period are the most important, so even 5 – 10 minutes is better than none for larger roasts. Use this guide for approximate times.
|Chops and Steaks||5 to 10 minutes|
|Chicken Pieces||10 minutes|
|Whole Chicken||15 to 30 minutes|
|Whole Turkey and Other Large Roasts||30 to 45 minutes|