What's the point of resting meat before cutting it?
What's the point of resting meat before cutting it?
Letting cooked meat rest before you cut into it can be patience-trying for the hungry carnivore. But it's worth it for a number of reasons.
High heat makes muscle proteins in the meat contract, pushing juices toward the center. If you allow your meat to relax -- anywhere from 5 minutes for a steak to around 40 for a turkey -- liquid that has been pushed out of tightened meat cells is able to circulate and be reabsorbed, making the meat more tender. This also means the juice will stay in the meat, not run all over your cutting board or plate. It also helps even out the temperature of the meat.
Remove your cooked meat and place it on a wooden cutting board (or, as some chefs insist, on a wire rack above a plate to capture juices, which allows air to circulate on its underside, preventing it from becoming soggy). You can also loosely tent the meat with foil; again, be careful not to wrap it too tightly, lest you lock in the moisture and lose your crisp crust.
Note: The internal temperature of meat rises while it rests, due to the residual heat from the oven. So invest in a digital, instant-read meat thermometer and get in the habit of pulling your meat out before it's done to your liking.
Recipe: Roast Leg Of Lamb With Garlic And Rosemary (Cookthink)
Reference: Does searing meat really seal in moisture? (Cookthink)
Reference: Do I need a digital, instant-read meat thermometer? (Cookthink)
A kebab is a general term for small chunks of meat (most commonly lamb and beef, though any meat will do, as will fish, vegetables or fruit) threaded on skewers and barbecued, broiled or grilled.
The word kebab was originally Arabic or Persian, and referred to fried meat. But the phrase shish kebab was said to have been invented by medieval Turkish soldiers who pierced meat with their swords and grilled it over an open flame. (In the age-old rivalry between the Greeks and the Turks, some scholars claim the Greeks ate them first.) Today the shish kebab remains a staple of Turkish cuisine, although kebabs are popular in Middle Eastern and South and Central Asian cuisines.
Turkish döner kebabs, similar to gyros and shawarma, are made from shavings of lamb or chicken that roasts on an upright rotating spit. Döner kebab pita bread sandwiches -- often unfortunately stuffed with French fries -- are popular take-out food throughout Europe. The Brits like to eat them after clubbing and French teenagers are increasingly skipping the balanced meals of the school cafeteria to slip out for a kebab lunch.
