However, resting tougher pieces of meats such as brisket and pork shoulders, won’t have the same effect.
Resting the meat also give the juices time to thicken just enough to keep from running out when cut into. Resting allows the muscle fibers inside the meat to relax thus reducing the pressure and allowing the juices to redistribute throughout the meat. To avoid losing the tasty juices you worked so hard for, one should rest your meat. When you cut into a piece of meat right off the heat you are releasing the pressure in these “straws” allowing the juices to rush out. The pressure theory states that as you cook a piece of meat, these muscle fibers constrict, shrinking these so-called “straws” and pushing the water/juices towards the middle of the meat. This water is held within the muscle fibers of the meat which act like straws. The most common theory behind resting meat, and the most widely acknowledged is the pressure theory.Īccording to the USDA, muscle contains about 75% water, give or take, depending on the type and cut of meat.
This is a quite common practice in the culinary world as it allows the juices inside the meat to redistribute throughout the meat, producing a juicer finished product. Resting meat is the practice of allowing a cooked piece of meat to cool down before cutting into it.
How To Hold Smoked Brisket Using A DIY Cambro.What Is Resting A Brisket And Why Do It?.