Not Letting Meat Rest Before Cutting
It is a common mistake to cut into meat immediately after cooking, but it is essential to let it rest for a few minutes before slicing. Resting allows the juices inside the core to redistribute, resulting in a more tender and flavorful dish. If cut too soon, the liquids spill out, causing the heart to dry.
The resting time length depends on the meat’s type and size. A general rule of thumb is to let it rest for at least five minutes, while more significant cuts of meat may require up to 20 minutes. Cover the heart with foil to keep it warm while sleeping.
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