Not Resting Meat After Cooking
Resting meat after cooking is essential to achieving a juicy and tender dish. Resting allows the meat to reabsorb the juices expelled during cooking and redistribute the heat evenly throughout the core. It also ensures that the heart remains moist and tender by allowing the fibers to relax and the juices to be reabsorbed.
To rest the meat, remove it from the heat source and place it on a cutting board or platter, covering it loosely with foil to retain heat. Resting time varies depending on the cut of meat and its size. Generally, large amounts require more resting time than minor cuts. Resting the heart for 5-10 minutes before carving or serving is a good guideline.
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