Why are some foods supposed to "rest" when taken out of the oven?!
Answers: It seems like many of the food network chefs tell you to. Especially meat & meat dishes.
After cooking, meat should rest
1] to allow the natural juices to redistribute;
2] to finish cooking;
3] and to cause the meat to relax;
4] making it easier to carve.
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VTY,
Ron Berue
Yes, that is my real last name!
They are still cooking inside. Let them stand to finish cooking and cool a little.
To let the juices in the meat redistribute and allow the meat to stay juicy and not dry out.
because they are tired? you ever sit in a hot sauna? how'd you feel when you came out... ahahahahhahahah
rolls?
it settles the juices - keeping it moist
For many reasons. One is the cooking time: the meat continues to cook. The other reason is to allow the juices to settle. If the roast is sliced or cut-up immediately after being taken out of the oven, its juices will flow out on the plate instead of staying in the meat to keep the meat moist. Especially important with roast beef. You do not want to see all that bloody juice flooding out.
You are asked to let roasted meat "rest" so that some of the juices congeal. If you cut the roast too soon, the juices will run out and the roast will be less moist.
Other dishes, as mentioned above, may continue to cook for a few minutes after they come out of the oven. Also, with dishes like custard or quiche, cooling causes the filling to set up, making it easier to serve.