Why do you let a barbequed tri tip roast sit for 10 min?!
Why do you let a barbequed tri tip roast sit for 10 min?
Answers:
So the juices have time to sink back into the meat. if you dont let it sit, when you cut it, all the great juices would just run out and it would be dry and tasteless
well if it's before cook time then it is so that the temperature of the meat is all the same and it will cook evenly, if it is after it is so that the juices go throughout the meat again.
You should let any roast sit for 10 minutes to allow the juices to re-absorbe into the meat and keep it juicier. Otherwise, the juices run out as gravy and leave the meat dry.
There are two reasons. First is when you remove the meat from the grill it is still at cooking temperature. This "carry-over" heat continues to cook for several minutes.
Second, the resting time allows the juices that are disturbed by cooking to re-distribute. Then when you cut the meat, you don't have a flood of juice, it stays in each wonderful bite!
When the meat comes out of the oven, it continues to cook as the heat in the outer portionss of the meat continues to work its way towards the cooler center of the roast.
At the same time, as the heat evens out in the meat (and as it begins to cool), the pressure in the meat diminishes and the fibers are able to hold more liquid. So the juices in the meat distribute themselves more evenly as the roast rests, providing you with more or less evenly juicy bites, instead of some bites moist and some bites dry.
doneness. A rib roast is cooked when a meat thermometer registers about 120°F in the center of the roast―but the outside is much hotter. By letting the meat stand, you allow the outside and inside to come to equilibrium.