Kitchen Lessons · Little Kitchen Lessons
Why You Rest Meat
The short answer
Cooking drives the juices to the center of the meat. Resting lets them settle back through, so they stay in the meat when you slice instead of pouring out onto the board.
Give it a few minutes
Five minutes for a chicken breast or a piece of fish, closer to ten for a roast or a steak. Tent it loosely with foil so it stays warm without steaming.
The proof is on the board
Slice too soon and you'll see a puddle of juice run out — that's flavor and moisture that should have stayed in your dinner.
Gina's tip
Rest time isn't wasted time — it's exactly long enough to plate the sides and pour the water.