Every steak recipe insists on resting the meat, but then I see people resting tiny chicken strips and thin pork chops as though they're roasts. I understand juices redistribute somewhat and carryover cooking matters for thicker cuts. When does resting make a noticeable difference at home, and when is it just a habit copied from cooking a large roast? I'm especially interested in keeping small pieces hot rather than waiting until dinner cools.
Understanding when to rest meat and when it barely matters
- practical-cooking
- understanding
- rest
- meat
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3 replies
Tiny pieces barely need it. A steak or thick chop, yes, but chicken strips and thin pork can sit a minute or two while you plate without tur...
Tiny pieces barely need it. A steak or thick chop, yes, but chicken strips and thin pork can sit a minute or two while you plate without turning into shoe leather.
This. People act like every cut is a roast in disguise.
If the piece is thinner than your finger, I usually just move it to the plate and eat while it’s hot. The only time I wait is with a thick cut or if the pan’s still screaming hot and I don’t want it overcooking.
I think the other thing is that resting gets repeated as a rule, so it sticks even where the reason doesn’t. For smaller pieces, the differe...