Meat
| All cooked food
will continue to cook even after removed from their heat
source. (The internal temperature of cooked meat will rise
5 to 15 degrees depending on the size of the cut or roast.)
Before slicing cooked meats, it is advisable to allow the
meat to "rest", allowing the temperature of the
meat to even out. When meat is cooking, its juices are "excited".
After resting, the meat temperature begins to drop. The
meat relaxes and holds juices more readily. |
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