Letting Your Roast Rest: How Long Is Too Long?

Allowing meat to rest after cooking is an essential step to ensure that it is juicy and tender. This is true for all types of meat, including chicken, lamb, pork, and even some fish. The general rule is to rest thinner cuts of meat for a minimum of 5-7 minutes, while thick cuts should rest for 10-20 minutes. Large cuts of meat, such as a roast chicken or lamb roast, need more resting time, ranging from 15 to 30 minutes. The goal is to let the heat redistribute evenly and prevent the juices from leaking out, resulting in a dry cut of meat. Covering the meat with foil can help keep it warm, but it may also affect the crispiness of the skin.

Resting redistributes juices

Resting meat is an essential part of the cooking process. It allows the meat to relax and the juices to redistribute, resulting in a more tender and juicier cut. When meat is cooked, the muscle fibres constrict, pushing the juices away from the heat source and towards the centre of the meat. As the meat rests, these fibres relax, and the juices are slowly released and redistributed.

The time required for resting meat depends on its size and thickness. A good rule of thumb is to rest thicker cuts of meat for 10-20 minutes and thinner cuts for 5-7 minutes. For thick cuts of meat, it is recommended to rest them for the entire time it took to cook, while thinner cuts should be rested for half the cooking time. For example, a thick rib-eye steak that took 20 minutes to cook should be rested for 10 minutes, while a thin steak that took 10 minutes to cook should be rested for 5 minutes.

It is also important to note that the internal temperature of the meat will continue to rise while it rests, a phenomenon known as "carry-over cooking". Therefore, it is recommended to remove the meat from the heat source a few minutes before it reaches the desired temperature to avoid overcooking.

Additionally, the resting environment and covering of the meat are crucial. The meat should be placed in a warm area, such as the top of the stove, and larger cuts, like roasts, should be covered with foil to retain heat. Smaller cuts should not be covered, as the trapped heat will continue the cooking process.

Resting relaxes muscle fibres

When meat is cooked, the muscle fibres inside it contract and squeeze out their juices, which then pool in the centre of the meat. If you cut into the meat straight away, all of these juices will be lost, and the meat will be dry and flavourless.

However, if you let the meat rest, the muscle fibres will relax and reabsorb some of the juices, preventing them from spilling out when the meat is cut. This results in a more tender, juicy, and flavourful cut.

The time needed for resting depends on the size of the meat. Smaller cuts of meat, such as steaks, should be rested for a minimum of 5-7 minutes, while thick cuts should rest for 10-20 minutes. A good rule of thumb is to rest the meat for half the time it took to cook. For example, if a steak took 20 minutes to cook, it should rest for 10 minutes. Larger cuts of meat, such as roasts, need more resting time; around 15-30 minutes, depending on the size.

It's also important to note that meat will continue to cook while resting, so it's best to remove it from the heat source a few minutes before it reaches the desired temperature.

Resting times vary

For smaller cuts of meat, such as pork chops, salmon, or steak, a resting time of 5 to 10 minutes is generally recommended. This allows the meat to relax and the juices to redistribute, resulting in a more tender and juicy cut. For thicker cuts of meat, it is suggested to rest them for 10-20 minutes before serving. This ensures that the meat is still warm, while giving the juices enough time to settle.

For large cuts of meat, such as a roast chicken or a leg of lamb, a longer resting time of 15 to 30 minutes is ideal. This allows for a more even redistribution of juices throughout the meat. It is worth noting that the cooking time and size of the roast will also influence the resting time.

Additionally, the desired doneness of the meat should be considered when determining resting times. For instance, a medium-rare steak should be removed from the heat when it reaches 125℉, as the internal temperature will continue to rise by about 10 degrees during the resting period.

The density of the meat also plays a role in determining resting times. Smaller cuts of meat, such as steaks, are less prone to carry-over cooking, where the internal temperature continues to rise after removing the meat from the heat source. In contrast, larger roasts, such as pork tenderloin and turkey, can experience a more significant rise in internal temperature during the resting period.

To maintain warmth during the resting period, it is recommended to cover the meat loosely with aluminum foil. However, for meats with crispy skin, such as roast chicken or duck, it is advised not to cover them with foil, as this can soften the crust. Instead, place the meat on a warm surface, such as the top of the stove, to retain heat.

Covering with foil

Covering a roast with foil has its benefits and drawbacks. The foil acts as a barrier, trapping heat and moisture within the roast, resulting in more evenly cooked meat. It also helps to tenderise the roast and prevents moisture from evaporating, keeping the roast moist and juicy.

However, covering a roast with foil can also reduce browning, inhibiting the formation of a crispy, caramelised crust. This can be undesirable for those who prefer a well-browned exterior. Additionally, if the roast is covered for too long, it may become overcooked and dry, especially for smaller cuts.

When deciding whether to cover a roast with foil, consider the size of the roast, the cooking temperature, and the desired outcome. For large roasts (over 5 pounds or 8 pounds), covering with foil can be beneficial to ensure even cooking and prevent overcooking. If roasting at a low temperature for an extended period, foil can help retain moisture and prevent drying out.

On the other hand, for small roasts (less than 5 pounds), covering with foil is unnecessary and can lead to overcooking. If roasting at a high temperature, foil can inhibit the formation of a crispy crust.

If you choose to cover your roast with foil, be sure to loosely cover it, leaving enough space for air to circulate. Avoid wrapping the foil tightly, as this can inhibit cooking and cause steaming.

Additionally, consider the resting time of your roast. While foil can help keep the roast warm during the resting phase, it can also increase the amount of carry-over cooking and soften any crust that has formed. If a crispy crust is desired, it is best to rest the roast uncovered to allow the steam to escape and the crust to remain crisp.

The decision to cover a roast with foil ultimately depends on your specific circumstances and preferences. Consider the size of the roast, the cooking temperature, and whether you prefer a crispy crust or a moist, juicy interior.

Carry-over cooking

The density of your meat will determine how much its temperature rises when resting. Variables like hot zones can induce more carry-over, and small cuts of meat, such as steaks, are less prone to carry-over cooking.

• Small meat cuts temperature rise: Smaller meats like hamburgers, chicken breasts, and steaks will continue to rise between 3-6 degrees Fahrenheit when resting.
• Large meat cuts temperature rise: Larger roasts such as pork tenderloin and turkey can rise between 10-15 degrees Fahrenheit when resting.

It's important to note that the amount of resting time will vary depending on the cut and cooking technique, but it's usually between 10 and 20 minutes. For thicker cuts of meat, it's recommended to rest the meat for 10 minutes per pound or per inch of thickness. For thinner cuts, 5-7 minutes should be sufficient.

Frequently asked questions