The Science Behind Letting Meat Rest After Cooking

© John Kernick 
By F&W Editors Posted October 22, 2015

Hugh Acheson explains why you need to be patient when it comes to cooking meat.

After you cook a delicious chop or steak, the last thing you want to do is wait to eat it. But when it comes to meat, patience is a virtue. In this clip from the 2015 Food & Wine Classic in Aspen (below), chef Hugh Acheson explains exactly why you definitely need to let meat rest before slicing into it.

Recipe pictured: Lamb Steak Frites

Related: Steak Frites
37 Fantastic Steak Recipes
Best Steak in the U.S.
Juicy Steak Sandwiches

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.


Sponsored Stories
powered by ZergNet

Advertisement
Advertisement
Advertisement
Advertisement
Advertisement