Why do we let the meat rest after cooking? Do meat, poultry and fish have to reach the same internal cooking temperature? What is the correct technique for measuring the temperature of a piece of meat? These are all questions you will get answered here.
Rest for juicier meat
The children are hungry. You take out the piece of meat that you baked in the oven. You are tempted to slice the coin on the spot to appease the hungry wolf. Resist the temptation! When a piece of meat comes out of the oven, it must be left to rest.
The standing time varies, ranging from 5 minutes for small individual pieces to 30 minutes for large roasts.
This resting time without heat allows the meat to relax and its juices to be redistributed in the room. It is these juices that give the meat this sensation of humidity in the mouth. If you slice a slice of hot meat, its juices will escape quickly. The meat will therefore be drier in the mouth. The standing time is also accompanied by a few degrees increase in the internal temperature of the meat.
Effect of rest on the internal temperature
When the meat rests after cooking, the core temperature continues to rise. The heat accumulated on the surface gradually warms the heart of the meat. For example, a steak that is 2.5 cm thick sees its temperature increase by 1 ° C to 3 ° C. The temperature of a roast of meat weighing a few kilograms can increase by 10 ° C to 14 ° C.
What is the danger? Have meat that is overcooked, tough, and dry. How to solve this problem? Simply remove the piece of meat from the oven when it has reached an internal temperature of 6 ° C to 8 ° C lower than the temperature recommended for the type of piece. If you are baking meat at a low temperature (93 ° C (200 ° F) to 121 ° C (250 ° F)), this trick is no longer necessary. At these cooking temperatures, the core of the meat increases very little in temperature.
Whole poultry and fish
As they consist of a cavity, poultry and whole fish are the exceptions to the rule. This cavity dissipates heat as cooking progresses. Whole poultry and fish, therefore, do not accumulate heat. This is why it is important that their internal cooking temperature reach the recommended temperature.
- Lean meat is not roasted for too long, while fatty cuts can be roasted for longer.
- Maintaining the recommended internal temperature is essential for the best results.
- This is important for the flavor and color of the meat but also for keeping the meat tender and juicy.
- The meat is most succulent when the internal temperature is 58 to 65-degree Celcius.
- Bacteria such as salmonella can be found on the surface of a piece of meat, while there are virtually sterile bacteriological conditions inside the piece.
- There is no reason to discourage pink roasted pork loin, tenderloin, and sirloin/veal. Chops, medallions, and chops cut into entire joints may also be red/pink on the inside.
I have wrote about other types of meats and you can my experience with exotic meat on the BBQ here.