Most chefs will tell you to let meat rest for a few minutes after you remove it from the heat. Why? This helps prevent all the super-heated juices inside from running out, leaving your meat dry and tasteless.
Once you've given it a short cooling off period, be sure to cut your bird, roast or steak over a cutting board—like this one from J.K.Adams—that have deep grooves that capture any runoff. Not only will this keep your countertops clean, but you can then reuse the drippings to make a gravy or sauce for your protein. Pretty neat, definitely tasty.
- 11 Intimidating Foods and How to Prepare ThemDon’t let these dishes deter you. Learn to cook like a chef, from a chef.
- The Unique Health Benefits of Eight NutsCrack the health code.
- More Muscle in Less TimeGet in the shape of your life with two workouts of less than an hour a week.
- 21 Things to Add to Your Home GymBuilding a home gym? Pick from these 21 products.