Does Resting Meat Matter? | Techniquely with Lan Lam

From America’s Test Kitchen.

Who hasn’t pulled a roast or other cut of meat off the heat and been tempted to slice it right then and there? Lan Lam explains why you should resist that urge and shows you what makes resting meat worthwhile.

Get our Pepper-Crusted Tuna, Preserved Lemon, and Egg Tartines recipe: https://cooks.io/3ZvlMkO
Learn more about Roasting Temp and Resting Time: https://cooks.io/3XyihqO
Learn more about why Resting Meat is Worth It: https://cooks.io/3XwCkGh
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ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook’s Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at https://www.americastestkitchen.com/.

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0:00 – Introduction
0:17 – Do You Rest Meat?
0:50 – What Happens When Food Rests
2:26 – Sous Vide and Resting
3:07 – Experiment: Resting vs. Not Resting
4:46 – How Long to Rest Meat
5:23 – When Not to Rest
6:19 – Tasting Tuna Tartine
6:37 – Wrap Up