News0 min ago
Meat joints - leaving to stand before carving
4 Answers
Why? I was told it made them easier to carve, but if thats so, why?
Thanking you in advance
Thanking you in advance
Answers
1 to 4 of 4
Best Answer
No best answer has yet been selected by Maggoty. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
Straight out of the oven and it is still cooking - the centre temperature will be very hot.
Leaving it to stand allows the juices to be absorbed and the meat to firm up. Try it yourself next time you roast a joint.
Take a slice of one end as soon as you take it out of the oven - a lot of juices will be flowing and the meat will seem rubbery.
Put the joint on another dish and carve again after 15 minutes or so, from the other end. It will still be moist, but the meat will be firmer and easier to carve
Leaving it to stand allows the juices to be absorbed and the meat to firm up. Try it yourself next time you roast a joint.
Take a slice of one end as soon as you take it out of the oven - a lot of juices will be flowing and the meat will seem rubbery.
Put the joint on another dish and carve again after 15 minutes or so, from the other end. It will still be moist, but the meat will be firmer and easier to carve
1 to 4 of 4
Related Questions
Sorry, we can't find any related questions. Try using the search bar at the top of the page to search for some keywords, or choose a topic and submit your own question.