Grill meat and wait just 10 minutes for the perfect flavor [Science in the Kitchen]

If you've cooked your meat to perfection, wait just 10 minutes. You'll experience a much richer, more juicy texture in your mouth than if you were to eat it right away.

 

Waiting for about 10 minutes after freshly grilling meat is called 'resting'. 

 

"Rest" means "resting" in English. If you cut the steak in half immediately without waiting for these 10 minutes, the juices will leak out, resulting in a dry texture. If you cut the steak after resting, the juices will be locked inside the meat and will not flow out.

When you take a bite, you can feel the juices bursting into your mouth. This is due to the temperature difference between the surface and the center of the meat.

When the surface of meat touches a high-temperature pan or grill and heats, the juices gather in the relatively cool center. The juices pool in the center, exceeding the tissue's capacity to handle them, and the meat becomes so saturated that they flow out when cut in half. Resting reduces the temperature difference between the surface and center of the steak, allowing the juices to spread toward the surface. The meat tissue, which had been tightly contracted by the heat, also loosens, allowing it to absorb more moisture. Furthermore, as the juices cool, water-soluble proteins and other components within the steak increase their viscosity, preventing them from quickly flowing out.

 

An American culinary scientist actually grilled six steaks until their core temperature reached 54 degrees Celsius, then cut them every two and a half minutes to check how much juice was released. The meat produced the most juice when there was no resting at all, and after 10 minutes, almost no juice was released.

 

Resting time varies depending on the thickness and type of meat. Typically, beef steaks rest for 5 to 7 minutes, while thicker steaks rest for around 10 minutes. Wrapping in foil or wax paper can shorten the resting time. Processed meats like pork, chicken, and sausage also taste better after resting. If you don't like cold meat, reheat the cooking fat after resting and pour it over the meat just before serving.

 

Meanwhile, when cutting meat after resting, you must cut it perpendicular to the muscle fibers to achieve a soft texture. Meat is made up of bundles of long, parallel muscle fibers, and when you cut it against the grain, you end up chewing the long muscle fibers whole.

 

 

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Today is the last Boknal of the year

It's the hottest day of summer. Do you eat meat?

 

When grilling meat, wait exactly 10 minutes.

It's juicy lol I tried it and it's really soft and delicious