Resting the meat after cooking allows the juices to redistribute. If the meat is cut right away, the condition of the meat fibers forces the juices out and makes the meat dry. Supposedly, letting it sit relaxes the fibers so the meat doesn't come pouring out.
If you ever pierce a burger or roast while it is cooking (as to check for doneness, watch the resulting stream of juices. That does not happen when the meat is allowed to rest.
There are a couple of reasons why 'resting' meat is a good idea. First, as the meat cooks the muscle fibres contract, which forces the juices out. Letting the meat rest helps the muscle fibres relax so the juices are re-incorporated into the meat and not lost on the chopping board, which would happen if carved immediately.
first so that it can be digested easily and second and importantly to destroy the pathogenic organism if present in raw meat which can cause disease
To keep it moist so the juices settle before carving.
For Juices To Spread
To prevent diseases from infecting the meat and being a danger to you. This is why you should always cook meat.
As long as you cook the meat thoroughly (because it may take longer to cook than the veggies, depending on thickness), it should be safe.
You should NOT cook or eat ANY kind of spoiled meat.
Until it is well done.
30 minutes
You start with the ingreadients that take the longest to cook, which is normally the meat, then add the rest of your ingreadients in turn, the last to go in are those that take the shortest time to cook.
you should cook chicken on low, to let the meat cook all the way through
If you don't cook it properly you could get very ill
Mainly chicken is the best meat to cook in clay pot cooking. Clay pot cooking should be done in a minimized heat and should be placed on the trivet for cooking.
Cooking meat involves making sure that it is thoroughly cooked through. If the instructions say to cook until the meat is opaque, that means that one should cook it until it is no longer see through.
cook meat
Even though it's off the grill, it's still hot. When meat is hot, it cooks. It's as simple as that. In fact, after grilling meat, you should let it "rest" for ten minutes. This lets the internal temp cool down some and allows the juices to retreat back into the meat. Makes it a lot more juicy!