Absolutely 1000% correct!
That comes under the same sin as serving meat straight from the oven and not letting it rest for a while. Unless of course one wants to eat something with the consistency of shoe leather.
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Of course, that goes without saying. However, if you want a thinner burger, you could flatten it out a bit before cooking:)
Sometimes you might not fancy chomping on a thick one:eyebrows:
Marco.
Lol - I was merely commenting on Jon's erudite observations about meat, and how to optimise tenderness. Problem is, I struggle letting it 'rest', as I can't stop fiddling with mine. And the more I play with it, the thicker it gets. I'd like to 'rest it' though, to prevent it from leaking.
Any tips?:hmm:
Marco.
But, but.... :D:eyebrows:
Marco.
On a serious note briefly (sorry!) , I understand the theory behind letting meat rest but, by the time your roast joint has sat for ten minutes, the damn thing’s gone cold. I must admit, I don’t usually bother.
Cover loosely in tin foil.
had my donald russell delivery.. freezer is bursting at seams..:eyebrows: