The only thing we let rest is the turkey... for ease of carving.

I let my meatloaf rest for 10 to 15 minutes before cutting. Same with a turkey or a baked chicken. I don't do it for every meat dish though.

Shirley

Pretty much just meatloaf and turkey for the same reason...easier to cut....but not for too long, DH loves his food very hot and hates to warm it up in the microwave.

We are the same as Gwanny, my DH and DS want there food hot.

I let all meat/fish that is a large piece like a roast rest. It cuts easier and keeps the juice in--saw that on Food TV.

I even let steaks rest a bit. If hub sees it resting he thinks it's getting cold, but he's wrong - I let all our meats rest and don't mention it to him. He thinks I'm the best cook on earth.

Sherry

I do, but not intentionally! There is usually a last minute thing or two to finish after the meat is done, so it gets to rest then.

Tami

Yes, to cool it enough for the juices to stay inside instead of running out when you carve.
Dry meat will cool faster.

It *all* rests a big accidentally.

How long are you supposed to wait? Not that long, is it? 5 to 10 minutes?

Oh, I went and looked--15 to 20 minutes. But I would bet that by the time it gets from the oven/broiler to the actual cutting on my plate, it's close to that.

And I would bet that a thinner cut (steak) might not need quite as long.

I never start cutting immediately.

pretty good detail

Here is a link that might be useful: from the virtual weber bullet

I cook my meat and when it's done, I eat it.

I always let our meat 'rest' before slicing it, it lets the juice redistribute in the meat.

Large roasts and turkeys,yes. Steaks and chops,never.

Large things (roasts, turkeys, etc.) I let rest 15-20 minutes. Smaller things (bone-in chicken breast, steaks, etc.) maybe 5-10 minutes.

usually if it's in the oven, i turn it off and it stays there till time to eat...

I always do . . . all meats . . .

I do too, always. Fifteen minutes or so.

I dont like rare steak,but well done gets tough. So I cook mine and leave it a little bit pink,then take it off and let it rest. It finishes the pink out and stays tender. I always rest meatloaf,turkey, or anthing that needs to be sloced.

Yep, I do now.

Never beef. I like mine so rare that it is raw in the middle.
I want it to be cold in the middle. When meat is that raw, there are no juices or blood to run out. I can eat meat cooked a little more than that, but it is very unappetizing to me.

Steak that sits out ends up tasting like pot roast. Only my opinion, but I don't understand spending the money on steak if you don't like the taste. Just get a cheap cut of meat and braise it to death.

Whenever possible, the only resting meat gets around here is resting on a fork on its way to my mouth. But in reality, as others have suggested, once finished, plated, plate loaded with the other stuff, it winds up "rested".

I too want my meat hot. And I prefer well done, since I have teeth and appreciate using them. And "well done" does not mean it has to be tough. Once the pink is removed, it's well done. I don't like meat to be squishy. That's why I don't like mushrooms. Don't like spongy/squishy schtuff. Too many people try to flash fry things that wind up overcooking it and making it tough.

Got a cousin though who will heat a cast iron pan as hot as possible, throw in a steak, immediately flip it, immediately plate it and eat it. Crunchy outside, madcow inside... :)

Oh, and with poultry, I'm different, I know, but I don't like it nicely sliced. I prefer to "chunk" it. Pull off nice big chunks of meat. If, for instance on a turkey you pull off the big part of the breast, I might cut that into 2" thick slices. And eating it cold too, I just like to grab a "hunk" of turkey! Been that way all my life. Not sure why, but just one of my many quirks.

I didn't do this until watching Food Network. I now let all my meat and poultry rest and WOW, what a difference! So much better. Very moist!

Sheryl

YUck,,,I have never understood how people can eat raw bloody cold meat. I see people on Food Network eating bloody stuff all the time. Around here,rare means we rarely can afford it.

what Caroline said! LOL!!! If any blood is on my plate or any pink in meat when I cut into it, I move it out of my sight and dinner is officially over for me. yuk!

Actually, when I cook beef or pork for DH and/or company, I just add a veggie burger on the grill for me.

I always let the meat rest (including pork) for about 10 minutes before I cut it. Not always if I'm cooking chicken, however.

Am I the only who has never heard of letting meat "rest" after cooking it?

No, Mickey15, you're not, it's new to me too but then again I don't watch cooking shows and actually do very little cooking most of the time. I keep stuff on hand and DH fends for himself.

It's been rather chilly late this spring, and got really hot today (for this trime of year) - in the mid to high 80s F., which they said to be a record for this day (don't know how far back records go).

After my "meat" got some "cooking" in the garden, cultivating, seeding and watering (by carried jug and bucket) ...

... I was happy to let it "rest" for a while on my return to the house.

Gave it some water, too - which it really appreciated.

In fact ... was almost dizzy with delight!

I hope that everyone has a lovely, memorable, happy spring weekend.

ole joyful