I've heard arguments against resting meat and for. Then there's a plethora of considerations: keep it warm in a low oven, or simply cover it loosely in foil; rest before cooking, or don't; 1 min for each 100g or 2 mins per cm, or rest for the same time you cooked it for; is the temperature relevant; adjust for the cut of meat or don't; different meats require different treatment or treat them the same; does the method need considering, BBQ or Broil?
And, why do we rest meat at all?
To be honest I don't really know, so I thought the argument would be a good one for the Chowhounders. And at the same time I can learn how it's done.
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