warm salad and rested meat

[helpmetoo]

whats up with these poncey chefs'
warm salad? excuse me....lets have food either hot or cold not nasty and tepid(and limp),
let the meat rest(and get cold) after cooking? have a word
does that joint look tired? i think not!
they go from one silly fad to another,
jus,timbale etc.
do we want this pretentious muck when we go out?
as for smothering everything with garlic at french restaurants perhaps they should consider using better quality ingredients,
campaign for british food, well done and piping hot!

[lafrancaise]

You don't have to dine in french restaurants just go to your local pub which does good, wholesome pie and chips, really piping hot.
The french restaurants are for those who want something they don't get at home and a bit more on the adventurous side (I must admit in England these restaurants do have a heavy hand with the garlic but apparently that's what the customers want.)
Bon appetit!

[B00]

Gotta admit I let a roast "rest" when i've cooked it. Why? No idea really, i just know you should do it, so I do.......lol

[vivandorron]

Boo, I'm not sure either. Perhaps it makes it easier to carve. Let's hope someone tells us........Ron

[pastafreak]

I have heard that resting allows juices to be drawn back into the joint...therefore ...hey presto!!! juicier/moister meat

[RATTER15]

I will ask carakeel, she is an expert on the subject, I think its something to do with letting the meat re-absorb the blood.

and I must agree that it does taste so much better!!!

[RATTER15]

pastafreak, I think we are on the same wavelength here!!

[Carakeel]

Allowing meat to rest - My father once ran a top restaurant that served around 350 meals every night. We had four head chefs and I remember one of them once explaining it to me like this: When you fry / roast your meat, the high heat roasts the outer edges of the meat first, making the outer fibres in the meat constrict. This presses the blood out of the outer edges into the centre of the meat. The outer areas become dry, denied of the moisture of the blood. When you let the meat rest, the meat cools sufficiently to allow the blood to run back into the outer areas of the meat, making it nice and juicy and tender again. Hope that helps. Ideally a roast should be left to rest 20 minutes, steaks obviously a lot less.

[RATTER15]

See, told you so!!!!

[Beria]

I'm sorry, but it sounds like you've just cut and paste a 12 year old Jeremy Clarkson article.
Disagreeing with letting meat rest and trotting out that ancient cliche that the French smother everything in galric, just makes you sound wilfully a uninformed, jingoistic... dick.

[helpmetoo]

why be sorry, the whole point of the question was to provoke lefties such as yourself!