Heat
How to rest meat and dough
Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it.
Step by step
- Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).
- Tent it loosely with foil if the kitchen is cool.
- Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.
- For dough, cover it so it doesn't dry out while it relaxes.
How you know it's done
Meat juices stay in when you slice; dough rolls out without springing back.
Common mistakes
- Wrapping meat tightly in foil, which steams the crust soft.
- Slicing straight away, which floods the board.
Simmerbee recipes that use it (62)
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- Cheddar-Topped Beef Cottage Pie
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- Classic French Crêpes
- Classic Glazed Meatloaf
- Classic Grilled Hamburgers
- Classic Lamb Shepherd's Pie
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- Creamy Salsa Verde Chicken Enchiladas
- Creole-Style Shrimp and Sausage Jambalaya
- Crisp Classic Waffles
- Crispy-Edged Cast-Iron Skillet Cornbread
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- Herb Butter Roast Chicken
- Herb-Butter Roast Turkey
- Herb-Crusted Prime Rib Roast
- Herb-Crusted Roasted Pork Tenderloin
- Honey Garlic Glazed Pork Tenderloin
- Honey Whole Wheat Sandwich Bread
- Jelly-Filled Sufganiyot (Hanukkah Doughnuts)
- Juicy Pan-Seared Chicken Breasts
- Lemon Blueberry Buttermilk Pancakes
- Lemon Herb Rice Pilaf with Orzo
- Lemon-Herb Roast Leg of Lamb
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And 22 more recipes.
In those recipes the word is underlined in the steps; tap it for the short version. In hands-free cook mode, ask “How do I rest?”