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my take away after wasting minutes of my life reading this is that you remove meat slightly sooner, rest for 5-6 minutes. that way juice is retained and interna

by Aeroi 1y ago

my take away after wasting minutes of my life reading this is that you remove meat slightly sooner, rest for 5-6 minutes. that way juice is retained and internal temperature is on target when sliced.

rsyring 1y ago
The article makes it clear it's not about retaining juice. It is about internal temp and managing carryover cooking.
- Aeroi 1y ago
  the photos showing the the resting period indicate otherwise.