What is the purpose of letting the meat stand?

Last night I saw Top Chef and part of the show was cooking tomahawk steaks. Most chefs compete talked about the time your prescription so that the meat could rest for 5 minutes before serving. Why is this and takes all kinds of meat or any other meat? Thanks for the help.

It is made with all kinds of meat, including chicken. It is used especially with thicker cuts of meat. There are several reasons for the meat to rest before serving. One is to take the heat for a chance to match. For a thick roast, the outside is beaten with direct heat oven, and get inside only what takes place from the outside. If you let it cook until the inside reaches the proper temperature, the outside is overcooked. So instead, take it out of the oven a little earlier, and let the heat continue to cook from the inside out. The other reason is that it allows the meat to reabsorb its juices. As the denatured proteins, the juice is squeezed out of cells, and is pushed outward from a thick piece of meat. If you look at it, the juices drip. If you let it rest in first Instead, gradually reabsorb juices throughout the meat, making it more palatable. Usually some of the juices will be squeezed anyway, no matter what you do. To keep the flavor of these are often added to the pan and turned into a sauce. But the meat is tastier and more tender if the juices are still in the flesh instead of dumping at the top. Many chefs roast thickness allow more time to rest. For large roasts I've seen resting half times hour. The chefs are becoming another type of roasting. Chef Hervé This is the leader in this field. He makes the roast to roasting at 180 degrees just three hours pound. Cooked to gradually squeezed juices never outside, and stay where they are. It makes a very juicy and tender piece of meat. And what if it takes all day?

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