— Mary Jo Schmaltz

The basic premise of, of resting, uh, a roast, typically, some, sometimes it's smaller cuts, but this primarily is gonna, uh, apply to, to larger cuts, uh, is that, um, the, uh, the, the moisture, uh, tends to move toward the center of, uh, of, of that roast. And by resting it, it relaxes, and things start to, the moisture starts to redistribute. And, um, uh, you know, we have examples, uh, in our courses where, you know, we show, uh, a roast that's cut into immediately after being removed from the oven, and, uh, there's some moisture loss, uh, compared to having allowed it to rest. And having that, uh, internal moisture, uh, sort of redistribute, you know, throughout the roast, um, as you slice into it, there's less loss of moisture and more of it is being held by the tissue. Okay? So that's gonna be the, uh, the advantage. And, and, uh, especially with roasts, uh, that's gonna be the standard procedure for handling that. Uh, for smaller cuts, you know, whether it's an individual steak, uh, you know, maybe a chicken breast, uh, you know, typically the time from oven to table, um, is enough time to allow that to occur. Um, that, uh, you know, uh, often we're not concerned about, uh, resting those small cuts. Okay? Individual preferences might vary, however. Okay.