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From Barbara's Kitchen Why do I have to let meat ‘rest,’ and why is my trout red?

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Posted: Friday, August 3, 2012 7:30 am

Dear Barbara: I’m not much of a cook, but I would like to know what they mean when they tell you to take the meat out of the oven and “let it rest” for 10 minutes before cutting it. Is it so the meat can cool a bit to make the slicing easier? — Karla from Lodi

Dear Karla: It does start to cool just a bit, but not enough that it is cool. The meat remains hot. What resting the meat is actually for is to redistribute the juices. If you were to take it out and slice it right away, all the juices would collect and spill out onto the cutting board, which can make the meat dry. You will really see the difference in how the meat tastes.

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