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Don't slice meat right away

HL’s food editor, Raphaella Frame, offers her insight: "Letting a cut of meat rest between cooking and carving it helps maintain even moisture and flavour. Using a fillet as an example, you may have noticed that meat is made up of what look like fibres. When heated, the protein strands in these fibres coagulate and shrink, so they squeeze out much of the moisture inside them. Because the meat is being heated from the outside, this moisture is usually driven to the centre of the fillet. These juices are also where a lot of the flavour is contained." "When you remove your fillet from the oven and allow it to rest, the temperature evens out and the moisture is redistributed back throughout the piece of meat. In other words, because they have been given time to rest and cool slightly, the protein strands relax again and reabsorb the juices so that there is even distribution throughout the fillet. As a result, you will notice that less juices run when you cut it. Because you now have a lovely, perfectly moist fillet, it is important to use a sharp knife to slice it, in order that you don’t exert pressure on the meat, squeezing those lovely juices out of it again!" Styling: Jules Mercer Image: Russell Smith Have you got a particular decor, food or DIY question? Email it to and we’ll do our best to answer it!