Sentences with phrase «rest before slicing»

It is important to let the beef rest before slicing it.

Give that sucker a good 15 minutes to rest before slicing it so all those flavorful juices have a chance to redistribute themselves throughout the meat.

Allow to cool and rest before slicing.

As long as you pull meat at 125 degrees, let it rest before slicing, you'll get perfect, tender medium rare meat every time.

Remove to a plate to rest before slicing.

Let it rest before slicing against the grain into strips.

Let the steak rest before slicing thinly.

Not exact matches

Remove the roast from the cooker, tent with reserved aluminum foil, and allow it to rest for 10 minutes before slicing.

We just cut a slice to eat and replaced the rest back into the freezer, all we had to do was let the cheesecake sit out of the freezer for about 30 minutes before eating and it was perfect to eat.

Place on a cutting board to rest for a minute before slicing against the grain.

Transfer the pork to a carving board and let it rest for 10 minutes before carving it into 1 / 2 - inch - thick slices.

The tenderloin pictured in this post was removed from the oven at an internal temperature between 120 and 125 degrees F, and allowed to rest for about 10 minutes before slicing.

Let pork rest for a few minutes before slicing.

Make sure you don't overcrowd the pan, and rest the meat for 5 minutes before slicing and serving.

Remove from heat and allow to rest for 5 minutes before slicing.

Just remember to let the meatloaf rest for 10 - 15 minutes after roasting, before you slice it.

Remove from oven, transfer pork to a serving dish, cover loosely with foil and let rest for 10 + minutes before slicing.

Flip once, grilling on the other side for 6 to 8 minutes or until internal temperature reaches 135 F degrees with instant - read meat thermometer inserted into the thickest part of steak Transfer plates to platter and let rest for 5 to 10 minutes before slicing against the grain, and then cutting again into bite - sized pieces.

Let rest several minutes before slicing (if needed) and serving.

Let rest for at least 5 minutes before slicing the pork.

Allow to rest at least 10 minutes before slicing, and use a wet knife, wiping the blade with a wet cloth after each slice.

Remove the pork from the oven and allow to rest at least 30 minutes before shredding or slicing to serve.

Bake for 60 minutes, remove from the oven and let rest for 10 to 20 minutes before slicing in half with a large serrated knife like a bread knife.

Remove chicken from Crockpot and place on a serving plate to rest 10 minutes before slicing.

Transfer tenderloin to a cutting board and let rest for a minimum of 10 minutes before slicing.

Remove from oven and let it rest at least 10 minutes before slicing.

Remove and allow to rest 5 minutes before slicing.

Then let it rest 5 minutes before slicing.

Remember to let your bird breast rest before carving and to slice across the grain (so I cut thick vertical chunks - yum!).

Transfer the tenderloin to a large baking sheet or cutting board and let it rest for 5 to 10 minutes before slicing.

Let rest for 5 or 10 minutes before slicing.

Boil the marinade for 10 minutes, then use it to baste occasionally, until thw goose breast reaches an internal temperature of 160 degrees F. Remove and allow breast to rest for 15 minutes, covered in foil, before slicing.

Grill the chicken over indirect heat, basting every 15 to 20 minutes, for 1 hour or until a meat thermometer in the thigh registers 175 ° F. Allow the chicken to rest 10 minutes before slicing.

Let beef rest for 3 minutes before slicing into thin strips.

Once removed from the oven, allow your lasagna to rest for 10 - 15 minutes before slicing and serving.

Remove steak to plate, cover with foil, and allow to rest for ten minutes before slicing.

Remove from grill, cover with foil and let rest for 5 minutes before slicing.

Cover with foil and let rest for 10 minutes before slicing on a diagonal.

Allow meat to rest for about 10 minutes before slicing.

Then let it rest for a few minutes (this step is IMPORTANT - you don't want all those juices you worked so hard to infuse to escape onto the cutting board) before slicing across the grain (this video was helpful when I was unsure exactly what that meant).

Roast for 20 minutes and then reduce the oven temperature to 375 degrees F. Continue roasting for 15 - 20 minutes until the internal temperature of the thickest part of the breast is 165 degrees F. Rest for 20 minutes before cutting the turkey into thin slices.

I find that my favourite gluten - based banana bread recipe has to rest overnight before slicing, otherwise it crumbles and it's really hard to make straight slices (kind of silly but it really annoys me!).

Take the lamb off the grill and let it rest for about 5 minutes before slicing very thinly across the grain.

Take the foil off of the ham; let it rest for 15 minutes before slicing.

Remove the turkey from the oven, cover with a doubled sheet of aluminum foil (if removed), and allow to rest in a warm area 10 to 15 minutes before slicing.

Allow pork to rest 5 - 10 minutes before slicing.

The method worked like a charm, especially if you let the cooked meat rest in the fridge until chilled before slicing it.

Once the pastor - loaf is cooked, it can rest in the fridge for a few days before slicing and crisping to serve, which means that if you're planning a dinner party, it only requires a few minutes of work on the day - of to get the best tacos al pastor you'll find outside of a real taqueria.

Once baked, take it out and let rest for 10 minutes before slicing.

Let rest for 20 minutes before removing from the pan and cutting into 1/2 - inch slices.