{
  "key": "Rest",
  "value": "The pause between cooking meat and carving it. Off the heat the muscle fibres relax and reabsorb the juices that cooking has driven towards the centre, so the meat stays moist on the board instead of bleeding out. Give a steak or fillet a few minutes and a large roast 15–30, loosely tented with foil so the surface stays warm without steaming."
}