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“Resting” in the culinary field, as you might expect, means to let something sit.

Culinary Uses

Resting, whether it be for cooked Meats or Baked goods, lets things settle to their proper place.

For example, with Batter, Resting allows Starch molecules in the Flour to absorb more liquid from the Batter which helps them swell and increase the thickness of the batter. 

With Meats, Resting allows Carry Over Cooking to take place before service, as well as letting the jus redistribute through the Protein so that every bite is as succulent as it can be.