Food

[Raza]

When it rests the muscle relaxes and reabsorbs the juices so they don't run out when you cut it. So I read. Also when it's too hot you can't taste it! Some say it should rest for like 10 minutes...

10-15 minutes, depending on the size of the roast. It's absolutely correct; I've cut roasts as soon as they've come out and the juices all come out and run everywhere. Also, in that 10-15 minutes, the roast continues to cook internally (so you need to factor that in when cooking), and evens the heat out.

Also, keep the steak/roast out of the fridge long enough for it to go to room temperature, or close to it. More even cooking that way, and somehow, you get tastier meat.