Resting allows for the juices of the turkey to redistribute and cool a bit in order to prepare for carving. Make sure you’re comfortable holding the bird. And when making slices, be careful. If it hasn’t rested and cooled long enough, you could burn yourself on the hot turkey juices!
The beef shank has a reputation for being dry and tough. And that’s too bad. It's time the shin received it's redemption. When cooked properly, it can be a hearty, healthy, mineral rich meal. This is one of those cuts that all you need is time and patience to prepare. Sound, familiar?
When purchasing a lean cut of meat, especially beef it is important to add a tenderising marinade to breakdown the muscle fibers and connective tissue.If you purchase a well marbled cut of beef, pork or lamb you can marinate for flavor which will pair well with the intramuscular fat, resulting in a more flavorful cut.