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Reply to "when the juices run out of a piece of meat...."
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[quote=Anonymous]Meat shrinks after cooking. "juices" usually mean liquefaction of fat/tendon/marrow, marinade (if any), and loss of water. You "rest" the meat after cooking, because if you cut into it while it's still "hot", the liquid will run off the meat. You want it to cool down a bit so it'll stick to the meat, not on the plate/serving dish. Brining (soaking the meat in salt water) is used to keep in more water in low-juice meats like chicken on a similar principal. Higher sodium retains water in the cells, so it'll be "juicier". PS: Don't brine beef or fish. Too much liquids mean you'll be "steaming" the meat, instead of getting that nice char/crust. That's why cooking shows tell you to pat dry the meat and salt it. [/quote]
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