04-21-2010, 10:52 AM
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#77
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#1 Goaltender
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Quote:
Originally Posted by Lchoy
^
I thought so
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In a more scientific way, when you heat up meat, the proteins coagulate and squeeze out some of the moisture inside their coiled structures and in the spaces between the individual molecules. As meat rests, this process is partially reversed; The protein molecules relax as they cool down and are able to reabsorb some moisture.
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