What does resting meat after cooking help achieve?

Resting meat after cooking is crucial because it allows the juices that have been displaced to redistribute throughout the meat. During the cooking process, the heat causes the juices to move toward the surface of the meat. If the meat is cut immediately after cooking, these juices are likely to spill out, leading to a drier texture. By allowing the meat to rest, typically for about 5 to 15 minutes, you enable the muscle fibers to relax and absorb the juices back in, resulting in increased tenderness and juiciness. This process enhances the overall eating experience, making the meat more enjoyable and flavorful.

While improved appearance, better flavor, and shorter cooking time are factors that can contribute to the overall quality of cooked meat, they do not have the same direct impact on the moisture content and texture as the resting process does.