When a recipe instructs you to "let stand," it means to allow the food to rest undisturbed for a certain period. This resting time is typically specified to achieve specific outcomes or enhance the flavors and textures of the dish. Here are a few common instances where you might encounter the instruction to "let stand":
Letting meat rest: After cooking meat, particularly larger cuts like steak, roasts, or poultry, it is often recommended to let them stand before carving or serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product. The resting time can vary depending on the size of the meat, but typically 5 to 15 minutes is sufficient.
Letting dough or batter stand: When working with dough or batter, some recipes may call for letting it stand for a period of time before further processing. This resting period allows the ingredients to hydrate fully, resulting in improved texture and flavor. For example, pancake or waffle batter may benefit from standing for a few minutes to allow the leavening agents to activate and the batter to thicken slightly.
Allowing flavors to meld: In some recipes, particularly for dishes like soups, stews, or sauces, you may be instructed to let the dish stand after cooking. This gives the ingredients time to meld together and develop more complex flavors. During this time, the flavors marry and intensify, resulting in a more harmonious taste.
Cooling or setting desserts: Dessert recipes like custards, puddings, or gelatin-based treats often require a period of standing to cool or set. This allows the dessert to firm up, attain the desired consistency, or reach the proper temperature before serving.
In general, when a recipe indicates to "let stand," it's essential to follow the instructions carefully. This resting time allows the dish to reach its full potential and ensures optimal flavor, texture, and presentation.