1. A term used to describe the process of letting pastry dough set for a period of time to prevent shrinkage. The ball of dough should be wrapped in plastic and placed in the refrigerator for at least 30 minutes before rolling out. This will allow the elasticity, which was built up during mixing, to relax. 2. Allowing meat that is finished cooking to set or "rest" for a period of time to allow the juices to be reabsorbed by the flesh, preventing the juices from leaking when the meat is cut. See also, Carryover Cooking or Resting.
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