Relax

Also known as Rest.

1. To set pastry aside in a cool place to allow the gluten to contract. This will prevent the pastry from shrinking in the oven.

2. To set a batter aside to allow the starch cells to swell, giving a lighter result when cooked.

3. To set meat aside after cooking to allow the juices to be reabsorbed by the flesh. This prevents the juices from leaking when the meat is cut and results in a juicer piece of meat.