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"Let Rest for Three Minutes Before Serving"

Is this one of those old canards that happily gets passed around on food packaging and in cookbooks, yet means nothing from a scientific standpoint? I fail to see how some convenience food item removed from a heat source will improve by standing around for a few minutes. A piece of meat or a fowl removed from the oven, yes, but a TV dinner from the microwave? Macaroni & cheese? Brussels sprouts? A frozen pizza? I think these food scientists and cookbook authors are just repeating what they've read somewhere else and want to look cool and also want to look like they know what they're talking about. Pfft!

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