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So Mrs. Goofy and I had some wonderful (scottish) salmon last night, and the same thing that always happens, happened.

Fresh off the grill, the salmon was delicious: tender, extremely juicy, flavorful. By the time we're halfway through, the salmon begins to cool, and it's just not as juicy. Why is that? Where did the liquid-ness go?

I have also noticed this with steaks, pork chops, and any other meats: they're more flavorful and (here's that word again) juicy if we eat it right away. If we dawdle through the meal, by the time we're halfway done the meat is dry(er) and not so flavorful on the tongue.

(Yes, sometimes we "rest" the meat, but not always, and it's not clear to me that doing so does anything wonderful for it anyway. Likewise this guy: http://amazingribs.com/tips_and_technique/mythbusting_restin... )
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