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Major rule about cooking meat turns out to be wrong

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Re: Major rule about cooking meat turns out to be wrong

#21

Post by adastra22 »

jdlshore wrote: post #12
happytoexplain wrote: post #10

Highly clickbait title. The conclusion is that you rest meat because it keeps it juicy and lets it finish carry-over cooking. This is already the common wisdom. The only new part is a different explanation for why resting makes it more juicy.

No, the article concluded that resting meat does not influence juiciness. In the blind test the author ran, the tasters could not identify a difference in juiciness between rested and unrested meat.

Do you cook steak? I do, multiple times a week (my kids love it). If you cut it right away, you end up with a pool of meat juice. If you wait a few minutes, you don't.

I call bullshit. Resting the meat keeps the juice inside. This is objectively the case, whether or not some blind taste test agrees. (I'm not even sure why a blind test is relevant here...)

Re: Major rule about cooking meat turns out to be wrong

#22

Post by adastra22 »

crazygringo wrote: post #16
ackfoobar wrote: post #14

Earlier quoted context omitted.

In Chris Young's video, the suggestion is to stop carry over cooking by slicing the meat when the internal temperature reaches the target temperature. A corollary to that is that if the meat is closer to target temperature when it leaves the pan, you should rest the meat for less time. I don't think this is part of the conventional wisdom.

Which is a bizarre suggestion. You don't slice individual portions of meat before serving. If I order a pork chop or a ribeye at a restaurant, I'd be horrified if it came pre-sliced. And for something like an entire roast, you want to slice shortly before serving so it doesn't get too cold. Just account for carry-over cooking and cook it less initially, or sous vide.

If you order a steak salad, it will always come pre-sliced.

Re: Major rule about cooking meat turns out to be wrong

#23

Post by ackfoobar »

cyberax wrote: post #18
ackfoobar wrote: post #7

TLDR: Resting is about carry over cooking (which raises the internal temperature more than you expect) than juice retention.

If you're skilled enough (and if you use a meat thermometer) you can use carry-over cooking to your advantage by removing meat slightly earlier.

Well, a lot earlier. I pull my steak out of the pan when it reaches 45C internally.

Re: Major rule about cooking meat turns out to be wrong

#24

Post by jdlshore »

adastra22 wrote: post #21
jdlshore wrote: post #12

Earlier quoted context omitted.

No, the article concluded that resting meat does not influence juiciness. In the blind test the author ran, the tasters could not identify a difference in juiciness between rested and unrested meat.

Do you cook steak? I do, multiple times a week (my kids love it). If you cut it right away, you end up with a pool of meat juice. If you wait a few minutes, you don't. I call bullshit. Resting the meat keeps the juice inside. This is objectively the case, whether or not some blind taste test agrees. (I'm not even sure why a blind test is relevant here...)

I’m talking about the article, not my (or your) experience cooking. The points you raise are addressed in the article, which is very thoughtful and thorough.

Re: Major rule about cooking meat turns out to be wrong

#25

Post by crazygringo »

adastra22 wrote: post #22
crazygringo wrote: post #16

Earlier quoted context omitted.

Which is a bizarre suggestion. You don't slice individual portions of meat before serving. If I order a pork chop or a ribeye at a restaurant, I'd be horrified if it came pre-sliced. And for something like an entire roast, you want to slice shortly before serving so it doesn't get too cold. Just account for carry-over cooking and cook it less initially, or sous vide.

If you order a steak salad, it will always come pre-sliced.

A steak salad isn't a steak. ;)

Re: Major rule about cooking meat turns out to be wrong

#26

Post by adastra22 »

crazygringo wrote: post #25
adastra22 wrote: post #22

Earlier quoted context omitted.

If you order a steak salad, it will always come pre-sliced.

A steak salad isn't a steak. ;)

> You don't slice individual portions of meat before serving.

There are many, many instances where you do.

Re: Major rule about cooking meat turns out to be wrong

#27

Post by ackfoobar »

crazygringo wrote: post #16
ackfoobar wrote: post #14

Earlier quoted context omitted.

In Chris Young's video, the suggestion is to stop carry over cooking by slicing the meat when the internal temperature reaches the target temperature. A corollary to that is that if the meat is closer to target temperature when it leaves the pan, you should rest the meat for less time. I don't think this is part of the conventional wisdom.

Which is a bizarre suggestion. You don't slice individual portions of meat before serving. If I order a pork chop or a ribeye at a restaurant, I'd be horrified if it came pre-sliced. And for something like an entire roast, you want to slice shortly before serving so it doesn't get too cold. Just account for carry-over cooking and cook it less initially, or sous vide.

I agree that his suggestion is more applicable to home cooks than restaurants.

Re: Major rule about cooking meat turns out to be wrong

#29

Post by crazygringo »

adastra22 wrote: post #26
crazygringo wrote: post #25

Earlier quoted context omitted.

A steak salad isn't a steak. ;)

> You don't slice individual portions of meat before serving. There are many, many instances where you do.

Not in the context of what this article is talking about. Not for pork chops. Not for ribeyes.
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