31–40 of 266 posts
> Young offers a different and credible explanation for the juice loss observed by many. It's not caused by whether or not meat is rested, but by the internal temperature of the meat at the moment it's sliced. According to Young, it comes down to vapor pressure: The hotter the meat, the more energy the internal moisture has, leading to higher vapor pressure that pushes liquid outward when the meat is cut. So... you w…
Earlier quoted context omitted.
You're restating points the author makes as if they were contradictions. They're very explicit at the end in particular.
They are contradictions. Let me be clearer, citing the end: > The bottom line is this: It's a good idea to pull meat early from the pan or oven and let it rest, but only long enough to give it the time to slide up via carryover cooking to the target internal temperature, which you need to track closely. Wrong. You need to let it slide up and then slide back down . The target internal temperature is for doneness. It's…
What does that mean? Why is a particular temperature better or worse for slicing?
If it's juice retention, that is, lower temp = more retention, then the article seems to agree with this, but argues that juice retention isn't particularly important when it comes to final taste.
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Yeah makes sense, fits with how I was taught working in serious kitchens too. People will have different justifications for it or models for how it works but professional cooks generally take resting pretty seriously especially for bigger pieces of meat. I don't really like the article title though, the rule seems pretty much correct? > Carryover cooking is greatly underestimated in both its speed and degree, and thi…
Note that a major point in this article is a pretty serious team of cooks (the Meathead folks are competition BBQ people) arguing against resting (but cooking in such a way that resting doesn't matter).
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.
Earlier quoted context omitted.
You're restating points the author makes as if they were contradictions. They're very explicit at the end in particular.
They are contradictions. Let me be clearer, citing the end: > The bottom line is this: It's a good idea to pull meat early from the pan or oven and let it rest, but only long enough to give it the time to slide up via carryover cooking to the target internal temperature, which you need to track closely. Wrong. You need to let it slide up and then slide back down . The target internal temperature is for doneness. It's…
This is correct. Pulling the meat early means it will continue to cook while resting until the temperature comes down. It may slide up, but what you absolutely shouldn’t do is pull it early, wait 5 Mississippi, then cut into it. It needs to cool down at least 20 degrees C. 50 degree F. Still hot but won’t burn your fingers if touched. Put on some latex gloves, and cut away…
Earlier quoted context omitted.
You're restating points the author makes as if they were contradictions. They're very explicit at the end in particular.
They are contradictions. Let me be clearer, citing the end: > The bottom line is this: It's a good idea to pull meat early from the pan or oven and let it rest, but only long enough to give it the time to slide up via carryover cooking to the target internal temperature, which you need to track closely. Wrong. You need to let it slide up and then slide back down . The target internal temperature is for doneness. It's…
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...)
Earlier quoted context omitted.
They are contradictions. Let me be clearer, citing the end: > The bottom line is this: It's a good idea to pull meat early from the pan or oven and let it rest, but only long enough to give it the time to slide up via carryover cooking to the target internal temperature, which you need to track closely. Wrong. You need to let it slide up and then slide back down . The target internal temperature is for doneness. It's…
> It's too high for slicing, very often. What does that mean? Why is a particular temperature better or worse for slicing? If it's juice retention, that is, lower temp = more retention, then the article seems to agree with this, but argues that juice retention isn't particularly important when it comes to final taste.
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...)