81–90 of 266 posts
They should be weighing the final cuts rather than trying to quantify the amount of fluid on the plate. Otherwise they are simply failing to account for the amount of water that is evaporating away. And given how much my food steams while cooling, its not a trivial amount.
Fun fact, Chris's co-author is Nathan Myhrvold.
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Not in the context of what this article is talking about. Not for pork chops. Not for ribeyes.
I think there are plenty of dishes that have pre sliced pork chops or rib eyes. The exception, sure. But it would not be hard to find even one example where this is not a rule. Your position is too brittle to take seriously.
The context of the article is obvious. It's about things like steaks and chops served in an American/European style.
Saying that they can technically be served sliced is to miss the point entirely. This isn't about stir-fry or salads.
The "major rule" in question is whether you should rest the meat after cooking or not.
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I get what you're saying but I don't just mean that it's unsporting or defeats the purpose of the conversation, but rather that it suggests the outcomes are judged on a rubric that doesn't capture what makes extremely good BBQ good, but rather basic textural and visual things. Like, Green Street in Chicago is, IIRC, combi-cooked before it's smoked; it's also just OK.
I think we probably disagree on the impact of the sous vide preparation then. Green street is just ok for lots of reasons. I don’t think the sous vide is one of them.
So I just let it sit on a cutting board for five minutes before I slice it or I put it in an ice bath like a molecular gastronomist weirdo and slice it 4 minutes earlier?
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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).
The resting hysteria in low and slow BBQ has gotten out of control. Many BBQ YouTubers now promote overnight resting, I've even seen some suggesting a two day rest. I'm glad to see some sanity returning.
my take away after wasting minutes of my life reading this is that you remove meat slightly sooner, rest for 5-6 minutes. that way juice is retained and internal temperature is on target when sliced.
It is about internal temp and managing carryover cooking.
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I think we probably disagree on the impact of the sous vide preparation then. Green street is just ok for lots of reasons. I don’t think the sous vide is one of them.
Interesting. You've had sous vide BBQ where you were like, "this is as good as anything I've ever had"?