91–100 of 266 posts
Sous Vide taught me resting meet was a farce. There's zero rest time when cooking that way, and it causes the meat, especially steak, to come out perfect every single time. There's a reason why it's pretty much banned in most cooking competitions.
Sous Vide taught me resting meet was a farce. There's zero rest time when cooking that way, and it causes the meat, especially steak, to come out perfect every single time. There's a reason why it's pretty much banned in most cooking competitions.
> There's a reason why it's pretty much banned in most cooking competitions. In what competitions is it banned? There’s a lot more to an award winning plate than just a perfectly cooked steak. If you mean those TV shows, then I would speculate it has more to do with being slow and boring to watch.
I might be able to understand if you unintentionally rested meat because you poorly timed the finish of sides, but as soon as food is cooked, it should be served hot immediately, preferably with warmed plates from the oven if it wasn’t in use for your cook.
Completely asinine to me that people are letting food sit to get cold before eating it.
Earlier quoted context omitted.
I would be shocked if you could win a rib competition with sous vide ribs. I've done them a bunch of times. They're fine. They're not revelatory.
Then why the need to ban it?
Earlier quoted context omitted.
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.
Food judging will always be subjective. Famously wine tasting is mostly just pretentious bunk. That's why silly things like plating often matter more in a restaurant than actual taste.
Earlier quoted context omitted.
Yes? It lowers the degree of difficulty tremendously. And most people, even bbq judges, probably can’t taste the difference between a sous vide with smoke finish and a full smoker preparation. But bbq competitions are about making the best ribs the same way car racing is about going around an oval the fastest. Equipment rules matter more than bare outcomes.
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.
Earlier quoted context omitted.
Weird. Most cooking is about temperature control. Funny thing to ban the technique which is so effective.
That a sous vide rack of ribs could win a competition to me speaks to the artificiality of competition BBQ.
Imagine a glassblowing competition where participants were judged on how consistently they could make a certain piece. The people using moulds would end up winning, and they would do so with a fraction of the skill and effort.
This is sort of a neat microcosm of the story of the interaction of science and engineering over time. The original meat resting rules were essentially engineering, when it is forced to run significantly in advance of science, in this case due to lack of sufficiently accurate measurement tools (instant-read themometers that can be left in the meat). They were discovered ad-hoc. They worked. But the theories behind th…
Science requires measurement. Engineering requires cost benefit analysis.
Rules for resting meat are more like religion than science or engineering…resting meat is a morality play of socially acceptable and unacceptable behavior. Eating without resting is labeled crass because it is the sort of thing a starving peasant might do.
That’s how the results can be contrary to tradition.
Something that has always sounded really stupid to me about resting meat could be summed up by asking, “Are all of you people seriously letting your freshly cooked food get cold for a quarter of an hour before eating it?” I might be able to understand if you unintentionally rested meat because you poorly timed the finish of sides, but as soon as food is cooked, it should be served hot immediately, preferably with war…
Earlier quoted context omitted.
No, cutting into the meat when it's at a particular temperature determines how much juice spills out, not how long you've rested it. Yes, resting it changes the cutting temperature (acknowledged by the article), but that's not really the point being made or the effect being investigated.
Based on my experience this is incorrect. Cooking to, say, a medium-rare and cutting in right away will spill a lot of juice, whereby cooking to below medium-rare and letting it get to the medium-rare temp will leak hardly anything. It's dead simple to reproduce and obvious in practice. I am aware of what SeriousEats is, but this particular article is sensationalist and was written for clicks.