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That a sous vide rack of ribs could win a competition to me speaks to the artificiality of competition BBQ.
A car could win a bike race too
This is not news to anyone who actually cooks and knows how. (prepared for the downvotes for sounding snobbish but idk how else to say it)
Retaining the juices in the meat has to do with the temperature at which the meat is cut. Resting allows the temperature to drop, which creates less pressure, so the juices aren't forced out of the meat nearly as strongly.
The title is click-bait. The major rule is correct, not wrong. But, now we know a little bit more about why this rule works.
> As the meat rests (and therefore cools) that vapor pressure decreases, and so does the juice loss. It's not about reabsorption or thickening as the juices cool, which is another common explanation that's been offered over the years. It's simply about pressure. Control for final internal temperature, and—rested or not—the juice loss is the same.
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.
Can we do a study on that too?
hmmmmm. I want to grill two steaks, the same size, and to the same internal temperature on the same grill. Let one rest for ten minutes in a pie pan and cut the other into 4 pieces letting it also rest for ten minutes in a pie pan. Probably also wrap them in tinfoil. Then weigh the released juices at the end.
There is a huge difference between eating a steak that has rested allowing the vapor pressure decrease vs one that hasn't rested even though the internal temperatures in the middle are the same.
edit: I found a video of the experiment https://www.youtube.com/watch?v=pYA8H8KaLNg
"Searing the meat seals in the juices" -- every chef on every cooking show. Can we do a study on that too? hmmmmm. I want to grill two steaks, the same size, and to the same internal temperature on the same grill. Let one rest for ten minutes in a pie pan and cut the other into 4 pieces letting it also rest for ten minutes in a pie pan. Probably also wrap them in tinfoil. Then weigh the released juices at the end. Th…
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Weird. Most cooking is about temperature control. Funny thing to ban the technique which is so effective.
I wonder if it's banned simply because it doesn't feel enough like BBQ. Similar to why FIA banned CVTs in racing. It's kind of arbitrary but also I get it. Racing and BBQ have culture behind them, and dare I say 'vibes' that their practitioners will want to retain.
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.
Earlier quoted context omitted.
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.