Clickbait title much?
Not sure why you got downvoted, but this is exactly what I thought. Add the mini video that follows you down along the page, this site already has two of the worst features of the internet.
Major rule about cooking meat turns out to be wrong
111–120 of 266 posts
Re: Major rule about cooking meat turns out to be wrong
#112Just a random tip: When I rest meat I put it on a mesh and keep it in the oven set to 50 degrees Celsius. That have given me pretty good results I feel and then you can finish off whatever else you want to do after cooking the meat (like vegetables or sauce from the same pan).
I have a warming drawer in my kitchen that is always at about that temp. It's perfect for keeping prepared food warm while I do another dish, or for warming plates in there on which I will serve hot food
Re: Major rule about cooking meat turns out to be wrong
#113Something 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…
Its not really getting cold, a big part of the resting is about the internal temperature increasing (at the cost of the outside dropping from 80 to 50 celsius, which is still more than warm enough)
There’s considerable difference between food sitting out for nearly 20 minutes and food served immediately after having been cooked on a cast iron surface, or a side out of a stainless steel pot.
I mean there’s no comparison. Same with fresh bread rolls out of the oven.
People are just overwhelmingly OK with literally cold food.
Re: Major rule about cooking meat turns out to be wrong
#114Earlier 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.
Yes I pull chicken early too
Re: Major rule about cooking meat turns out to be wrong
#115Earlier 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.
You are really this shocked that some competitions ban certain methods of achieving the goal? Are you shocked that traditional wood chopping competitions ban chainsaws?
Re: Major rule about cooking meat turns out to be wrong
#116The article actually doesn't refute the idea of resting meat to retain the juices. In fact, it supports it. It just provides a reason for why this works which is perhaps different than conventional wisdom. 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 s…
Does this mean that cooking at lower temperatures will lead to lower pressure and less moisture loss?
Re: Major rule about cooking meat turns out to be wrong
#117Earlier quoted context omitted.
Well, a lot earlier. I pull my steak out of the pan when it reaches 45C internally.
What is the finished internal temp when you follow this method?
Med rare 130F. How early to pull depends on the thickness of the meat. It takes some practice/trial and error
Re: Major rule about cooking meat turns out to be wrong
#118TLDR: 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.
They show it in the article but thats why I love my Combustion thermometer. You can do it with any of them TBH but their app just makes it easy, tells you when to take it off. Cooking is a lot faster than I was used to, especially on the grill. Quality of my cooks has gone way up.
Re: Major rule about cooking meat turns out to be wrong
#119The article actually doesn't refute the idea of resting meat to retain the juices. In fact, it supports it. It just provides a reason for why this works which is perhaps different than conventional wisdom. 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 s…
Wouldn't thickening of juices also be temperature- rather than time-dependent? Fats and collagens melt at specific temperatures.
I always thought the whole point of resting is to do with temperature rather than time.
Re: Major rule about cooking meat turns out to be wrong
#120The opening line:-
"The traditional wisdom says resting meat keeps it juicy. But when we put that idea to the test, we found a different reason to rest—one that has nothing to do with juice."
I don't rest meat to keep it juicy. I rest it to finish the cook. It's not quite ready when it comes off the heat.
Now I'll read the rest. :-)