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Earlier 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?
The 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?
See the chart halfway down here:
https://blog.thermoworks.com/coming-heat-effects-muscle-fibe...
Earlier quoted context omitted.
What cooking competitions ban sous-vide/low-temp cooking?
I've also heard that sous-vide is typically banned in BBQ competitions. A quick google search did find some examples to support it: https://www.texoassociation.org/wp-content/uploads/2023/09/O...
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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.
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.
Doesn’t this approach necessarily mean that some of the meat will be cooked longer than other meat?
The 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…
"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…
I could be wrong on this but I think Kenji was the first prominent writer to debunk this. I bring it up given the context of who all we're talking about.
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.
Resting meat is needed if you don't use sous vide, because of the temperature differential in the inside and surface.