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Major rule about cooking meat turns out to be wrong

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Re: Major rule about cooking meat turns out to be wrong

#141

Post by [deleted] »

chasebank wrote: post #135
metabagel wrote: post #103

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…

"Resting allows the temperature to drop, which creates less pressure, so the juices aren't forced out of the meat nearly as strongly." I was always under the impression that if you pull your meat at let's say 128, resting it will bring the internal temperature up, finishing at like 132-134. Is this wrong?

[deleted]

Re: Major rule about cooking meat turns out to be wrong

#142

Post by bmurphy1976 »

chasebank wrote: post #135
metabagel wrote: post #103

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…

"Resting allows the temperature to drop, which creates less pressure, so the juices aren't forced out of the meat nearly as strongly." I was always under the impression that if you pull your meat at let's say 128, resting it will bring the internal temperature up, finishing at like 132-134. Is this wrong?

It's not wrong, it's incomplete. It will briefly bring the temperature up as everything stabilizes but then it will start going back down. How quickly is entirely dependent on the environment it's in as well. Keep it in a warming oven? It's gonna a be a much slower process than sitting on a cool countertop.

Re: Major rule about cooking meat turns out to be wrong

#143

Post by Hikikomori »

crazygringo wrote: post #82
antinomicus wrote: post #77

Earlier quoted context omitted.

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.

Your comment is like saying 2+2 isn't 4 because it's not true in base 3. 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.

I'll slice a rib eye since I'm usually cooking one of decent thickness for 2 or more people.

Re: Major rule about cooking meat turns out to be wrong

#144

Post by twelvechairs »

chasebank wrote: post #135
metabagel wrote: post #103

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…

"Resting allows the temperature to drop, which creates less pressure, so the juices aren't forced out of the meat nearly as strongly." I was always under the impression that if you pull your meat at let's say 128, resting it will bring the internal temperature up, finishing at like 132-134. Is this wrong?

Overall the steak is cooling (as the outside air is cooler). At the centre of the steak the temperature will go up first (as heat from the outside of the steak which has been in contact with the pan transfers in) then down again.

Re: Major rule about cooking meat turns out to be wrong

#145

Post by UncleMeat »

crazygringo wrote: post #29
adastra22 wrote: post #26

Earlier quoted context omitted.

> You don't slice individual portions of meat before serving. There are many, many instances where you do.

Not in the context of what this article is talking about. Not for pork chops. Not for ribeyes.

I have been served plenty of pork chops and ribeyes that have been pre-sliced. It is a pretty common presentation when the cut has the bone on. The meat will be cut off the bone, sliced, and then placed back nestled next to the bone. Slicing and fanning gives you more surface area for some finishing salt. This is even more widespread when it is a large steak intended to be shared among two guests.

Re: Major rule about cooking meat turns out to be wrong

#146

Post by Hikikomori »

andrewmcwatters wrote: post #113
bootsmann wrote: post #99

Earlier quoted context omitted.

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.

Maybe 20 minutes för a 1kg roast. For a small steak its a few minutes. It doesn't get cold in that time

Re: Major rule about cooking meat turns out to be wrong

#147

Post by bigbuppo »

UncleMeat wrote: post #140
metabagel wrote: post #103

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…

Resting increases internal temperature. Immediately after you take the meat off the heat it'll have a cooler internal temperature than after five minutes of resting. The crust of the meat is much hotter than the core and heat moves from the outside to the inside during resting.

In other words, the real reason to let it rest is to let it finish cooking.

Re: Major rule about cooking meat turns out to be wrong

#148

Post by Hikikomori »

adastra22 wrote: post #21
jdlshore wrote: post #12

Earlier quoted context omitted.

No, the article concluded that resting meat does not influence juiciness. In the blind test the author ran, the tasters could not identify a difference in juiciness between rested and unrested meat.

Do you cook steak? I do, multiple times a week (my kids love it). If you cut it right away, you end up with a pool of meat juice. If you wait a few minutes, you don't. I call bullshit. Resting the meat keeps the juice inside. This is objectively the case, whether or not some blind taste test agrees. (I'm not even sure why a blind test is relevant here...)

On one side we have Kenji and Chris young (modernist cuisine books) and the other side we have guy making well done steak for his kids, several times a week.
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