Hacker News Board Hacker News, browsed like a classic message board
Live data from Hacker News

Major rule about cooking meat turns out to be wrong

seriouseats.com

Post reply on HN
Print view View original

151–160 of 266 posts

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

#151

Post by silisili »

> Inside the meat, heat was flowing from the hotter exterior towards the center, cooking it further, a phenomenon colloquially called "carryover cooking.

Yes, this is the exact reason I always rest mine.

When you cook a steak on a cast iron, if you wait to pull it until the internal temp is reached, you'll end up either burning it or drying it out depending on temp.

The best way is to cook it as absolutely hot as possible to get a good sear, then just let it sit. As long as it's fatty enough(or you use enough oil, depending), the center will continue to heat long after you remove it.

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

#152

Post by School-Cotton »

cogman10 wrote: post #136
computably wrote: post #124

Earlier quoted context omitted.

IIRC, wine tasting isn't bunk, wine pricing is. People can tell the differences between wines, and reasonably reliably if they are trained, but those differences (and the tasters' preferences) have weak/no correlations with $$$.

Not as much as you'd think. In this article [1], one expert failed to identify that a white wine dyed red was the same. They used different descriptors for the same wine. And none of this should be too surprising. Our brains are complex things that like to hallucinate details. If you tell someone a bottle of wine cost $1000, their brain will happily invent reasons why it's one of the best wines they've tasted. [1] ht…

I wonder whether something similar applies to spirits. I feel absolutely sure that I could tell the difference between, say, a long-aged rum and an unaged one. But if you added food coloring to an unaged one and told me it was aged, would my brain invent oak barrel flavors behind my back? Who knows.

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

#153

Post by School-Cotton »

_9ptr wrote: post #87
mvdtnz wrote: post #34

Earlier quoted context omitted.

The resting hysteria in low and slow BBQ has gotten out of control. Many BBQ YouTubers now promote overnight resting, I've even seen some suggesting a two day rest. I'm glad to see some sanity returning.

the slower the cook, the better the beef optimal is 40°C for three weeks

So, just leave a steak outdoors in Phoenix for a few weeks and then dig in?

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

#154

Post by mvdtnz »

tptacek wrote: post #52
mvdtnz wrote: post #30

This is just a long ad for the predictive thermometer that every two-bit YouTube cook is pedalling at the moment.

No it isn't, and everyone is talking about those thermometers (there's a couple competing ones, all of them are leave-in, liquid and oven-safe, and have an array of sensors instead of just one) because they rule a lot and because Chris Young is a pretty outstanding presenter.

Yes, it is. And people are talking about them on Youtube because they are paid segments.

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

#155

Post by x2tyfi »

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…

This is a good point, and highlights that there’s an additional variable somewhat out of scope from this test.

1. finish temperature (as mentioned in this article) 2. peak temperature

In these tests, the finish temperature and peak temperature were the same - he sliced while carryover cooking was still climbing. However, when resting, most people achieve a peak temperature (due to carryover cooking), then roll down the other side of the curve to a lowered temperature.

As you imply, a longer rest - in conjunction with protein pulled at just the right time - can likely result with both the perfect (to taste) peak temperature, and a lower (and more juicy) slicing temperature

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

#156

Post by x2tyfi »

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.

This is true. But OPs point - while a bit hidden - is that even more rest will result in the temperature lowering, eventually.

And when you achieve that was-lower-then-higher-but-now-lower-again temperature, it should be more juicy

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

#157

Post by stevenhuang »

bigbuppo wrote: post #147
UncleMeat wrote: post #140

Earlier quoted context omitted.

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.

Unless it's already cooked, and this extra time spent resting will overcook it, resulting in the meat becoming drier, however imperceptible.

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

#159

Post by pixl97 »

stronglikedan wrote: post #74
sakisv wrote: post #3

The "major rule" in question is whether you should rest the meat after cooking or not.

The major rule was resting meat for a duration of time, not whether or not it should be done. The article still suggests resting meat.

Rest it to temp, not time.
Post reply on HN