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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

#181

Post by 0x457 »

teaearlgraycold wrote: post #92
nkrisc wrote: post #53

Earlier quoted context omitted.

> There's a reason why it's pretty much banned in most cooking competitions. In what competitions is it banned? There’s a lot more to an award winning plate than just a perfectly cooked steak. If you mean those TV shows, then I would speculate it has more to do with being slow and boring to watch.

Compared to a gas stove flaring up in streams of salty meat juice you can imagine a tremendous difference in audience appeal.

Just wait until chef pulls out a flamethrower to make a gray slob of meat into a delicious steak.

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

#182

Post by tayo42 »

Workaccount2 wrote: post #137
psunavy03 wrote: post #123

Earlier quoted context omitted.

That's like saying jet engines are banned in IndyCar. Umm . . . yeah? Because they're competing to see who makes the best SMOKED meat, and sous vide would be using the wrong cooking technique.

People would probably do stuff like sous vide and then finish with 5 minutes in the smoker.

Probably the reverse becasue you want to accurately control the end temperature.

And, atleast with a pressure cooker, comes out amazing.

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

#183

Post by Konnstann »

NamTaf wrote: post #165
twelvechairs wrote: post #144

Earlier quoted context omitted.

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.

Unless I’m mistaken (and that’s quite possible!), this should be trivial to test. Sous vide some meat for an overly long time to a precise temperature, then cut each piece at set intervals.

If you sous vide for a long time, the entirety of the steak will be at the same temperature, while pan searing cooks the outside to a higher temperature than the inside, which results in the core temperature going up a few degrees during resting.

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

#184

Post by jameslk »

dataviz1000 wrote: post #105

"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…

> "Searing the meat seals in the juices" -- every chef on every cooking show.

This is debunked. See myth #2 and #4 here:

https://www.seriouseats.com/old-wives-tales-about-cooking-st...

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

#185

Post by linsomniac »

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?

Note the article explained: "leading to an overall cooling even as the center warmed", that's what I think you are missing above. If the internal temp comes up to 132, but the exterior drops to 95...

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

#186

Post by linsomniac »

A trick I've been doing since I got the Combusion thermometer is, if I'm trying for a 205 temp target: I run it until the surface temp reaches 205, then turn down the heat to get the ambient temp to around 205 for the rest of the cook until the interior gets up to 205. I've tried it a couple times and had really great results.

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

#187

Post by Dylan16807 »

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.

If it's literally cold, they screwed up. That's not what resting is supposed to be.

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

#188

Post by Dylan16807 »

flaminHotSpeedo wrote: post #176
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…

The article categorically refutes the idea that resting is important for juiciness but that's not the same as saying resting will not improve juice retention. Proof that a relationship once though to be causal is not is a pretty big deal, and the conventional wisdom is wrong. As a counterexample: let's say the only things I care about are juiciness of the center of the cut of meat and the time it takes me to make it.…

Someone that only cares about juiciness at the center, and doesn't care how much is lost from the rest of the meat, sounds pretty unrealistic to me. If you keep pouring in heat until the last moment everything outside the center will be much hotter and lose much more juice.

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

#189

Post by flaminHotSpeedo »

Dylan16807 wrote: post #188
flaminHotSpeedo wrote: post #176

Earlier quoted context omitted.

The article categorically refutes the idea that resting is important for juiciness but that's not the same as saying resting will not improve juice retention. Proof that a relationship once though to be causal is not is a pretty big deal, and the conventional wisdom is wrong. As a counterexample: let's say the only things I care about are juiciness of the center of the cut of meat and the time it takes me to make it.…

Someone that only cares about juiciness at the center, and doesn't care how much is lost from the rest of the meat, sounds pretty unrealistic to me. If you keep pouring in heat until the last moment everything outside the center will be much hotter and lose much more juice.

That depends on the heat applied. Which brings up another good counterexample: knowing this, someone could cook longer at a lower temp to get a juicer edge for the same juiciness center.

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

#190

Post by hug »

Dylan16807 wrote: post #188
flaminHotSpeedo wrote: post #176

Earlier quoted context omitted.

The article categorically refutes the idea that resting is important for juiciness but that's not the same as saying resting will not improve juice retention. Proof that a relationship once though to be causal is not is a pretty big deal, and the conventional wisdom is wrong. As a counterexample: let's say the only things I care about are juiciness of the center of the cut of meat and the time it takes me to make it.…

Someone that only cares about juiciness at the center, and doesn't care how much is lost from the rest of the meat, sounds pretty unrealistic to me. If you keep pouring in heat until the last moment everything outside the center will be much hotter and lose much more juice.

There are many ways to cook a steak, and what you say doesn’t hold true for the way I cook it, which is a reverse sear, and in fact the Serious Eats article even mentions that a rest is unnecessary: https://www.seriouseats.com/reverse-seared-steak-recipe

Sous vide steak, as mentioned by your parent post, is similar.

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