Major rule about cooking meat turns out to be wrong
211–220 of 266 posts
Re: Major rule about cooking meat turns out to be wrong
#212Earlier quoted context omitted.
How long does the steak generally stay in the pan to sear? Have to ever tried reverse searing instead (which I believe is just oven first)?
About 5-7 minutes, tops. I haven't tried the reverse sear, I'd worry about overcooking.
You just set the oven super low and cook it until it’s a certain amount under (I forget, maybe 30F under). It’s honestly probably easier to overcook by your method. You get an even better crust because all the surface moisture has evaporated in the oven before it hits the pan.
Re: Major rule about cooking meat turns out to be wrong
#213Earlier quoted context omitted.
About 5-7 minutes, tops. I haven't tried the reverse sear, I'd worry about overcooking.
You just set the oven super low and cook it until it’s a certain amount under (I forget, maybe 30F under). It’s honestly probably easier to overcook by your method. You get an even better crust because all the surface moisture has evaporated in the oven before it hits the pan.
Surface moisture from the fat on the steak is what actually produces a good sear IMO
Re: Major rule about cooking meat turns out to be wrong
#214Re: Major rule about cooking meat turns out to be wrong
#215Re: Major rule about cooking meat turns out to be wrong
#216I swear I read a version of this article 1-2 years ago. Did a different cooking lab put out a similar article?
Re: Major rule about cooking meat turns out to be wrong
#217Most cooking techniques you think matter do not and you wouldn't pass a blind test.
Re: Major rule about cooking meat turns out to be wrong
#218Reject factory farming
Re: Major rule about cooking meat turns out to be wrong
#219Mentioned in the article lightly, the combustion inc thermometers… game changer. If you’re on the fence, do it.
Re: Major rule about cooking meat turns out to be wrong
#220The 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…
That's an inaccurate and unnecessarily critical take on the article.
First, at the end of the article he does a taste test. In the taste test no one was able to tell whether the meat had been rested or not, so that's a reason you might not want to bother resting meat.
Second, yes he devotes a lot of the article to the discovery that juice retention is happening for different reasons than we thought. To quote him directly, he thinks this is important because "Food and recipe writers like myself have been dispensing inaccurate meat-resting time and temperature guidance for ages." If you choose to continue resting your meat, as many will, these insights provide you with better guidance in terms of how you should do it.
As a home cook, the taste test is convincing enough to me that if I'm making food for myself, I should probably skip the resting stage, focus on other taste factors, and see how it goes, as I'm always happy to save 10 minutes and taste is rather subjective anyway. A professional or commercial chef will likely have a very different but no less useful takeaway from this article.
All this to say, it was a great article and the headline's not clickbait.