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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

#231

Post by hnfong »

ddorian43 wrote: post #228
pillefitz wrote: post #209

Earlier quoted context omitted.

Aren't you worried about the health impacts of eating steak that frequently?

It is actually the reverse. Keto & carnivore(with only fatty read meat) is the best. If you have diseases like diabetes/epilepsy/mental-illness/food-addiction/etc it (may) help a lot. I eat 6-7 days/week red meat. Source: I do ketovore for 2.5+ years.

FWIW, I hear there could be issues with (too much) iron especially for men.

At any rate, do be aware that human biology is quite diverse and diets that work for one may not work for others.

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

#232

Post by grymoire1 »

Summary: The temperature will continue to rise after removing meat from a grill. The thicker the meat, the more temperature is retained. You want the cut the meat when the proper temperature is reached.

So if the meat is at the target temperature - slice it right away. If the temperature is below the target temp, and the meat is thick, wait until the target temperature is reached, then slice it.

The trick is knowing how thick the meat is, how much the temperature will continue to rise after removal, and therefore when to remove the meat.

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

#233

Post by twodave »

pillefitz wrote: post #209
twodave wrote: post #168

I cook (and eat) a lot of steak. Probably 3-4 per week, 1.5" thick ribeyes. For me, resting has always been about temperature normalization. I like to sear my steaks in a cast iron skillet. I use an induction cooktop and tend to start at medium-high and ramp up to as hot as the stove will get. I think the ramp-up is important to render some of the fat without just letting it all evaporate. I turn the steaks over freq…

Aren't you worried about the health impacts of eating steak that frequently?

Not specifically, no. I think the benefits for me personally outweigh the risks, anyway. Everyone's physiology is different, so I don't expect everyone else to eat the way I do.

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

#234

Post by twodave »

dnpls wrote: post #221
twodave wrote: post #213

Earlier quoted context omitted.

Surface moisture from the fat on the steak is what actually produces a good sear IMO

Surface moisture refers to water (moisture is water, not fat).

Well my steaks are already devoid of that when they go in the pan ;)

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

#235

Post by tawktiem »

flaminHotSpeedo wrote: post #189
Dylan16807 wrote: post #188

Earlier quoted context omitted.

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.

So like, resting?

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

#236

Post by pillefitz »

ddorian43 wrote: post #228
pillefitz wrote: post #209

Earlier quoted context omitted.

Aren't you worried about the health impacts of eating steak that frequently?

It is actually the reverse. Keto & carnivore(with only fatty read meat) is the best. If you have diseases like diabetes/epilepsy/mental-illness/food-addiction/etc it (may) help a lot. I eat 6-7 days/week red meat. Source: I do ketovore for 2.5+ years.

It's for sure not the "reverse", even if for some people with certain diseases the benefits may outweigh the risks. It's undeniably linked to certain cancers and arteriosclerosis

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

#237

Post by ddorian43 »

hnfong wrote: post #231
ddorian43 wrote: post #228

Earlier quoted context omitted.

It is actually the reverse. Keto & carnivore(with only fatty read meat) is the best. If you have diseases like diabetes/epilepsy/mental-illness/food-addiction/etc it (may) help a lot. I eat 6-7 days/week red meat. Source: I do ketovore for 2.5+ years.

FWIW, I hear there could be issues with (too much) iron especially for men. At any rate, do be aware that human biology is quite diverse and diets that work for one may not work for others.

Note that you have to eat a lot of fat. It's not "high protein", it's "high fat, medium to low protein".

> At any rate, do be aware that human biology is quite diverse and diets that work for one may not work for others.

Only these type of diets may work for the diseases that I mentioned. Like it only works for some types of epilepsy.

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

#238

Post by ddorian43 »

pillefitz wrote: post #236
ddorian43 wrote: post #228

Earlier quoted context omitted.

It is actually the reverse. Keto & carnivore(with only fatty read meat) is the best. If you have diseases like diabetes/epilepsy/mental-illness/food-addiction/etc it (may) help a lot. I eat 6-7 days/week red meat. Source: I do ketovore for 2.5+ years.

It's for sure not the "reverse", even if for some people with certain diseases the benefits may outweigh the risks. It's undeniably linked to certain cancers and arteriosclerosis

It's actually the reverse. "some people" is every person that is overweight (50% of USA). "cancer" are studies where it includes other things, like fast food etc. Haven't researched arteriosclerosis, but we'd have to see studies being done on healthy patients with strict keto/carnivore and not dirty diet.

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

#239

Post by Antipode »

ddorian43 wrote: post #228
pillefitz wrote: post #209

Earlier quoted context omitted.

Aren't you worried about the health impacts of eating steak that frequently?

It is actually the reverse. Keto & carnivore(with only fatty read meat) is the best. If you have diseases like diabetes/epilepsy/mental-illness/food-addiction/etc it (may) help a lot. I eat 6-7 days/week red meat. Source: I do ketovore for 2.5+ years.

That directly contradicts everything I've ever read about high red meat consumption. Are there reputable studies that back this up?

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

#240

Post by pizzafeelsright »

pillefitz wrote: post #209
twodave wrote: post #168

I cook (and eat) a lot of steak. Probably 3-4 per week, 1.5" thick ribeyes. For me, resting has always been about temperature normalization. I like to sear my steaks in a cast iron skillet. I use an induction cooktop and tend to start at medium-high and ramp up to as hot as the stove will get. I think the ramp-up is important to render some of the fat without just letting it all evaporate. I turn the steaks over freq…

Aren't you worried about the health impacts of eating steak that frequently?

May I ask how you came to the conclusion that eating steak may have health concerns?

Who determines the diet for sharks or gorillas?

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