Major rule about cooking meat turns out to be wrong

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Yeah makes sense, fits with how I was taught working in serious kitchens too. People will have different justifications for it or models for how it works but professional cooks generally take resting pretty seriously especially for bigger pieces of meat.

I don't really like the article title though, the rule seems pretty much correct?

> Carryover cooking is greatly underestimated in both its speed and degree, and this has a huge impact on whether resting meat does or does not work well.

That has long been my main reason for doing it and my guide for how long to rest. Until the carryover has nearly or just stopped and the internal temp is about to or has just begun dropping. For thin skirt steak or grilled shrimp this could be about as long as it takes to walk inside, for a pork shoulder or standing rib roast it might be nearly an hour.

Also long been understood that there's no benefit to resting sous vide meat, since there's no carryover to manage.

Note that a major point in this article is a pretty serious team of cooks (the Meathead folks are competition BBQ people) arguing against resting (but cooking in such a way that resting doesn't matter).

> Young offers a different and credible explanation for the juice loss observed by many. It's not caused by whether or not meat is rested, but by the internal temperature of the meat at the moment it's sliced. According to Young, it comes down to vapor pressure: The hotter the meat, the more energy the internal moisture has, leading to higher vapor pressure that pushes liquid outward when the meat is cut.

So... you want to rest to bring the temperature down before slicing. The rule about resting isn't wrong in practice, it just had an incorrect explanation as to why it works.

> But my 1.5-inch-thick chops completely defied this: Even when I pulled one a full 15°F before hitting its target temperature of 140°F, it had reached 140°F and threatened to surpass it in under three minutes. Follow the conventional resting advice, and in many cases, you're going to blow right past your target temp.

This article is conflating different things. Obviously, don't overcook your protein. The best way to guarantee this is with sous vide. But in any case, the conclusion isn't to avoid resting. It's to pull the meat earlier to avoid overcooking, and then rest for the reason explained at the start of this comment.

Highly clickbait title. The conclusion is that you rest meat because it keeps it juicy and lets it finish carry-over cooking. This is already the common wisdom. The only new part is a different explanation for why resting makes it more juicy.