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Doesn't end up mattering. 38F vs 70F is a small gap vs 210F. Same rule applies with steak, and yes, I know you can find a bazillion clips of Gordon Ramsey et a
by jasonwatkinspdx 4y ago
Doesn't end up mattering. 38F vs 70F is a small gap vs 210F.
Same rule applies with steak, and yes, I know you can find a bazillion clips of Gordon Ramsey et all saying it's super necessary. Ignore them. Listen to the people who actually tested it with measurements. You can leak a steak on the counter for 2 hours and it'll not have drifted up in temp enough to matter.
A charitable read of the chef folklore is that setting it out, salting it, then letting it supposedly temper actually just allows time for the salt to absorb in, which does make a very clear difference.
- kadoban 4y agoYeah, the time the salt sits on in the most important factor by far, but an hour or two isn't enough. I go for 24 hours in the fridge, set on their side on a drying rack so no liquid pools. This is for thicker steaks, though I think I'd try something very similar for thinner ones. I do tend to warm the steaks up on the counter as well, but it barely seems to matter, unsurprisingly.
- ars 4y agoFor eggs it does matter - just 30 seconds extra cooking changes the texture of the yolk. It's actually hard to get the perfect yolk, you need very exact timing, most people seriously overcook eggs because they'd rather that than raw. The yolk is supposed to be set, but just barely, and not dry. This is especially true for egg salad where the softer white and creamer yolk dramatically improve the flavor. If you Google you'll find plenty of photos of yolks at various stages of cooking so you can see what I mean.
- jasonwatkinspdx 4y agoI am very familiar with this topic. I again recommend the exhaustive article by Kenji in the NYT. You don't need to wait.