That’s what chefs were taught too. The reasoning behind it is that less flipping equals good browning. The idea is that carryover heat and resting will cook the

That’s what chefs were taught too. The reasoning behind it is that less flipping equals good browning. The idea is that carryover heat and resting will cook the insides adequately. But I think ATK or someone else debunked this as the best practice. Flipping more than once gets you more even internal cooking.