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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 pr
by giraffe_lady 1y ago
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.
- tptacek 1y agoNote 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).
- giraffe_lady 1y agoYeah I just clicked through and realized I've read that article several times over the years. It's old and quite well known in certain parts of the food world. Now that I know that, is there anything new in this serious eats one? Is it just a verification of the meathead OG?
- tptacek 1y agoIt's kind of a counterpoint to it! Meathead actively advocates against resting; Gritzer argues for a cooking method that relies on carryover time and thus resting to slice at target temps. Both Meathead and Gritzer agree that moisture retention is not the reason to rest, and since there's a lot of pop science out there (complete with animations and physical models) for why moisture loss demands resting, it seems worth writing about. Gritzer actually ran a relatively serious tasting experiment for this article, though I'm not sure how much it mattered to the point he's making.
- pitpatagain 1y agoIt is not. Much of the SE article is about testing a newer hypothesis that the amount of juice loss on slicing is entirely explained by the temp of the meat at the moment of slicing, and that the various other explanations for what resting does are irrelevant. The meathead article argues: - Resting doesn't change perceived juiciness the way you think it does. - Meat that you will slice on your plate continues cooking on plate. - Therefore recommends just cook to temp and dive in and don't do any traditional rest. The Serious Eats article: - Tests the temp at slicing theory. - Says this means that appropriate resting time only has to do with aligning the carryover cook time with the temp you brought it to while cooking with the temp it will be at slicing - Suggests that the real benefit of resting is that it is easier to time and stick the landing with desired temp because of the gradual glide at the end - Therefore recommends: Using a rest, but shorter than traditional, just long enough as appropriate for temp control.
- mvdtnz 1y agoThe resting hysteria in low and slow BBQ has gotten out of control. Many BBQ YouTubers now promote overnight resting, I've even seen some suggesting a two day rest. I'm glad to see some sanity returning.
- tptacek 1y agoHold up, the Meathead thing wasn't about low-and-slow. For brisket and shoulder, Meathead wants you to rest for an hour in an insulated container.
- _9ptr 1y agothe slower the cook, the better the beef optimal is 40°C for three weeks
- School-Cotton 1y agoSo, just leave a steak outdoors in Phoenix for a few weeks and then dig in?
- tcskeptic 1y agoCompletely different style and purpose of resting. The long hot rest is for fat and collagen rendering. Nothing like this kind of rest after high temperature grilling or roasting.
- huhtenberg 1y ago> the Meathead folks Meathead is a singular dude who runs amazingribs.com. Wrote a good book too [1]. [1] https://www.amazon.com/Meathead-Science-Great-Barbecue-Grilling/dp/054401846X https://www.amazon.com/Meathead-Science-Great-Barbecue-Grill...
- tptacek 1y agoThe book is great; the writing we're talking about though is multiple people's work (Goldwyn and Greg Blonder).