4 ms·
TLDR: Resting is about carry over cooking (which raises the internal temperature more than you expect) than juice retention.
by ackfoobar 1y ago
TLDR: Resting is about carry over cooking (which raises the internal temperature more than you expect) than juice retention.
- cyberax 1y agoIf you're skilled enough (and if you use a meat thermometer) you can use carry-over cooking to your advantage by removing meat slightly earlier.
- ackfoobar 1y agoWell, a lot earlier. I pull my steak out of the pan when it reaches 45C internally.
- ukshariapatrol 1y ago[dead]
- lizardking 1y agoWhat is the finished internal temp when you follow this method?
- CGMthrowaway 1y agoMed rare 130F. How early to pull depends on the thickness of the meat. It takes some practice/trial and error
- ackfoobar 1y agoI'm shooting for 54C medium rare but I've never left a thermometer to see the temp rise and fall. The steaks taste good is all I can tell you.
- lizardking 1y agoIt sounds like you have steak figured out, but if you're looking for a great instant-read thermometer, I recommend the Thermapen.
- CGMthrowaway 1y agoYes I pull chicken early too
- kelnos 1y agoYes, the article points out that this is what you should be doing: removing heat 5-15F below your target temperature (varies greatly depending on the meat type and cut and thickness) and allowing carryover cooking to bring it to your target.
- dawnerd 1y agoThey show it in the article but thats why I love my Combustion thermometer. You can do it with any of them TBH but their app just makes it easy, tells you when to take it off. Cooking is a lot faster than I was used to, especially on the grill. Quality of my cooks has gone way up.