4 ms·
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.
by happytoexplain 1y ago
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.
- jdlshore 1y agoNo, the article concluded that resting meat does not influence juiciness. In the blind test the author ran, the tasters could not identify a difference in juiciness between rested and unrested meat.
- adastra22 1y agoDo you cook steak? I do, multiple times a week (my kids love it). If you cut it right away, you end up with a pool of meat juice. If you wait a few minutes, you don't. I call bullshit. Resting the meat keeps the juice inside. This is objectively the case, whether or not some blind taste test agrees. (I'm not even sure why a blind test is relevant here...)
- jdlshore 1y agoI’m talking about the article, not my (or your) experience cooking. The points you raise are addressed in the article, which is very thoughtful and thorough.
- kelnos 1y agoNo, cutting into the meat when it's at a particular temperature determines how much juice spills out, not how long you've rested it. Yes, resting it changes the cutting temperature (acknowledged by the article), but that's not really the point being made or the effect being investigated.
- huhtenberg 1y agoBased on my experience this is incorrect. Cooking to, say, a medium-rare and cutting in right away will spill a lot of juice, whereby cooking to below medium-rare and letting it get to the medium-rare temp will leak hardly anything. It's dead simple to reproduce and obvious in practice. I am aware of what SeriousEats is, but this particular article is sensationalist and was written for clicks.
- deleted 1y ago[deleted]
- ksenzee 1y agoDid you read the article? This is absolutely addressed. “Resting the meat keeps the juice inside” is obviously correct and he is not arguing against that point. The question is whether there is another way to keep the juice inside.
- deleted 1y ago[deleted]
- Hikikomori 1y agoOn one side we have Kenji and Chris young (modernist cuisine books) and the other side we have guy making well done steak for his kids, several times a week.
- ackfoobar 1y agoIn Chris Young's video, the suggestion is to stop carry over cooking by slicing the meat when the internal temperature reaches the target temperature. A corollary to that is that if the meat is closer to target temperature when it leaves the pan, you should rest the meat for less time. I don't think this is part of the conventional wisdom.
- crazygringo 1y agoWhich is a bizarre suggestion. You don't slice individual portions of meat before serving. If I order a pork chop or a ribeye at a restaurant, I'd be horrified if it came pre-sliced. And for something like an entire roast, you want to slice shortly before serving so it doesn't get too cold. Just account for carry-over cooking and cook it less initially, or sous vide.
- adastra22 1y agoIf you order a steak salad, it will always come pre-sliced.
- crazygringo 1y agoA steak salad isn't a steak. ;)
- adastra22 1y ago> You don't slice individual portions of meat before serving. There are many, many instances where you do.
- crazygringo 1y agoNot in the context of what this article is talking about. Not for pork chops. Not for ribeyes.
- 1y ago
- kelnos 1y agoNo, the conclusion is that the specific act of resting has no bearing on juiciness. The juice spillage depends on the temperature the meat is when you slice it. Resting of course does lower the temperature, which reduces juice spillage, but a) that's a secondary effect, and b) blind tasters turned out to not know the difference between meat that lost more or less juice due to cutting at a higher or lower temperature, so it probably doesn't matter. Carryover cooking is what matters, and we should care much more about what temperature we allow the meat to rise to after removing heat, because we will overcook the meat if we allow it to come to the target temperature (or even within 10-15F of it, depending on meat/cut/thickness) before removing heat. The article advocates for removing heat much earlier than most people probably do.
- jsbg 1y ago> The only new part is a different explanation for why resting makes it more juicy. Even that is not new. I've known this for long enough that I don't remember where I learned it.