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In 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 coroll
by ackfoobar 1y ago
In 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.
- antinomicus 1y agoI think there are plenty of dishes that have pre sliced pork chops or rib eyes. The exception, sure. But it would not be hard to find even one example where this is not a rule. Your position is too brittle to take seriously.
- crazygringo 1y agoYour comment is like saying 2+2 isn't 4 because it's not true in base 3. The context of the article is obvious. It's about things like steaks and chops served in an American/European style. Saying that they can technically be served sliced is to miss the point entirely. This isn't about stir-fry or salads.
- Hikikomori 1y agoI'll slice a rib eye since I'm usually cooking one of decent thickness for 2 or more people.
- UncleMeat 1y agoI have been served plenty of pork chops and ribeyes that have been pre-sliced. It is a pretty common presentation when the cut has the bone on. The meat will be cut off the bone, sliced, and then placed back nestled next to the bone. Slicing and fanning gives you more surface area for some finishing salt. This is even more widespread when it is a large steak intended to be shared among two guests.
- ackfoobar 1y agoI agree that his suggestion is more applicable to home cooks than restaurants.
- deleted 1y ago[deleted]
- davidczech 1y agoBig steak fan here. Many times I've ordered a large cut of meat, like a porter house or a tomahawk (usually intended to be shared with the table), they have came pre sliced. I'm pretty sure even Peter Luger's will pre slice it for you even for an individual.
- crazygringo 1y agoWhich is why I said individual portions. I didn't say for sharing. And I didn't say if you specifically request otherwise.
- davidczech 1y agoFWIW I agree with you, I don't like pre-sliced steak served to me. I can slice it myself.