The article makes (or at least repeats uncritically) the same point about letting temperature come down. Ctrl-F "vapor pressure". It's just not in that exact se

The article makes (or at least repeats uncritically) the same point about letting temperature come down. Ctrl-F "vapor pressure". It's just not in that exact sentence you picked out (where it's arguably still implied, since you're not going to eat meat still at cooking temperature). As for the second point: it's not a strawman. The version I heard years ago was the one about needing time for chemical changes that soak up the juice in the muscle fibers or whatever, not plain temperature.