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re: lamb chops/rack question
Posted on 4/3/13 at 10:18 am to nikinik
Posted on 4/3/13 at 10:18 am to nikinik
quote:So you didn't say the above? Or you said that after covering and resting for 10 minutes, the temp was still 125, after you had cooked it to 125?
I cooked mine to 125 then took it out of the over and covered it loosely with foil and let it rest for 10 minutes
I didn't realize that winning competitions gave you access to meat that didn't rise in temperature upon covering and resting. Where do us amateur cooks obtain this magical meat?
This post was edited on 4/3/13 at 10:20 am
Posted on 4/3/13 at 11:54 am to NaturalBeam
quote:
So you didn't say the above? Or you said that after covering and resting for 10 minutes, the temp was still 125, after you had cooked it to 125?
That's exactly what I said. I said that 125-130 is medium rare. When I took it out at 125 and covered it loosely with foil and let it rest, the temp was then 130...which was perfect. Cooking to 140 (which is what you suggested), then letting it rest...even going up in 5 degrees (although you are saying it would go up 10-15 degrees in that time), it would still be overcooked. Don't take my word for it. Ask any chef. This board is used as a means to help others with cooking and to give suggestions and feedback. You suggested cooking to 140. I said by the time it rested, it wouldn't be medium rare. To each his own.
This post was edited on 4/3/13 at 11:56 am
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