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Message
re: Steak
Posted on 6/18/15 at 3:17 pm to dnm3305
Posted on 6/18/15 at 3:17 pm to dnm3305
quote:
That's my stance on it, but Artie seems to disagree. He said it was an old wive's tale and is irrelevant, so Im asking him to elaborate.
What I mean is that several people have debunked this. That in fact it makes no difference whether you rest a steak closer to room temp before you cook it. But again, I still do it.
First google result.
This post was edited on 6/18/15 at 3:20 pm
Posted on 6/18/15 at 3:21 pm to Artie Rome
quote:
What I mean is that several people have debunked this. That in fact it makes no difference weather you rest a steak closer to room temp before you cook it. But again, I still do it.
I get all of that and I figured someone has already debunked it. I want to know why. You laughed at the other poster and myself, as if "letting a steak get to room temp is bullshite" was common knowlege. How could us feeble minded folk be so gullible? So I want to know the science behind it.
If a 1.00" cut of meat has an internal temp of 40 deg and another has an internal temp of 65 deg and are both grilled in the same skillet for exactly 5 mins, then they will have the same exact center temp and doneness? Is that what youre saying? I truly dont know so Im asking.
Posted on 6/18/15 at 3:24 pm to Artie Rome
I cook alot of steaks and bringing to room temp yields a much better result than cooking cold. I even used the microwave method last night.
If I have a preference and the time, I'm reverse searing.
If I have a preference and the time, I'm reverse searing.
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