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re: Temp rise while resting steaks
Posted on 7/26/21 at 9:12 am to DIGGY
Posted on 7/26/21 at 9:12 am to DIGGY
They say 5 - 7 degrees of carryover cooking for a larger steak and that is one single steak.
If you put 50 steak in a cooler at 110 degrees internal(I would imagine external/surface temp is much higher) I agree with your expectation that some of those steak will easily carryover 20-25 degrees. Especially the ones you put in early, because they are constantly getting new heat introduced into the cooler.
I would pull them early, you can always cook them a bit longer. Can't go back.
ETA: Agree with Ruger
If you put 50 steak in a cooler at 110 degrees internal(I would imagine external/surface temp is much higher) I agree with your expectation that some of those steak will easily carryover 20-25 degrees. Especially the ones you put in early, because they are constantly getting new heat introduced into the cooler.
I would pull them early, you can always cook them a bit longer. Can't go back.
ETA: Agree with Ruger
This post was edited on 7/26/21 at 9:13 am
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