Biggest myth that won’t die (spin-off)

That the water mixed with a bit of myoglobin that runs out of a steak is blood.

That good NY pizza or bagels or crusty New Orleans style french bread "can't be made" outside of Place X due to the water (or some other magical local quality). BS. It's about skill, technique, and equipment. There is no magic in baking.

Shame on all of the under-educated, lazy food writers who perpetuate these untruths.

Letting steak get to room temperature before cooking.


Letting steak rest after cooking

Msg is evil

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Letting rest after cooking definitely does have its benefits

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What would those be?

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Cut into any protein right off the heat and watch the juices flow.

Let it rest and those juices generally stay in to an extent.

If you ever watch TV or videos online of people trying to show you how juicy something is, they cut into it right away. It's a river of juices you lose, unless you let it rest.

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The stupid pizza thing like “you can’t get true NY Pizza outside of NY

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well if you get a pizza outside of NY it isnt a NY pizza.

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He started by taking two 13.5 ounce ribeyes, each 1.5" thick, salted them with 1/3 teaspoon of table salt per pound, and let them sit for an hour or so in the fridge. This technique is called dry brining and is known to help the proteins retain moisture as well as improve flavor. He then cooked them to 125°F, medium rare, using the reverse sear method I recommend because it produces more tender and less overcooked meat. He immediately cut one steak into strips, collected the juices in a paper towel from the cutting board and the meat surfaces, weighed the towel on a sensitive scale, and subtracted the towel's dry weight. The "not rested" steak expelled about one ounce by weight through the whole process, most of it on the cutting board. Remember, the raw steak weighed 13.5 ounces. Within five minutes juices started emerging from the "rested steak" which sat for 30 minutes before Blonder cut it up. After he cut the meat up, he collected the juices, most of which were on the meat surface not the board, and weighed them. The total was about 85% of the one ounce collected from the not rested steak. An insignificant difference. Also, the meat temp rose to 145°F from carryover cooking, well past medium rare. Carryover could explain the fewer juices since the warmer meat is, the fewer juices it discharges. Not much juice left in a well done steak. Is this the reason people think resting meat preserves juices? To make sure his data was correct Blonder repeated his tests. Same results. And remember, Blonder did something most adults don't do. He sliced up the meat all at once. So by this measure alone, resting meat has no significant benefit.

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At SeriousEats.com, the brilliant chef J. Kenji López-Alt took a serious stab at testing the resting theory. He took six steaks, raw weight of about 17.6 ounces, pan seared and oven finished and cut one in half immediately, and others at 2.5 minute intervals. There was no carryover cooking. Below are an unrested steak, and one rested for 10 minutes. You can clearly see the rested steak has spilled less liquid.

He then dried the surfaces of the cut steaks, then weighed the meat. The weight loss from an unrested steak was 6% greater than a steak rested for 5 minutes, just less than 2.5 tablespoons, or less than 1/10 teaspoon per bite.

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Pork butt

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I’ll pork your butt, baw.

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BoogaBear

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Maybe I can't read, but I think your second article supports what I said.

What are you getting at?