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Started By
Message
1
Posted on 10/24/11 at 8:29 pm to yomamak
quote:
It's a fact you should let it rest. No more than 7 min. The juices really get a chance to settle in the meat.
How does Ruth's or Mr. Johns do it?
Posted on 10/24/11 at 8:31 pm to Ole Geauxt
quote:
looked interesting..
It's funny stuff. First paragraph made me
. quote:
hope and max are ticked, arent they?
Max is. Not the first time he's had fusses with the judges. Hope just cries.
Posted on 10/24/11 at 8:31 pm to Gris Gris
I cooked a whole beef tenderloin set on the platter on counter, walked outside for a minute came back and my neighbor had whacked it in half. It looked like a crime scene.
Seven years ago and he hasn't been invited back.
Seven years ago and he hasn't been invited back.
Posted on 10/24/11 at 8:32 pm to Martini
Don't blame you, Martini. That WAS a crime.
Posted on 10/24/11 at 8:36 pm to Powerman
This is an easy thing to decide on. Cook a steak and slice into it as soon as you take it off the heat.
Cook a steak and let it rest.
Do you notice a difference?
Cook a steak and let it rest.
Do you notice a difference?
Posted on 10/24/11 at 8:37 pm to pooponsaban
Exactly what I said on page 1.
Posted on 10/24/11 at 8:38 pm to pooponsaban
ohhhhh, well if you put it that way....
Posted on 10/24/11 at 8:39 pm to Gris Gris
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