There is a difference between letting meat rest and letting it go cold . If I roast a chicken for example I tend to take it out of the oven about 20 minutes before everything else is ready and then I either wrap it in silver foil or if the kitchen is cold I wrap it and put it in the microwave which being a small space warms up fast. This way the chicken is still piping hot after 20 minutes and the juices on the inside have spread outwards. Give it a try and see what you think. Obviously a steak only needs a few minutes but a huge roast can take half an hour. If you are at a restaurant and the meat is cold then the staff have phuqued up.
They're not cheap considering they are just a kettle with variable thermostat. The advantage for commercial establishments is that you can have steaks just sitting in multiple sous vides at different temperatures. Customer asks for their steak 'medium rare' and all the kitchen has to do is finish it off on the grill. Tell tale sign in a top restaurant is that sous vide steaks are perfectly even in colour edge to edge when you cut them open. True at Goodmans, Hawksmoor, STK in London, and many others in NYC. I have achieved very similar results by putting a steak in a ziplock bag and extracting most of the air. Place the bagged steak in the hot water with a temperature probe to ensure the water is at the temp you want. An induction hob really helps here to maintain a constant temp. Pete manages his unique communications style of being as equally pridefully arrogant as he is ignorant. He believes he is a straight talker, when it is just a cover for being simple. Note the self-attention seeking unique font on all his posts...
..said the office admin manager, dismissively, to the YTS trainee who had started work only that day......... I guess if Mr1950s well cooked spam fritters do not sashay to his table dancing the macarena, and toting a mojito, in a suitably relaxed manner, then it is entirely possible that the relaxed meat scenario has never been encountered... on the other hand, MrParts is spot on ( all IMHO, of course.)
Amusing reply. There haven't been any scientific responses from anyone yet, nor any scientific facts, just a load of waffle and unsupported assertions. Introducing creationism as a distraction - now there's a creative ploy.
I cook a lot of steak and I'm sort of on Pete's side, I think there is something to this, possibly more noticable on bigger cuts as leg of lamb or a rib roast. Still I almost always rest my steaks. But when startving hungry I usually grill up a smaller piece that I eat instantly and not once have I thought it any worse then the main course that i generally rest for 5+ minutes (with a knob of butter on top!) The importance of this for a 'normal' steak (usually cook rib eyer 1 inch-ish) is way over hyped. I also think it much easier to cook a 'proper' steak ie properly hung, 30 day min. Seem to be more forgiving for over/under cooking. This could also just be in my head.
Two half inch rump steaks........don't beat them up, they overcook when they have been hammered.......... Do what you want in the way of pre-cook seasoning (ie wine, pepper or garlic etc). Olive oil in the frying pan and a small dob of butter........doesn't need much of either........ Max Heat the pan until the oil spits a little bit and chuck the steaks in........put the lid on. Wait 30 seconds, then turn them over for the same time again.......... Then turn the heat down to say 3/4 heat..........leave steaks for one minute max, turn them over for another minute. Then all heat off, take them off the heat, but leave them in the pan.....for say, one minute. Test with point of sharp knife........if juice that runs out is too bloody, high heat them again for 30 seconds each side.
Marinated grain-fed nicely marbled Short-Ribs on the barbie... Yummy - no need for full on steaks....
What's wrong with it? It's only a Dover Sole................. Glad it isn't an Ar Sole, though.......... Put me right off my onion rings......
I so hope Wantz doesnt see those bad boys, I went to Lidl today and bought a couple of their aged ribeyes
So Raymond blanc says cook with unsalted butter not oil not salted butter. Pete it's the highest form of compliment I can pay you. I'm trying to learn from the sensi of sarcasm, the yoda of smoke and mirrors.
Hi everyone thanks for all your tips and ideas[ lots] what I have found scientifically is that no matter how long you hang beef for , how you cook it , rest it for ,cook it in a bag etc if the animal has been stressed before slaughter and the ph level is above 5.9 no matter what you do ,it will be tough unless you mince it for burgers or pies fact. Going to cook them in a pan tomorrow night and give them a good battering before they go in.
Let us all know how they turn out! I was tempted by them mysefl today, but I already had enough meals catered when I go to that section in LIDL - £6.99 for two largish British aged ribeyes looked a very fair deal to me though, when you consider what most pubs will charge you for a steak and chips.
I'm a freak, so I like my steak blue. I just sear the outside in a smoking hot pan, about 20 seconds a side. Bacteria only live on the surface of steak, it does not penetrate the muscle fibre, so as long as the surface is completely seared it's safe.
