/ck/ - Food & Cooking

>>20374911
At least it’s not that red haired guy

do I need to buy a temperature meter again?

le epic science should never have mingled with the culinary arts. it's so fucking gay. some boomer like gordon telling you to put olive oil in your pasta water is way more authentic then some fag in your ear going "ummm ackshually i made a mathematical model of an onion's interior and THIS is the proper way to cut it!"

>millionaire cookfluencers who live in a 90°F year round climate think it's not big deal to leave cooked meat out
>professional chefs who put everything under heat lamps for the servers to find time think it's no problem either

I reverse sear my steaks so resting doesn't matter one way or the other so far as I'm concerned

>>20374945
>gordon
Gordon's more of a showman than a chef. You could have used just about any other name.

>>20374911
I've never understood how in the hell otherwise sane people could put the meat on a nice clean cutting board, leave it there for a few minutes, then see all those juices puddling on the board and unironically believe "omg how amazing the meat absorbed all those juices that are just lying there outside the meat that were inside the meat when I put it there".

Cook to your desired temperature then put it on a plate and eat it immediately. Resting is just a cope for restaurants that can't get all the orders to be finished at the same time. For a roast it's once again a timing problem to get everything else done at the exact time the roast that has been cooking for hours is finished.

>>20374945
damn what's it like being so stupid and angry that you seethe over intelligent people existing?

>dont rest blood pools
>rest blood doesnt pool

UM ACTUALLY THAT DOESNT COUNT

>>20374911
I rest my meat for a couple minutes because I don't cook it until the center is the actual temp I want, I cook it a few degrees below and let it rest until it's normalized in the center.

I just dump the juices from the cutting board back onto the meat how hard is that?

>>20374945
>"ummm ackshually i made a mathematical model of an onion's interior and THIS is the proper way to cut it!"
Hey, that was a good thread.
Not too many trolls or shills...in the beginning at least.
>You are cutting to the imaginary lambda point BENEATH your oinyon, yes?

>>20374911
What a coincidence I just watched that video an hour ago. Was pretty interesting, all this time resting has just been an old wives tale that no one questioned.

>>20374911
He's just goes on about how flipping the meat too much makes it overcook. Just cook it less then.
It takes me more than 5-8 minutes to clean up the kitchen before I eat so whatevs.
I don't believe him, all he did was remind me to cook my steak for less time. I usually overcook it but I'm not picky.

>>20375131
You didn't even watch the video, he says the opposite. Flipping it more often helps it cook better and more evenly. Resting is fine but it doesn't magically make the juices reabsorb into the meat. So rest it on the plate you are going to eat it on so you can sop it into the juice before eating it.

>>20374911
You cook your meat? Eat raw like your ancestors. Works for Liver King

>>20375131
>flipping the meat too much makes it overcook
I thought that was the funniest bit. For a supposed "man of science" it never seemed to have occurred to him that this simply meant that his wunderthermometer was fucking useless.

>>20375136
He's just shilling his overpriced meat thermometers. I'm not a decadent babyman who needs steak to have a golden ratio temperature in the middle. I sear steak for 3-5 minutes on each side and I'll take how it ended up.
And whats with people complaining about "cold" steak. Room temperature steak tastes just as good or better than piping hot steak

>>20375131
i cook steaks in about 4 and a half minutes, and i flip them every 30-45 seconds, then i let them rest. ive perfected the medium rare experience whether you believe it or not

>why I rest my board, not my steak

>>20375201
>why I rest the bull and not my wife

>>20374911
Sell me on Modernist Cuisine. Is it just ebin /r/FoodPorn or is it actually interesting?

>>20374911
>No, I didn't let your steak get cold
>I actually was letting it "rest", like the pros
>You can always reheat it in the microwave it you like
>Oops, your "blue rare" steak is now medium, like normal people enjoy, sorry
>But can I can you another IPA? Hey, are you playing Vampire Survivors on your Switch?
Countless Reddit lives have been saved by this genius strategy for stopping wormbrains from consuming even more tapeworm larvae.

>>20375272
proof?

>>20375053
pools either way

>>20375059
cooked food is only going to get more cold after being taken off heat, retard

>>20375401
No you don't get it, the cooking process activates the mitochondria in the steak. This causes them to heat up and release their stored power and heat up the cells of the steak even more.

>>20374911
>the guy who co-wrote Modernist Cuisine, co-founded ChefSteps and did other things)
who?

>>20375401
Heat equalizes over time.
Coming out of a skillet the outside of that steak is >350F, and as you let it rest, some radiates off, but a lot goes in to the interior to help raise the temperature.

>>20375045
>damn what's it like being so stupid and angry that you seethe over intelligent people existing?
he has a point, science food faggots are faggots and don't understand cooking is more of an art than a science

>>20375252
It is basically a bunch of overcomplicated hacks that are excuses to not get good at cooking.
The entire set is available online and it is mostly just autism replacing skill.

>>20375252
It is basically a bunch of overcomplicated hacks that are excuses to not get good at cooking.
The entire set is available online and it is mostly just autism replacing skill.

>>20374911
steak itself is a myth
you've all been fooled by big brother

>>20375598
Another stupid and angry anonymouse poster.

>>20375598
Cooking is just chemistry though.
>but muh art
transparent cope for flunking out of organic chemistry in college.

>>20374911
I always mop up the juices with a each bite of meat anyways, by the time I finish my steak there are no juices left.

>>20374911
Only type of resting should be aluminum foil while you get ready to watch your favorite tv show and preparing the rest of the meal.

>>20374945
Sorry to tell you "Le Heckin Epic Science" has been a fundamental part of cookery since at least 1890 when Artusi published the first unified Italian cookbook. The title was literally "The science of cooking and the art of eating well."

If you don't want Le Epic Science in your cooking, I suggest you only use pre 19th century recipes and get your cookbooks from James Townsend and son.

>>20376693
I’m so glad I saw this post today thank you

>>20376820
>pre 19th century recipes
you mean pre-20th century?

>>20374911
>co-wrote Modernist Cuisine
>co-founded ChefSteps
So a literal nobody worth listening to.
wow. . . . .still resting, fuck you.

>>20375423
>the cooking process activates the mitochondria in the steak. This causes them to heat up and release their stored power and heat up the cells
REALLY????
So mitochondria contributes to the flavour of the food via the cooking process?

>>20376959
Yup. Mitochondria is the powerhouse of the steak.

>>20376959
This makes no sense. Meat having energy after death is 100% true, but if you're getting meat from a grocery store, it's likely already been electrocuted to get rid of that excess energy.

>>20377108
>it's likely already been electrocuted to get rid of that excess energy.
The pseudo science here on /ck/ has me in stitches.

>>20374911
Watching the vid, I have to agree with him.
It is basically pointless and only necessary if you happen to have something taking longer than you expected so you pull and rest the meat just to slow the process down so everything is done at the same time.
Good link.

>>20375017
The folk wisdom was that even more would leak out if you didn't.

>>20377336
But it's kind of crazy how all of these professional lifelong chefs all said and believed the same thing.
Kind of puts all the cooking wisdom into question if even something this simple and easily tested was falsely believed for decades.

>>20375053
It's not even blood.

>>20377344
It wasn't really easily tested.
You needed an induction stove that kept a perfectly steady temp, you needed exact digital thermometers, etc.
It should have been tested for real years ago, but definitely couldn't have been done before the 2010s or so.

>>20375593
>but a lot goes in to the interior to help raise the temperature.
Pretty sure that's false. Some heat will go inwards, but at the same time, the heat from the inside will radiate outward.
The specific heat capacity of beef is 1.67 kJ/kg K. You aren't going to be changing the internal temp by very much.

>>20377336
>oh no all this flavorful juices have leaked out of my steak onto my plate, I guess I'll have to mop this chunk of steak into those juices before popping the flavor-coated meat onto my tongue
truly a horrifying outcome

>>20377407
Pretty sure that's true. The heat transfer equations are well known and simple enough to be covered in high school calculus, so you're either being deliberately obtuse or you slept through high school.

>>20377407
The above vid tested upwards of 20F temperature climbing.
And I can personally say that I expect about 10-15F climbing when resting under foil, but sometimes more.
It definitely is substantial. Radiative cooling into air is far slower than heat conduction into flesh.

>>20376820
>If you don't want Le Epic Science in your cooking, I suggest you only use pre 19th century recipes and get your cookbooks from James Townsend and son.
Implying that those recipes would be bad for you. If anything, that's exactly what people should be returning to.
Also ignoring that you meant 20th cent.

>>20377407
>The specific heat capacity of beef is 1.67 kJ/kg K
That's not nearly as significant as you would like us to believe, as the warmer parts have the same specific heat as the cooler areas.

>>20377418
If they're so simple, I'll wait for you to prove me wrong then. You won't though.
>>20377421
>It definitely is substantial
I've been cooking professionally for over a decade. Resting is a joke.
>>20377430
And considering the specific heat capacity of room temp air? 1.012 kJ/kg K.
You lose more heat to the air, than is sent inward.

>>20374911
I never understand resting because the steak gets cold in literally less than 2 minutes.

>>20377443
A joke in which way?
That it doesn't see a temperature climb or that it doesn't do anything regarding moisture retention?
>>20377445
Are you in the Arctic Circle?

>>20377445
It's like how people say that you're suppose to seer something at the start, to lock in the moisture. When scientists found that seering at the end is more effective.
It's just old wives tales, being spread eternally.

>>20377446
That the temp climb is going to be substantial. If you just cooked it properly., to begin with, you wouldn't need to let the meat "cook itself". Just cook your meat at a lower temp, and then more of the heat transfers inside, before the outside is finished. Learning to cook, avoids this problem.
Also it's not going to help retain the liquid proteins and fats. The few minutes that meat "rests" for, isn't going to allow for any noticeable amount of the fats and proteins to go from liquid to solid.

>>20377470
The temp climb definitely is substantial.
A steak can go from rare to medium just from carry-over heat. That is the entire conceit of the debate.
Whether doing that is worth the effort, and it doesn't seem like it is.
Which leads into the second point. That it basically seems that resting isn't based on real world benefits.

So does resting cause the meat to climb in temperature internally? Yes.
Does it cause the meat to lose less moisture? Very probably not.

>>20377478
>A steak can go from rare to medium just from carry-over heat
You can go fuck yourself with your delusion. Let's see some actual proof of this nonsense. You lose more heat to the air, than is sent inward. I've already posted the specific heat capacity of beef and of room temp air. You're not going to get a change from rare to medium, after being removed from the heat source.
Reminder:
>beef is 1.67 kJ/kg K
>room temp air is 1.012 kJ/kg K
You beef will always lose more heat to the environment, than heat itself with. This is some of that "so stupid, only an educated person can convince themself of it".
The aluminum foil has a specific heat capacity of 0.87 kJ/kg K at the freezing point of water(0C), so it will warm up, and technically there'll be a slight insulating effect from the dead air, between the meat and the foil, but that's not going to be a significant difference in this.
Move into physics, and less into what you were taught in your bad cooking school.

>>20377503
Just cook a fucking steak anywhere outside of Arkhangelsk and you'll notice a significant temperature increase.
Hell, the guy in the video above gets super autistic about it and plots out the increase compared over several different steaks cooked all the same way.

The inside of the steak is already elevated in temperature. If its 110F, moving up to 130F is not a lot of work while the steak's outer surface is cooling from ~300F down to room temperature.
Heat likes to physically conduct more than radiate into air. This is why when you take a hot sheet pan or skillet out of the oven it 'holds onto' its heat for several minutes at least. Instead of immediately dumping it into the surrounding air.
Think about putting your finger even a few mm above a pot of boiling water vs putting it into the pot itself. Heat doesn't conduct through air very well. Its what makes an oven and a frying pan so different.

>>20374945
>leave me and my low IQ alone! let me believe my made-up wive's tales!

Cooking is a cellular process, not a function of heat, fucking midwits.

The heat of the cells cooks the steak,

>>20377503
Has this faggot really never stuck a thermometer in his steak? The shitposting is getting so bad these days, it's hard to tell bots from real people anymore.

>>20377729
>sticking thermometer in steak
Come on, pansy, you're not getting salmonella from steak. Save the pussy shit for chicken.

>>20377108
do you not ground your steaks?

>>20377836
I find the zap refreshing, gets my heart pumping and adds a unique flavor. Thinking about using a stun gun on my next steak to see if it enhances the flavor.

>>20377836
when they misbehave i do

>>20377941
please take your jokes to a joke board

>>20377958
we're on it bud

>>20377958
joke website

>>20377470
>That the temp climb is going to be substantial.
So you're saying the thermometer starts lying as soon as the meat comes out of the pan/oven? That's a stunning discovery anon, you should definitely write a blog post about this.

>>20377729
so yes,
>>20377745
demonstrates that xe is indeed a faggot and a shitposter

If I like my steak rare the centre isn't cooked anyway so what's the point?

>>20377503
Specific heat capacity differences are pretty much meaningless at normal temperatures. Remember that heat is either transferred by radiation or by contact. At environmental conditions contact transfer predominates. Because air molecules are much further apart than molecules in a solid/liquid phase, heat transfer between two air particles and between an air particle and a solid particle is much, much slower than between two solid particles.

>>20374945
I hate the fact that trannies and left wing bias and corporate buy outs in the sciences are enough to convince a good chunk of idiots on this site that anything using the word science is the devils work.
>Science says oxygen is necessary for you
>NO! NO IT ISN'T THIS IS A SATANIC LIE!!!
>*Stops breathing to pwn the libtards.*

>>20377344
when you consider that cooking was either something your mother taught you in the home, or you apprenticed under a master, it's not hard to understand the amount of folk wisdom and lack of testing.

you're not gonna question why mother or master tells you to rest your steaks, or that searing locks in the juices, or any of that.
you're going to obey, see that the result is palatable, and keep doing it, and teach others to.

it's the reason you don't eat random berries off bushes.

there are 10s of videos showing a basic "heres a steak with no rest vs a steak with rest" explaining why you do it with examples
You could probably do the same experiment at home to confirm its not just some elaborate conspiracy

>ck discovers science is a retarded imperialist religion
good thread

I restmaxx my steaks. 30 seconds of searing, followed by 7 minutes of resting, then 30 seconds of searing. Repeat until medium rare.

>>20377503
this stupid fag has never cooked anything in his life

>>20377357
ITS ACTUALLY NOT BLOOD SO IT DOESNT COUNT

It probably does make a difference but it just depends. I don't think not resting it will make it lose enough moisture to become dry. And if you prefer your food hot then obviously resting will make it less enjoyable too. Just try it both ways and see what you prefer. Bitch.

>>20376251
yo mr white in da house

Cooking is the most bikeshedded hobby of all time. People focus so much on stuff like aroma to flavor ratios or acid/fat balances and all this stupid shit. now we are debating if not cutting a steak a few minutes after you finish cooking it will ruin the steak? who fucking cares? its among the least important processes of the steak. Just learn to fucking cook and do whatever works

>>20380076
Those mostly compare between a steak that has leaked out all its juices and is being sliced vs one that hasn't leaked those juices yet being sliced.
Of course the latter will leak more, but it overall becomes a question of when and where that leakage is happening. On the cutting board/rack as it rests or on the plate.

>>20380756
Because if it is true that one of the biggest rules of cooking for the last century at least, that meat should be rested for at least 10 minutes after cooking and before consumption, is either useless or actively deleterious, that is pretty major.

>>20381194
who cares about your biggest rules of eceleb faggy youtube cooking or whatever?

>>20375252
It's about presentation, style, and occasionally changing texture. It's very much in the style of Haute Cuisine or Imperial cuisine.

>>20381702
Do you not own any cookbooks either?
Thomas Keller, the best chef in America by most measures, tells you to rest your meat in every cookbook he's written.
Are you actually interested in the techniques of cooking or just here to bitch?

It is a standard line of advice that is so widespread as to be omnipresent.

>>20381790
And the OP video proved that it was just an old wives tale that everyone took as valid but never bothered to test.

>>20381799
you watch one video and become an evangelist of something that doesnt matter. you are the definition of bikeshedding

>>20381833
>d-d-doesn't matter
I accept your concession.

>>20374911
Interesting, I never thought that rested meat could carryover by more than 20 degrees but checking Kenji Lopez's Roast Chicken that I use as the gold standard does say that the breast should be pulled at 150°F and rested for 5 minutes to hit the safe 165°F target which is a 15 degree increase:
https://www.seriouseats.com/butterflied-roasted-chicken-with-quick-jus-recipe

Sunny did the temp experiment awhile back too and found 150°F was still cooked through after a full rest with maximum moisture but I wish he had left the probe thermometers in to record the heat rise of each breast as he pulled them (samples at 150, 155, 160, & 165):
https://www.youtube.com/watch?v=q3VTIkW4f7o

>>20374911
Resting smoked meats is 100% required. Really not sure about steak usually just eat it once it's cooled down to be edible.

>>20382305
Yeah, for tender cuts like pulled pork or brisket, the rest genuinely does seem to let the meat relax and become even more tender.

>>20380017
Most "science" is Kabbalistic occultism.

>>20382305
>Really not sure about steak usually just eat it once it's cooled down to be edible.
Its more about letting the heat spread inward without overcooking the outside. The thought process about juice comes from the way the meat becomes the same degree of "done" without being dried out by high temperatures. If you like blue or rare steak there is no reason at all to rest your steak as its finished the moment you take it off the grill/pan. If you want medium rare to medium then cook it and let it sit so that super hot outside gives the inside another 10-20 degrees. Medium well and up you are probably better off just doing it in the oven

>>20375201
kek

>>20377344
>all of these professional lifelong chefs all said and believed the same thing.
Chefs are worse than grandmothers when it comes to this kind of stuff. They place an inordinate emphasis on learning from a master chef, and those chefs are treated like gods, so the bullshit they spew is never challenged.
Think of how many retarded cooking myths you've heard Ramsay say. Now think of how many aspiring chefs have listened to him.

>>20377344
>Kind of puts all the cooking wisdom into question if even something this simple and easily tested was falsely believed for decades.
Puts a lot of peoples wisdom into question when they act like this is the first time someone has done this

i don't even eat steak

>>20374911
>all these responses for a clickbait video.
/ck/ really is the lowest IQ board on the server.

>>20384299
What is clickbait about the video? Did you even watch it? What part was inaccurate?

>>20384324
>make a headline that resting is a myth and is totally debunked
>so long as you use a $1300 precision cooktop and a $200 thermometer
>Otherwise you should still rest the meat to your preferred doneness
https://www.youtube.com/watch?v=pYA8H8KaLNg
Because nobody posted a link to the video for some strange reason

>>20384583
He proved that resting does not retain any more juices than immediately cutting your steak which is the title of the video. There was no bait and you are seething and probably poor.

>>20384590
You are retarded if you are harping on about juices still

>>20384600
I accept your strawman concession, seethe, cope and dilate poorfag.

>>20384608
Cope with what? He literally ends the video telling you to rest your steak if you dont use autistic, expensive precision tools
Im sorry you fell for clickbait again, being this stupid must be hard

>>20384626
I know words are difficult for low class uneducated types but there is no clickbait. He made a statement and proved it scientifically. You are mad that he makes lots of money doing a fun job getting to cook and eat food. Better yourself instead of lashing out at others.

>>20377836
I always do, if I don't chop up the midichlorians really fine to disperse them a bit I just know I'll be up all night masturbating.

>>20384583
>10 minute thermometer commercial where we need to pretend nobody has ever figured out carryover heat

>>20384583
The thermometer is irrelevant.
Any temp probe will do the job, or just feeling the meat in the pan.
All he's saying is that letting it rest is pointless compared to just cooking it to your desired temp and eating it right there.

"I think definition of a myth becomes meaningless" next-level cope

>>20377443
>And considering the specific heat capacity of room temp air? 1.012 kJ/kg K.
>You lose more heat to the air, than is sent inward.
Also there is infinite air and limited meat, hence the steak instantly drops to ambient. Eat fast!

>>20384590
The most common thing said is that it redistributes the juices. The thought process being that the hottest part has contracted most and can rehydrate from the core as it cools.

>>20375131
Where can I order that?

>>20380756
Every other hobby and career also has controversies and debates over pretty minor things all the time. Being anal is not specific to cooking, its specific to autists who care about the details.

>>20386849
Never mind, I found out the place.
https://www.youtube.com/watch?v=ob0mchrfeI0
Would still go, looks great.

>>20377336
steak still cooks after you pull it off the heat. a 2-3 minute rest AT least is optimal. sciencefags ruin everything.

>>20374911
Resting is an approach used along with techniques that apply a very high heat to the outside of meat, which is very much not an equilibrium process. The purpose of resting is to allow heat from the outside of the piece of food to penetrate to the inside (to bring it up to the temperature you want it to be at) while not horribly overcooking the outside. The amount of resting time will depend on the shape and size of the food, plus other things like whether you apply insulation.
If you have a fancy temperature-controlled sous vide setup, you can do other approaches. I don't have such equipment. Most people don't have such equipment. Preaching that absolutely everyone ought to get such stuff is going to get you told to go fuck yourself with a paring knife.

I think he is wrong, because he sounds like a fag and doesn't explain/understand his own words about "carry over cooking"

He says the idea meat resting is like a sponge is wrong, but it literally is, when you press down on a piece of meat, the juices flow out, when you stop squeezing, it does suck the juices back up, so he is fucking wrong, and the fact he didn't back up his claim with any experiment means I know he knows he is wrong.

Also, resting doesn't increase the temperature of your steak, which he was not clear on, which makes me think he isn't aware of what he is talking about, because he wasted several minutes talking about like, flipping steaks for some reason.

Dude is a major fag, I will continue to rest and wrap my steaks.

I do not care about Youtube cuckolds

>>20377407
So your claim here is that if you put something cold next to something warm, as much heat will go from the cold to the warm as the warm to the cold?

>>20377418
Newton’s law of cooling is covered in calc, but only covers heat transfer across a surface. For heat dissipation throughout a medium, you’d need the heat equation and hence PDEs… and likely some harder stuff to actually numerically approximate a solution.

>>20387725
Your steak does not soak up the liquid it leaks out as it rests again. All that happens is that eventually that excess is wept off and what is left is just post-leakage.
Resting does increase the temperature of the steak as heat from the hot surface migrates to the center and raises the internal temperature of the meat.

>>20380017

It has nothing to do with left wingers. A lot of modern science is just bad data. There has been proof of academia accepting bunk research because they screen for some key buzzwords that help them push agendas. Secondly a majority of current studies arent reproducible outside their own labs. You are expected to take their word on it because "well I just say so!". And third is that there isnt enough pushback from other more reputable scientists when other scientists are guilty of perpetuating these trash practices. They all follow in lockstep like it was a religion.

Its only AFTER all that shit trickles down that leftists start politicizing science because they want to be on the right side of history. Then they brand any skeptic as a right winger. Its not the peoples fault for being skeptic as thats the logical choice when being presented with piles of conflicting data. Its scientists fault for not scrutinizing peers for shoddy work and holding their field to a higher standard.

>>20374911

Also videos like these are capitalizing on the current meta of exploiting the Youtube algorithm and thats ragebait videos. A lot of cooking videos especially are doing it because they know posting things that are deliberately false gets more engagement than posting a genuine video. So youll get some guys pretending theyre the ignorant New Yorker that has burnt steak with ketchup and then drops a huge shitpost video like OP post.

>>20376820

Not that I dislike food science but this post reeks of ignorance. Science being a part of cooking and baking is a fairly recent trend. A lot of times hundreds of years ago people would try doing whatever they could in a kitchen and mash some poverty meal together. People wouldnt exactly know why they are doing the things they do, they just attempted to repeat whatever worked through recipes handed down to them. Even when a mistake could have been costly or risked foodborne illness. Hell for hundreds of years many people didnt know how to properly use yeast. Beer brewers would routinely kill the yeast because they heated it up too soon into the process. Look at George Washingtons recipe for a basic beer. A lot of things we do arent in fact the correct way to do things.

Just remember this when an older family member gives you a recipe.

>>20387725

This. Whats probably happening is heat is thinning the juices so that if you are cutting it early then the pressure you apply cutting will squeeze out excess juice. So after 5 minutes when the meat has reasonably cooled then it doesnt release as much.

>>20387839
The guy in the OP worked with Heston Blumenthal at the Fat Duck, he's not some mook.

>>20374911
Why is this stupid thread still going after 5 days?
>>20386882
Kek, what a coincidence I used to go to Kowloon with my family all the time when I was a kid. (I wrote post you responded to). Don't chinese restaurants have pu pu platters outside of New England?
tl;dr: Youtuber makes a half-assed video to make people pay attention to him and buy his 200 dollar meat thermometer.

>>20387851
Unless you're letting your steak cool to room temperature or lower, the thickening of proteins and gelatinization won't be relevant here.
Either way the internal temp is going to be over ~120F, which is much too hot for thickening to take effect.

All that happens is that after 10 minutes minutes, the liquid that can't be retained by the cooked meat has already leaked out, so when you slice it, it looks like there is no leaking.
It isn't like if you put a steak on a cutting board and let it sit for long enough, that it will suck all the released liquid back into itself. That puddle will stay there until it evaporates.

>>20387838
>The excess is wept off

What do you mean, excess being the resting juices that come out of the steak, being wept off? How can you "wept off" a pool of meat juice on a plate? Am I talking to a schizo?

>Resting does increase the temperature of the steak as heat from the hot surface migrates to the center and raises the internal temperature of the meat

No it doesn't, the centre of the steak rises in temperature because the heat from the outside is still moving in, where you usually have your thermometer, he even does explain in his video he is using a thermometer with 8 sensors along it because of this.

If you think taking a steak out of a pan and onto a plate is increasing it's temperature, you're a fucking retard.

>>20388780
Those resting juices are weeping out of the meat.
Where do you think they come from? They're going to leak out on the plate or on the resting rack/cutting board, just the same, either way.

>no it doesn't
>describes exactly how it does exactly as I did
???

>>20380756
>Bikeshedded

Rare moment frogposter gets it right.

Gordon Ramsay says to put olive oil in your pasta water to stop it sticking together, I mean it's harmless, but it will just float on the surface.

This steak yt goober saying meat resting is pointless but his video is full of bullshit and a plug for some thermometer he's made.

People saying food "matures" and tastes even better the next day when it's a case by case basis and often it doesn't.

Honestly fuck cooking

>>20388808
You've already established something has wept off by saying it's "excess", why would you say "the excess is wept off", its like saying "the water in the pool has flooded", I never said I didn't know where resting juices come from either, you know I know that too, but you're backpedalling to believe you're somehow right and I'm wrong, lol.

>describes exactly how it does exactly as you did

You were right that heat reaches equilibrium and moves to increase the temperature in the CENTER of the steak.

You are flat out wrong to say that the steak increases in temperature overall when it's resting, and you are not allowed to get away with the excuse "hurr obviously it was implied it's just the centre not the whole steak rising" here, you can't call me out and then use the same logic you fucking hypocrite

>>20388827
This is retarded pedantry combined with piss-poor reading comprehension.
The first half is just autistic bickering about the phrase 'excess being wept off' because you think there is some tautology there. I don't care if there is or if there isn't. That is irrelevant to the discussion, and your Asperger's driven grammar retardation should be kept to yourself.
For the rest, when I said "as heat from the hot surface migrates to the center and raises the internal temperature of the meat" where in that do you think I'm saying that the steak as a whole continues to gain temperature in terms of acting as a closed system?

>>20388850
Stopped reading after the first few words, something about me having trouble reading while you're repeating blanket insults and clearly you don't care about cooking at all and just want to argue.

>>20388850
That's a funny way to admit you're wrong

>>20380369
>pic
Oh, this is less resting and more they let the steak cool down, isn't it?

>>20386501
ESL?

>>20374911
So which steak tastes better?

>>20389099
The one that wasnt rested lost the same.amount of juice as the one that was rested

You rest it for a few minutes while you turn the fond into a pan reduction sauce

>>20389511
>Sauce
>For steak