![]() The results are smaller than you think and there as so many other factors that effect a steaks juiciness beyond resting. ![]() There are plenty of kitchen testing to show how much moister is actually lost if you do or don't rest. hmmmm? Look, I rest my roasts, but for a steak I dig in while its searing is still sizzling and crisp. In the home kitchen that can be a pretty unachievable reality and while resting, your cut either keeps cooking, or you end up with a wonderfully rested cold meal. Especially if you can drop the outside temp to around 180℉/82℃ to stop carryover cooking and keep it at that temp while it rests. The rule, allow something to rest for half the time it spent cooking, which is a pretty good rule of thumb. You can always cook a little longer, it is somewhat more difficult to un-cook anything.įinally resting. Keeping in mind the object is to avoid over cooking more than under cooking. So when it comes to timing, it's a by feel thing that you will need to learn based on your world, your ingredients and your kitchen. Ones idea of what is cooked to perfection can get a little skewed and there are so many variables, thickness of cuts, quality of cuts, types of ovens, skillets and power sources ie electric, gas, wood or induction. Sure everything has its sweet spot when it comes to timing, its a hard piece of information to google. So you have hit a sweet drive and you are on the green, now don't go and stuff up the putt and over cook the thing which brings us to timing. Start with these simple steps and you are off to a good start, you pretty much have it in the bag. Not over, and over, and over like some pancake flipper at a street fair. Sear one side, checking to see the perfect amount of browning and caramelization usually achieved in 2 to 3 minutes and turn only once! Just ONCE.(how wonderfully vague) Hot pan means less time wasted and guess work and the less time hot oil sits in a hot pan, the better for everyone involved. If you want a cold pan cold oil and heat it up together than fine, but it means you're standing around watching a pan of oil for 5 minutes waiting for the "perfect shimmer" to the oil. ![]() This is a rule just as searing is a rule.
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