Just read this page in Meatheads book and it counters most of what I read online. Folks swear by letting meat rest....
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I always let it rest a little but still eat while it's hot. -
Mine gets plenty rest from the grill/heat source to my plate. Time to grub.Comment
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I just cannot see a difference either way.Comment
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Nothing rests around our house except maybe my husband while watching sports or news channels.
When the meat comes off the grill/smoker, it gets eaten PDQ. No rest for the liquid. (Get it? "No rest for the wicked" ? Sorry 'bout that
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KathrynLast edited by fzxdoc; February 15, 2019, 05:01 PM.Comment
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I want my hot foods hot, so no rest for me.Comment
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The only time any of my meats rest is if they are placed in a Cambro. Otherwise they get sliced asap.Comment
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The article describes Doc Blonder’s experiments, and there are experiments by others that show that any significant absorption of liquids is complete within about 5 minutes of removal from the heat. On average the absorbed liquid is about 6-7% total weight. So the balance is between gaining some reabsorption vs preventing too much carryover cooking and the cooling of the meat.
Even if we don’t have a set aside period of rest, the natural progression of removing the meat from heat, plating and then serving our guest provides the 5 or so minutes to obtain any benefit of resting. Meat is also not a balloon where a puncture evacuates the entire contents of the ballon. We usually eat bite by bite at a time so the remaining intact meat is resting as it sits on our plate.
I don’t have a separate resting period unless I want to cambro. The cambro process combines the resting period with other benefits dealing with collagen and other factors.
Since there are never black and white answers in meat science I will admit to always resting poultry as I want some carryover cooking deep within the meat.
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Interestingly Donw this is the first time I have ever heard there is little to no benefit of resting, which I found peculiar, frankly.
I know we are creatures of habit and I know that often times we tend to follow trends in the industry or the hobby, however there is also science and clearly Dr. Blonder is not a dumb-dumb. I wonder if resting while keeping at a certain (warmed) temperature has a different outcome in moisture than resting in ambient air, other than collagen breakdown...
Thx!
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By the time the meat goes from the grill to the plate and is cut into enough time has elapsed that it's all good to go.Comment
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I let every rest. So long enough to no burn my mouthComment
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I still rest chicken and steak. I've just found less juices come gushing out if I wait 5-10 minutes. Maybe psychological, probably force of habit over the years, but I'll continue to do the Frank Sinatra...I'll do it my way !!!Comment
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I do not intentionally rest anything other than brisket, when I hold it in faux cambro. Even butts, I've shredded right off the smoker if it was late and I didn't want to wait, although I usually let them cook for 30 minutes on the counter to avoid burning the crap out of my hands (even with the claws its easy to do!).Comment
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After cooking my briskets and butts they go into a faux combo . My other meat I let rest 5 to 10 minutes max , I don`t like warm steak .Comment
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I usually have the intention to rest but by the time the meat comes off the grill the kids are usually losing it so I need to get dinner on the table. But it can also depend on how the rest of the dinner is coming along. If everything is ready I won't rest very long but if something still needs a few minutes I have no problem letting the meat rest for a few minutes.
I try to give tri-tips and cuts like that a bit longer rest than a regular steak. And it depends on what sides I have. If there are some potatoes to soak up all the juices I don't care about the rest.Comment
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