Serious Eats Busting Meat Myths

[ecowper]

Pretty good article from Serious Eats and it straight up calls out Meathead as one of the sources of the myth busting :-)

Good help in here for steaks and chicken both!

Why So Many Meat Cooking “Rules” Are Wrong

[Murdy]

I wonder if Rule 4 about starting with a cold pan applies only when you're trying to significantly cook the interior of the meat or if, where your shooting for rare, you'd be better off with a hot pan so you get the Maillard reaction on the outside before the inside overcooks?

[ecowper]

Murdy I found this video of Uncle Scott trying out the start from a cold pan thing and he got what appears to be a Medium outcome on a ribeye. I think with a bit of tuning, you could get medium rare not problem.

[Mosca]

The one about braising really hits home with me. I learned that the hard way, with pot roasts always coming out tough. It turns out that yes, you can overcook and dry them out, even while cooking in liquid. The sweet spot is the same as it is for briskets and chuck roasts and pork butts and ribs, around 205°. They’re done right there. You can leave the pot roast or stew past that for about half an hour, and then it starts to give up its liquid to the surrounding broth. You get a meaty broth, but stringy meat; it’s all out of balance.

[ecowper]

and that is the entire problem with cooking to time not temperature and probe tests

[HawkerXP]

Thanks for sharing.

[Skip]

Great Article ecowper. Thanks for posting.

[captainlee]

For me, flipping every minute or so works great, we prefer a Rare Plus and some char. There are a 1000 ways to cook steak. Most of the Michelin chefs do steaks in a cast iron skillet. Interesting to see other methods, good video.