Cooking tips

[RonB]

Here's an article with cooking tips. I'm not sure I agree with them all, but found them interesting.

https://www.coastalliving.com/syndication/tips-from-culinary-school-changed-how-I-cook

[Spinaker]

The old resting the meat argument is back! LOL.

https://amazingribs.com/more-technique-and-science/more-cooking-science/science-juiciness-why-resting-and-holding-meat-are

[FireMan]

Yeah & it drys it out even. Wonder who thunk that one. 🕶

[Troutman]

More importantly, size does matter

[FireMan]

Maybe more importantly, when does size not matter? Regarding anything?

[HawkerXP]

How about my bar tab? FireMan ?

[Troutman]

As long as FireMan is buying, Blantons for everyone in the house !!! FIRE IN DA HOUSE !!!!

[JCGrill]

Mostly agree I think.

[FireMan]

I’m sorta with ya, mebbee. 😎

[Hugh]

Really enjoyed that article, thanks RonB

[Richard Chrz]

"The Pan cooks the food, the Flame does not". That is pretty solid advice to take into consideration, or so I believe. Much like I find myself every cook so far on my grill and soon my smoker; Is this the very best environment I can give my meat so that it takes care of the process on it's own. I have not known about any circumstances that I have been in yet where I have needed a IR thermometer. But, I think I would like to spend some time with some of my various pans now and see how they compare in various settings. I do want a nice digital scale, but, for brining or curing. I could not imagine my cooking level would ever go past a basic set of measuring cups, but, one could be hopeful I guess that they will.

[RonB]

If you get into serious baking, a scale is very handy, and much more accurate.

[Hulagn1971]

I really need to start making stocks in my pressure cooker. Thanks for the article.