A lesson from Lan always brightens my day. Concise, educational and cheerful delivery, who could ask for anything more? I believe Lan is the best educator on TV now, carrying the baton from Julia and Jacques.
Happy to see you, Lan! Most dedicated viewers have no idea what's going on with all of you. We have only seen Julia at home (which is great) BUT, it's almost as if y'all were 'let go.' The management/owners should realize dedicated viewers feel 'lost.'
I can't watch Julia, only gotten worse over the years. Very fake mannerisms and unnaturally forced reactions to everything. Years ago I thought it was just nervousness in front of the camera. It's not, she's just annoying.
As usual this video is perfect. Lan has my personal favorite presentation of any food related education across traditional media or on the internet. Great stuff 🎉
There are many comments referencing Chris Young's demo. Though Chris shows that the 6% loss of juice by weight is identical for rested and non rested steaks, the matter of fact is that 6% of water loss does not even matter. For instance dry aging a steak makes the meat lose as much as 25% of its weight due to water loss. And yet it can be juicy when eating due to rendered inta-muscular fat. As the steaks cools down during resting, the intra-muscular fat get less liquidy, making the steaks less juicy. I like to undercook my steaks, and serve on a hot plate without resting, allowing to cook more on the plate, keeping the fat hot and runny. A number of steakhouses do this. I don't see this discussed on cooking and BBQ channels!
one of the main points in Chris Young's video is that people tend to underestimate carryover cooking and that carryover cooking is not exactly predictable. So it's better to start to cut the steak once it hits the target temperature instead of waiting the canonical 10 minutes and ending up with an overcooked steak.
If you cut the beef steak while it is still hot, then the water runs out more quickly than when it has cooled a bit. I guess if you are cutting one bite at a time, you could lose less heat and liquid as a result of the slicing, and it might not make a noticeable difference to most people. Edit: I cannot prove my first statement, perhaps I am wrong. Will have to experiment with the next steaks I cook. Brisket is a large, thick cut with both thick and thin sections, and the thin section (the flat) is less fatty than the thickest part (the point). It takes 8-14 hours at 225 F to reach its final internal temperature (around 195 F) in the thickest parts, and many BBQers swear by wrapping it in butcher paper about 5 hours into the cook. After the cook, they let it rest in a 140 degree oven or insulated box for several hours before unwrapping and cutting it into thin slices, to fully render the fat and connective tissue into gelatin at even the thickest parts, without burning or drying out the thinner parts. If you wrap with foil, it doesn't allow moisture to escape and makes for a very soggy brisket (especially on the outside "bark"). The chicken example shown in this video showed clearly that chicken requires resting before slicing.
@@JohnShalamskas You seem to be wrong on your first statement. I suggest you refer to Chris Young's clip on the topic. Also, if you eat while the steak still sizzles, it will cause your mouth to water, and result in a juicier eating experience. For this point, refer to Meathead. It you cut the steak into slices, the crust will cool, and may no longer be mouth watering.
Thank you. Prof Greg Blonder from Boston University and Meathead Goldwyn of Amazing Ribs have been talking about this for years. Your rested steak won't be discernibly more juicy.
Lan Lam is still the best thing on this channel IMO! Any tips to keep the steak, chicken or pork warm while it's resting for 10 mins? I wish Lan Lam had a Good Eats type of series!
The different thermometers inserted at the veginning reminds me of the predictive thermometer Chris Young is selling. I just got one and the insights I get from it are amazing! I just hope I don't overthink it and start making mistakes based upon this new knowledge.
Try Benjaminthebaker. He does short videos showing you exactly this for the cookies. Not sure on pancakes but what he shows you is what different amounts of things do. So you may be able to use that to figure it out yourself
I was thinking the opposite, Chris clearly demonstrated that resting doesn't retain moisture unless you let it cool all the way down. Keeping an eye on the internal temp and slicing when it's at the desired temp takes a lot of the guesswork out of when to pull meat too. Lan might have benefited from watching his video before making this one
Nitpick: chefs always make the vague statement that "initially [the meat] actually increase in temperature" after being removed from the heat. What's actually happening is the meat is equalizing in temperature. Colder parts of the meat are taking heat away from the hotter parts of the meat. Overall the piece of meat is cooling down on average as it loses heat to the surrounding environment.
@Lan I wish you would follow up this video with an experiment with surface contact while resting. (I.E. flat surface vs. a wire rack or ridged surface) My contention is that the more points of contact (flat surface) the more juices “escape”. All the best, carry on. Cheers 🍻
Lan: Suggested topic: What herbs & spices are good toast, which burn, which should never be heated? I've heard hundreds of times not to add black pepper to a seared steak because the pepper will burn. I recently heard a chef say this wasn't true, then I thought, "what does burnt black pepper taste like?" I don't know, but there are a lot of steak seasoning blends that taste perfectly good after searing. Cookbooks don't tell you what herbs & spices can be seared, and which will burn.
I would tweak the experiment by removing the one sliced immediately after the ten minutes and let the rested ones sit for 10 minutes to be more accurate.
What great tips. I was recently cooking sole and at one point the outer layers looked flaky but the center temp was a bit low. I made the mistake of cooking longer and it quickly went over temp. Does fish have carry over cooking?
Every thing has carry over cooking. Anything with temperature gradient where one part is hotter and another part cooler will equalise, it's how the world works. Difference is the rate of heat transfer.
I do not agree for most cases. A roast that is served to a group in a formal setting, I rest the meat. If it is weeknight family time and everyone is in a hurry to go three different directions after dinner and I am serving chops or steaks, waiting 15 minutes or less means that plate will be swimming in juices from my succulent meat within 6 to 7 minutes. If I slice and eat immediately, at least half the juices will go in my mouth. If I need to make a sauce....who cares? Pour the pool of juice back into the sauce. But a ribeye, won't have time to lose juices and I don't have to eat my steak cold. 😊
If u cut open a piece of meat right from the fridge or at room temp, it does not leak much juice. What is the mechanism for this leakage after cooking on a microscopic level? Is it from the extracellular space or intracellular space? Is it mainly from the half-cooked part of the meat or from the not cooked red center? What if you cook a one inch thick steak to medium rare, then slice it horizontally right away into 2 half inch thick pieces, would they still leak much?
think of the fibers as mini straws, when they are hot crompress exerting pressure on the inner liquid, if cut right away, they will spill the meat juices on to the cutting table, more so than a rested steak. But people tend to forget that when the food is hot it tends to evaporate more liquid as well. After resting an steak it will have less internal water than one that just left the grill giving the impression that if it didnt spill all of them in the cutting board that they are probably inside the steak
I get the carry-over cooking , but I just don't see the juice retention in practice (primarily pork chops, who can buy a steak these days?). I don't think I could tell the difference, side by side. Yes, I have tried to tent and let rest many a time. Maybe I just don't like lukewarm meat.
Wait, am I missing something? ATK says 130°F for sous-vide steak, but I usually do 125°F to allow for searing. Doesn't 130°F make it easy to overcook during the sear?
My takeaway from the Chris Young video was that it’s more about the temperature the meat is at when sliced. So if a rested piece of meat is “losing” less juice it’s because A) carry over cooking caused it to be overcooked and there were less juices to lose or B) it rested long enough to cool down, which may or may not be preferable.
Meathead also doesn't recommend letting steaks rest. I haven't rested my steaks in years and I just cut them on my plate. I can sop back up the juice when I'm cutting it. A hotter steak is worth it in my opinion.
Nice hair cut! Great video. Love the protein! Yum. (Could be "slightly" slower pace & delivery/editing, tend to rush / go faster and faster these days ...)
I’d love to see additional data about how resting affects the serving temperature of sliced meat. In the winter my kitchen is about 68 degrees F. And I don’t like serving or eating cold roasts or chops.
To be technically correct, the volume averaged temperature of the meat does not increase during resting. What is happening is that there is a temperature gradient inside the meat when it comes out of the oven. Portions of the meat at the surface or closer to the surface have the highest temperature with the center being the coolest. When the meat comes out of the oven, the outer portions of the meat start to cool immediately. This is because the hot outer portion of the meat loses heat to the cooler areas around it. These areas would include both the air surrounding the meat and the cool center of the meat. In short, when the meat rests the thermal energy inside the meat redistributes with the outer portion reducing in temperature and the center rising in temperature.
Can't back it up with data, but if you're having issues with the exterior getting too cold before the interior is at the desired temp, try putting it back in the heat after resting to warm things back up, obviously being careful not to overcook it at that point. Or just cook/finish at a lower temp so it doesn't need to carry over as long
Slicing he meat on paper towels (3:30) is an odd idea; it wastes all those juices. I slice mine on a plate, then tip the plate and spoon the juices directly into my mouth. I suppose one could suck the juices from the paper towels, but ....
The amount of juices lost by not resting is so small as to make no noticeable different to an eater. Time we stopped claiming this is important. It isn't. (See Prof. Greg Blonder from Boston University videos and articles via Amazing Ribs for a scientific look at this.)
James Beard Award author and award winning Chef Chris Young did a "resting myth" video on his TH-cam channel about 5 months ago and his evidence was that resting beef steaks didn't "hold more juices". He even admitted to perpetuating the myth in his own book. The one element of truth he found was that hot proteins and muscle tissue, when cut, exert vapor pressure that pushes steam and liquid out of the meat even at serving temperatures. His recommendation was to use a probe thermometer, account for carry-over when removing from the heat, then slicing the meat once the desired temperature was reached (which has the effect of stopping carry-over).
Also Prof Greg Blonder of Boston University and Meathead Goldwyn of Amazing Ribs have been talking about this for years. Chefs love to believe old wive's tales.
I'm still not convinced the moisture meats “hold onto” from resting isn't actually just being lost to evaporation into the air rather dripping onto the plate (or napkin in this case).
To the people referencing Chris young… if you think about it scientifically, his conclusions makes perfect sense as to what’s happening here. And why carryover cooking has been a myth for so long in professional kitchens. He literally gives an explanation in his video lol
That's not what his video shows! Carryover cooking is definitely not a myth. What is a myth is that the amount of juices lost by not resting are not significant to the person eating the food. Also Prof Greg Blonder of Boston University and Meathead Goldwyn of Amazing Ribs have been talking about this for years. Chefs love to believe old wive's tales.
This is the best and clearest explanation of Carry Over Cooking I've ever seen. Lan Lam is the best of ATK.
These are like free culinary school lessons. I love getting detailed explanations on why we have certain rules with cooking.
The world needs more Lan Lam videos!
Some times ?
How about fish ?
Agreed!
Lan is such a gem! Presentation: flawless. Facts: 100% accurate. Charm: over the top.
- William. I was going to leave a comment, but you used all my words :)
I would LOVE to be standing next to her learning!!!
I love her... I will live my life just to make her happy...
In love with her❤
I see new vid from Lan, I CLICK! She is the best!!!
I've never understood this before. Thank you for th easy-to-understand tutorial, Lan! I never fail to learn something new from you! 💐 ❤❤
I absolutely love Lan Lam … she’s fantastic (and thanks for the very useful information)!
A lesson from Lan always brightens my day. Concise, educational and cheerful delivery, who could ask for anything more? I believe Lan is the best educator on TV now, carrying the baton from Julia and Jacques.
I always enjoy watching Lan Lam cook.
Happy to see you, Lan! Most
dedicated viewers have no idea what's going on with all of you. We have only seen Julia at home (which is great) BUT, it's almost as if y'all were 'let go.' The management/owners should realize dedicated viewers feel 'lost.'
I can't watch Julia, only gotten worse over the years. Very fake mannerisms and unnaturally forced reactions to everything. Years ago I thought it was just nervousness in front of the camera. It's not, she's just annoying.
As usual this video is perfect. Lan has my personal favorite presentation of any food related education across traditional media or on the internet. Great stuff 🎉
There are many comments referencing Chris Young's demo. Though Chris shows that the 6% loss of juice by weight
is identical for rested and non rested steaks, the matter of fact is that 6% of water loss does not even matter. For instance dry aging a steak makes the meat lose as much as 25% of its weight due to water loss. And yet it can be juicy when eating due to rendered inta-muscular fat. As the steaks cools down during resting, the intra-muscular fat get less liquidy, making the steaks less juicy. I like to undercook my steaks, and serve on a hot plate without resting, allowing to cook more on the plate, keeping the fat hot and runny. A number of steakhouses do this. I don't see this discussed on cooking and BBQ channels!
one of the main points in Chris Young's video is that people tend to underestimate carryover cooking and that carryover cooking is not exactly predictable. So it's better to start to cut the steak once it hits the target temperature instead of waiting the canonical 10 minutes and ending up with an overcooked steak.
If you cut the beef steak while it is still hot, then the water runs out more quickly than when it has cooled a bit. I guess if you are cutting one bite at a time, you could lose less heat and liquid as a result of the slicing, and it might not make a noticeable difference to most people. Edit: I cannot prove my first statement, perhaps I am wrong. Will have to experiment with the next steaks I cook.
Brisket is a large, thick cut with both thick and thin sections, and the thin section (the flat) is less fatty than the thickest part (the point). It takes 8-14 hours at 225 F to reach its final internal temperature (around 195 F) in the thickest parts, and many BBQers swear by wrapping it in butcher paper about 5 hours into the cook. After the cook, they let it rest in a 140 degree oven or insulated box for several hours before unwrapping and cutting it into thin slices, to fully render the fat and connective tissue into gelatin at even the thickest parts, without burning or drying out the thinner parts. If you wrap with foil, it doesn't allow moisture to escape and makes for a very soggy brisket (especially on the outside "bark").
The chicken example shown in this video showed clearly that chicken requires resting before slicing.
@@JohnShalamskas You seem to be wrong on your first statement. I suggest you refer to Chris Young's clip on the topic. Also, if you eat while the steak still sizzles, it will cause your mouth to water, and result in a juicier eating experience. For this point, refer to Meathead. It you cut the steak into slices, the crust will cool, and may no longer be mouth watering.
Thank you. Prof Greg Blonder from Boston University and Meathead Goldwyn of Amazing Ribs have been talking about this for years. Your rested steak won't be discernibly more juicy.
I'm a big fan of undercooking, letting it rest and even cool, then rapidly reheat for serving.
Brilliant 🎉, this Chef knows what she is doing .
She is the Master .
Lan Lam is still the best thing on this channel IMO!
Any tips to keep the steak, chicken or pork warm while it's resting for 10 mins?
I wish Lan Lam had a Good Eats type of series!
Lan Lam is a national treasure!
Love learning from Lan !! She explains everything simply and uses straight facts !! A very knowledgeable & talented woman !!
Lan is so good!!
Big fan of Lan ❤
I've been looking for some good quality clear info on resting and this was perfectly timed. Thank you!
That clears a lot of old tea ladies' stories for me. Thanks a lot.🇿🇦
Now I know why I like cutting into my steak right away. I love the juice from it for my french fries.
I LOVE LAN'S VIDEOS!
Another master class from Lan!
What an excellent video! Great host, great camera and lightning crew and great editors!
The different thermometers inserted at the veginning reminds me of the predictive thermometer Chris Young is selling. I just got one and the insights I get from it are amazing! I just hope I don't overthink it and start making mistakes based upon this new knowledge.
Lan's amazing!
Thanks have never heard it explained so well very useful
Another great video, love the new do!!! Thanks Lan!
Very well explained, thank you! Cheers!
Continuing my education...thanks Lan!
Excellent demonstration.
👍
Thank you Lan Lam!
Baking topics I'd love explained:
- how to make cookies chewy
- how to make pancakes spongey
Thank you!
Try Benjaminthebaker.
He does short videos showing you exactly this for the cookies. Not sure on pancakes but what he shows you is what different amounts of things do. So you may be able to use that to figure it out yourself
Technically Love Lan Lam!
Lan Lam does good in the world!
Great explanation, great video
Thank you.
Great explanation.
More Lan please
hope u see this one, Chris Young xoxo
👀
I'm team no rest for steaks, meathead agrees as well. We need more Internetshaquille videos!
Omg! I was just going to comment this and my fav YT chef beat me to it!
Chris still makes a great thermometer though
Ahhh, but even Lan said resting steak didn't do as much as resting other meats.
I was thinking the opposite, Chris clearly demonstrated that resting doesn't retain moisture unless you let it cool all the way down. Keeping an eye on the internal temp and slicing when it's at the desired temp takes a lot of the guesswork out of when to pull meat too. Lan might have benefited from watching his video before making this one
EXCELLENT presentation, info!
Very Informative!
It’s gravy season! We need a Lan Lam guide to gravy making.
And a vegetarian, I’d appreciate one on bechamel too.
Nitpick: chefs always make the vague statement that "initially [the meat] actually increase in temperature" after being removed from the heat. What's actually happening is the meat is equalizing in temperature. Colder parts of the meat are taking heat away from the hotter parts of the meat. Overall the piece of meat is cooling down on average as it loses heat to the surrounding environment.
Sure, but she clarifies all of that, no?
Thank you so much!
I use the resting time to start cleanup. Anything I can do to make it so I clean less later is a good idea to me!
Lan Lam is a national treasure.
@Lan I wish you would follow up this video with an experiment with surface contact while resting. (I.E. flat surface vs. a wire rack or ridged surface) My contention is that the more points of contact (flat surface) the more juices “escape”. All the best, carry on. Cheers 🍻
Lan:
Suggested topic: What herbs & spices are good toast, which burn, which should never be heated?
I've heard hundreds of times not to add black pepper to a seared steak because the pepper will burn.
I recently heard a chef say this wasn't true, then I thought, "what does burnt black pepper taste like?"
I don't know, but there are a lot of steak seasoning blends that taste perfectly good after searing.
Cookbooks don't tell you what herbs & spices can be seared, and which will burn.
I live at around 7,000 feet. I’ve tried resting grilled meats. By the time I plate for serving it’s cold and unpalatable. So I serve it immediately.
Aunty Lan Lam does it again.
Resting also gives you time to do the final quick jobs, make a sauce, cook greens, heat plates, etc.
How does dry and/or wet brining affect the amount of time one needs to rest meat after pulling off the heat, or does that not make a difference?
I would tweak the experiment by removing the one sliced immediately after the ten minutes and let the rested ones sit for 10 minutes to be more accurate.
Love Lan Lam! I learn so much watching her videos.
Yes Lan, I want to know if you have someone special in your life...😊
What great tips. I was recently cooking sole and at one point the outer layers looked flaky but the center temp was a bit low. I made the mistake of cooking longer and it quickly went over temp. Does fish have carry over cooking?
Yes. You could try cooking at a lower temp so the heat has more time to penetrate before the outside gets done.
Every thing has carry over cooking.
Anything with temperature gradient where one part is hotter and another part cooler will equalise, it's how the world works.
Difference is the rate of heat transfer.
after making ATK's beef wellington, hell yes, The resting is literally the cooking part, like the meat is still ice cold when it is out of the oven
I do not agree for most cases. A roast that is served to a group in a formal setting, I rest the meat. If it is weeknight family time and everyone is in a hurry to go three different directions after dinner and I am serving chops or steaks, waiting 15 minutes or less means that plate will be swimming in juices from my succulent meat within 6 to 7 minutes. If I slice and eat immediately, at least half the juices will go in my mouth. If I need to make a sauce....who cares? Pour the pool of juice back into the sauce. But a ribeye, won't have time to lose juices and I don't have to eat my steak cold. 😊
It takes me 10 minutes to eat a steak…it rests while I eat.
If u cut open a piece of meat right from the fridge or at room temp, it does not leak much juice.
What is the mechanism for this leakage after cooking on a microscopic level? Is it from the extracellular space or intracellular space? Is it mainly from the half-cooked part of the meat or from the not cooked red center? What if you cook a one inch thick steak to medium rare, then slice it horizontally right away into 2 half inch thick pieces, would they still leak much?
think of the fibers as mini straws, when they are hot crompress exerting pressure on the inner liquid, if cut right away, they will spill the meat juices on to the cutting table, more so than a rested steak. But people tend to forget that when the food is hot it tends to evaporate more liquid as well. After resting an steak it will have less internal water than one that just left the grill giving the impression that if it didnt spill all of them in the cutting board that they are probably inside the steak
Like the new haircut. Also, props for "going rogue."
I’d like to see what Chris Young has to say with Lan’s findings.
I also let my pizza (baked at 450°F) cool for 5-10 minutes so that the mozzarella and tomato sauce don't slide off.
interesting, but what about the fact that the piece of meat is cold after letting it rest for 10 min ? What's the best way to reheat it ?
I get the carry-over cooking , but I just don't see the juice retention in practice (primarily pork chops, who can buy a steak these days?). I don't think I could tell the difference, side by side. Yes, I have tried to tent and let rest many a time. Maybe I just don't like lukewarm meat.
is there any benefit to resting ground meat? ie meatloafs, burgers etc
What about a slow-cooked ‘roast’ to be pulled/shredded?
🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
Rest is important from the food an after eating a hearty meal
Less juice escapes in rested meat as it has evaporated during resting
Great info, consummate professional.
Wait, am I missing something? ATK says 130°F for sous-vide steak, but I usually do 125°F to allow for searing. Doesn't 130°F make it easy to overcook during the sear?
Lan Lam and Lucas Sin….who else is going on the culinary avengers team? Carla Lalli Music is my suggestion. But let’s go.
When I saw the finger next to her pinky finger I got happy.
Just having fun! Pardon the pun.
Depends how thick your steak is
Everything gets juicier after a nice rest...I do...hence : naps.
Wow, did not expect chicken to be the meat that lost the most juice if cut immediately!
❤
Whenever I rest meat, the meat ends up being served cold. What's the best way to avoid this?
Chris Young showed that resting meat does not change the amount of juices released.
That is only about steak though, I think a large sample with all kinds of different meats, temperatures and thickness would be nice to see.
Was just here to say this, he did an informative take on this five mknths ago and even mentioned this channel.
My takeaway from the Chris Young video was that it’s more about the temperature the meat is at when sliced. So if a rested piece of meat is “losing” less juice it’s because A) carry over cooking caused it to be overcooked and there were less juices to lose or B) it rested long enough to cool down, which may or may not be preferable.
Meathead also doesn't recommend letting steaks rest. I haven't rested my steaks in years and I just cut them on my plate. I can sop back up the juice when I'm cutting it. A hotter steak is worth it in my opinion.
I cook most proteins using sous vide. I understand that resting using this technique is unnecessary.
Chris Young has entered the chat.....😂
For that tuna dish .. totally skip the toast. Not needed. (I suppose some texture might be nice .. maybe some crisp lettuce?)
What about eggs? 😊
Nice hair cut! Great video. Love the protein! Yum. (Could be "slightly" slower pace & delivery/editing, tend to rush / go faster and faster these days ...)
Did you rest the video? ;)
@@krissp8712 Must! More juicy :)
Lan!
❤❤❤❤❤❤
I'm confused, why is chef Chris Young say it's bs to rest meat
I always let my cooked meat rest, it can be a pain though, when you are cooking for an impatient partner
Should you rest on a rack?
I’d love to see additional data about how resting affects the serving temperature of sliced meat. In the winter my kitchen is about 68 degrees F. And I don’t like serving or eating cold roasts or chops.
To be technically correct, the volume averaged temperature of the meat does not increase during resting. What is happening is that there is a temperature gradient inside the meat when it comes out of the oven. Portions of the meat at the surface or closer to the surface have the highest temperature with the center being the coolest. When the meat comes out of the oven, the outer portions of the meat start to cool immediately. This is because the hot outer portion of the meat loses heat to the cooler areas around it. These areas would include both the air surrounding the meat and the cool center of the meat. In short, when the meat rests the thermal energy inside the meat redistributes with the outer portion reducing in temperature and the center rising in temperature.
Can't back it up with data, but if you're having issues with the exterior getting too cold before the interior is at the desired temp, try putting it back in the heat after resting to warm things back up, obviously being careful not to overcook it at that point. Or just cook/finish at a lower temp so it doesn't need to carry over as long
Agreed! Who wants a cold steak? I always sear first and then use a much lower temperature to finish the center. That’s all the rest it needs.
Love the content. The musical interludes are a bit much (loud).
when lan lam isnt happy, i dont feel happy. :(
Slicing he meat on paper towels (3:30) is an odd idea; it wastes all those juices. I slice mine on a plate, then tip the plate and spoon the juices directly into my mouth. I suppose one could suck the juices from the paper towels, but ....
I thought that was just to demonstrate the amount of juices. Not suggesting that all meats everywhere should be cut on paper towels…
@@addictedfoolgamer1970 Yeah, I know. 😜 Just havin' fun with the visuals.
Haha :D
People: Rest your meat.
Me: No.
The amount of juices lost by not resting is so small as to make no noticeable different to an eater. Time we stopped claiming this is important. It isn't. (See Prof. Greg Blonder from Boston University videos and articles via Amazing Ribs for a scientific look at this.)
James Beard Award author and award winning Chef Chris Young did a "resting myth" video on his TH-cam channel about 5 months ago and his evidence was that resting beef steaks didn't "hold more juices". He even admitted to perpetuating the myth in his own book. The one element of truth he found was that hot proteins and muscle tissue, when cut, exert vapor pressure that pushes steam and liquid out of the meat even at serving temperatures.
His recommendation was to use a probe thermometer, account for carry-over when removing from the heat, then slicing the meat once the desired temperature was reached (which has the effect of stopping carry-over).
Calling Chris a TH-camr does him quite the disservice. Like calling Stephen King a Twitter user.
@@Coyyyle Good point. I was unfamiliar with his background until I came across his channel. I've updated my original post to reflect that.
Also Prof Greg Blonder of Boston University and Meathead Goldwyn of Amazing Ribs have been talking about this for years. Chefs love to believe old wive's tales.
I'm still not convinced the moisture meats “hold onto” from resting isn't actually just being lost to evaporation into the air rather dripping onto the plate (or napkin in this case).
To the people referencing Chris young… if you think about it scientifically, his conclusions makes perfect sense as to what’s happening here. And why carryover cooking has been a myth for so long in professional kitchens. He literally gives an explanation in his video lol
That's not what his video shows! Carryover cooking is definitely not a myth. What is a myth is that the amount of juices lost by not resting are not significant to the person eating the food. Also Prof Greg Blonder of Boston University and Meathead Goldwyn of Amazing Ribs have been talking about this for years. Chefs love to believe old wive's tales.
@@bostonbesteats364 For sure, that’s what I meant-I didn’t mean that the laws of thermodynamics of heat going to the cooler center is a myth lol