Viewing 24 posts - 1 through 24 (of 24 total)
  • do you rest your meat
  • CheesybeanZ
    Full Member

    To let the juices settle

    epicsteve
    Free Member

    Yes

    CaptainFlashheart
    Free Member

    No, I use a beaker.

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    Nobeerinthefridge
    Free Member

    Pretty sure Michel roux says he rests his meet for the same length of theme that it has taken to cook. Maybe a wee bit long!.

    willard
    Full Member

    If it’s a good bit of steak, yes. A roast of beef or lamb, yes. Otherwise generally not.

    MoreCashThanDash
    Full Member

    Beaten to the innuendo option by Flashy….

    chewkw
    Free Member

    Yes only if I am not too hungry.

    Drac
    Full Member

    Yes, if you don’t let it rest then the juices will leak out the end and leave an awful mess.

    dirtyrider
    Free Member

    i do now I’ve got 4 kids

    nealglover
    Free Member

    Yes.

    All steaks cooked exactly the same and then cut one every 2.5 mins.

    Top left steak is a right mess, not left to rest at all.

    Bottom right not lost any juice when cut, rested for 12.5 mins.

    cfinnimore
    Free Member

    Sometimes but she’s always furious when she wakes up.

    MrNice
    Free Member

    I suspect this question will show me for a philistine but i will ask it anyway. How do you stop your steak going cold if you’re resting it for longer than you’ve cooked it? (I do not cook a steak for 12.5 minutes)

    jambourgie
    Free Member

    Stick it back on the grill.

    deadlydarcy
    Free Member

    Or give it a quick blast in the microwave.

    muppetWrangler
    Free Member

    I’m currently resting it on my leg.

    I suspect this question will show me for a philistine but i will ask it anyway. How do you stop your steak going cold if you’re resting it for longer than you’ve cooked it? (I do not cook a steak for 12.5 minutes)

    This is probably a philistines approach but I wrap it in tin foil, keeps the juices in and keeps it warm.

    Scapegoat
    Full Member

    Rest it in a warm place. I wrap steak in foil for five to ten minutes before serving it.

    MrNice
    Free Member

    Wrapping in foil will be tried next time I cook a steak. Cheers

    While we’re at it, who does the old time TdF rider’s trick of using the steak in lieu of a chamois to tenderize it?

    EDIT: I do not do this and have no intention of trying it

    slowoldman
    Full Member

    Most definitely. Only a Philistine wouldn’t.

    RamseyNeil
    Free Member

    nealglover – Member
    Yes.

    All steaks cooked exactly the same and then cut one every 2.5 mins.

    Top left steak is a right mess, not left to rest at all.

    Bottom right not lost any juice when cut, rested for 12.5 mins.

    I suspect that the steaks that have been rested for the longest are the coldest and that’s why they bleed the least .

    CaptainFlashheart
    Free Member

    TdF rider’s trick of using the steak

    Sundayjumper
    Full Member

    “No, I use a beaker”.

    GLOL. And the fact we all know the reference.

    coolhandluke
    Free Member

    my meat rarely gets cooked enough to need a rest 😯

    makecoldplayhistory
    Free Member

    Yes. ~30% of the cooking time. It gives you chance to make a sauce etc. Covered in foil to keep it hot but don’t worry about it being piping hot.

    When I worked in kitchens, juice on the chopping board meant a bollocking from the chef!

    bigrich
    Full Member

    sous vide!

Viewing 24 posts - 1 through 24 (of 24 total)

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