Cooking myths and other common misconceptions

Clonehomer

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The time it takes to get from the grill to the plate and start eating is the all the resting time needed. Roasts or something you’re slicing before plating may need to rest. But the best option is to serve on hot plates or stones to avoid the steak from cooling. Hot is more important than resting IMO.
 
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BWRhasnoAC

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Resting it can be used to ensure it cooks through evenly, for example removing it a few degrees under the desired temperature because it will continue to rise for a few minutes even after being taken off heat. You will lose juices if you rest it though so that part is a myth.
 

TitanClone

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You gotta under cook it and let it rest for a few minutes. Five minutes tops. I prefer to sear my steak in butter and cook it on medium/low in the oven instead of grilling.
Same. Reverse sear in a cast iron is the best. Even better if you swap the oven with a pellet smoker.
 
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Helser 83

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Not sure this fits the thread exactly but I’ll throw it in any way since most of these come down to personal preferences. A common food controversy at our house is whether sugar cookies, chocolate chip cookies and the like should be soft or more on the crispy side. My take is that they should be done so that the bottom should be somewhat caramelized but not burnt or dried out. My wife thinks they should be on the soft side, almost bendable. Seems like a lot of them you get at an in store bakery like Hy-Vee or Fareway are almost always what I would consider barely baked, which to me is just yuck. Sometimes I’ll throw some on a cookie sheet and put them in the oven to get the bottom more done (which works by the way). She just shakes her head at me of course.
 

clone52

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I've done it both ways. I typically grill 1.5 inch ribeyes. First of all, if you really think there's only 1 tsp of juice coming out of a thick ribeye like that will all that fat, you're just wrong. When I pulled the ribeyes directly off the heat and sliced, the meat itself was just very tight and there was juice and blood that ran everywhere. When I rested on a plate loosely foiled for 10-15 minutes, the meat had relaxed and there wasn't nearly the amount of juice and blood left on the plate. Also, letting steaks rest for 10 minutes doesn't make them cold. They're still between warm and hot after that rest.

I'm just telling you I've tested this theory and it didn't work out the way you describe. Maybe you're talking about a sirloin or another different cut that's much more lean than ribeyes. But there was a massive difference when resting the ribeye.

I am a terrible griller of almost anything, so I can't comment on the debate, but there is no blood in your steak.
 

Clonehomer

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Not sure this fits the thread exactly but I’ll throw it in any way since most of these come down to personal preferences. A common food controversy at our house is whether sugar cookies, chocolate chip cookies and the like should be soft or more on the crispy side. My take is that they should be done so that the bottom should be somewhat caramelized but not burnt or dried out. My wife thinks they should be on the soft side, almost bendable. Seems like a lot of them you get at an in store bakery like Hy-Vee or Fareway are almost always what I would consider barely baked, which to me is just yuck. Sometimes I’ll throw some on a cookie sheet and put them in the oven to get the bottom more done (which works by the way). She just shakes her head at me of course.

Chocolate chip cookies should not be allowed to rest. You pull those out of the oven, put them in a bowl, and plop a scoop of ice cream on top and enjoy.

If you follow this procedure, the variation between crispy and soft is negligible.
 

Cyclones_R_GR8

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When I do a steak I do it in a stainless skillet, then I let it rest a few minutes while I deglaze the pan with some red wine. Then I pour the red wine reduction over the steak.
 
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dmclone

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TitanClone

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The one that's widely known now, pork chops to 145 not 165/170. One of my least favorite things growing up because they were always dry. Now I eat chops for dinner multiple times a week. Just picked up a dozen 8oz chops on sale at HyVee last night for $1.67 per.
 

discydisc

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I think the cut and cook makes a huge difference on how much time you rest it. I prefer thicker ribeyes and resting allows for a more even distribution in the center and allows the fat to properly render. Also seems to help reduce gray bands. If you’re smoking a brisket you may want to rest as much as overnight in a warmer.
 
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