Chef Chris Young tested it here: https://www.youtube.com/watch?v=DmuwqqHjgT4
He concludes we should temper steaks before cooking v/s what Kenji says.
What do you all feel?
by MixedMushroomSoup
Chef Chris Young tested it here: https://www.youtube.com/watch?v=DmuwqqHjgT4
He concludes we should temper steaks before cooking v/s what Kenji says.
What do you all feel?
by MixedMushroomSoup
3 Comments
I have a few issues with this. The main one is that Kenji’s point is that the difference is slight between steak left out for a few hours is slight. In the video, Chris Young doesn’t clearly show the internal temp of the second steak, or how long “a few hours” is —if I’m reading the timer right in the fast forward, it’s 12(!) hours. Leaving a steak out that long is a bit dangerous, and also a real hassle.
The correct answer is Kenji’s reverse sear, which insures more even cooking and is safer. And faster!
(My last issue is that for some cuts of meat, I really love it uneven—I get the flavor of medium meat on the outside all the way to rare in the center.)
Edit: also, it’s hard to tell, but it looks like the starting internal temp of the second steak is 39–just three degrees warmer? I find it hard to believe that makes a big difference. It looks like he salts the second steak before the long temper (again, difficult to tell) which seems like it would make a big difference too.
> wears a glove to handle raw meat
> uses the meaty glove on the pepper mill
It is irrelevant when reverse searing steaks, which is the best way to cook thick steaks in my opinion