Color me confused, but I always thought you had to rest meat, any meat, for the juices to get reabsorbed. Is this correct? Even after searing with the Maillard effect?
by m1chaelgr1mes
18 Comments
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Rnin0913
With sous vide the juices settles while it’s cooking in the bag so a quick sear and you’re good to go
shasta_river
No need to rest.
Capable_Obligation96
Not with sous vide. Just pat it dry and sear.
-electric-warrior-
I would also strongly suggest ensuring the meat is as dry as you can get before searing with a paper towel before searing, too.
Ancient-Chinglish
the interior is already at the temp you want it to be – no need to rest.
ranchdressingsex
Technically no, but I place them on a wire rack in the fridge for about 15 minutes before searing them so that I don’t continue to cook the middle during the sear.
grumpvet87
for beef:
the need to rest is because of carry over cooking.
sous vide cooks all the meat at the same temp… no carry over cooking
Do an experiment and rest one and leave one in the bath a little longer, or even with steak cooked on the grill… rest one and don’t rest the other.
the biggest factor I have found is dry brine. My step mother doesn’t want the salt at all so i never dry brine her steak. when I sous vide 4 steaks, her bag is full of fluid, the other 3 aren’t.
Candid-Narwhal-3215
Because of the lower heat used in a Sousvide (basically the temp you want) there isn’t residual cooking and a need to rest.
You are only adding color in the searing process. It’s done when it comes out, it just isn’t always appetizing (and depending on the protein needs the sear for umami).
Merkenfighter
Testing has shown to not be required, particularly for sous vide proteins.
dec7td
It’s kinda funny it says to take the bag out, but not the steak out of the bag. I know it’s implied but I like the idea of someone searing the steak in the bag
CurtisEFlush
resting is about temperature equalization and pressure release. It has nothing to do with ‘reabsorbing juices’ just FYI
Xelopheris
Resting meat isn’t about juices. It’s about the internal temperature rebalancing and allowing carry over cooking to finish the interior.
Now, the parts that are warmer than target so tighten up and will expel juices if you cut into it, but that’s a secondary effect.
With sous vide cooking, because you’re delicately cooking the whole thing to target temp, the rest is unnecessary.
MakeoutPoint
“That’s why I season my bag, not the meat”
-Adam Ragusea trying sous vide
954kevin
The reason we rest high, direct heat cooked meat is all that heat on the outer edges/surface of the meat drives the juices toward the center, away from the heat. When it comes off the heat it gets rested so that those juices can redistribute throughout as the temperature normalizes between the deep interior and exterior.
With sous-vide, the heat is already normalized. IE, the center of the steak is the same temperature as the outer edges. So, the juices are already evenly distributed.
I either remove from the bath and dunk them directly is a bowl of ice water for 2-3 minutes before finishing on hot iron, OR remove from the bag and let them cool on a rack for 10-15 minutes before slapping them to high heat for the crust. These two methods simple allow the outer edges to cool some. That gives me a couple extra minutes during the sear where the outer edges need to catch up to the center before continuing to cook, or raise that zone’s temperature.
Terrible-Handle
I think the question is confusing. Generally people rest the steak before searing it. However, because you ideally never heat up the meat past the water bath temperature, even with searing, you don’t need to rest a steak after the sear before cutting
hvacigar
No need to rest
StormOfFatRichards
Dry heat is typically very high, hundreds of degrees, and hits hardest at the surface of the meat. When you pull a conventionally cooked steak from a pan, the exterior will be way above 55 or so degrees C, and so we rest the steak so the exterior heat endothermically transfers toward the center and increases it to around 54 to 56, or perhaps higher for medium well, before cutting at the ideal temp. In this way the internal temp is positive in change when we finish cooking.
Immersion circulation cooks all parts of the meat to exact doneness, with the final sear to finish the exterior. In this case we don’t want a heat transfer, the internal is already at final temp, so an immediate cut will stop that. IC cooked meat is technically temp negative in that it should never go above the temp from the IC stage
18 Comments
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Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
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With sous vide the juices settles while it’s cooking in the bag so a quick sear and you’re good to go
No need to rest.
Not with sous vide. Just pat it dry and sear.
I would also strongly suggest ensuring the meat is as dry as you can get before searing with a paper towel before searing, too.
the interior is already at the temp you want it to be – no need to rest.
Technically no, but I place them on a wire rack in the fridge for about 15 minutes before searing them so that I don’t continue to cook the middle during the sear.
for beef:
the need to rest is because of carry over cooking.
sous vide cooks all the meat at the same temp… no carry over cooking
Do an experiment and rest one and leave one in the bath a little longer, or even with steak cooked on the grill… rest one and don’t rest the other.
the biggest factor I have found is dry brine. My step mother doesn’t want the salt at all so i never dry brine her steak. when I sous vide 4 steaks, her bag is full of fluid, the other 3 aren’t.
Because of the lower heat used in a Sousvide (basically the temp you want) there isn’t residual cooking and a need to rest.
You are only adding color in the searing process. It’s done when it comes out, it just isn’t always appetizing (and depending on the protein needs the sear for umami).
Testing has shown to not be required, particularly for sous vide proteins.
It’s kinda funny it says to take the bag out, but not the steak out of the bag. I know it’s implied but I like the idea of someone searing the steak in the bag
resting is about temperature equalization and pressure release. It has nothing to do with ‘reabsorbing juices’ just FYI
Resting meat isn’t about juices. It’s about the internal temperature rebalancing and allowing carry over cooking to finish the interior.
Now, the parts that are warmer than target so tighten up and will expel juices if you cut into it, but that’s a secondary effect.
With sous vide cooking, because you’re delicately cooking the whole thing to target temp, the rest is unnecessary.
“That’s why I season my bag, not the meat”
-Adam Ragusea trying sous vide
The reason we rest high, direct heat cooked meat is all that heat on the outer edges/surface of the meat drives the juices toward the center, away from the heat. When it comes off the heat it gets rested so that those juices can redistribute throughout as the temperature normalizes between the deep interior and exterior.
With sous-vide, the heat is already normalized. IE, the center of the steak is the same temperature as the outer edges. So, the juices are already evenly distributed.
I either remove from the bath and dunk them directly is a bowl of ice water for 2-3 minutes before finishing on hot iron, OR remove from the bag and let them cool on a rack for 10-15 minutes before slapping them to high heat for the crust. These two methods simple allow the outer edges to cool some. That gives me a couple extra minutes during the sear where the outer edges need to catch up to the center before continuing to cook, or raise that zone’s temperature.
I think the question is confusing. Generally people rest the steak before searing it. However, because you ideally never heat up the meat past the water bath temperature, even with searing, you don’t need to rest a steak after the sear before cutting
No need to rest
Dry heat is typically very high, hundreds of degrees, and hits hardest at the surface of the meat. When you pull a conventionally cooked steak from a pan, the exterior will be way above 55 or so degrees C, and so we rest the steak so the exterior heat endothermically transfers toward the center and increases it to around 54 to 56, or perhaps higher for medium well, before cutting at the ideal temp. In this way the internal temp is positive in change when we finish cooking.
Immersion circulation cooks all parts of the meat to exact doneness, with the final sear to finish the exterior. In this case we don’t want a heat transfer, the internal is already at final temp, so an immediate cut will stop that. IC cooked meat is technically temp negative in that it should never go above the temp from the IC stage