Can't Find Old Meat Thread

robert.c.brown15

Hey Guys,

A few years ago there was a thread where one of the users here (may still be a user here) went ahead and tested the temperature of a piece of meat they left out in the kitchen as it came up to temperature and how it differed significantly from what Kenji recommends in an article about steak.

Was hoping someone could help me find it. I cannot find the article, but I know it exists.

Thank you!

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robert.c.brown15

how do I access the old (better) forum?

tshewman

I vaguely remember the thread, woukd be interesting to do and see how things differ depending on cooking temp, resting room temp, resting surface (e.g. cake rack vs plate) etc etc.

robert.c.brown15

I've been more or less in a dispute with Kenji of The Food Lab who says temping meat outside the fridge makes no difference than just cooking the steak right from the refrigerator. I've read his article, but I still don't quite agree with him on the temping thing.

DiggingDogFarm_65362

I remember that thread but can't bring it up with a quick search. Try Google advanced search. https://www.google.com/advanced_search

robert.c.brown15

I've found this - https://www.chefsteps.com/forum/posts/steak-non-sous-vide-9

There is mention of temping meat, but I thought there was a specific thread about it with more detailed pics and details, etc.

Brandon_Byrd_40557

I miss it too, Robert. I miss it too.

Samuel_68313

It's a little off topic, but the style of the new forum is probably better given the amount of traffic. The problem for me is that this forum now is about 90% people just posting what they've cooked, which is nice enough and all but I have instagram and fb for that kind of stuff. We used to have more discussions on technique, equipment, ingredients, and more input from the cs team and I really loved that.

I don't really know how to drive more discussion though. When threads come up like that I do try to contribute.

Brandon_Byrd_40557

While I like the basic concept of the "newsfeed-style" forum, it would be so much better if you also had the option to collapse posts so that all you saw was the thread title (along with who posted it and the date). As it stands now, a single person can blow up the forum with 15 separate posts of pictures of their 15-course Thanksgiving menu and it will totally kill any threads that happened before it. You can't discuss what you can't see, and you can't see threads that have been buried under tons of new posts. Being able to browse the sub-forums (tools/ingredients/recipes/etc) helps some, but even there it can be a problem.

robert.c.brown15

The new forum killed any ability to actually have discussions and cultivate a community. It single-handedly ruined what was great about ChefSteps in the beginning years. I'm over it though. At first I was upset about it, but it's been going on for too long with no real changes no matter how vocal the community has been about it. We still don't have PMing. That is ridiculous. I've given up on it.

ChefSteps is obviously more concerned with its classes and social media presence. I understand that. It's a business. That truly isn't a knock at ChefSteps. That is just where they decided to take the site. With the forum link being taken off the header now with Premium accounts, they seem to be pushing the forum aside and giving up on any sense of "community." I've accepted that. I stop in for cookbook insights as people here hopefully may have them and every once and awhile a technique or something. But if no interest is shown in the initial 24 hours the post gets buried and disappears.