Go to the Article: Carryover Cooking: Why You Should Let Meat Rest
What a great video, thanks
I've been using Sous Vide to cook steak for a while now, and from my experience, steaks cooked sous vide seems to be a little less juicy, compared to straight stove top cooking. I've tried pre and post sear, as well as just post sear, but the results seem to be the same. I'm reading great things about sous vide steak and nobody seems to be having the same issue. Is it something that I'm doing wrong or is this normal?
Steve, I agree with you. I bought a vacuum sealer and all the kit but despite the investment, and lots of practice, I still don't think that Sous Vide yields as juicy a result as stove top. However, the money spent was worth it because an advantage of sous vide is that I don't have to worry about burning or over-cooking when I am talking to guests.
Don't get me wrong, I still use sous vide for other applications with great results.
When I use it on chicken (breast), pork (tenderloin), and fishes, they seem to come out great and juicy (or maybe it's just me lol). It seems like the issue for me is mainly on beef.
I have only tried overnight cooking once with pork shoulder and it was a while back, and the only thing i remember about it was that the texture of the meat wasn't really my style. Now that I think about it, it might have been not as juicy either, but I may be wrong. Haven't had the energy to do much experiment on it.
I guess what I'm asking is, are people experiencing this only on beef and long term cooking? or is it pretty much mainly on marbled meat?
thanks for the article, an indication of how long to rest for (based on thickness of cut) would be useful so as not to always have to rely on a digital thermometer
As a counter point, Meathead reviews a number of experimenters in this article and ends by concluding:
"This myth is busted. Like the other myth that won’t die, resting before swimming, when it comes to all this talk about resting meat, I say give it a rest, stop crying over spilled juice, and clean your plate like Momma told you. About that, she was right!"
https://amazingribs.com/more-technique-and-science/more-cooking-science/science-of-resting-meat/
