Food

[Raza]

When it rests the muscle relaxes and reabsorbs the juices so they don't run out when you cut it. So I read. Also when it's too hot you can't taste it! Some say it should rest for like 10 minutes...

10-15 minutes, depending on the size of the roast. It's absolutely correct; I've cut roasts as soon as they've come out and the juices all come out and run everywhere. Also, in that 10-15 minutes, the roast continues to cook internally (so you need to factor that in when cooking), and evens the heat out.

Also, keep the steak/roast out of the fridge long enough for it to go to room temperature, or close to it. More even cooking that way, and somehow, you get tastier meat.

[Raza]

Because I heard it on TV from super-chiefs or BBQ champions I thought I ate it the wrong way...
Oh, that would've been a bummer, wouldn't it?
And is there a term for this - I like steak really rare, but crispy slightly burnt on the outside
(when I cook myself I just crank the grill to a max and give it 4-5 min),
but when I go to a place where they have expensive steaks I have to emplane it to a waiter,
but I never heard from them "Oh, you mean xxx?" , just "Ok"... So what do you call it?

I've always heard that as "blue". Sometimes I order my steaks "rarer than rare", but not quite blue.

[Raza]

They're my mate's but if you're referring to the slates I think they're readily available? Amazon probs.

Ah. I'll have to look. One restaurant we go to serves cheese on them and my brother always admires them.

[geoffbot]

They make a horrible noise when you cut on them. And those ones don't have juice channels like this

[geoffbot]

This is how I like my steak fyi

[Raza]

This is how I like my steak fyi

For me, it's about what the cut can handle.



For most steaks, I prefer rare (the top). Ribeye can take a medium rare, but I still prefer rare. For roasts and the like, depending on how they're prepared, I think medium rare to even medium can be the best.

[Dan R]

10-15 minutes, depending on the size of the roast. It's absolutely correct; I've cut roasts as soon as they've come out and the juices all come out and run everywhere. Also, in that 10-15 minutes, the roast continues to cook internally (so you need to factor that in when cooking), and evens the heat out.

Also, keep the steak/roast out of the fridge long enough for it to go to room temperature, or close to it. More even cooking that way, and somehow, you get tastier meat.

What he said!

Dan

[watchdaddy1]

Huevos rancheros



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[geoffbot]

Huevos rancheros



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I've thought about having that for breakfast instead of what I have ever single day - 3 fried eggs in toast. Will do soon.

[geoffbot]