NEW VIDEO: Proof that resting doesn’t keep meat juicier. Oh boy, this one is going to piss everyone off. But the science doesn’t care.
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Curious if you have done similar experiments with low temp or sous vide + fast hot sear? Similar results? Feels like the thermal influence would be less impactful in carryover cooking.
Sous vide + fast sear has a much smaller carryover rise. It’s not zero, but can be limited to maybe 3 to 5F.
Wow - really interesting especially the explanation with the pipette
I guess proofing is not required if we do equilibrium cooking(no gradients in temp) with let’s say a sous vide method, right ?
