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The Water Cooler
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<blockquote data-quote="wawazat" data-source="post: 3811118" data-attributes="member: 35603"><p>Just because the muscle tissue is no longer attached to a living animal, doesnt mean it has no reaction to heat and cold. Depending on the cut and how I am cooking it, I will let it rest up to an hour before putting on fire so I dont shock the meat from cold to hot. The main exception to this is on thinner steaks. Letting it come up to room temp before putting it on the fire makes it almost impossible to get a good sear and still leave the middle medium rare. </p><p></p><p>The muscle fibers tense while cooking, so resting gives them time to relax a bit allows it to finish the cook as well as letting the muscle fibers relax so the juice doesnt get squeezed out onto the plate when it is cut.</p><p></p><p>If I am smoking meat, I plan it to be ready at least 1.5-2 hours early so I can wrap it back up in foil (shiny side in), a few bath towels, and toss it in an ice chest to finish the cook while I prep everything else for the meal. It will keep it hot for several hours so there is a lot less pressure trying to time quick cooking sides with a several hour smoke on the meat.</p></blockquote><p></p>
[QUOTE="wawazat, post: 3811118, member: 35603"] Just because the muscle tissue is no longer attached to a living animal, doesnt mean it has no reaction to heat and cold. Depending on the cut and how I am cooking it, I will let it rest up to an hour before putting on fire so I dont shock the meat from cold to hot. The main exception to this is on thinner steaks. Letting it come up to room temp before putting it on the fire makes it almost impossible to get a good sear and still leave the middle medium rare. The muscle fibers tense while cooking, so resting gives them time to relax a bit allows it to finish the cook as well as letting the muscle fibers relax so the juice doesnt get squeezed out onto the plate when it is cut. If I am smoking meat, I plan it to be ready at least 1.5-2 hours early so I can wrap it back up in foil (shiny side in), a few bath towels, and toss it in an ice chest to finish the cook while I prep everything else for the meal. It will keep it hot for several hours so there is a lot less pressure trying to time quick cooking sides with a several hour smoke on the meat. [/QUOTE]
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