"resting Meat Myths"

[terry colwell]

I got to thinking this morning while reading all the post on here about "resting" meat. I am wondering if this is a myth or a PROVEN FACT, not a GUESS?? Has anyone of you guys done a side by side test to see if any of the juices actually get sucked back up into the meat? Any time I have rested meat there is the same amount of juices in the foil as when I break right in and cut it up as soon as it gets off the smoker. Maybe a little bit more juices in the package when it is Rested .

 On a scientific level I have know idea if it happens, And I am wondering if anyone can prove that this actually happens, with FACTS??? I am not talking about the meat tightening up and the juices getting harder while it sits, I am asking about the guys that say the juices Re-distribute BACK into the meat while it rest, like a sponge I guess...

 So,,, Is it MYTH or FACT????? And Prove it,,,,

   

 

[big casino]

Hmm I thought the "rest" was to let the outside of the meat which was subjected to the heat, rehydrate with some of the juices from inside

 

[scarbelly]

Take 2 steaks off the grill and cut one open right off the grill and let one rest for 5 minutes. You will be able to see and taste the difference. The one you cut right away will loose the liquid and the one you rest will not. I don't know the science behind it but have personally seen the difference 

 

[SmokinAl]

There you go! Scar is telling you from experience, & I bet Chef Jimmy J will be along shortly with the scientific data.

 

[terry colwell]

 I looked it up and a scientific web site, They say let the meat rest till the INSIDE reaches 120 degrees, as it allows the meat fibers to expand as it cools down giving the juices trapped in the middle of the meat time re-distribute to the out portion of the meat. But this is ONLY talking about juices that are in the meat when its finished cooking, NOT the juices that already left the meat.

 

[gersus]

I've always had the understanding it worked the way scarbelly described it. I think reabsorbing juices that are in the foil is not gonna happen.

 

[elohel]

Definitely not a myth. I can tell when a chef at a restaurant prematurely cuts into the meat because unrested meat will leave juice all over the plate, while rested meat can be cut and lose relatively little.

 

[venture]

JJ and I went around this tree about a year ago?  Was it that long?

He came up with a theory that agreed with my experience and somewhat set to rest my "intellectual" reservations.

But I will let him deal with that when he gets here.

Good luck and good smoking.

 

[nate_46]

I don't think it has anything to do with the meat absorbing juices excreted during the cooking process.  I believe that the meat, with all its juices from dissolved proteins and fats, is heated and the internal pressure causes additional fluid loss if cut while still at cooking temperatures.  If the meat is allowed to cool to eating temperatures before it is cut then moisture is retained due to capillary action.  Could be wrong I guess.  Have you ever taken a probe from a piece of meat before it has cooled?  I have and it spouted like a whale.  By removing the probe it created a path for the juices to go with the release of internal pressure.

 

[siletzspey]

Somewhat related... when I do beef jerky, it can be dang tough and dry when I pull it from the oven and package it in zip lock bags. But a day later, the same pieces seem to be softer and moister. I can't tell if its surface moisture being pulled into the meat, or internal moisture redistributing. In many cases I see water condensation in the bag, which seems to indicate there was lots of moisture lurking in that meat despite it seeming dry out-of-the-oven. Go figure.

--SiletzSpey

 

[venture]

I don't think the question here is whether it works?

I think the question is why it works?

JJ and I debated this and even got Harold McGee's writings into the deal?

I am waiting for more folks to weigh in!

Good luck and good smoking.

 

[sausageboy]

Here is a good explanation...................

http://www.finecooking.com/item/13458/resting-meat

 

[smokinhusker]

No the meat will not re-absorb the juices in the pan or foil. Resting the meat does exactly what Scar said. Yes it even works with jerky even though you are drying it, I put mine in a bag to let the remaining moisture re-distribute among the pieces.

 

[oz]

Here is another one: http://www.virtualweberbullet.com/meatrest.html

Good question!

Oz

 

[max-paul]

Never mind, thought I had started a new thread.

 

[Fife]

Does not rest long at the fire station

 

[chef jimmyj]

Terry as these guys already said, A big hunk of meat will not absorb all the moisture that leaches out although the dry surface will pick up some, that is why Bark softens when you Foil. The point of resting is so you don't lose a lot of that which is still Internal. My Dad would go Bananas when my Mom would slice Flank Steak right out of the Broiler. It would start out a beautiful Med Rare and by the time it hit the table there was a pile of Gray Meat in a pool of Red Juices...

Venture...That discussion was, I believe, in June. I just looked for it but could not find the Info and Supporting Documention I gave you. If you still have it feel free to post...That was a great bit of Jousting you and I got into...

...Great fun my Friend!!!...JJ