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Modernist Cuisine; the $625 cookbook. - Page 7

post #91 of 233
Quote:
Originally Posted by iammatt View Post
So, apparently I was right. A steak cooked in a pan gains approximate 10c/18f while resting.

I have never understood nailing this down to an exact number.

I understand a steak's center heats up as the heat within the steak itself (hotter at the outside where it has been in contact with the pan, cooler on the inside) normalizes and becomes more uniform (entropy!) but how much the center heats up is dependent on the size of the steak.

What does your fancy book have to say about it?
post #92 of 233
Quote:
Originally Posted by Douglas View Post
I have never understood nailing this down to an exact number.

I understand a steak's center heats up as the heat within the steak itself (hotter at the outside where it has been in contact with the pan, cooler on the inside) normalizes and becomes more uniform (entropy!) but how much the center heats up is dependent on the size of the steak.

What does your fancy book have to say about it?
Of course it is size dependent, but most times you assume a standard inch steak. The section on meat cooking is too long to summarize, and so far resting rises are only treated briefly.
post #93 of 233
thanks. i can see the number being a lot higher for a pan-cooked inch-thick steak than for, say, an oven-cooked rib roast. Still, it seems silly to get too precise with this sort of thing as there are just too many variables. Significant digits and whatnot.
post #94 of 233
Quote:
Originally Posted by Douglas View Post
thanks. i can see the number being a lot higher for a pan-cooked inch-thick steak than for, say, an oven-cooked rib roast.

Still, it seems silly to get too precise with this sort of thing as there are just too many variables. Significant digits and whatnot.

I would imagine the resting temperature to raise a lot more for an oven-cooked rib roast, actually. The surface area of the roast means that it can hold a lot more heat to continue cooking after you pull it out. Whereas the steak would cool off much more quickly, even though it was cooked at a higher temperature.

Anyway, looks like the Modernist Cuisine guy has the same magic resting kitchen that Matt does.
post #95 of 233
i'm not sure there's any point in getting into a big debate about it, but the ratio of volume to surface area in a relatively thin steak is a lot higher than in a roast, and the surface temp of the meat is likely lower in the oven than in a pan to boot.
post #96 of 233
Thread Starter 
I have a probe thermometer and a ribeye steak that I am going to cook tonight to test this out. If an 18° rise is true, than I will pull the steak off the heat once it reaches an internal temp of 112° for medium rare. Once off, should I cover with foil, or just leave it be? Will report back.
post #97 of 233
Quote:
Originally Posted by mm84321 View Post
I have a probe thermometer and a ribeye steak that I am going to cook tonight to test this out. If an 18° rise is true, than I will pull the steak off the heat once it reaches an internal temp of 112° for medium rare. Once off, should I cover with foil, or just leave it be? Will report back.
That sounds a little low to me for medium rare?
post #98 of 233
130, 135 is about medium rare i would also imagine mass of the steak influences how much the core temperature rises damn. i really want this book
post #99 of 233
Pull it out at 118-120, mm.
post #100 of 233
Thread Starter 
I will weigh the steak, take it's measurements, and pull at 112° to determine if this 18° business is true. The thermostat will be set at 68° F and all windows will be sealed tight.
Quote:
Originally Posted by mordecai View Post
That sounds a little low to me for medium rare?
130° F is perfect for me.
post #101 of 233
Quote:
Originally Posted by kwilkinson View Post
Pull it out at 118-120, mm.
Kyle, why do you hate science?
post #102 of 233
Quote:
Originally Posted by iammatt View Post
Kyle, why do you hate science?
I love science.
post #103 of 233
Quote:
Originally Posted by Douglas View Post
thanks. i can see the number being a lot higher for a pan-cooked inch-thick steak than for, say, an oven-cooked rib roast. Still, it seems silly to get too precise with this sort of thing as there are just too many variables. Significant digits and whatnot.
I agree with this. I don't ever use a thermometer for just that reason, though I have, of course, checked from time to time in my magic kitchen.
post #104 of 233
Thread Starter 
Matt was right. Pulled the steak out at 114°, let it rest for 12 minutes under foil, and the internal temperature rose to 131° F, for a total carry over of 17°. It was roughly an inch thick before being cooked, seared both sides in a cast iron skillet, then finished it in a 400° oven.
post #105 of 233
Quote:
Originally Posted by mm84321 View Post
Matt was right. Pulled the steak out at 114°, let it rest for 12 minutes under foil, and the internal temperature rose to 131° F, for a total carry over of 17°. It was roughly an inch thick before being cooked, seared both sides in a cast iron skillet, then finished it in a 400° oven.
Was it better than when you would take it out later? I find that more resting time is always better.
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