The food lab better home cooking through science ( PDFDrive ) 362
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temperatureof130F,thenslicedoneopenevery2ẵ
minutes to see how much juice would leak out.
Hereswhathappened:
ã After no resting: The meat at the exterior of the
steak(thepartsthatwereclosesttothepan)iswell
over200°F.Atthistemperaturerange,themuscle
fibers are pinched tightly shut, preventing them
fromholdingontoanymoisture.Thecenterofthe
steak is at 125°F.While it can hold on to some of
its juices at this temperature, cutting the meat
fibersopenislikeslittingthesideofasodabottle:
some juice might stay in there (mostly through
surfacetension),butliquidisgoingtospillout.
•After5minutesofresting:Theoutermostlayersof
meataredowntoaround145°Fandthecenterof
thesteakisstillat125°F.Atthisstage,themuscle
fibers have relaxed a bit, stretching open a little
wider. This stretching motion creates a pressure
differentialbetweenthecenterofthemusclefibers
and the ends, pulling some of the liquid out from
the middle toward the edges.As a result, there is
less liquid in the center of the steak. Cut it open
now, and some of the liquid will spill out, but far
lessthanbefore.
•After10minutesofresting :Theedgesofthesteak
have cooled all the way down to around 125°F,
allowingthemtosuckupevenmoreliquidfromthe
centerofthesteak.What’smore,thecenterofthe
steakhascooleddowntoaround120°F,causingit
to widen slightly. Cut the meat open at this stage,
and the liquid will be so evenly distributed
throughoutthesteakthatsurfacetensionisenough
tokeepitfromspillingoutontotheplate.
The difference is dramatic. Look back at the
unrestedsteak,thentakealookatthisone:
Withtheunrestedsteak,allthosedelicioussucculent
juices are all over the plate.With the rested steak,
everythingstaysinside,rightwhereitbelongs.
But wait a minute—how do we know that those
juices really are staying inside the rested steaks? Is
itnotpossiblethatinthe10minutesyoualloweditto
rest that the liquid has simply evaporated, leaving
you with a steak that is equally unmoist?To prove
this is not the case, all you need to do is weigh the
