@chefsolomonince: Helps cook your meats better #michelin #industry #boh #linecook #chef

Joe :

My meat is always at room temp

Rodney James :

Look, you’re a chef and I’m not. However, I’ve worked in high dollar steakhouses and I’ve never seen the chef cook a room temp steak. Never! I’m calling myth. Can you explain that please?

snagglytooth :

there was a steakhouse chef on here saying that is a myth. and steakhouse prove it, they could never possibly have time or space to allow steaks to come to room temp, they go straight from the fridge to the grill

Matt Elder :

pet peeve: steaks NEVER get to room temperature. would take 12ish hours maybe more. take a steak out of the fridge for 15 minutes it goes from 40 degrees to 46 degrees. never can get to room temperature.

Amethyst Witch :

Isn't that a food safety violation thing?

Matthew Tyra735 :

Dude Cmon, where do you keep your steaks on your line in the Kitchen at work?🤣

Pheelixx Onyou :

I messsed up one time and seared my steak before I cooked my sides and it had to sit for 45 minutes before I could cook it to temp it was the best steak ever wall to wall pink.

WeAreOne :

how do restaurants do this then? 🤔interesting. just have a bunch sitting on the sidelines waiting?

Mr Spock :

Other foods are the same way, I was a franchisee of a pizza chain, we went to pizza expo in Vegas, they made pizzas for the group, one had dough right out of the walk-in, the other one had dough that was sitting out for 20 minutes, the whole group chose the warmer dough as the better tasting pizza

Nathan :

I’m not a steak person and I’m sure the effect is most pronounced with steak, but I think this rule is golden for a ton of different foods. For me, this rule is especially important for eggs.

LaSwerva :

So you're saying steakhouses have a bunch of meat sitting out waiting for you to order it🤔

Spider :

that's a myth, and a dare you to test 3... half frozen, cold and room temp

worldsbestandre :

Funny how the amount of time it takes to bring a steak up to room temperature is almost exactly the amount of time it takes to dry brine it, it’s almost like the universe is saying hint hint

Luis Madrigal :

I've only had 5 steaks sent back from setting in a fridge. I've cooked 5000 plus steaks.

tommy :

loveridehorses 🆘🇺🇸💙 :

How about patting the meat dry before trying to sear it? Is that something you recommend?

Moonique13 :

I never cook cold meat and resting is not optional!

J2C :

I think American test kitchen debunked that

Sophia303Amare :

Good to know I’ve been doing it right 😁

TexGenX :

I would not like to be the chef with a counter covered in room temp meat when the health inspector walks into the kitchen.

genericuser215 :

Can you explain bubba burgers then?

Gary :

room temp and dry

Krzysiek Kulpa351 :

How about sous vide steak straight from the freezer?

cheffeh :