Outside Food Safety Don’t Allow Spoiled Dishes Ruin Your Barbecue

 

Should You Bring Meat to Room Temperature Before Cooking?

Video taken from the channel: Helen Rennie


 

Stuffed Mushrooms and Blackened Fish | Yan Can Cook | KQED

Video taken from the channel: KQED


 

�� How To Cook Lamb Chops That Are Crusty AF COOKING LIVE

Video taken from the channel: FlavCity with Bobby Parrish


 

Traeger Kitchen Live: Diva Q

Video taken from the channel: Traeger Grills


 

How to Cook Filet Mignon Beef Tenderloin Recipes GRILL, PAN or OVEN!

Video taken from the channel: Red Meat Lover


 

Summer Foods You Should Always Avoid

Video taken from the channel: Mashed


 

BBQ Food Safety

Video taken from the channel: Lee Health


In hot weather (above 90 degrees), food should never sit out for more than one hour. If it’s below 90 degrees, discard any food after two hours. The scoop on side dishes It’s not uncommon for an outdoor cook to stash things like potato salad or coleslaw on the table while grilling up the main events, but the sun is likely to wreak havoc on mayonnaise-based sides.

Don’t let a food safety slip-up ruin your summer barbecue. Image Credit: You Don’t Use a Food Thermometer. However, it’s just as dangerous to let hot food cool down into the danger zone where bacteria love to multiply. In fact, it may be even more dangerous, since bacteria prefer the upper end of the temperature danger zone. READ: Outdoor Food Safety: Don’t Let Spoiled Dishes Ruin Your Barbecue.

Preparation. To begin, wash hands with warm soapy water for at least 20 seconds. Rewash them after using the bathroom, handling pets, blowing your nose, coughing, sneezing or handling. Page to be sent Outdoor Food Safety: Don’t Let Spoiled Dishes Ruin Your Barbecue.

Your message * Categories. Pregnancy & Parenting; Sex & Relationships; Healthy Living; Healthy Aging; Diseases & Conditions; Trending. 10 Signs You Have a Leaky Gut—and How to Heal It March 29, 2018. Outdoor Food Safety: Don’t Let Spoiled Dishes Ruin Your Barbecue Read Related Content: To Curb Coronavirus, What’s Behind the Wearing of a Mask? Managing Your Financial Health During Coronavirus 5 Ways to Make a Difference During Coronavirus Express Gratitude–Not Because You Will Benefit From It, but Others Might How the Wellness Industry.

To clean your crock, soak it in hot soap and water, and then use soap or vinegar and a sponge to remove any leftover residue. Put food safety first. Follow all safety. 5. Food safety rules are the same as they would be at home so wash your hands before you prepare food outside.

Equipment and utensils all need to be thoroughly cleaned too. 6. All perishable food should be kept at the correct temperature. Keep food that belongs in the fridge cold and serve hot food. With the STYDDI food umbrella covers, no more worry about the food when you enjoy the outdoor time! 17 inch large size food umbrella cover, 6 units per pack, works better for big party or BBQ.

Extra lace around the bottom are not only beautiful, but also protect food more safety. Portable and collapsible, easy to take it anywhere. Explore Training Certification’s board “Food Safety Training” on Pinterest. See more ideas about Food safety training, Food safety, Food.

Served in a hot small skillet. Lastly the greens are served with the right amount of season, hot sauce and vinegar. Don’t bother adding anything to them.

Just so you know, this is a bbq restaurant, but the dry rub seasoning is so well spread over the food, you won’t need sauce, unless you just want to make a great meal that much better.

List of related literature:

Potentially hazardous foods can contain contaminates even when properly handled.

“The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation” by Douglas Robert Brown
from The Restaurant Manager’s Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation
by Douglas Robert Brown
Atlantic Pub., 2007

Here are a few tips for keeping your outdoor cooking experiences safe, sound, and savory:

“Cooking Basics For Dummies” by Bryan Miller, Marie Rama, Eve Adamson
from Cooking Basics For Dummies
by Bryan Miller, Marie Rama, Eve Adamson
Wiley, 2010

Even though newer camping and backpacking stoves have a warning onthe packageabout using them indoors due to concerns about carbon monoxide poisoning, it’s fine to have them in your kitchen to prepare food.

“When All Hell Breaks Loose: Stuff You Need to Survive When Disaster Strikes” by Cody Lundin
from When All Hell Breaks Loose: Stuff You Need to Survive When Disaster Strikes
by Cody Lundin
Gibbs Smith, 2007

Backyard burning is also particularly dangerous because it releases pollutants at ground level where they are more readily inhaled or incorporated into the food chain.1

“Fundamentals of Air Pollution” by Daniel A. Vallero
from Fundamentals of Air Pollution
by Daniel A. Vallero
Elsevier Science, 2014

Burns are also common with disposable BBQs, from touching the BBQ directly when cooking or from touching

“How to Save Your Planet One Object at a Time” by Tara Shine
from How to Save Your Planet One Object at a Time
by Tara Shine
Simon & Schuster UK, 2020

Never use a grill indoors or under a covered patio.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Consumers have a relatively poor knowledge of safe food preparation practices in their homes.

“Principles of Food Sanitation” by Norman G. Marriott, M. Wes Schilling, Robert B. Gravani
from Principles of Food Sanitation
by Norman G. Marriott, M. Wes Schilling, Robert B. Gravani
Springer International Publishing, 2018

Following the safety advice is absolutely essential if you want to have a pleasant grilling experience.

“Grilling For Dummies” by John Mariani, Marie Rama
from Grilling For Dummies
by John Mariani, Marie Rama
Wiley, 2009

Backyard barbecues are a particular risk, as the organisms can be spread from raw meat to other foods that will not be cooked, such as salads.

“Moffet's Pediatric Infectious Diseases: A Problem-oriented Approach” by Randall G. Fisher, Thomas G. Boyce, Hugh L. Moffet
from Moffet’s Pediatric Infectious Diseases: A Problem-oriented Approach
by Randall G. Fisher, Thomas G. Boyce, Hugh L. Moffet
Lippincott Williams and Wilkins, 2005

Other dangers can develop during cooking, especially charcoal-broiling.

“Prescription for Dietary Wellness: Using Foods to Heal” by Phyllis A. Balch CNC
from Prescription for Dietary Wellness: Using Foods to Heal
by Phyllis A. Balch CNC
Penguin Publishing Group, 2003

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

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80 comments

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  • What if you reheat leftovers in an oven or something to temps that would kills of most of the pathogens, essentially recooking your leftovers. Wouldn’t that make it safe?

  • Salt meat. Day 2, remove excess water from plate. Age in fridge for 3-5 days, turning daily for even development of drying. Coat with vegetable oil. Skillet/broil/grill, HOT.

  • Don’t leave spilled citrus juice on your skin.Keep perishable foods like potato salad,eggs and tomatos covered and chilled on ice in disposable individual portion cups.Cooked meats and seafood are safer than raw. Common precautions that really aren’t that hard to do.Over exaggeration and fear mongering instead of offering practical solutions is asinine.

  • I grow my own veggies and some fruits, and step off my corn. I don’t care. I’m waiting on a liver transplant, so I will fight for fresh veggies and fruit like a starving coyote over a carcass.

  • I HAVE NEVER HAD ANY PROBLEM EATING ANY OF THESE FOODS SO I WILL CONTINUE EATING THEM! IF I DO HAVE A PROBLEM IT WILL BE MY DECISION TO GIVE THEM UP I WON’T GIVE THEM UP ONLY BECAUSE MASHED SAYS TO GET RID OF THEM THAT’S CRAZY �� CRAZY �� AND MORE ��

  • Basically I have stopped eating out and I choose my food carefully and cook it properly and clean all of my fruits and vegetables and meat and chicken and fish, I use lemon juice apple cider vinegar olive oil and red and green tea

  • It’s not about cooking evenly or browning. It is about the tenderness of the meat. Cold meat seizes up put directly into a hot pan or grill. An hour out helps it relax and you get a more succulent piece of beef. With chicken it is because chicken releases a lot more water if it goes into a hot pan cold. If you want to keep the juices in better it needs a half hour out. Fish goes straight from the fridge.

  • You know. I had a really great weekend only to come home to something quite terrible. It truly crushed me. But watching Martin really does cheer me up. I wish more people were like him. The world would be a better place. Thank you to this channel and to Martin. This show was just beyond positive thanks to him. I know that was a bit TMI, but I just wanted to share that. It’s the little things that keeps us going.

  • I always learned to ONLY eat any shellfish like mussels etc. When there’s a R in the month, so starting in September and ending in ApRil. The summer month are dangerous because of heat and bacteria.

  • When I wok I do let meat marinade for 1h and to cool off. I found that If the pieces are to cold they are going to cool off the wok and the oil and I will have to wait a bit longer for the browning to occur and the meat will get overcooked (thin slices). But room temperature meat is starting to brown right away and the temperature of the wok and oil is really hot and does not drop as drastically.
    But it all could be a placebo.

  • Make sure to double check that your tenderloin has an internal temperature of 125-130°F and don’t rely on a set time! Every piece of meat and grill cooks different.

  • Perhaps a better solution would be to get some big thick steaks, put a temp probe in the center of them and see the outcome of the outside of both when they come to different temperatures, go ham with it and do rare/med rare/done/well done

    Just want to point out that letting meat come to room temp has nothing to do with browning or sticking, from anything I’ve ver heard anyway So unfortunately this is useless. Good to know information regardless, but useless in terms of explaining why you let meat come to room temp. The way I’ve always heard it is hat It has far more to do with meat being tough and dry vs tender and juicy which, unfortunately, is not easily measured. I’m no chef but I’ve heard enough of them say to do it so, if I can, I will.

  • Love love lamb CHOPS! I got mine from cosco too! I made SPECIAL lamb CHOPS for my SON’S birthday on 4th of July so I decided to share it on my CHANNEL since he CELEBRATES his birthday with everyone in America! It was absolutely succulent! Thanks for sharing this recipe!

  • You are beyond fantastic. You should get your own show. You are better than Alton Brown imo but no dis to him I just like your style with all of the science and your voice and personality. I just cant stop watching! I have to share your videos with friends. I wish I was in Boston. Thank you so much.

  • There are So so good and tasty delicious with salt pepper garlic and lemon and some seasoning salt but they are so expensive you link where you get your meat from you are such a good husband and father Bob you are so blessed family����‍����

  • Diva q just got my traeger yesterday Lil different then I was used to but after season first run was successful can’t wait to see tips and ideas

  • You are an idiot! I can’t believe people are so stupid that morons like you can act like you know what you are talking about. Go back to Eastern Europe and make babies.

  • I just received my Traeger. Just now firing it up for the first time and doing the seasoning step. Is the auger supposed to stop and go as it is working or does it supposed to continually move when fired up?

  • Wouldn´t the inside temp be the actual interesting thing to test? Isn´t it harder ot get a piece out of the fridge to the wanted degree inside and isn´t that the main reason to let it sit at room temperature to begin with? Aside from not letting the meat tense up so much from the high temperature differences. Nice test but I am really irritated that you didn´t measure the inside temperature and maybe tested the texture when the desired degree of browning was reached.

  • Missed you guys last night. I looked for you at 10 pm, which is when you usually come on and was fast asleep by the time you did! Better today, I hope, because I so enjoy your lovely, lively cooking sessions!

  • I’ve even cooked a steak which was ever so slightly frozen inside because I was impatient to eat. I just used medium high heat in cast iron allowed more browning that I might normally get, on both sides, and it turned out just fine. I happen to like a really well browned steak, done nice and pink no red inside).

  • Shit chatting for half an hour about food science of steak, then ignoring totally red meat in experiment. r u f kidding me?….what comes to mid when we say steak…..red freaking meat not damn salmon. Dumb woman

  • With all due respect your sweet little girl is very distracting, and makes it difficult to watch u guys. I hope u can somehow fix that.♥️♥️♥️♥️

  • I always meant to bring meat to room temp, but I’m usually so hungry that I cook it cold anyway. Never been disappointed, so yes confirmed.

  • I love lamb. It is difficult to find much lamb in PA Dutch area for some reason. I will be going back to work soon and love to come home to a great crockpot meal. Do you do crockpot meals? I am celiac. Thank you! I recommend you to all my friends and family. You are the best!

  • watched the whole thing and I would like to try Sous Vide method for the precise temp control, but most people just don’t want to buy the extra equipment I would guess…thanks for sharing

  • Heck, I’ll cook it frozen, sister. I just adjust for it, what the meat is, how I’m cooking it….but room temp…nah, why, so wee thingies can spawn on it? I’ll tell you one thing that is a constant with heat, water boils @ 212, so in covered dish with a bit of water everything is more even cooking and uncover on the tale end of cooking to brown. easy peasy.

  • Ummm I think that Covid 19 has ruined enough fun for us all. Yes it would be sad to get any of those illnesses but how is it possible when most of us can’t even go outside.

  • Heat transfer can happen surprisingly fast when physical objects touch one another. Custom knife-makers will use this effect to either deferentially heat a knife with a block of hot metal or cool a knife faster with aluminum plates in a vice. I’ll wager the surface temperature of the chicken would’ve gone down if the paper towels had been stored in the freezer instead of the counter. It would also be interesting to see what the chicken surface temperature would be if the paper towels were warmed to around 110F or so first.

  • Thia is why I prefer cooking with gas but even the range does not have a setting low enough so I create my own setting of an extremely low flame. which does not touch the pan and boom the best tenderloin steak ever!

  • Nice video! However I think this was partially misguided. I think you should have also monitored the internal temperature and more importantly, taken into account the thickness of what you were cooking. As you briefly mentioned, the inside temperature is a totally different story, and this is what I would be most interested in finding out. Can you try for instance a thick piece of meat and see the difference on internal temperature?

  • I’m still a firm believer in letting my steak sit out. The internal temp rises, so it cooks quicker and more evenly. Two of my “other” favorite chefs Bobby Flay and Alton Brown recommend this. I used to own a burger restaurant, and sometimes we used the inverse of this equation. We prided ourselves on serving fresh ground, never frozen burgers, always with a nice sear. We did keep some patties frozen though. Why? For people who wanted a rare center! While a non frozen burger would cook more evenly, the frozen patty would cook unevenly. Because of this we could still get a nice sear on both sides without overcooking the center.

  • In the military, you learn to improvise, adapt, and overcome if you want to eat when the chow line is closed. While a young sailor in the Navy I was assigned to a fireroom (boiler space), we had one of our guys up on a working party loading food supplies, he tossed a case of lobster tails down our hole. We cooked ’em in a bucket using the root steam drain for the bilge pump. We’d also “acquire” spuds from the spud locker up on ASROC deck and cook ’em in the mud drum; officers never came down our hole but once a year for space inspection, the heat, the smell, the black oil kept ’em away.
    Yes, we had many discussions about bringing stolen “found” food up to room temperature before cooking, I’ll let you guess just what that temperature is in a boiler room. ☺

  • I would have liked to have seen the inside of the chicken and fish after you cooked it. As for bringing meat to room temp before cooking here’s what I’ve found after 50 years of active home cooking. It makes a difference if: you are roasting a whole organic chicken and if you are using organic meats. With either method, organics need a slightly lower heat and often cook faster than non-organic. I set my organic proteins out on the counter for at least 20 minutes, and up to a hour for chicken however my kitchen rarely gets above 65 degrees. This method cooks the whole chicken through without drying it out. Meats are juicier and very tender. Cooking method aside, I think most of my success is due to using organic proteins. All in all its a gentler, more earth friendly approach to cooking.

  • Great to see cooking advice coming from an evidence based approach ( noted reference to Meathead ).
    Substance and real information counts for more than high production values and flamboyance! ( nothing wrong with your production:-)….)
    I believe the room temp thing can make a small difference, but in my experience you need to leave the meat out for many hours ( covered ) so that the internal temp comes up significantly. This goes against all food safety advice so any gains are not worth the risk.
    Just subscribed, great format.

  • I’ve heard that in smoking applications you get a much better smoke ring if you keep the meat refrigerated until right before putting it on the smoker.

  • Sorry, it makes a world of difference when frying chicken thighs or drums. It makes a world of difference in internal doneness with boned meats.

    Compare cooking two porterhouse steaks in a pan. Given comparable cooking times, the steaks will have similar browning. But, once you slice into it, you will see that the fridge steak may look far more rare in the center, especially near the bone.

    Compare frying boned-in, whole chicken thighs. Given identical cooking times, the fridge piece will be less cooked than the room temp piece. If you continue to cook the fridge piece longer then the outside cruse may begin to over cook.

  • PpI’ve been waiting for something like this for a long time because I don’t like land because of the gamey taste. I hope this will help me

  • Interesting choices of candy bars from worst to first. My list would have put twix & kit kat at the worst list…too waxy tasting…first on my list is Dove! Thanks for the video!

  • Not convincing. A thick steak may still be cold inside when cooked on the grill, though overcooked in places. So how much heat is required? https://www.answers.com/Q/How_much_heat_is_needed_to_heat_20_grams_of_water_from_25_degrees_Celsius_to_50_degrees_Celsius
    By the way, you do mix up heat and temperature don’t you?

  • If you watch different chefs they have different ideas. I think if it was a blind taste test the average person couldn’t tell. Probably most chefs couldn’t tell. Love your video.

  • None of what you said matters…when talking about red meats or fish.

    When grilling meat or fish, what you care about is the Maillard reaction which imparts big flavors; this happens when proteins and sugars combine in a high heat environment, giving you those wonderful charred markings and huge flavor. Equally important though, is cooking the section of meat or fish at a lower temperature so that you get an even degree of cooking throughout and you avoid the dreaded gray bands in meat and overcooked flesh in fish just below the surface.

    So to this end, starting with a cold piece of meat or fish, has great benefits. To achieve this properly, you grill at high heat for a very short period and then transfer your pan into the oven and cook at low temperature (i.e. 280 F) until the desired internal temperature has been reached. Don’t forget to rest your meat after it is done cooking!

    This is how you get, flavor, nice grill marks and perfectly cooked throughout meat or fish.

  • I’ll often set up cold meat on a sheet pan and put it in a low oven (175) for a few minutes. Pre-warming like this always gives me better browning, but it might be due to the protein surface drying out a little as well. Thanks, Helen.

  • I have been watching a good cook on YT who claims meat will “seize up” if put directly on heat after removing from the fridge. Thank you. New sub from Roanoke VA.

  • “When I get a grant to do this research, I certainly will…”

    FYI -The significant bother insists on leaving steak out for an hour or two before burning all the seasonings onto the pan.

  • There are a few scenarios where I bring meat up to room temp (or higher with hot water). Deep frying. Helps the oil stay up to temp, and recover faster in my small fryer. Reverse searing a thick steak on the grill, and the Christmas prime rib I let warm up. Cover with salt to discourage any bacterial issues.

  • Better not to consume meat and being Vegan! Stop killing innocent living beings for no reason. In 2020 still talking about meat consumption it’s stupid

  • In restaurants we dont bring meat to room temp, the only real logic behind doing so is to make the fat easier to render and like you said, that wont help the center. With steaks and the like it is easier, but a large piece of meat, not worth it and really not needed to begin with. Especially if you cook it properly and sear then finish in an oven.

  • What if you sous vide to room temp or 100 degrees Fahrenheit and then pan sear the rest of the way? Takes away the precision of sous vide, but then you can get a sear without having to put the steak in the fridge.

  • I am not that kind of ‘pro’ home cook. I never heard about the 1 hour rule/suggestion. but I heard from pro-cooks, to leave the meat outside just a few min. I assumed, around 3-5 min. maybe that is all it takes all in all?

  • I know the best solution here. Cut out meat from your diet,or at least reduce it drastically. It’s full of hormones. No wonder people are dying like flies from cancer or the very least have bodies that look like balloons.

  • me again, if I may make a suggestion for the oils: AVOHASS = organic extra virgin first cold pressed unrefined avocado oil, It is green like emeralds. For Olive Oil I recommend Italian “PAESANO” from Sicily, also organic, extra virgin, cold pressed and nonfiltered (non-filtrato).

  • Rarely heard this about chicken, never about fish.
    Mainly just beef and all I know is that if my steak is not room temp it will be cold on the inside when it’s ready on the outside. The temp difference is after all nearly 20 C

    I never do this for any minced meats, fish or chicken.

  • I have heard people say to let the meat warm up to room temp, but as a cook I would never have done that. If the health department came in and saw it… big fine ha ha. We kept our meat in a cooler, on the line. Meat went straight from the low boy to the broiler, or flat grill. I don’t where these wives’ tales come from.

  • I like that you tried with the knowledge that you have but all cooks know it is about relaxing the meat and resting and a cold piece of meat doesn’t offer that before and after also room temp which is really just a figure of speech to let the MEAT relax, NOT CHICKEN OR FISH, no chef brings chicken or fish to room tempature!!, to cook a steak from cold to rare or mr will still be cold and surely will be with a rest time,the meat sweats at different temps fish and chicken have different compositions and a steak is usually cut thicker than either as well and wont drop in temp as fast either and wont be in the danger zone like chicken or fish would be

  • Deep fried corn on the cob with some butter is delicious. Oysters are seasonal, only eat them raw in the winter time, after the first freeze. 32 and below.

  • If you put butter on the outside of a steak (think butter aging) can you use that butter after it is done aging and cook the steak in that butter?

  • I think you worry too much about variables since so many people cook chicken with the skin on, and eat beef. It’s all pretty much the same, for instance if you cook steaks for 3 minutes per side to get medium rare you don’t change the cooking time from steak to steak, except if the thickness is different. Same thing with chicken, pork etc.

  • Diva Q I bet I live close to you, we are here in Tavares, FL right down from Mt. Dora. We do a lot of cooking here, however don’t have a Traeger yet!

  • Ok so basically dont eat this summer. Lmao Usually mashed does great videos, this was not one of them. This is not being informative, it’s ridiculous!

  • Since ice crystals cut through cell walls of frozen meat. Thawing meat in a marinade is best vs. on a counter in an open environment. So marinating to room temp is the best way to go.

  • Letting meat stand at room temperature brings to mind the phrase: ‘foodborne pathogens.’ Or ‘How to let campylobacter, listeria, salmonella or shigella get a strong head-start before serving them to your guests. These days information about these potentially life-threatening pathogens is abundant and we know how to limit the risk of infection by properly cooking and storing food; so there is no excuse for putting our guests at risk.

  • that kind of thermometer gets an average of the area around the laser point, so it could be that you were holding the thermometer farther away from the meat when it was out of the fridge

  • Well, others like Alton Brown and Andrew Zakarian say it does make a difference as did Julia Childe. I think I would trust them a bit more.

  • So…. Just fast and don’t eat ANYTHING during the summer? Jeeez, next you’ll be panicking everyone about the dangers of consuming DIHYDROGEN MONOXIDE!!!!

  • Very interesting. My experience has been that when cooking steaks blood rare putting it out 20 or 30 minutes ahead helps eliminate the cold center.

    Perhaps letting it sit sets up a temperature gradient in the meat such that although the internal temperature at the center starts out the same it could warm faster as the outer layers warm more quickly.

    Perhaps embedded temperature probes while cooking might be instructive.

  • I’m 60 i have eaten eggs that are 3 months out of date but kept in the fridge no problem if it smells all right looks good eat it.

  • Super charred meat?? Contains large amounts of what?? You mean that CANCER-FIGHTING-amine that has doctors recommending that you super char every bite of meat you eat??!!??
    Mashed, every time I think you can’t get worse, you do! AMAZING!

  • I’d like to see you cook a standing rib roast right out of the refrigerator. While it can be done…It’s done a lot easier if you let the roast come to room temp or the same temp throughout…. You know I’m right!

  • My dear Helen,
    Try taking the unwrapped meat/fish, out, just long enough to dry it off, then put back in fridge…. uncovered till it reads 38 or whatever it was before drying, have your pan hot and ready to sear and then, right from the fridge, place then in the pan..
    That should cut the temp variables to virtually nil.

    Futher, on an expieriment I just did a couple weeks ago, using the oven REVERSE sear method of yours/ kenji’s…
    I dried my 1″ ribeye and salted, left out on counter for one hour. Interior temp only went up 12ºF.
    THE salt took another 4 hours to re-absorb, in fridge, and then I re dried with p towels as dry as possible. Out of the fridge, I placed in 450º
    Pan, and seared 1 1/2 min. Per side and same on edges, removed, let rest for 8 Min. And it was perfect.!!
    THANK you
    AS always,
    Sam…
    THE secret chef
    PS: thermoworks has a “”direct contact”” thermo pen like thermometer that works much better, in fact is perfect for direct contact temping..
    It has a small round disk on the end that makes direct contact with the pan…etc you can then check multiple spots with incredible accuracy. worth the extra cost I felt. Ok?

  • If you want to prevent sticking, make sure your pan (or whatever) is well-oiled (but not too much), and start with a hot pan. As far as browning, the key is to leave it alone. Don’t over flip. About 5 min per side will do for anything with same thickness as an average new york strip, or chicken thigh or breast. For thinner meats, reduce the minutes per side, and for thicker meats, flip them more times, but sticking with the 5 minute rule until it’s almost done. Rotate their position in the pan at the same time you flip to avoid over manipulating your meat.

  • Eating lamb chops is the last thing I would want to do. Lambs are slaughtered when they weigh 35lbs, which is smaller than my border collie dog. They are often shipped like sardines in trucks and/or trains and ships, which happens between the UK and the EU. The ewes cry or more than a week when the lambs are taken from them, it is truly heart-breaking to hear them. So, no lamb for me, but I will have my mint-sauce on baby new potatoes, tastes really good!

  • I sous vide my steaks straight from the freezer into the water. I’ve tried defrosting first and saw no difference between frozen and defrosted.

  • Are you guys Christian? Dessi looks so sweet and her love for her child is amazing��I loved the brownie with dates receipe she made

  • Anyone should know that the inner temperature of anything will take longer to change. Whether you are freezing it or frying it, the inside changes temp last. Sous vide was invented to create a uniform temperature throughout a food without over doing it on the surface. This is why you sear the outside of meat after you sous vide. The minimal time searing does not affect the core of the product. There is carry over temperature whether cooling or heating. The inside is changed last.

  • OK I didn’t know you put me out on the counter and allowed to come to room temperature to avoid browning and sticky and your experiment has shown that there’s no difference between the fridge and meat that is left out to come to room temperature. I was told a different reason for allowing meat to be at room temperature. My grandmother told me the reason why you put meat out an allowed to come to room temperature is because when you take a piece of meat that is cold and put it directly onto the heat it contracts and Tighten up. This is why most people warm up before exercising so then muscles don’t tighten and seized up. It’s pretty much the same principle when cooking, cooking straight from the fridge the meat will tighten and be tougher to eat as we’re from room temperature it doesn’t contract as much and therefore is a bit more tender. This is what my grandmother told me the reason was for allowing your meat to come to room temperature. This is not something you discussed in your experiment and if this is the case and it can be proven scientifically well then there is reason I’m not cooking straight from the fridge. Just my thoughts on the subject.

  • How did the inside of the meat come out? That is the point that people make about cooking meat from the fridge, that since the disparity of the temperature inside the meat and the skillet is greater by the time you get the kind of browning you want on the inside the outside is under cooked.

  • Her test is bogus. I did the same experiment and always get the complete opposite result, which is room temperature is better. What she is not considering in her test is……TASTE And TEXTURE. You can test the temperature of room temperature and fridge meat and yes, the internal temperature after cooking can be the same. Yet there is a different in taste and texture. The one closer to room temperature has by far a much better seasoned taste and texture. Test for yourself and see.

  • I truly appreciate your attention to details and the wherewithal to troubleshoot and investigate. I viewed on America’s Test Kitchen on starting salmon in a cold pan, not a searing hot pan, particularly with the skin on and placed in pan skin side down first, then gradually bring the temperature to medium high. I have yet to explore this method with a steak but the salmon came out wonderfully, although at the near end of cooking I would add butter and spoon the hot butter over the salmon before resting. This may be a valid process for steaks as well.

  • I’ve always wondered about this myself because my father in law swears by letting your meat hit room temp before grilling. So I had to test for myself. I really noticed a difference in grilling burgers. The burgers I pattied and let reach room temp would fall apart fast on the the hot grill. But the burgers I pattied and left in the fridge until the grill was ready kept their shape and did not fall apart on the hot grill. Most of my other tests with different meats yielded the same result.