Loading…
30
Unpopular opinion: I was temping my steak wrong for 6 years until a dishwasher in Reno said something
I always pulled steaks at 130 and let them rest, thinking I had it dialed in, until a dishwasher at a spot in Reno asked why my ribeyes always came back sliced open. Turns out I was poking them with the instant read too early and hitting the wrong spot near the bone, so I was cooking to a number that was never real. Anyone else realize their whole temp habit was off because of one bad probe spot?
1 comments
Log in to join the discussion
Log In1 Comment
ben1382h ago
hitting the wrong spot near the bone" is such a real thing and nobody warns you about it. I had something like that happen with chicken, not steak. Spent a whole summer wondering why my thighs kept coming out pink at the bone even though the breast read 165 every time. My buddy finally watched me and goes "dude you're stabbing it like six times in a row, just leave it alone and check once." Turns out every time I poked it I was basically opening a little hole for juice to pour out, so the thing was drying out before it ever hit my plate. Now I do one check in the thickest part away from bone and walk away. Funny how one small habit can mess you up for years and you never even know.
4