How long can I let a steak rest after seasoning and before cooking?How long do you let a steak from the fridge come up to temperature, and when do you salt it?How long / to what temperature should I let meat rest?What do I need to know about temperature and food safety?How long do you let a steak from the fridge come up to temperature, and when do you salt it?Why should I “rest” meat after cooking?Should meat be seasoned before or after cooking?Does butter really penetrate a steak when allowing it to rest after cooking?How can I add meat into a completed tomato sauce?Freeze meat before or after cooking?How long / to what temperature should I let meat rest?Should I season my sushi rice before or after cooking?Seasoning none stick teflon pansCan you Refreeze baked/cooked chicken? How long can it stay in refrigerator after cooked?
Term for the "extreme-extension" version of a straw man fallacy?
A Rare Riley Riddle
What is the intuitive meaning of having a linear relationship between the logs of two variables?
Two monoidal structures and copowering
How do we know the LHC results are robust?
Method to test if a number is a perfect power?
Anatomically Correct Strange Women In Ponds Distributing Swords
Did Dumbledore lie to Harry about how long he had James Potter's invisibility cloak when he was examining it? If so, why?
Purchasing a ticket for someone else in another country?
Unreliable Magic - Is it worth it?
How did Doctor Strange see the winning outcome in Avengers: Infinity War?
A problem in Probability theory
Would this custom Sorcerer variant that can only learn any verbal-component-only spell be unbalanced?
Sequence of Tenses: Translating the subjunctive
Is HostGator storing my password in plaintext?
Is this apparent Class Action settlement a spam message?
How do I go from 300 unfinished/half written blog posts, to published posts?
How to write papers efficiently when English isn't my first language?
Is `x >> pure y` equivalent to `liftM (const y) x`
Is the destination of a commercial flight important for the pilot?
What is the opposite of 'gravitas'?
Energy of the particles in the particle accelerator
Applicability of Single Responsibility Principle
System.debug(JSON.Serialize(o)) Not longer shows full string
How long can I let a steak rest after seasoning and before cooking?
How long do you let a steak from the fridge come up to temperature, and when do you salt it?How long / to what temperature should I let meat rest?What do I need to know about temperature and food safety?How long do you let a steak from the fridge come up to temperature, and when do you salt it?Why should I “rest” meat after cooking?Should meat be seasoned before or after cooking?Does butter really penetrate a steak when allowing it to rest after cooking?How can I add meat into a completed tomato sauce?Freeze meat before or after cooking?How long / to what temperature should I let meat rest?Should I season my sushi rice before or after cooking?Seasoning none stick teflon pansCan you Refreeze baked/cooked chicken? How long can it stay in refrigerator after cooked?
I read over at Serious eats that when seasoning a steak, you either need to cook it immediately after salting, or after 40 minutes and more.
(To sum up the article, this is due to a process of osmosis that starts after salting, drawing out the liquids, and it takes at least 40 minutes for enough of them to be reabsorbed)
Anyway, they say that after the 40 minute mark, the longer I leave the meat to rest, the better it will come out at the end.
My question is: How long is too long? I imagine that at some point the meat will dehydrate (less likely) or go bad. At which conditions should I leave it and when is the point of no return?
meat seasoning
asked Apr 6 '11 at 20:41
hizkihizki
57861127
|
show 1 more comment
I read over at Serious eats that when seasoning a steak, you either need to cook it immediately after salting, or after 40 minutes and more.
(To sum up the article, this is due to a process of osmosis that starts after salting, drawing out the liquids, and it takes at least 40 minutes for enough of them to be reabsorbed)
Anyway, they say that after the 40 minute mark, the longer I leave the meat to rest, the better it will come out at the end.
My question is: How long is too long? I imagine that at some point the meat will dehydrate (less likely) or go bad. At which conditions should I leave it and when is the point of no return?
meat seasoning
asked Apr 6 '11 at 20:41
hizkihizki
57861127
Possible duplicate: How long do you let a steak from the fridge come up to temperature, and when do you salt it?
– Aaronut
Apr 6 '11 at 22:39
This is not quite what I asked... I am coming from the asummption that the longer the steak is left to rest after seasoning, the better it will get. My question is where to draw the limit and how to keep it from going bad this time.
– hizki
Apr 6 '11 at 23:10
If you're asking how long it is safe to leave a raw steak out then that is answered by What Do I Need To Know About Temperature And Food Safety?. The seasoning makes no difference, and it will go bad long before it dries out.
– Aaronut
Apr 6 '11 at 23:21
This is more in the lines of what I was trying to ask, but it's a bit complicated and generic answer to my question. You're probably right about dehydration not being a concern, and that the seasoning makes no difference. I would still appreciate if I'd get an answer as to how and where I should leave the meat to rest, and how long to leave at there...
– hizki
Apr 6 '11 at 23:37
This is the reabsorption I was talking about in the recent question regarding getting a juicy burger!
– ElendilTheTall
Apr 7 '11 at 7:06
|
show 1 more comment
I read over at Serious eats that when seasoning a steak, you either need to cook it immediately after salting, or after 40 minutes and more.
(To sum up the article, this is due to a process of osmosis that starts after salting, drawing out the liquids, and it takes at least 40 minutes for enough of them to be reabsorbed)
Anyway, they say that after the 40 minute mark, the longer I leave the meat to rest, the better it will come out at the end.
My question is: How long is too long? I imagine that at some point the meat will dehydrate (less likely) or go bad. At which conditions should I leave it and when is the point of no return?
meat seasoning
asked Apr 6 '11 at 20:41
hizkihizki
57861127
I read over at Serious eats that when seasoning a steak, you either need to cook it immediately after salting, or after 40 minutes and more.
(To sum up the article, this is due to a process of osmosis that starts after salting, drawing out the liquids, and it takes at least 40 minutes for enough of them to be reabsorbed)
Anyway, they say that after the 40 minute mark, the longer I leave the meat to rest, the better it will come out at the end.
My question is: How long is too long? I imagine that at some point the meat will dehydrate (less likely) or go bad. At which conditions should I leave it and when is the point of no return?
meat seasoning
meat seasoning
asked Apr 6 '11 at 20:41
hizkihizki
57861127
asked Apr 6 '11 at 20:41
hizkihizki
57861127
edited Apr 11 '11 at 11:44
hizki
asked Apr 6 '11 at 20:41
hizkihizki
57861127
asked Apr 6 '11 at 20:41
hizkihizki
57861127
asked Apr 6 '11 at 20:41
hizkihizki
57861127
57861127
Possible duplicate: How long do you let a steak from the fridge come up to temperature, and when do you salt it?
– Aaronut
Apr 6 '11 at 22:39
This is not quite what I asked... I am coming from the asummption that the longer the steak is left to rest after seasoning, the better it will get. My question is where to draw the limit and how to keep it from going bad this time.
– hizki
Apr 6 '11 at 23:10
If you're asking how long it is safe to leave a raw steak out then that is answered by What Do I Need To Know About Temperature And Food Safety?. The seasoning makes no difference, and it will go bad long before it dries out.
– Aaronut
Apr 6 '11 at 23:21
This is more in the lines of what I was trying to ask, but it's a bit complicated and generic answer to my question. You're probably right about dehydration not being a concern, and that the seasoning makes no difference. I would still appreciate if I'd get an answer as to how and where I should leave the meat to rest, and how long to leave at there...
– hizki
Apr 6 '11 at 23:37
This is the reabsorption I was talking about in the recent question regarding getting a juicy burger!
– ElendilTheTall
Apr 7 '11 at 7:06
|
show 1 more comment
Possible duplicate: How long do you let a steak from the fridge come up to temperature, and when do you salt it?
– Aaronut
Apr 6 '11 at 22:39
This is not quite what I asked... I am coming from the asummption that the longer the steak is left to rest after seasoning, the better it will get. My question is where to draw the limit and how to keep it from going bad this time.
– hizki
Apr 6 '11 at 23:10
If you're asking how long it is safe to leave a raw steak out then that is answered by What Do I Need To Know About Temperature And Food Safety?. The seasoning makes no difference, and it will go bad long before it dries out.
– Aaronut
Apr 6 '11 at 23:21
This is more in the lines of what I was trying to ask, but it's a bit complicated and generic answer to my question. You're probably right about dehydration not being a concern, and that the seasoning makes no difference. I would still appreciate if I'd get an answer as to how and where I should leave the meat to rest, and how long to leave at there...
– hizki
Apr 6 '11 at 23:37
This is the reabsorption I was talking about in the recent question regarding getting a juicy burger!
– ElendilTheTall
Apr 7 '11 at 7:06
Possible duplicate: How long do you let a steak from the fridge come up to temperature, and when do you salt it?
– Aaronut
Apr 6 '11 at 22:39
Possible duplicate: How long do you let a steak from the fridge come up to temperature, and when do you salt it?
– Aaronut
Apr 6 '11 at 22:39
This is not quite what I asked... I am coming from the asummption that the longer the steak is left to rest after seasoning, the better it will get. My question is where to draw the limit and how to keep it from going bad this time.
– hizki
Apr 6 '11 at 23:10
This is not quite what I asked... I am coming from the asummption that the longer the steak is left to rest after seasoning, the better it will get. My question is where to draw the limit and how to keep it from going bad this time.
– hizki
Apr 6 '11 at 23:10
If you're asking how long it is safe to leave a raw steak out then that is answered by What Do I Need To Know About Temperature And Food Safety?. The seasoning makes no difference, and it will go bad long before it dries out.
– Aaronut
Apr 6 '11 at 23:21
If you're asking how long it is safe to leave a raw steak out then that is answered by What Do I Need To Know About Temperature And Food Safety?. The seasoning makes no difference, and it will go bad long before it dries out.
– Aaronut
Apr 6 '11 at 23:21
This is more in the lines of what I was trying to ask, but it's a bit complicated and generic answer to my question. You're probably right about dehydration not being a concern, and that the seasoning makes no difference. I would still appreciate if I'd get an answer as to how and where I should leave the meat to rest, and how long to leave at there...
– hizki
Apr 6 '11 at 23:37
This is more in the lines of what I was trying to ask, but it's a bit complicated and generic answer to my question. You're probably right about dehydration not being a concern, and that the seasoning makes no difference. I would still appreciate if I'd get an answer as to how and where I should leave the meat to rest, and how long to leave at there...
– hizki
Apr 6 '11 at 23:37
This is the reabsorption I was talking about in the recent question regarding getting a juicy burger!
– ElendilTheTall
Apr 7 '11 at 7:06
This is the reabsorption I was talking about in the recent question regarding getting a juicy burger!
– ElendilTheTall
Apr 7 '11 at 7:06
|
show 1 more comment
7 Answers
7
active
oldest
votes
The one problem I see with the article is that they cook the steak "as is" after letting it rest. They even mention that because so much liquid had been pulled out it caused problems with cooking. The missing step is to pat the steak dry. It needs to be dry when going in to the pan. I think the results are slightly skewed because of this - it was dry at the 0 minute mark and at the 40 minute mark but not at the in between marks. Keep in mind that you can wipe off seasonings when patting dry so this is still something to keep in mind.
As for your question - how long to leave it out? As Aaronaught said it doesn't really matter if it's salted or not. How long a steak can sit on the counter and not go bad will depend on the conditions and is more of a food-safety question unrelated to seasoning. You can, as the article mentions, place it in the fridge if you want to let it rest for a long time. Just remember to let it come back to room temperature before cooking for best results.
I'm not sure I really buy in to the importance of water reabsorption in how it relates to taste. The entire process of dry aging is designed to pull moisture out of the meat to give it a more concentrated beef flavor. Again, the article mentions that letting it rest this way for up to a day only results in an ~5% loss by weight, which pales in comparison to the 20%+ loss from cooking.
Now if you want to let it "rest" for a LONG time, like days or weeks you're talking more about a process like dry aging, in which case you'll want to start with a large piece of meat as the outside will need to be cut off as it will get rather dried out and not very appealing to eat. This involves more than just putting meat in the fridge though, so you probably don't want to go too far past 24 hours in the fridge.
answered Apr 27 '11 at 20:56
Ryan ElkinsRyan Elkins
4,440174264
Kenji's experiments proved that the amount of time you can leave the steak in the fridge safely is <= nine days: seriouseats.com/2013/01/the-food-lab-dry-age-beef-at-home.html
– Yamikuronue
Aug 15 '13 at 20:02
add a comment |
Thomas Keller, in Ad Hoc At Home, says twenty minutes from seasoning to pan. I see no reason to dispute this.
5
@Daniel, I usually admire your answers. However, this time I don't agree. Good chefs have been known to fall for kitchen myths. When Kenji from Serious eats gathers his data in his usual methodical way and presents them clearly, I see this as reason enough to dispute any "This is how we professional chefs do it" statements. When he takes the time to compare a steak salted for 20 minutes and a steak salted for 40 minutes and got clear results that 40 minutes is better, I believe him.
– rumtscho♦
Apr 12 '11 at 21:47
I guess you haven't read Ad Hoc At Home. Keller delves into a lot of why they do what they do, and it's all backed up by extensive research in the kitchens at the Luandry, Per Se, and Ad Hoc.
– daniel
Apr 12 '11 at 23:41
3
No, haven't read it. Does he mention that he did experiments specifically with seasoning time? Because I have seen how renowned professors do their research, they focus on the questions for which they have time and interest, and for everything else rely on an authority (which is their case is peer-reviewed publications, in Keller's probably not). This is not a bad thing, and I would rely on somebody like Keller - until somebody publishes conflicting empirical data, like in this case.
– rumtscho♦
Apr 13 '11 at 10:08
add a comment |
Once the steak has reached room temperature, about 20-30 minutes, it should be cooked. You can put the rub on the steak and refrigerate it for several hours, or overnight, but it should be rest 20-30 minutes before cooking. No longer than that.
answered Aug 15 '13 at 19:41
A. FullertonA. Fullerton
1
1
The question specifies that they intend to let it rest for a minimum of 40 minutes, so anything shorter than that is unlikely to be useful.
– Yamikuronue
Aug 15 '13 at 20:20
add a comment |
There"s a bunch of smartasses running this site who think their way is the only way. Before you dis people who know how to marinade for several days you need to find out what you're talking about.
Obviously you've never professionaly aged a deer by letting it hang until it is covered with mold. I guess you would call that dangerous too.
answered 29 mins ago
Elbert WhiteElbert White
1
New contributor
Elbert White is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
1
Please edit your answer to be more respectful of other users. Also, this question is about resting a steak, not aging deer, so I don't really understand what your answer had to do with it, could you please clarify?
– Erica
26 mins ago
add a comment |
If you add salt to the steak, you need to cook it as soon as possible, because the salt will make the juices of the steak leak, and it will loose a lot of taste.
answered Apr 27 '11 at 16:32
Alexis DufrenoyAlexis Dufrenoy
17939
Could you comment your downvote, please?
– Alexis Dufrenoy
Apr 28 '11 at 14:23
1
I believe he downvoted you because you simply stated what I had already presented in my question: "you either need to cook it immediately after salting, or after 40 minutes and more."
– hizki
May 1 '11 at 19:46
add a comment |
Nice article, I think it's for more than 2 hours. After that, it's contaminated by bacteria.
answered Mar 21 '13 at 0:58
free minecraft accountsfree minecraft accounts
1
Are you assuming the salted steak is left out at room temperature?
– SAJ14SAJ
Mar 21 '13 at 2:21
Really bad/wrong answers are still answers in my mind, so I've declined to delete this. (It's possible another mod will think differently.)
– Cascabel♦
Mar 21 '13 at 15:12
add a comment |
I like to leave a steak out at room temperature for three to four days, marinated in wine, coke, garlic and spices of my choice. When I fry it melts like butter in my mouth. When I worked at the cold storage commission we were told that you should leave steaks out at room temp a few days before cooking. As long as it is properly covered and sealed and marinated. It tenderizes naturally by standing out at room temperature.
edited May 31 '14 at 22:34
Jolenealaska♦
50.8k20160282
answered May 31 '14 at 16:34
jesse tonolijesse tonoli
1
3
That is dangerous advice. I removed the all-caps from your message and downvoted. I also flagged it for removal, which may or may not actually result in the message being removed. Perhaps "room temperature" has a different meaning for you than for most of us? A steak, regardless of marinade or covering, cannot be safely left at room temperature for "days". If you mean a temperature lower than 60-70F (15-21C), please edit with the temperature you do mean.
– Jolenealaska♦
May 31 '14 at 22:41
1
Danger, Will Robinson, Danger!
– Preston
Jun 1 '14 at 21:02
add a comment |
Your Answer
StackExchange.ready(function()
var channelOptions =
tags: "".split(" "),
id: "49"
;
initTagRenderer("".split(" "), "".split(" "), channelOptions);
StackExchange.using("externalEditor", function()
// Have to fire editor after snippets, if snippets enabled
if (StackExchange.settings.snippets.snippetsEnabled)
StackExchange.using("snippets", function()
createEditor();
);
else
createEditor();
);
function createEditor()
StackExchange.prepareEditor(
heartbeatType: 'answer',
autoActivateHeartbeat: false,
convertImagesToLinks: false,
noModals: true,
showLowRepImageUploadWarning: true,
reputationToPostImages: null,
bindNavPrevention: true,
postfix: "",
imageUploader:
brandingHtml: "Powered by u003ca class="icon-imgur-white" href="https://imgur.com/"u003eu003c/au003e",
contentPolicyHtml: "User contributions licensed under u003ca href="https://creativecommons.org/licenses/by-sa/3.0/"u003ecc by-sa 3.0 with attribution requiredu003c/au003e u003ca href="https://stackoverflow.com/legal/content-policy"u003e(content policy)u003c/au003e",
allowUrls: true
,
noCode: true, onDemand: true,
discardSelector: ".discard-answer"
,immediatelyShowMarkdownHelp:true
);
);
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
StackExchange.ready(
function ()
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f13814%2fhow-long-can-i-let-a-steak-rest-after-seasoning-and-before-cooking%23new-answer', 'question_page');
);
Post as a guest
Required, but never shown
7 Answers
7
active
oldest
votes
7 Answers
7
active
oldest
votes
active
oldest
votes
active
oldest
votes
The one problem I see with the article is that they cook the steak "as is" after letting it rest. They even mention that because so much liquid had been pulled out it caused problems with cooking. The missing step is to pat the steak dry. It needs to be dry when going in to the pan. I think the results are slightly skewed because of this - it was dry at the 0 minute mark and at the 40 minute mark but not at the in between marks. Keep in mind that you can wipe off seasonings when patting dry so this is still something to keep in mind.
As for your question - how long to leave it out? As Aaronaught said it doesn't really matter if it's salted or not. How long a steak can sit on the counter and not go bad will depend on the conditions and is more of a food-safety question unrelated to seasoning. You can, as the article mentions, place it in the fridge if you want to let it rest for a long time. Just remember to let it come back to room temperature before cooking for best results.
I'm not sure I really buy in to the importance of water reabsorption in how it relates to taste. The entire process of dry aging is designed to pull moisture out of the meat to give it a more concentrated beef flavor. Again, the article mentions that letting it rest this way for up to a day only results in an ~5% loss by weight, which pales in comparison to the 20%+ loss from cooking.
Now if you want to let it "rest" for a LONG time, like days or weeks you're talking more about a process like dry aging, in which case you'll want to start with a large piece of meat as the outside will need to be cut off as it will get rather dried out and not very appealing to eat. This involves more than just putting meat in the fridge though, so you probably don't want to go too far past 24 hours in the fridge.
answered Apr 27 '11 at 20:56
Ryan ElkinsRyan Elkins
4,440174264
Kenji's experiments proved that the amount of time you can leave the steak in the fridge safely is <= nine days: seriouseats.com/2013/01/the-food-lab-dry-age-beef-at-home.html
– Yamikuronue
Aug 15 '13 at 20:02
add a comment |
The one problem I see with the article is that they cook the steak "as is" after letting it rest. They even mention that because so much liquid had been pulled out it caused problems with cooking. The missing step is to pat the steak dry. It needs to be dry when going in to the pan. I think the results are slightly skewed because of this - it was dry at the 0 minute mark and at the 40 minute mark but not at the in between marks. Keep in mind that you can wipe off seasonings when patting dry so this is still something to keep in mind.
As for your question - how long to leave it out? As Aaronaught said it doesn't really matter if it's salted or not. How long a steak can sit on the counter and not go bad will depend on the conditions and is more of a food-safety question unrelated to seasoning. You can, as the article mentions, place it in the fridge if you want to let it rest for a long time. Just remember to let it come back to room temperature before cooking for best results.
I'm not sure I really buy in to the importance of water reabsorption in how it relates to taste. The entire process of dry aging is designed to pull moisture out of the meat to give it a more concentrated beef flavor. Again, the article mentions that letting it rest this way for up to a day only results in an ~5% loss by weight, which pales in comparison to the 20%+ loss from cooking.
Now if you want to let it "rest" for a LONG time, like days or weeks you're talking more about a process like dry aging, in which case you'll want to start with a large piece of meat as the outside will need to be cut off as it will get rather dried out and not very appealing to eat. This involves more than just putting meat in the fridge though, so you probably don't want to go too far past 24 hours in the fridge.
answered Apr 27 '11 at 20:56
Ryan ElkinsRyan Elkins
4,440174264
Kenji's experiments proved that the amount of time you can leave the steak in the fridge safely is <= nine days: seriouseats.com/2013/01/the-food-lab-dry-age-beef-at-home.html
– Yamikuronue
Aug 15 '13 at 20:02
add a comment |
The one problem I see with the article is that they cook the steak "as is" after letting it rest. They even mention that because so much liquid had been pulled out it caused problems with cooking. The missing step is to pat the steak dry. It needs to be dry when going in to the pan. I think the results are slightly skewed because of this - it was dry at the 0 minute mark and at the 40 minute mark but not at the in between marks. Keep in mind that you can wipe off seasonings when patting dry so this is still something to keep in mind.
As for your question - how long to leave it out? As Aaronaught said it doesn't really matter if it's salted or not. How long a steak can sit on the counter and not go bad will depend on the conditions and is more of a food-safety question unrelated to seasoning. You can, as the article mentions, place it in the fridge if you want to let it rest for a long time. Just remember to let it come back to room temperature before cooking for best results.
I'm not sure I really buy in to the importance of water reabsorption in how it relates to taste. The entire process of dry aging is designed to pull moisture out of the meat to give it a more concentrated beef flavor. Again, the article mentions that letting it rest this way for up to a day only results in an ~5% loss by weight, which pales in comparison to the 20%+ loss from cooking.
Now if you want to let it "rest" for a LONG time, like days or weeks you're talking more about a process like dry aging, in which case you'll want to start with a large piece of meat as the outside will need to be cut off as it will get rather dried out and not very appealing to eat. This involves more than just putting meat in the fridge though, so you probably don't want to go too far past 24 hours in the fridge.
answered Apr 27 '11 at 20:56
Ryan ElkinsRyan Elkins
4,440174264
The one problem I see with the article is that they cook the steak "as is" after letting it rest. They even mention that because so much liquid had been pulled out it caused problems with cooking. The missing step is to pat the steak dry. It needs to be dry when going in to the pan. I think the results are slightly skewed because of this - it was dry at the 0 minute mark and at the 40 minute mark but not at the in between marks. Keep in mind that you can wipe off seasonings when patting dry so this is still something to keep in mind.
As for your question - how long to leave it out? As Aaronaught said it doesn't really matter if it's salted or not. How long a steak can sit on the counter and not go bad will depend on the conditions and is more of a food-safety question unrelated to seasoning. You can, as the article mentions, place it in the fridge if you want to let it rest for a long time. Just remember to let it come back to room temperature before cooking for best results.
I'm not sure I really buy in to the importance of water reabsorption in how it relates to taste. The entire process of dry aging is designed to pull moisture out of the meat to give it a more concentrated beef flavor. Again, the article mentions that letting it rest this way for up to a day only results in an ~5% loss by weight, which pales in comparison to the 20%+ loss from cooking.
Now if you want to let it "rest" for a LONG time, like days or weeks you're talking more about a process like dry aging, in which case you'll want to start with a large piece of meat as the outside will need to be cut off as it will get rather dried out and not very appealing to eat. This involves more than just putting meat in the fridge though, so you probably don't want to go too far past 24 hours in the fridge.
answered Apr 27 '11 at 20:56
Ryan ElkinsRyan Elkins
4,440174264
answered Apr 27 '11 at 20:56
Ryan ElkinsRyan Elkins
4,440174264
answered Apr 27 '11 at 20:56
Ryan ElkinsRyan Elkins
4,440174264
answered Apr 27 '11 at 20:56
Ryan ElkinsRyan Elkins
4,440174264
4,440174264
Kenji's experiments proved that the amount of time you can leave the steak in the fridge safely is <= nine days: seriouseats.com/2013/01/the-food-lab-dry-age-beef-at-home.html
– Yamikuronue
Aug 15 '13 at 20:02
add a comment |
Kenji's experiments proved that the amount of time you can leave the steak in the fridge safely is <= nine days: seriouseats.com/2013/01/the-food-lab-dry-age-beef-at-home.html
– Yamikuronue
Aug 15 '13 at 20:02
Kenji's experiments proved that the amount of time you can leave the steak in the fridge safely is <= nine days: seriouseats.com/2013/01/the-food-lab-dry-age-beef-at-home.html
– Yamikuronue
Aug 15 '13 at 20:02
Kenji's experiments proved that the amount of time you can leave the steak in the fridge safely is <= nine days: seriouseats.com/2013/01/the-food-lab-dry-age-beef-at-home.html
– Yamikuronue
Aug 15 '13 at 20:02
add a comment |
Thomas Keller, in Ad Hoc At Home, says twenty minutes from seasoning to pan. I see no reason to dispute this.
5
@Daniel, I usually admire your answers. However, this time I don't agree. Good chefs have been known to fall for kitchen myths. When Kenji from Serious eats gathers his data in his usual methodical way and presents them clearly, I see this as reason enough to dispute any "This is how we professional chefs do it" statements. When he takes the time to compare a steak salted for 20 minutes and a steak salted for 40 minutes and got clear results that 40 minutes is better, I believe him.
– rumtscho♦
Apr 12 '11 at 21:47
I guess you haven't read Ad Hoc At Home. Keller delves into a lot of why they do what they do, and it's all backed up by extensive research in the kitchens at the Luandry, Per Se, and Ad Hoc.
– daniel
Apr 12 '11 at 23:41
3
No, haven't read it. Does he mention that he did experiments specifically with seasoning time? Because I have seen how renowned professors do their research, they focus on the questions for which they have time and interest, and for everything else rely on an authority (which is their case is peer-reviewed publications, in Keller's probably not). This is not a bad thing, and I would rely on somebody like Keller - until somebody publishes conflicting empirical data, like in this case.
– rumtscho♦
Apr 13 '11 at 10:08
add a comment |
Thomas Keller, in Ad Hoc At Home, says twenty minutes from seasoning to pan. I see no reason to dispute this.
5
@Daniel, I usually admire your answers. However, this time I don't agree. Good chefs have been known to fall for kitchen myths. When Kenji from Serious eats gathers his data in his usual methodical way and presents them clearly, I see this as reason enough to dispute any "This is how we professional chefs do it" statements. When he takes the time to compare a steak salted for 20 minutes and a steak salted for 40 minutes and got clear results that 40 minutes is better, I believe him.
– rumtscho♦
Apr 12 '11 at 21:47
I guess you haven't read Ad Hoc At Home. Keller delves into a lot of why they do what they do, and it's all backed up by extensive research in the kitchens at the Luandry, Per Se, and Ad Hoc.
– daniel
Apr 12 '11 at 23:41
3
No, haven't read it. Does he mention that he did experiments specifically with seasoning time? Because I have seen how renowned professors do their research, they focus on the questions for which they have time and interest, and for everything else rely on an authority (which is their case is peer-reviewed publications, in Keller's probably not). This is not a bad thing, and I would rely on somebody like Keller - until somebody publishes conflicting empirical data, like in this case.
– rumtscho♦
Apr 13 '11 at 10:08
add a comment |
Thomas Keller, in Ad Hoc At Home, says twenty minutes from seasoning to pan. I see no reason to dispute this.
Thomas Keller, in Ad Hoc At Home, says twenty minutes from seasoning to pan. I see no reason to dispute this.
answered Apr 12 '11 at 18:28
daniel
5
@Daniel, I usually admire your answers. However, this time I don't agree. Good chefs have been known to fall for kitchen myths. When Kenji from Serious eats gathers his data in his usual methodical way and presents them clearly, I see this as reason enough to dispute any "This is how we professional chefs do it" statements. When he takes the time to compare a steak salted for 20 minutes and a steak salted for 40 minutes and got clear results that 40 minutes is better, I believe him.
– rumtscho♦
Apr 12 '11 at 21:47
I guess you haven't read Ad Hoc At Home. Keller delves into a lot of why they do what they do, and it's all backed up by extensive research in the kitchens at the Luandry, Per Se, and Ad Hoc.
– daniel
Apr 12 '11 at 23:41
3
No, haven't read it. Does he mention that he did experiments specifically with seasoning time? Because I have seen how renowned professors do their research, they focus on the questions for which they have time and interest, and for everything else rely on an authority (which is their case is peer-reviewed publications, in Keller's probably not). This is not a bad thing, and I would rely on somebody like Keller - until somebody publishes conflicting empirical data, like in this case.
– rumtscho♦
Apr 13 '11 at 10:08
add a comment |
5
@Daniel, I usually admire your answers. However, this time I don't agree. Good chefs have been known to fall for kitchen myths. When Kenji from Serious eats gathers his data in his usual methodical way and presents them clearly, I see this as reason enough to dispute any "This is how we professional chefs do it" statements. When he takes the time to compare a steak salted for 20 minutes and a steak salted for 40 minutes and got clear results that 40 minutes is better, I believe him.
– rumtscho♦
Apr 12 '11 at 21:47
I guess you haven't read Ad Hoc At Home. Keller delves into a lot of why they do what they do, and it's all backed up by extensive research in the kitchens at the Luandry, Per Se, and Ad Hoc.
– daniel
Apr 12 '11 at 23:41
3
No, haven't read it. Does he mention that he did experiments specifically with seasoning time? Because I have seen how renowned professors do their research, they focus on the questions for which they have time and interest, and for everything else rely on an authority (which is their case is peer-reviewed publications, in Keller's probably not). This is not a bad thing, and I would rely on somebody like Keller - until somebody publishes conflicting empirical data, like in this case.
– rumtscho♦
Apr 13 '11 at 10:08
5
5
@Daniel, I usually admire your answers. However, this time I don't agree. Good chefs have been known to fall for kitchen myths. When Kenji from Serious eats gathers his data in his usual methodical way and presents them clearly, I see this as reason enough to dispute any "This is how we professional chefs do it" statements. When he takes the time to compare a steak salted for 20 minutes and a steak salted for 40 minutes and got clear results that 40 minutes is better, I believe him.
– rumtscho♦
Apr 12 '11 at 21:47
@Daniel, I usually admire your answers. However, this time I don't agree. Good chefs have been known to fall for kitchen myths. When Kenji from Serious eats gathers his data in his usual methodical way and presents them clearly, I see this as reason enough to dispute any "This is how we professional chefs do it" statements. When he takes the time to compare a steak salted for 20 minutes and a steak salted for 40 minutes and got clear results that 40 minutes is better, I believe him.
– rumtscho♦
Apr 12 '11 at 21:47
I guess you haven't read Ad Hoc At Home. Keller delves into a lot of why they do what they do, and it's all backed up by extensive research in the kitchens at the Luandry, Per Se, and Ad Hoc.
– daniel
Apr 12 '11 at 23:41
I guess you haven't read Ad Hoc At Home. Keller delves into a lot of why they do what they do, and it's all backed up by extensive research in the kitchens at the Luandry, Per Se, and Ad Hoc.
– daniel
Apr 12 '11 at 23:41
3
3
No, haven't read it. Does he mention that he did experiments specifically with seasoning time? Because I have seen how renowned professors do their research, they focus on the questions for which they have time and interest, and for everything else rely on an authority (which is their case is peer-reviewed publications, in Keller's probably not). This is not a bad thing, and I would rely on somebody like Keller - until somebody publishes conflicting empirical data, like in this case.
– rumtscho♦
Apr 13 '11 at 10:08
No, haven't read it. Does he mention that he did experiments specifically with seasoning time? Because I have seen how renowned professors do their research, they focus on the questions for which they have time and interest, and for everything else rely on an authority (which is their case is peer-reviewed publications, in Keller's probably not). This is not a bad thing, and I would rely on somebody like Keller - until somebody publishes conflicting empirical data, like in this case.
– rumtscho♦
Apr 13 '11 at 10:08
add a comment |
Once the steak has reached room temperature, about 20-30 minutes, it should be cooked. You can put the rub on the steak and refrigerate it for several hours, or overnight, but it should be rest 20-30 minutes before cooking. No longer than that.
answered Aug 15 '13 at 19:41
A. FullertonA. Fullerton
1
1
The question specifies that they intend to let it rest for a minimum of 40 minutes, so anything shorter than that is unlikely to be useful.
– Yamikuronue
Aug 15 '13 at 20:20
add a comment |
Once the steak has reached room temperature, about 20-30 minutes, it should be cooked. You can put the rub on the steak and refrigerate it for several hours, or overnight, but it should be rest 20-30 minutes before cooking. No longer than that.
answered Aug 15 '13 at 19:41
A. FullertonA. Fullerton
1
1
The question specifies that they intend to let it rest for a minimum of 40 minutes, so anything shorter than that is unlikely to be useful.
– Yamikuronue
Aug 15 '13 at 20:20
add a comment |
Once the steak has reached room temperature, about 20-30 minutes, it should be cooked. You can put the rub on the steak and refrigerate it for several hours, or overnight, but it should be rest 20-30 minutes before cooking. No longer than that.
answered Aug 15 '13 at 19:41
A. FullertonA. Fullerton
1
Once the steak has reached room temperature, about 20-30 minutes, it should be cooked. You can put the rub on the steak and refrigerate it for several hours, or overnight, but it should be rest 20-30 minutes before cooking. No longer than that.
answered Aug 15 '13 at 19:41
A. FullertonA. Fullerton
1
answered Aug 15 '13 at 19:41
A. FullertonA. Fullerton
1
answered Aug 15 '13 at 19:41
A. FullertonA. Fullerton
1
answered Aug 15 '13 at 19:41
A. FullertonA. Fullerton
1
1
1
The question specifies that they intend to let it rest for a minimum of 40 minutes, so anything shorter than that is unlikely to be useful.
– Yamikuronue
Aug 15 '13 at 20:20
add a comment |
1
The question specifies that they intend to let it rest for a minimum of 40 minutes, so anything shorter than that is unlikely to be useful.
– Yamikuronue
Aug 15 '13 at 20:20
1
1
The question specifies that they intend to let it rest for a minimum of 40 minutes, so anything shorter than that is unlikely to be useful.
– Yamikuronue
Aug 15 '13 at 20:20
The question specifies that they intend to let it rest for a minimum of 40 minutes, so anything shorter than that is unlikely to be useful.
– Yamikuronue
Aug 15 '13 at 20:20
add a comment |
There"s a bunch of smartasses running this site who think their way is the only way. Before you dis people who know how to marinade for several days you need to find out what you're talking about.
Obviously you've never professionaly aged a deer by letting it hang until it is covered with mold. I guess you would call that dangerous too.
answered 29 mins ago
Elbert WhiteElbert White
1
New contributor
Elbert White is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
1
Please edit your answer to be more respectful of other users. Also, this question is about resting a steak, not aging deer, so I don't really understand what your answer had to do with it, could you please clarify?
– Erica
26 mins ago
add a comment |
There"s a bunch of smartasses running this site who think their way is the only way. Before you dis people who know how to marinade for several days you need to find out what you're talking about.
Obviously you've never professionaly aged a deer by letting it hang until it is covered with mold. I guess you would call that dangerous too.
answered 29 mins ago
Elbert WhiteElbert White
1
New contributor
Elbert White is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
1
Please edit your answer to be more respectful of other users. Also, this question is about resting a steak, not aging deer, so I don't really understand what your answer had to do with it, could you please clarify?
– Erica
26 mins ago
add a comment |
There"s a bunch of smartasses running this site who think their way is the only way. Before you dis people who know how to marinade for several days you need to find out what you're talking about.
Obviously you've never professionaly aged a deer by letting it hang until it is covered with mold. I guess you would call that dangerous too.
answered 29 mins ago
Elbert WhiteElbert White
1
New contributor
Elbert White is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
There"s a bunch of smartasses running this site who think their way is the only way. Before you dis people who know how to marinade for several days you need to find out what you're talking about.
Obviously you've never professionaly aged a deer by letting it hang until it is covered with mold. I guess you would call that dangerous too.
answered 29 mins ago
Elbert WhiteElbert White
1
New contributor
Elbert White is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 29 mins ago
Elbert WhiteElbert White
1
New contributor
Elbert White is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 29 mins ago
Elbert WhiteElbert White
1
answered 29 mins ago
Elbert WhiteElbert White
1
1
New contributor
Elbert White is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
Elbert White is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
Elbert White is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
1
Please edit your answer to be more respectful of other users. Also, this question is about resting a steak, not aging deer, so I don't really understand what your answer had to do with it, could you please clarify?
– Erica
26 mins ago
add a comment |
1
Please edit your answer to be more respectful of other users. Also, this question is about resting a steak, not aging deer, so I don't really understand what your answer had to do with it, could you please clarify?
– Erica
26 mins ago
1
1
Please edit your answer to be more respectful of other users. Also, this question is about resting a steak, not aging deer, so I don't really understand what your answer had to do with it, could you please clarify?
– Erica
26 mins ago
Please edit your answer to be more respectful of other users. Also, this question is about resting a steak, not aging deer, so I don't really understand what your answer had to do with it, could you please clarify?
– Erica
26 mins ago
add a comment |
If you add salt to the steak, you need to cook it as soon as possible, because the salt will make the juices of the steak leak, and it will loose a lot of taste.
answered Apr 27 '11 at 16:32
Alexis DufrenoyAlexis Dufrenoy
17939
Could you comment your downvote, please?
– Alexis Dufrenoy
Apr 28 '11 at 14:23
1
I believe he downvoted you because you simply stated what I had already presented in my question: "you either need to cook it immediately after salting, or after 40 minutes and more."
– hizki
May 1 '11 at 19:46
add a comment |
If you add salt to the steak, you need to cook it as soon as possible, because the salt will make the juices of the steak leak, and it will loose a lot of taste.
answered Apr 27 '11 at 16:32
Alexis DufrenoyAlexis Dufrenoy
17939
Could you comment your downvote, please?
– Alexis Dufrenoy
Apr 28 '11 at 14:23
1
I believe he downvoted you because you simply stated what I had already presented in my question: "you either need to cook it immediately after salting, or after 40 minutes and more."
– hizki
May 1 '11 at 19:46
add a comment |
If you add salt to the steak, you need to cook it as soon as possible, because the salt will make the juices of the steak leak, and it will loose a lot of taste.
answered Apr 27 '11 at 16:32
Alexis DufrenoyAlexis Dufrenoy
17939
If you add salt to the steak, you need to cook it as soon as possible, because the salt will make the juices of the steak leak, and it will loose a lot of taste.
answered Apr 27 '11 at 16:32
Alexis DufrenoyAlexis Dufrenoy
17939
answered Apr 27 '11 at 16:32
Alexis DufrenoyAlexis Dufrenoy
17939
answered Apr 27 '11 at 16:32
Alexis DufrenoyAlexis Dufrenoy
17939
answered Apr 27 '11 at 16:32
Alexis DufrenoyAlexis Dufrenoy
17939
17939
Could you comment your downvote, please?
– Alexis Dufrenoy
Apr 28 '11 at 14:23
1
I believe he downvoted you because you simply stated what I had already presented in my question: "you either need to cook it immediately after salting, or after 40 minutes and more."
– hizki
May 1 '11 at 19:46
add a comment |
Could you comment your downvote, please?
– Alexis Dufrenoy
Apr 28 '11 at 14:23
1
I believe he downvoted you because you simply stated what I had already presented in my question: "you either need to cook it immediately after salting, or after 40 minutes and more."
– hizki
May 1 '11 at 19:46
Could you comment your downvote, please?
– Alexis Dufrenoy
Apr 28 '11 at 14:23
Could you comment your downvote, please?
– Alexis Dufrenoy
Apr 28 '11 at 14:23
1
1
I believe he downvoted you because you simply stated what I had already presented in my question: "you either need to cook it immediately after salting, or after 40 minutes and more."
– hizki
May 1 '11 at 19:46
I believe he downvoted you because you simply stated what I had already presented in my question: "you either need to cook it immediately after salting, or after 40 minutes and more."
– hizki
May 1 '11 at 19:46
add a comment |
Nice article, I think it's for more than 2 hours. After that, it's contaminated by bacteria.
answered Mar 21 '13 at 0:58
free minecraft accountsfree minecraft accounts
1
Are you assuming the salted steak is left out at room temperature?
– SAJ14SAJ
Mar 21 '13 at 2:21
Really bad/wrong answers are still answers in my mind, so I've declined to delete this. (It's possible another mod will think differently.)
– Cascabel♦
Mar 21 '13 at 15:12
add a comment |
Nice article, I think it's for more than 2 hours. After that, it's contaminated by bacteria.
answered Mar 21 '13 at 0:58
free minecraft accountsfree minecraft accounts
1
Are you assuming the salted steak is left out at room temperature?
– SAJ14SAJ
Mar 21 '13 at 2:21
Really bad/wrong answers are still answers in my mind, so I've declined to delete this. (It's possible another mod will think differently.)
– Cascabel♦
Mar 21 '13 at 15:12
add a comment |
Nice article, I think it's for more than 2 hours. After that, it's contaminated by bacteria.
answered Mar 21 '13 at 0:58
free minecraft accountsfree minecraft accounts
1
Nice article, I think it's for more than 2 hours. After that, it's contaminated by bacteria.
answered Mar 21 '13 at 0:58
free minecraft accountsfree minecraft accounts
1
answered Mar 21 '13 at 0:58
free minecraft accountsfree minecraft accounts
1
answered Mar 21 '13 at 0:58
free minecraft accountsfree minecraft accounts
1
answered Mar 21 '13 at 0:58
free minecraft accountsfree minecraft accounts
1
1
Are you assuming the salted steak is left out at room temperature?
– SAJ14SAJ
Mar 21 '13 at 2:21
Really bad/wrong answers are still answers in my mind, so I've declined to delete this. (It's possible another mod will think differently.)
– Cascabel♦
Mar 21 '13 at 15:12
add a comment |
Are you assuming the salted steak is left out at room temperature?
– SAJ14SAJ
Mar 21 '13 at 2:21
Really bad/wrong answers are still answers in my mind, so I've declined to delete this. (It's possible another mod will think differently.)
– Cascabel♦
Mar 21 '13 at 15:12
Are you assuming the salted steak is left out at room temperature?
– SAJ14SAJ
Mar 21 '13 at 2:21
Are you assuming the salted steak is left out at room temperature?
– SAJ14SAJ
Mar 21 '13 at 2:21
Really bad/wrong answers are still answers in my mind, so I've declined to delete this. (It's possible another mod will think differently.)
– Cascabel♦
Mar 21 '13 at 15:12
Really bad/wrong answers are still answers in my mind, so I've declined to delete this. (It's possible another mod will think differently.)
– Cascabel♦
Mar 21 '13 at 15:12
add a comment |
I like to leave a steak out at room temperature for three to four days, marinated in wine, coke, garlic and spices of my choice. When I fry it melts like butter in my mouth. When I worked at the cold storage commission we were told that you should leave steaks out at room temp a few days before cooking. As long as it is properly covered and sealed and marinated. It tenderizes naturally by standing out at room temperature.
edited May 31 '14 at 22:34
Jolenealaska♦
50.8k20160282
answered May 31 '14 at 16:34
jesse tonolijesse tonoli
1
3
That is dangerous advice. I removed the all-caps from your message and downvoted. I also flagged it for removal, which may or may not actually result in the message being removed. Perhaps "room temperature" has a different meaning for you than for most of us? A steak, regardless of marinade or covering, cannot be safely left at room temperature for "days". If you mean a temperature lower than 60-70F (15-21C), please edit with the temperature you do mean.
– Jolenealaska♦
May 31 '14 at 22:41
1
Danger, Will Robinson, Danger!
– Preston
Jun 1 '14 at 21:02
add a comment |
I like to leave a steak out at room temperature for three to four days, marinated in wine, coke, garlic and spices of my choice. When I fry it melts like butter in my mouth. When I worked at the cold storage commission we were told that you should leave steaks out at room temp a few days before cooking. As long as it is properly covered and sealed and marinated. It tenderizes naturally by standing out at room temperature.
edited May 31 '14 at 22:34
Jolenealaska♦
50.8k20160282
answered May 31 '14 at 16:34
jesse tonolijesse tonoli
1
3
That is dangerous advice. I removed the all-caps from your message and downvoted. I also flagged it for removal, which may or may not actually result in the message being removed. Perhaps "room temperature" has a different meaning for you than for most of us? A steak, regardless of marinade or covering, cannot be safely left at room temperature for "days". If you mean a temperature lower than 60-70F (15-21C), please edit with the temperature you do mean.
– Jolenealaska♦
May 31 '14 at 22:41
1
Danger, Will Robinson, Danger!
– Preston
Jun 1 '14 at 21:02
add a comment |
I like to leave a steak out at room temperature for three to four days, marinated in wine, coke, garlic and spices of my choice. When I fry it melts like butter in my mouth. When I worked at the cold storage commission we were told that you should leave steaks out at room temp a few days before cooking. As long as it is properly covered and sealed and marinated. It tenderizes naturally by standing out at room temperature.
edited May 31 '14 at 22:34
Jolenealaska♦
50.8k20160282
answered May 31 '14 at 16:34
jesse tonolijesse tonoli
1
I like to leave a steak out at room temperature for three to four days, marinated in wine, coke, garlic and spices of my choice. When I fry it melts like butter in my mouth. When I worked at the cold storage commission we were told that you should leave steaks out at room temp a few days before cooking. As long as it is properly covered and sealed and marinated. It tenderizes naturally by standing out at room temperature.
edited May 31 '14 at 22:34
Jolenealaska♦
50.8k20160282
answered May 31 '14 at 16:34
jesse tonolijesse tonoli
1
edited May 31 '14 at 22:34
Jolenealaska♦
50.8k20160282
edited May 31 '14 at 22:34
Jolenealaska♦
50.8k20160282
edited May 31 '14 at 22:34
Jolenealaska♦
50.8k20160282
50.8k20160282
answered May 31 '14 at 16:34
jesse tonolijesse tonoli
1
answered May 31 '14 at 16:34
jesse tonolijesse tonoli
1
answered May 31 '14 at 16:34
jesse tonolijesse tonoli
1
1
3
That is dangerous advice. I removed the all-caps from your message and downvoted. I also flagged it for removal, which may or may not actually result in the message being removed. Perhaps "room temperature" has a different meaning for you than for most of us? A steak, regardless of marinade or covering, cannot be safely left at room temperature for "days". If you mean a temperature lower than 60-70F (15-21C), please edit with the temperature you do mean.
– Jolenealaska♦
May 31 '14 at 22:41
1
Danger, Will Robinson, Danger!
– Preston
Jun 1 '14 at 21:02
add a comment |
3
That is dangerous advice. I removed the all-caps from your message and downvoted. I also flagged it for removal, which may or may not actually result in the message being removed. Perhaps "room temperature" has a different meaning for you than for most of us? A steak, regardless of marinade or covering, cannot be safely left at room temperature for "days". If you mean a temperature lower than 60-70F (15-21C), please edit with the temperature you do mean.
– Jolenealaska♦
May 31 '14 at 22:41
1
Danger, Will Robinson, Danger!
– Preston
Jun 1 '14 at 21:02
3
3
That is dangerous advice. I removed the all-caps from your message and downvoted. I also flagged it for removal, which may or may not actually result in the message being removed. Perhaps "room temperature" has a different meaning for you than for most of us? A steak, regardless of marinade or covering, cannot be safely left at room temperature for "days". If you mean a temperature lower than 60-70F (15-21C), please edit with the temperature you do mean.
– Jolenealaska♦
May 31 '14 at 22:41
That is dangerous advice. I removed the all-caps from your message and downvoted. I also flagged it for removal, which may or may not actually result in the message being removed. Perhaps "room temperature" has a different meaning for you than for most of us? A steak, regardless of marinade or covering, cannot be safely left at room temperature for "days". If you mean a temperature lower than 60-70F (15-21C), please edit with the temperature you do mean.
– Jolenealaska♦
May 31 '14 at 22:41
1
1
Danger, Will Robinson, Danger!
– Preston
Jun 1 '14 at 21:02
Danger, Will Robinson, Danger!
– Preston
Jun 1 '14 at 21:02
add a comment |
Thanks for contributing an answer to Seasoned Advice!
- Please be sure to answer the question. Provide details and share your research!
But avoid …
- Asking for help, clarification, or responding to other answers.
- Making statements based on opinion; back them up with references or personal experience.
To learn more, see our tips on writing great answers.
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
StackExchange.ready(
function ()
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f13814%2fhow-long-can-i-let-a-steak-rest-after-seasoning-and-before-cooking%23new-answer', 'question_page');
);
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Possible duplicate: How long do you let a steak from the fridge come up to temperature, and when do you salt it?
– Aaronut
Apr 6 '11 at 22:39
This is not quite what I asked... I am coming from the asummption that the longer the steak is left to rest after seasoning, the better it will get. My question is where to draw the limit and how to keep it from going bad this time.
– hizki
Apr 6 '11 at 23:10
If you're asking how long it is safe to leave a raw steak out then that is answered by What Do I Need To Know About Temperature And Food Safety?. The seasoning makes no difference, and it will go bad long before it dries out.
– Aaronut
Apr 6 '11 at 23:21
This is more in the lines of what I was trying to ask, but it's a bit complicated and generic answer to my question. You're probably right about dehydration not being a concern, and that the seasoning makes no difference. I would still appreciate if I'd get an answer as to how and where I should leave the meat to rest, and how long to leave at there...
– hizki
Apr 6 '11 at 23:37
This is the reabsorption I was talking about in the recent question regarding getting a juicy burger!
– ElendilTheTall
Apr 7 '11 at 7:06