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How long do you let meat sit out in room temp before cooking?
Does coldness inside meat actually help it retain moisture? Or more just gives you larger margin for error in terms of not over cooking?
I have heard on youtube any time as little as 5 min. But after 5 min meat does not feel significantly warmer than when in the frig. I have left the meat out for as long as an hour. Not sure how much warmer the interior of meat is though.
I've seen many people say how important it is to let it come to room temperature, and I've done that, but I didn't notice any difference at all. So I don't see the point.
About 30 minutes, keeping it covered. The biggest reason is temperature shock for evaporating surface moisture. It's most important that the surface of the meat is as dry as possible so the maillard reaction can occur. Letting it rest at room temp will release some of he surface moisture prior to placing the meat on the grill or in the pan. Blot with a paper towel and then sear away. Admittedly, it's not that big of a deal.
Usually an hour. Typically I'll take it out of the fridge, give it a through washing, dry, season (light to heavy just depends on What meat and what dish) and let rest. I go longer in the cool months and shorter in the warm months.
There's some weird fear and stigma about germs and food safety in the US that the majority of the world doesn't have. Shocked me the first time I encountered it, then I realized it was "the norm" for whole countries. And not even 3rd world countries, I remember watching a butcher walk through a crowded market with half a pig over his shoulder while in Ireland, and when I got to that stall I don't recall Any meat being chilled in any way.
I'm not talking about "ground" meats, or things cut into pieces, or anything that'll be boiled (shredded chicken for chicken noodle soup), or even smoked. This is for whole pieces of meat that will be receiving direct heat cooking, be that the grill or a pan. Something you want to sear the outside and have a juicy interior.
Meat would have to sit at room temperatures for several hours before it begins to spoil. If the meat is raw and dry, I like to let it sit at least 30 minutes before grilling or frying so the inside is not dead cold to start. Then I use a check thermometer to make sure it’s at my desired internal temp.
Already cooked meats and foods with sauces are a different story. I never let those warm up on the counter before cooking. The sauce is a perfect medium for growing bacteria.
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