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<v Speaker 1>I use logic in everything I do, and sometimes things

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<v Speaker 1>just don't make sense. So a lot of misinformation out there, myths,

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<v Speaker 1>personal anecdotal evidence on something, a lot of outdated knowledge.

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<v Speaker 1>So let's kind of break this down with the help

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<v Speaker 1>of science and food writer Kenji Lopez. Alt, who's been

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<v Speaker 1>on the show also wrote the book Food Lab, which

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<v Speaker 1>is a master work when it comes to the science

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<v Speaker 1>and food. This is all about really cooking the best

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<v Speaker 1>steak possible. All these you know, tips and things that

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<v Speaker 1>we're going to go over right now are debunking myths

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<v Speaker 1>apply to pan sered steaks, roasts as well, you know,

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<v Speaker 1>cooking on a grill, all of it. So myth number one,

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<v Speaker 1>this is probably the most dangerous and confusing. You should

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<v Speaker 1>let a fixed steak rest at room temperature before you

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<v Speaker 1>cook it. Room temperature. Ambient room temperature is between seventy

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<v Speaker 1>and seventy one degrees. That's when people say room temperature.

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<v Speaker 1>That's what's going on. The belief in the theory comes

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<v Speaker 1>from a legitimate one, and that is to be able

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<v Speaker 1>to cook your steak evenly from edge to center, because

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<v Speaker 1>when you cook at five hundred degrees with a steak,

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<v Speaker 1>it's got to push that heat that five hundred degrees

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<v Speaker 1>into the center, because it's only done when it reaches

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<v Speaker 1>the center, the thickest part of whatever animal protein you're cooking.

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<v Speaker 1>So it's got to push its way into that and

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<v Speaker 1>make the inside medium rare. But the steak itself is

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<v Speaker 1>gradients of doneness. The outside is not medium rare. I

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<v Speaker 1>guarantee it's been up against that five hundred degree heat,

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<v Speaker 1>so it's only that center. So the desire of any

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<v Speaker 1>good cook is to want to cook it as much

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<v Speaker 1>of the steak at medium rare as possible. That's where

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<v Speaker 1>SOOUV cooking comes in with is cooking in a sealed

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<v Speaker 1>bag under poached water to a very precise degree, which

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<v Speaker 1>doesn't allow you even to overcook. So you want it

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<v Speaker 1>to be as close to the eating or the cooking

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<v Speaker 1>or the final temperature as possible. Right, So you want

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<v Speaker 1>that steak coming out of the thirty eight degree refrigerator

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<v Speaker 1>to be warmer, to be closer to the cooking temperature

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<v Speaker 1>or the final temperature of one thirty.

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<v Speaker 2>If you're doing mediumare not going to happen.

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<v Speaker 1>You're not going to get a one inch fifteen ounce

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<v Speaker 1>steak or whatever to come up to that degree in

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<v Speaker 1>any length of time that's safe. Keep in mind you

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<v Speaker 1>can only have raw meat outside for less than two hours.

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<v Speaker 2>The minute it is.

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<v Speaker 1>You let it go past two hours, you have issues

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<v Speaker 1>of bacteria growing and multiplying big time to where it

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<v Speaker 1>becomes problematic and it would make you sick. The reality

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<v Speaker 1>is the internal temperature is never going to get close.

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<v Speaker 1>You put a thirty eight degree steak on your kitchen

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<v Speaker 1>counter at seventy you know, seventy degrees seventy one degree

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<v Speaker 1>temperature after thirty minutes, and most chefs will tell you

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<v Speaker 1>thirty to forty five minutes to leave it out there.

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<v Speaker 2>It goes up about a degree and a half.

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<v Speaker 1>A degree and a half in the time most chefs

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<v Speaker 1>tell you to leave it out. That's not going to

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<v Speaker 1>make any difference. The only difference that makes sense is

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<v Speaker 1>drying the outside. Why because when there's water, the heat

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<v Speaker 1>has to do two things.

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<v Speaker 2>It's not just heating up anymore.

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<v Speaker 1>Now, it's essentially expending enerture energy to turn the water

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<v Speaker 1>in the steak to steam, which takes five times more

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<v Speaker 1>energy than it does to heat the steak just to

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<v Speaker 1>heat the water in the top of the steak to

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<v Speaker 1>make it turn to steam, so it could caramelize the

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<v Speaker 1>outside or sear the outside the mayard reaction of browning.

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<v Speaker 1>Because it won't do that, it will steam the steak,

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<v Speaker 1>which doesn't make it taste good. So that is a

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<v Speaker 1>legitimate reason to want to have it dry on the outside.

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<v Speaker 1>But you know what you do. You either salt the

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<v Speaker 1>steak the night before and leave it uncovered in the fridge,

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<v Speaker 1>not touching anything, and it will release that into the air.

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<v Speaker 1>It'll evaporate even in the refrigerator, or you pat it

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<v Speaker 1>with a paper towel that you're gonna throw away.

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<v Speaker 2>That's it.

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<v Speaker 1>So after an hour and fifty minutes in a study

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<v Speaker 1>that they did, the steak only got up to forty

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<v Speaker 1>nine point six degrees. So the best you could get

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<v Speaker 1>is thirteen percent closer, which is not enough scientifically to

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<v Speaker 1>make a noticeable difference on that steak. But since a

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<v Speaker 1>lot of chefs are men, and men like to make

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<v Speaker 1>everything look harder than it actually is, we tend to

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<v Speaker 1>do that talking about steaks for Technique of the week.

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<v Speaker 1>Cooking steaks. A lot of miss out there. And I know,

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<v Speaker 1>you know it was once taught to me a long

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<v Speaker 1>time ago when I got into the discipline of apologetics,

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<v Speaker 1>defending ideas. I don't defend people. Typically, I do defend ideas.

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<v Speaker 1>It often confuses people because I'll say something, you know,

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<v Speaker 1>Trump will do something and I'll go I'll say something

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<v Speaker 1>about the idea, and people think I'm defending the man.

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<v Speaker 2>I'm not.

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<v Speaker 1>I almost never defend an individual per se, but I

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<v Speaker 1>defend an idea.

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<v Speaker 2>And I was.

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<v Speaker 1>Told, if you tell people something that they think makes

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<v Speaker 1>them think, they love you, but if you actually tell

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<v Speaker 1>somebody something that makes them have to think, they will

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<v Speaker 1>hate you. And you know, everybody's like, oh, this is great,

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<v Speaker 1>you're teaching all these things. But the minute you go

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<v Speaker 1>against something that they believe in their heart, like that

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<v Speaker 1>you see in the juices when you cook a steak

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<v Speaker 1>or you're to leave it out, I guarantee people will

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<v Speaker 1>hate my guts or that marinades do almost nothing on

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<v Speaker 1>a thick steak. So anyways, so sorry, We'll go through

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<v Speaker 1>all these one at a time, these myths, and I'm

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<v Speaker 1>sure you will hate me all the more for it.

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<v Speaker 1>I'm always humored by people that hate people. On the radio,

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<v Speaker 1>you hear three hours of their entire week and they go,

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<v Speaker 1>you know, or four hours. If you're listening to Gary

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<v Speaker 1>and Shannon, they got a long show.

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<v Speaker 2>Okay.

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<v Speaker 1>Myth number two, you sear. You sear your meat over

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<v Speaker 1>high heat. That locks in the juices. It does not.

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<v Speaker 1>You would have to have to hermetically seal. Now it

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<v Speaker 1>doesn't lock and some juices. No, it doesn't even do that. No,

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<v Speaker 1>there's nothing that's happening. The reason why you want to

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<v Speaker 1>see a steak is for the browning of the steak

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<v Speaker 1>to add flavor.

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<v Speaker 2>That's it. Otherwise you wouldn't need to see a steak

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<v Speaker 2>at all. You just need to cook a steak. You're

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<v Speaker 2>not searing in the juices.

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<v Speaker 1>There is no actual liquid bear or barrier that liquid

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<v Speaker 1>can't pass through when you're searing it.

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<v Speaker 2>It is a muscle.

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<v Speaker 1>It is designed for blood and very important fluids to

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<v Speaker 1>get in and out of it to do its job.

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<v Speaker 1>So you can dry out the layers. As we talked about.

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<v Speaker 1>That's important because that actually helps the seer get grill

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<v Speaker 1>marks all on that bone in steak more flavor than boneless. No,

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<v Speaker 1>another myth. So there is no transfer. Again, these are

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<v Speaker 1>things that people say. Another thing I was taught a

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<v Speaker 1>long time ago. There's a difference between good sound reasoning

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<v Speaker 1>and reasons that sound good.

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<v Speaker 2>We like reasons that sound good.

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<v Speaker 1>We go that sounds pretty, that makes sense, And if

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<v Speaker 1>you want to know the difference, the internet is mostly

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<v Speaker 1>reasons that sound good. They're things that they tell you

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<v Speaker 1>and you go, well, I guess that sort of makes sense,

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<v Speaker 1>but they don't. Really, it's not good sound reasoning. So

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<v Speaker 1>good sound reasoning says that a bone is solid and

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<v Speaker 1>has stuff on the inside that's supposed to stay on

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<v Speaker 1>the inside, and yes, things can pass backwards and forwards,

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<v Speaker 1>but there is no transfer of flavor from the bone

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<v Speaker 1>to the meat anymore. There is transfer of meat to

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<v Speaker 1>the bone when you're cooking at The difference is that

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<v Speaker 1>the bone accesses as an insulator, and therefore the meat

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<v Speaker 1>closest to the bone usually is cooked a little more

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<v Speaker 1>rare than the rest, And no matter what people tell you,

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<v Speaker 1>more rare is better flavor, they will you know. That

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<v Speaker 1>may have been what started this whole myth, is that

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<v Speaker 1>people would eat near the bone and they'd go, oh,

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<v Speaker 1>that's super flavorful, yeah, because it was insulated and wasn't

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<v Speaker 1>overcooked with the rest of your crap food. So that's

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<v Speaker 1>another one flip only once is another one that I

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<v Speaker 1>used to believe too. I mean, don't think I'm above this.

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<v Speaker 1>I ain't better than you. I'll tell you that right now.

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<v Speaker 1>Flip only once.

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<v Speaker 2>Now.

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<v Speaker 1>The reason you don't want to be flipping your proteins,

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<v Speaker 1>your meat proteins.

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<v Speaker 2>The only reason is if you want.

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<v Speaker 1>That really good hashmark, you know, like in a Sizzler

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<v Speaker 1>commercial where you go how they do that? Well, I'll

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<v Speaker 1>tell you, not just a Sizzler, but any food commercial.

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<v Speaker 1>They're usually using a curling iron. Sorry, or they paint

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<v Speaker 1>them on there. Sorry, that's the way they make it

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<v Speaker 1>look like it's got those seer marks. I like a

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<v Speaker 1>good hashmark. There's some point of pride artistically, but flipping

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<v Speaker 1>it back and forth actually cooks it more evenly, and

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<v Speaker 1>we'll keep over cooking one particular side to where it curls.

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<v Speaker 1>You ever see a steak curl up because somebody only

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<v Speaker 1>left it on there on one side and then flipped

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<v Speaker 1>it over and it curled up because it tightened on

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<v Speaker 1>one side. So you can flip multiple times, it's actually

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<v Speaker 1>going to give you better flavor and cook about thirty

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<v Speaker 1>percent more quickly.

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<v Speaker 2>If you do that, it won't.

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<v Speaker 1>Cause any problems let's see, bu bu buh. Don't use

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<v Speaker 1>a fork to turn your steak. That's wrong. You can.

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<v Speaker 1>You can even cut it open to check its doneness.

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<v Speaker 1>The problem with doing that later and then it oozing

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<v Speaker 1>out all the juices has to do with the different

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<v Speaker 1>temperature of the outside and the inside pushing it out.

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<v Speaker 1>You want it to drop to one hundred and twenty

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<v Speaker 1>degrees in the center after you've cooked it, and that

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<v Speaker 1>it won't constrict anymore. And the last thing is don't

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<v Speaker 1>poke your thumb into the either pad of your hand

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<v Speaker 1>or anything like that. To tell when the steak is done,

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<v Speaker 1>use a thermometer. It is the only way to tell

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<v Speaker 1>exactly the temperature on the inside period