Tagged with 'food science'

Chef Tom puts the theory of resting steaks to the test. We cook five steaks to 125º internal temperature and rest them for different periods of time, from 0 minutes to 12 minutes. We provide you with the results of our test, and you can decide if you want to rest your steaks or not.

Chef Tom cooks up a two racks of St. Louis cut spare ribs, spritzing one, but not the other. He then breaks down the major differences in the two cuts when they’re all finally finished.