Why should the meat you cook be at room temp?!
Why should the meat you cook be at room temp?
Answers:
So the meat will cook evenly. For example, a great way to get a medium rare steak, you would put a cold steak on the grill so that you just cook the outside and since the middle is cold, it will take longer to heat through and the steak is easier to cook to different levels of doneness.
I was not aware of this.
You let meat warm up after taking it out of the fridge because if you put it straight from the fridge into the hot pan on onto the grill the "temperature shock" for want of a better phrase makes the muscle fibres of the meat contract much more. This can make the meat tougher than it would be if you let it warm to room temp first.
I believe conbon is correct. If the meat is cold when you start to cook it, the inside will still be raw by the time the outside is done. But, if you cook it at room temperature the meat will be cooked more evenly throughout, and the outside won't be overcooked or dry. This is especially helpful with chicken, and pork which needs to be thoroughly cooked. Steaks are the opposite, however, because you normally want a certain amount of pink in the middle.
When you cook meat you are heating it to a certain temperature to the doneness of your liking. So, If you like medium doneness then you need to get the internal temperature high enough to cook the center of the meat just enough to make it "medium". Now, If the meat is cold, right out of the frige or ice chest, You must keep the meat on the heat for a longer period of time to get it to the "medium" point. About 30 to 45 degrees colder than a room temperature of 75 to 80 degrees. By letting the meat sit out for 45 minutes for a 1 1/2 thick piece of meat raises the internal temperature of the meat allowing you to use less heat and cook it for a shorter amount of time, giving you a more tender and juicy piece of meat. Also the outside of the meat won't be so dry and well done since the heat travels from the outside to the inside. I cook over 400 pounds of big, whole prime rib roasts every year and I let them sit out, covered for 2 to 3 hours before cooking them. It make a huge difference of the quality of the meat you serve, no matter what kind or cut it is.