Why take meat out of the fridge 30mins prior to cooking?!


Question:

Why take meat out of the fridge 30mins prior to cooking?

I am not sure of the reason that is suggested to take meat out of the fridge an hour to 30 mins prior to cooking


Answers:
If the meat is chilled when you go to cook it the sudden temperature increase can make the meat tough. When adjusted to room temp it doesn't toughen so much. It also helps to cook more evenly

so it can defrost!

So it can adjust to room temperature so it can be ready for heat and cook more evenly and taste better.

Taking the meat out of the refrigerator 30 Min's. to an hour before cooking brings it to room temp. and makes it easier to sear in your skillet.

And properly seared meat leaves bits of font on the bottom of the skillet; those tiny brown morsels that make excellent gravy.

I know you may be worried about leaving raw meat out for 1 hour at room temp., but it's ok. The food police have you questioning this. It's ok for an hour. Unless your house is heated to 112 degrees when most homes are between 70 - 80 degrees.

Meat should always be at room temperature before cooking so always pull the meat out of the fridge a ? hour before cooking it. If the meat is too cold the cooking time will be affected, as will juciness and overhall satisfaction.




The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources