General Discussion

Cold Meat?

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General Discussion 9

Cold Meat?

Pappy | Jul 9, 2002 04:15 PM

I'm still trying to figure out a new grill, as evidenced by a nearly raw leg of lamb last weekend.

But it seems that the problem this time may not necessarily have been with the grill, but perhaps with the griller. I had forgotten to take the meat out of the refrigerator a little ahead of time, so I began cooking with 7 pounds of 40*(?) meat. Imagine how different the timing would have been if I had started with 60* meat.

So my question is, does everyone take roasts and steaks out of the 'fridge well before cooking? How long? Is there a standard that cookbooks are written to? Even steaks and chops? How about marinaded food? Chicken?

Or does it not make that much of a difference, and the problem last weekend was, in fact, with the grill.

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