I haven’t thought much about it until recently, except the times when I remember taking a steak out half an hour before cooking. Talking about meat from the fridge here.
At some point I put a thermometer in it and saw that very little happen in 30 minutes.
I’ve done some searching and find various thoughts on this. Some say they don’t notice much difference and won’t risk leaving meat out more than half an hour. Others say leave it 3-6 hours, depending on size.
Would love to hear some thoughts on various types of meat. Beef, pork, chicken, lamb, deer etc. Should I temper it?
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