Proof Resting Doesn't Keep Meat Juicy

As I started watching I was like 'wait, that's not what you wrote in your book.' And then you owned your mistake — that's a heartwarming display of integrity.

Chris - maybe I missed it but did you show how much weight the meat lost compared to it’s starting raw weight as opposed to its post-cooking weight?

Dear Chris, your videos makes me feel like the first chefsteps, when I subscribed. Now those times are gone. Thanks God you are still here with this amazing and educational content.

The fact that you admitted you were wrong in the book you wrote is refreshing. There aren’t many people who would openly admit their mistake, much less one that was published in writing. Thanks for sharing this mind blowing information and I cannot wait for the update to the CPT, I’ve purchased one and I’ve been using it a ton. It’s going to make the CPT much more powerful!! Also thanks for pushing it out through an update and not locking the feature exclusively to a new model 😁

The reason I've rested steak wasn't for the juiciness, it's for the carry-over cooking to cook the centre more gently - rather than aggressively cooking it to the correct internal temp and then having to eat it straight away (with an even larger grey band).

This is the youtube content, i started watching youtube for, 15 years ago.

I love that you mentioned Meathead, his article is a decade or more old and so many people still swear by resting.

Chris, fabulous demo. I’ve once again gained knowledge from your food science quest! Big hat 🎩 tip for your mea culpa. You are a good man.

I started watching you because of Kenji and this is exactly why he recommends you and why I was so interested. This is brilliant and perfect. Now the question is how does sous vide connect with all this, because conventional wisdom says it removes all these issues...

How can one man make videos so bold... So brave! Love the scientific approach. Keep em coming!

I'm so glad I found your channel, it's really changed the way I think about cooking in many ways. Reminds me a bit of the old Alton Brown show that way.

These videos are so informative, great job with all the visual explanations

Every single time Chris drops a new video, I learn something valuable that improves my own cooking. As always the quality of the testing, the editing and the whole experience is exceptional. Thank you for your hard work and effort.

The cross section was exceptional as per usual, awesome visual. The vids awesome as well

I went to culinary school 23 years ago and it's always been mind-boggling that a lot of popular chefs believe in resting, when by experience you KNOW that carryover cooking can possibly ruin the meat. Same thing with a lot of your other videos on basting, searing, etc. You'd think that experience over time would've debunked a lot of these myths, but they persist.

I binged through a bunch of your videos after coming across your channel today since I enjoy hearing about science-backed cooking experiments. Definitely happy to see your shoutout to Meathead as he's been my go to for smoking / grilling advice for the last 6 years or so - haven't rested since reading his article on it!

I can’t tell you how many steaks I’ve ruined (or let’s say… made-less-exciting-to-eat) by being absolutely meticulous about pulling at the correct temp and then proceeding to wait until they hit medium well to slice. 😓 Thanks as always.

The graphics and editing is amazing. Always learning something new from this channel.

Visual learning is the best, great job with that in these videos. I've had the combustion inc thermometer for a few months now and haven't managed to overcook a steak since. Didn't have a 100% success rate with my thermapen since I sometimes screw up inserting the probe in the dead center and could get a false reading, and I sometimes take the reading a bit too late (especially with thinner steaks). This thermometer thankfully solves these isssues i've always had with instant read ones. Looking forward to that carryover cooking update later in the summer!

This is great. I love debunking mythical explanations while at the same time reaffirming priven wisdom. So often we see good habits from years of experience but the attempt to explain it can become more speculative and get in the way of real insight. So, carry-over cooking is real, and you just have to monitor and manage it, to stop cooking when the temp is achieved...this is great, simple, intuitive, and it matches the real-world experience of so many cooks. Over the years I have been amazed at how many cooking techniques are about how to stop the cooking process! It is everywhere, and has been a game changer for me to know that. Keep it up and kudos to you for your Kenji shout-out. There is clearly a lot of respect in both directions.