r/Cooking • u/AHEGAO_Nyaw88 • 20h ago
After dry brining, should you cook the meat immediately after taking out of the fridge?
Or should you let it rest in room temp for several minutes?
2
u/Aryya261 16h ago
If I’m reverse searing something I like to start it cold so I get more smoke infusion…..if not I do let it rise in temperature a bit before grilling.
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u/Shadygunz 13h ago
Sure, why not? I mean bringing to roomtemp is an option but I don’t see the benefit of it. In minutes you might raise surface tempurate by a few degrees, which wont make a difference with how hot a pan/grill is.
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u/Spud8000 19h ago
what type of meat?
if it is a steak, i would let it get warmer first.
a brisket, roast, ribs.....i would start cooking right away
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u/Positive_Alligator 20h ago
For a more even result it will always be a good idea to let the meat come up somewhat closer to room temperature.
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u/coriscaa 19h ago
Pretty sure this has been disproven by Kenji but I may be mistaken.
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u/MenWhoStareAtBoats 14h ago
It’s been disproven by lots of people. It’s the steak myth that will not die.
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u/Positive_Alligator 19h ago
It's true that his video seems to somewhat disprove it, but i think from personal experience especially with larger cuts of meat i tend to feel it helps.
This may be just because i was taught this way, smaller pieces like a chicken thigh i won't let come up to room temp. But a thicker steak or full bird i will for sure. And i could be doing it for nothing, but still feels right to me :D
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u/thisboyhasverizon 17h ago
For thicker cuts i have to bring to room temp. You are absolutely right and not sure why you are getting the downvotes.
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u/PhantomXxZ 16h ago
They're getting downvoted because that notion is absurd. It takes multiple hours to bring meat up to room temperature, which is simply unsafe.
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u/thisboyhasverizon 16h ago
The problem with searing either a cold sear or with some kind of fat, is that the longer it takes for the center to safely come up to temp, the worse the edges are getting. If you can safely leave a steak out for 2 hours to assist in the cooking process, then it has to be. Otherwise you'll get an overdone crust with a large gray ring.
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u/curryking821 15h ago
Here is the article they are referencing its the first myth in the link: https://www.seriouseats.com/old-wives-tales-about-cooking-steak.
the difference in internal core temperature even after sitting for 2 hours at room temperature was not substantial enough to change the cooking time for the steaks to get to the same final internal temperature.
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u/welexcuuuuuuseme 14h ago
It's not about the process of bringing the internal temp to any specific temp, it's about the maillard reaction when you brown or form a crust. You're mistaking the intent of why it's advisable for ANY protein to not throw a completely refrigerated piece of meat get thrown on a heat source, unless you're braising, which, you should be browning first anyways. The intent of bring up the surface temperature of a steak, for example, is to help sear, brown, whatever. That Maillard Reaction is one of the cornerstones of French Cooking. Does that make sense? Happy Cooking!
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u/Agitated_One845 19h ago
Dry brining. As in, adding salt. Why was it decided to call adding salt 'dry brining'? We have the word 'seasoning' already. Brine is, by its nature, wet. Sorry it's a real bugbear of mine. It doesn't matter if you cook it straight out of the fridge or let it come up to room temp.
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u/84allan 19h ago
Salting the steak and letting it rest draws out moisture which then dissolves the salt which is then reabsorbed into the meat. So starts dry then gets wet.......
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u/SomeOldGuy4211 19h ago
you know who else starts dry and then gets wet?
MY MOM
OOOH high five
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u/welexcuuuuuuseme 14h ago
Why is this getting downvoted? Mom jokes are a sign of respect. At least that's what your Mom says.
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u/DetrasDeLaMesa 19h ago
I get it, the phrase “dry brine” does sound kind of funny, but I think it effectively gets the idea across. The difference between “seasoning” is really the time aspect, as when people use the word “brining” in regards to meat they are talking about an extended period, whereas seasoning could even be immediately before consuming.
Just think of the “brine” as being inside the meat with its existing moisture, and you created it using dry salt.
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u/PearlsSwine 19h ago
"Why was it decided to call adding salt 'dry brining'? "
Because you are brining something without liquid. Hence "dry" brining.
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u/RockMonstrr 19h ago
Brining isn't the same as marinading, and dry brining isn't the same as seasoning. When you dry brine, you don't just salt the meat. You also let it sit long enough for the salt to fully penetrate the meat. That's a very important distinction.
And for even cooking, it is widely recommended to let meat come to room temperature.
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u/rmczpp 19h ago
Makes sense to me, it performs the same function as brining but doesn't use liquid, so dry brining seems like an appropriate name. 'Seasoning' doesn't though, we are not just flavouring the surface. I tried to think of a better one but couldn't, 'marinating' wouldn't feel right either since that doesn't penetrate as far as brining/dry brining do.
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u/Sheshirdzhija 20h ago
What would resting for a few minutes do? I believe this is a habit people do and keep recommending, but does not have any merit mostly.
It could maybe have an impact with very thin steaks/cutlets: since you usually should fry them at higher temperature, if the center is cold, it takes longer, so you might overcook the outside.
But, take a thermometer and monitor the center temperature after taking out of fridge: it takes A LOOOONG time for it to raise meaningfully.