Meathead Talks - Myth: Stabbing Meat with a Thermometer, Fork, or Knife Will Drain it of Vital Juices
Welcome to Meathead Talks, a series of curated articles from AmazingRibs on everything from kitchen science to myth busting to tips for upping your grill game. All articles are written by the Meathead, a brilliant chef and self-proclaimed Barbecue Whisperer whose culinary word are heeded as gospel in many circles.
Is stabbing your steak with a thermometer pointless meat cruelty? Does "stick a fork in it" truly signal the end of your carefully dry aged steak's juiciness? After carefully aging steak in a dry aging bag, will you ruin it by poking it? Meathead says, "No!"
- Why puncturing your dry aged steak with a thermometer or fork will NOT cause it to bleed out.
- Why the color you see can be inaccurate in judging whether meat is done.
- Why a good digital thermometer is best for determining doneness of your dry aged steak.
- The difference between resting meat and holding meat.
- The many factors that impact juiciness.
- How sous vide method demonstrates the weak connection between water and juiciness in meat.
- The five-star quality of bag dry aged meat.
- Why resting meat is a mistake.