Chefs Weigh In on Room Temperature Meat—To Chill or Not to Chill

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Ah, the age-old debate: should you bring your meat to room temperature before cooking, or is it just a culinary myth? Let’s dive into this sizzling topic and see what the experts say.

For years, both home cooks and professional chefs have been advised that bringing meat to room temperature before cooking promotes even cooking and better results. The theory suggests that allowing a steak or chicken tenders to sit out for a while will ensure it cooks more uniformly compared to starting with it straight from the fridge. But is this the case? Let’s hear what the experts say, and be prepared for some surprising revelations!

Interestingly, many chefs, including New Zealand’s Andy Hearden, famously known as Andy Cooks, reveal that they don’t bother with this step in their professional kitchens. Given the emphasis on efficiency and consistency in professional kitchens, this insight challenges the long-held belief that tempering meat is essential for achieving perfect results.

The USDA warns that leaving meat too long can push it into the “danger zone,” where bacteria thrive rapidly. They suggest that perishable food should be included for up to two hours. This guideline indicates that if you do temper meat, it should be for a brief period—usually twenty minutes to an hour before cooking, rather than all day. Many chefs and recipe developers report minimal differences when cooking meat straight from the fridge. Anna Theoktisto, head of recipe development and testing at Food & Wine, often prepares meat directly from the refrigerator, especially on busy weeknights.

Further supporting this perspective, a study by Serious Eats found that allowing meat to sit at room temperature briefly doesn’t significantly affect the outcome. If you’re pressed for time, skipping this step won’t dramatically alter your meal’s quality.

Despite this, some chefs swear by bringing meat to room temperature, particularly for specific cuts and cooking methods. For instance, grilling enthusiasts often let their steaks rest outside the fridge to achieve an even cook and a perfect sear.

If you choose to follow this practice, remember to adhere to essential food safety guidelines. Keep the meat out for no more than an hour to avoid the danger zone and ensure you’re not compromising food safety. Always prioritize hygiene and safe handling to maintain the quality and safety of your meal.

So, what do we learn? While it might not make a significant difference for most home cooks, some chefs still find it beneficial for specific dishes. Ultimately, it comes down to personal preference and convenience. You are the master of your kitchen, and if you have the time and wish to experiment, go ahead! But if you’re in a hurry, don’t worry—your meal will still be delicious.

Happy cooking, and may your steaks always be perfectly seared and juicy!

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