tag:blogger.com,1999:blog-17422713.post2350617767582444193..comments2024-02-17T12:47:30.703-05:00Comments on Beyond Salmon: Does resting meat help reabsorb the juice?Helenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-17422713.post-10352268141606961652011-08-07T21:10:50.246-04:002011-08-07T21:10:50.246-04:00I sliced 2 steaks right out of the skillet and sli...I sliced 2 steaks right out of the skillet and sliced the other 2 steaks after 12 minute rest. all steaks (cut and uncut sat on plates for 12 minutes after coming out of the skillet). Then I poured off their juice and weight it. <br /><br />I did not measure what percentage of juice was water and what percentage was fat. That would depend on many factors including the fattiness of the steak. <br /><br />I am not sure what you mean by the liquid released prior to resting. Do you mean the liquid released during cooking? There is definitely a good bit of weigh loss during cooking -- both water and fat. I can't think of a good way to measure how much of it is water and how much is fat.<br /><br />But I don't think the composition of juice is particularly relevant to my experiment. All I wanted to know was whether steak cut after resting was release less juice than the steak cut right out of the skillet.Helenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-35389063416093904692011-08-02T23:55:40.937-04:002011-08-02T23:55:40.937-04:00Have you weighed the liquid? I'm wondering wh...Have you weighed the liquid? I'm wondering whether the liquid released prior to resting might have a difference in the fat/water ratio. So it might weigh slightly more. Or I could be wrong. <br /><br />Interesting experiment, though!<br /><br />MGAnonymousnoreply@blogger.com