ATK revisits meat rest time

[Bob Correll]

America's Test Kitchen, according to today's episode on PBS, has updated their time guide for resting meats.
I'm not sure what their previous guidelines were, but these are the new ones:

Thin steaks and chops, 5 min.
Small roast, 10 min.
Large roast, 15 min.
Turkey, 20 min.

 

[Paul K]

Interesting; what were their recommendations before? Were specific cooking temps mentioned? I think residual cooking is longer with higher temps and larger masses of meat.

Paul

 

[George Curtis]

nothing that revealing to me.

 

[Jim Lampe]

I'm certain the previous times were longer...

And that tells me only one thing: You Get To EET Great Food FASTER!

 

[Bob Correll]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by george curtis:
nothing that revealing to me. </div></BLOCKQUOTE>
George,
Please elaborate.
Are these the rest times that you always use??

 

[Dave from Denver]

I look forward to reading about this further in next month's Cooks Illustrated. I can't say I agree with it, these, at best, are bare minimum rest times.

I will still rest big roasts and turkeys for over half an hour. I think it's worth it. And if you're cooking something that big, planning ahead for an additional 15 minutes is no big deal. I also think resting steaks for 10 minutes or so is usually a good idea. But I like thick steaks cooked over high heat.