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Room Temp is better. The problem is the article talked about 20 minutes. That is not enough time for it to come to room temp. For rare steaks, I chill them before cooking to ensure the middle is rare.
It is far more important for large roasts to have the meat at room temp.
on vegetarian, I dated a girl who claimed to be a vegetarian (she would eat fish and I saw he eat steak more than once!). She said it was dangerous for a vegetarian to date a carnivore, because eventually the vegetarian would get eaten. I asked her: "Is that a bad thing?"
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James
The pessimist complains about the wind; the optimist expects it to change; the engineer adjusts the sails.- William Arthur Ward (1921-1994)
Red-beard for President, 2020
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