Davids dish was executed successfully. PETITION ON!
P
phil
11 years ago
Chef David got robbed!!
M
molly rivera
11 years ago
please bring him back
C
Chuck F
11 years ago
The issue of David not resting his meat bothered me. It was the only thing I remembered them saying was wrong with his preparation. It occurred to me that resting meat is something done before slicing not after. So I did a little research. Cooking causes moisture to pool at the center of a thick cut of meat. Resting gives sufficient time for meat temperature to equilibrate and allow the moisture to spread throughout the meat. The thicker the meat the longer it takes. Tests show a one and a half inch thick piece of steak takes 10 minutes.
David's meat showed a very uncooked center right up to a small cooked edge when removed from the oven showing there was still plenty of juices interior. When he cut the meat into slices there was almost no juice on the cutting board because not enough cooking had occurred to pool to the interior. David sliced his steak into relatively thin pieces before cooking them further. It would have required at most a minute for that meat to rest since so little pooling would have been able to occur and the thinner the meat the quicker it cools. That time would have elapsed just in the time it took to serve. Finally the judges made no comment about the meat being tough after tasting. Justice requires a rematch.
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He was robbed
Davids dish was executed successfully. PETITION ON!
Chef David got robbed!!
please bring him back
The issue of David not resting his meat bothered me. It was the only thing I remembered them saying was wrong with his preparation. It occurred to me that resting meat is something done before slicing not after. So I did a little research. Cooking causes moisture to pool at the center of a thick cut of meat. Resting gives sufficient time for meat temperature to equilibrate and allow the moisture to spread throughout the meat. The thicker the meat the longer it takes. Tests show a one and a half inch thick piece of steak takes 10 minutes. David's meat showed a very uncooked center right up to a small cooked edge when removed from the oven showing there was still plenty of juices interior. When he cut the meat into slices there was almost no juice on the cutting board because not enough cooking had occurred to pool to the interior. David sliced his steak into relatively thin pieces before cooking them further. It would have required at most a minute for that meat to rest since so little pooling would have been able to occur and the thinner the meat the quicker it cools. That time would have elapsed just in the time it took to serve. Finally the judges made no comment about the meat being tough after tasting. Justice requires a rematch.