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Just tried resting my beef cheeks for 45 minutes instead of 15
Finished a braise yesterday at my station in Austin and figured I'd let them hang out way longer than normal, and the difference in texture was night and day - does anyone else have a specific rest time that works best for tougher cuts?
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drewr1511d agoTop Commenter
45 minutes is my sweet spot for chuck too, makes a huge difference.
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jakewhite11d ago
I did 50 minutes on a pork shoulder last week and it was borderline too tender, like it was falling apart before I got it plated. Might be worth trying 30-35 minutes for something with more connective tissue like cheeks instead.
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corap2110d ago
Honestly, 30 minutes is pushing it for me too, I'd probably burn my kitchen down trying to multitask that long.
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