Marshalist
97049
1042
131
I ask because when I took the roast out of the oven (the thermometer read 122F at this point) and let the meat "rest" for 20 minutes, to my surprise the temperature rose to 143F in that time.
justsittinghere
Sigh, unzips
Chort26
MacklinBurtMacklinFBI
This should be marked mature
Welliguessillgogetpants
I should call her..
DarkCloud7777
funnyguy10
pizzapartyhard
NeverEnoughFoxes
Bonals
That beef better chill out.
ScootiePuffJrSucks
I'ma fuck that steak.
YouAlreadyMutedMe
ari76zezak
That’s definitely going to leave a wet spot
YepIamStealingYourMeMes
KRPING
P00Stars
PinPointSnarkuracy
That was not the noise I was expecting
NoUserNamesLeftToChooseFrom
Vergenbuurg
Can we all just take a moment and thank goodness Eugene Levy's career got a second wind and we've all benefited from that ever since?
onlyheretoargue
Ain't nothing wrong with eating it when it's a little bloody!
FlintNorth44
DrArsMoriendi
PinPointSnarkuracy
P̵̡͖͖̠̰͚͕̫̄̿̔̕a̷̗̟̣̳̪̅̐̊̃̑̉̎̽͘ͅp̶̡̜͖̺̌͑͗́͠y̷̡͈̩͉̭̝̻͚͒͊͜͝r̸̤͂͘u̶͖͎̹͎̤̲̩̽̏̎̕ṡ̷̟̮̬̮̯̭̼͎̟̂͊͜
RigbyP
RedTailedHawk
Can i come over for dinner?
DesdemonaMoor
hnngh
Depends on the size, larger roast will carry over more, if you buy the same size roast, pull it out around 118 and see how it carries over.
Marshalist
On my next roast, I'm going to follow your advice. Thanks
shakefu
If you want the best prime rib ever, get a sous vide. 129F for 12hr+. Rest in a fridge until 60F. In oven at 425F until kwispy and 100F.
hnngh
In hotels we would usually temp the steaks between 115-120 depending on the size, then rest for at least an hour.
hnngh
Also, rest it longer, like an hour or more isn't unheard of. You can flash it in a hot oven to reheat rhe exterior before carving.
Marshalist
Rest it longer - I will remember this. Thanks
hnngh
You should see less of the juices coming out of the roast when you carve. Keep it in a warm area, usually next to the oven is good.
unknownmale
mrB3ND3R
cooplander
Crispy4Skin
We'll just tell your mother that we ate it all
StevieTheAussie
Eh she’ll apparently just be suddenly dead in two movies for some reason; don’t worry about it.
DoubleSunMoonMoon
She must have found out the truth and had to be eliminated
StevieTheAussie
So how’re you alive?
wililumplump
CharlieandOliver
It’s looks brutally painful but I’ll volunteer
TheAziz
She wouldn't jump very high with your 2 inch long stick
RolandleFartere
Oh look at Mr muledick here with the 2 inch long stick. We can’t all be so lucky
MysteryRobot
This is a vagina joke, right?
Bonemamma
Yes second one on the FP today, anything to demean women to objects/meat and to shame natural bodies. No worries tho cause its just a jk
delab
Aren’t we all meat?
Soggysockss
I mean you have to at least admit that it is a very appetizing picture of meat
derekmatters2
wow
MyOldUserNameMeantUndeadCocaineButNowItsThis
This is why you never get invited to parties.
NotACanadian
I'm guessing you think dick jokes are ok.
SarcasticComment
my gut says no.
Bonemamma
No, body shaming anyone is poor taste...
NotACanadian
Body parts are not exempt from humor. If a rock looks like a butt, we can laugh. If a fruit looks like a boob, we laugh. Same w/ steakussy.
frosss
Jokes are not shame
Bonemamma
They are rooted in them small penis jokes, infer those with smaller members should be ashamed, that its a negative thing.
NotACanadian
Then you're incredibly out of touch because people with dicks make dick jokes and people with vaginas make vagina jokes. No one is 1/
NotACanadian
2/ offended but you, the narcissistic pick-me savior who thinks being upset on others' behalf earns you Good Person Points(tm).
throwaway12345432
Do you get up in the morning and look for things to be offended by?
Bonemamma
Well at least I can wake up happy
Bonemamma
Oh no did you get offended?
NotACanadian
See, that doesn't work if your whole schtick is avoiding offense. You just disarmed your own snark.
Bonemamma
I am not trying avoid offence, I will happily offend incels
Shaows
98.6F
Nonsequiterconcarne24
18?
islander311
Well... If I knew it was gonna be one of those parties, something something.... MASHED POTATOES!
qshamtech
First thing I thought of!
SithElephant
Actually, that's for long pig. Beef is more like 100F.
terajack2048
Only if you can’t get her hotter
JimmyWalkerTexasRanger
BeneGesseritConspiracyTheorist
Winnie the Bish
yeahhedugit
69°C
Shaows
FishAreSUS
Nice cold!
yeahhedugit
69° C is 156.2 degrees F.
Snowman25
Totally normal. The outside meat is hotter and the heat still travels inwards to equalize the temperature
isnogudk63
Say it again. But Slower!
DidCatchABreak
usernameblankityblank
Better believe its 'berta beef
SarcasticComment
yup. this is called carry over temp.
ArchMagos
this is why you "rest" a roast before serving.
TsubakiTragic
... it's also to allow re-absorption of juices.
purebordem
False, the juices are not reabsorbed, at best they equalize throughout the meat, but they have already been squeezed out of the fibers
MosquitoHawker
^ Correct answer. Think of thermal energy as a slow wave of infrared (in beef it’s slow, anyway.) Resting evens out the thermal gradient.
NachoPete
Yarp! It's called carryover. It's important to keep in mind when cooking anything (especially but not only meat) in an oven.
MarkySpaceMagnet
OP is asking for the correct temp to pull, not a lecture.
JackieTreehornProductions
Eggs especially! Those over easy eggs are gonna keep going another minute so pull them off the heat and plate as soon as they firm up
BronkLuonk
Bread! Cakes! babies. Pie!
Pleasesirwasmyfathersname
What was that third one?
thr33prime
Pie!
SlyMrFox
Kidney pie?
heathenhumanist
??
InkyBlinkyPinkyAndClyde
Cookies is a big one too. You have to take them out of the oven before they look done because they'll cook a bit after.
1Rogue
My secret for big ones is you take them out when the edge looks done and middle just cracked, then ice cube under the tray around edges
magellan007
Isn't that bad for the tray?
HerbOobs
Who cares you got cookies
igniskonig
I used to burn all my cookies because they never looked done in the oven, even when they were ready-bake and told me the time.
MrMcGeeIn3D
Cooking at a lower temp can reduce carryover though. Like sous vide or a very low oven for a reverse sear.
Fuzzysteve
sous vide _should_ cook to an even temperature throughout. That's the point. No 'carry over'. :)
NachoPete
But I'm hungry now!
MrMcGeeIn3D
The home cook's constant dilemma. Instant gratification, or the patience to wait for the superior finished product
NachoPete
That's one of many reasons why my wife does the cooking. She has the patience.
twerps
Everything reminds of her...
BeerandCats
RevRagnarok
Bonchoman
throwawayaccount321
apathyboy
The difference is, you'll wanna let that cool off a bit before you stick your dick in it.
MeatPopsicleMultiPass
snoogns
I also choose this guy's wife
positiveleroy
TheDaharMaster
I fuck w Arby’s on a reg…them’s fightin words
LinusBiederman
Grimmrog
back in the good old flash game era, there was a pussy or meat flashgame where you had to sort thes ekind of pics out.
PhotoTopher
myproudburner
APrettyFdupOhLaLa
Came here to say this. +1
Iammostlikelyhighrightnow
TheRicM
IT'S AFRAID!
sum1ne1
It's afraid...
SrPootStank
EvilMasterBetty
I also miss your mother
TheDaharMaster
IDoPictureStuff
blackmetalcoyote
WhyDontYouMakeMe
bastardInABasket
poppadum
jlist
San Onofre nuclear power plant?
blackmetalcoyote
eeyup
TemetNosce000
Significant CA landmark right here
pettingmycatwhileipoo
San Onofre Nuclear boobies! That was our half way point between San Diego and LA.
spiceass9000
Yup
NotACanadian
I can't believe they're taking them down
borocanuck
They'll be washed away by this rain? Ocean boobs?
NotACanadian
No, they're being dismantled because CA is afraid of nuclear energy.