Ruhen lassen nach Sous Vide

[Käfi]

Hi,

weiß jemand ob es was bringt das Gargut nach dem Baden ruhen zu lassen?
Nach meinem Verständnis dürfte es nichts bringen, da wir überall die gleiche Temperatur haben und kein Hitzegradient existiert.

Vielleicht hat ja schon jemand experimentiert.

 

[Anteater]

Siehe Serious Eats Q: Does sous-vide steak need to rest?

Traditionally-cooked steaks need to rest. That is, they need to be placed aside for five to ten minutes before cutting and serving. This resting period is to allow time for the temperature gradient within the steak to even out. The cooler center is gently heated by the hotter outer edges, while they in turn lose some of their heat to the outside world. Even temperature is important: it's what prevents a steak from leaking its juices everywhere the moment it's been sliced open.

Because a sous-vide steak cooks from edge to edge with more or less perfect evenness, there is no temperature gradient inside. A medium-rare steak should be 130°F from the very center to the outer edge with only the outer surfaces hotter after searing. Sous-vide steaks can be served immediately after searing. The very minimal resting they need will happen on the way from the kitchen to the table.

Kurze Uebersetzung in's Deutsche: Nein.

 

[holledauerin]

ich lass nix ruhen - nach dem Bad kurz anbraten oder grillen und dann wirds gegessen.

 

[Grill-N-Taste@Hotel Altenburgblick]

Ruhen lassen ist unnötig. Du hast es dir ja selbst erklärt