Raise the meat in time before cooking it to room temperature.
It is also important to know your grill features in grilling. Mari Moilanen
In vain, there is no guidance on the side of meat packages.
The instruction manual on top of the package always reads: Take room temperature about ½ hour before cooking.
Chef and restaurateur Hans Välimäki Confirm that without this, there is a great risk of failing to cook meat.
Välimäki points out that it doesn’t hurt even if the meat is half an hour longer at room temperature.
The meat to be cooked should be room temperature so that the heat shock of the meat is not too strong. In addition, cooking cold meat may go wrong.
Pay attention to how much fat in the meat. The more the better. Mari Moilanen
Välimäki gives an example:
– The refrigerator cold beef’s 200 gram steak matures on the surface, but the steak remains cold inside, or completely raw.
The different is when the steak has been at room temperature long enough. If the meat is room temperature throughout, the heat will move much faster inside the meat and the result is better.
– The fridge cold meat matures too much on the surface and is raw from the inside, Välimäki sums up.
Especially with the more expensive beef, Välimäki would not take risks.