Supper Lovin'

I think it’s safe to say that most chefs and home-cooks are aware of the importance of resting red meat before serving. Something less known though, is that it should also be taken out of the fridge and allowed to warm up to room temperature before being cooked. And this doesn’t just apply to red meat; tempering is also important for the cooking of game, poultry and fish, the reason being that the cooling process works to tighten the fibers of the flesh and prevents the even distribution of heat when cooking. As such, allowing it to reach room temperature before hand will ensure that the fibers are loose enough to take the heat, giving you a perfect result, as long as you don’t over or under do the cooking of course!

So, to ensure that your meat and fish is perfect every time, The Grumpy Chef recommends that you leave it out of the fridge for at…

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