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I am also of the opinion that grill marks are stupid and are just you burning the meat for no reason.

Archive: https://archive.today/O37Gv

From the post:

>Is dark matter real? How do consciousness and memory actually work? And is it really necessary to rest your meat after cooking? These are the big, unresolved questions that keep scientists up at night. I'm not qualified to weigh in on the first two, and to be honest, I'm not even sure I have a definitive answer to the third. But I do have a much clearer idea about it than I used to, and that alone feels like progress.

I am also of the opinion that grill marks are stupid and are just you burning the meat for no reason. Archive: https://archive.today/O37Gv From the post: >>Is dark matter real? How do consciousness and memory actually work? And is it really necessary to rest your meat after cooking? These are the big, unresolved questions that keep scientists up at night. I'm not qualified to weigh in on the first two, and to be honest, I'm not even sure I have a definitive answer to the third. But I do have a much clearer idea about it than I used to, and that alone feels like progress.

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[–] • 1 pt

Fantastic article, thank you. I've always tried to take the meat off the heat before the desired temp, then let it rest x amount of time. Now I will slice based on temp and not time. Again, great post, thank you!

[–] • 1 pt

Number one rule. Start with good meat. Don't fuck it up.

That's about it.