I never do. And no written words will ever convince me otherwise. Especially steaks.

Most proteins to be grilled or seared stovetop griddle, spend at least 6 hours, or overnight, with a pepper blend, uncovered in the fridge. Unless, like my skinless chicken thigh dish that are braised, then roasted. I see no reason to let sit out at all and never tough. No proteins are ever salted until after cooking. I like the surfaces dry for a good sear and the meat cold to prevent over cooking...we prefer med-rare on the rare side.

My fridge holds 36º consistently. Set at 35º.

Our cooking style cannot hold to an exact dining plan. We may have a late breakfast or late light lunch and either skip dinner or have a snack. Sometimes skip lunch and have a big weekend meal at 5pm or 7pm. Why I like SousVide. It can wait for our schedules or chilled and frozen or chilled and grilled/pan roasted the next day.

Or sit in the fridge until we are ready....or the grill, being wood fired, is ready.

SousVide does fine from frozen but I usually package in portions and Vide straight from the butcher on the rare side, then thaw and grill/pan sear after an overnight thaw. I rarely cook whole birds anyway and never buy frozen or SousVide them. We have good methods for fresh birds by roasting or spatchcock/grilling. Ribs braised, then smoked.

Not room temperature, but I do set most meat out about an hour before cooking it if it is very cold, especially fish.

No, normally not safe. Well, perhaps a very thick steak that is to be grilled, otherwise it will be burnt on the outside before the middle is medium rare. Chicken/poultry - NEVER!

Never thought of it before, but, no I don't.

Madonna

Meat for the grill or broiler - usually. Meat for the oven or stove, not usually.

Didn't someone here post a thing about America's Test Kitchen deciding cooking frozen steaks on a stovetop w/o thawing first produced the best results?

I know I've been buying frozen hamburger patties and the instructions on the box say don't thaw first and they come out very good when cooked like that.

Yes...I do. However, I agree there is no one answer. It's all about whatever works best for you based on experience. I like to get the surface chill off, especially with larger cuts of beef. Just seems to develop better browning and crust. I never leave anything out long enough for it to be a safety issue. There are guidelines for that. With the larger cuts, like prime rib or a hefty sirloin tip, you have more time. I'll take those out a good hour or so before roasting.

Just thinking...one of the best cooks I know never grills a thawed steak. They go straight from freezer to grill and are crazy good.

I never do....I like a steak colder in the center....allows for a nice sear without overcooking the center....as for chicken thighs at room temperature? Bosh and nonsense. I sometimes put solid frozen chicken hind quarters in the oven or on the grill over indirect meat.

Jasdip, regarding the blogger's advice with chicken thighs being tough, I disagree. I roast/grill poultry pieces straight from the fridge.

I normally pull steaks and pork cuts out when I start the charcoal on the green egg. That takes roughly 45-60 minutes to get to temp and ready for cooking. Been doing that for years and have never had a problem.

Burger, poultry, and fish I leave in the fridge until they're ready to go on the grill.

I grill most all of my protein unless it's for a sauce/lasagna/chili, etc...

I have poultry out of the fridge at least 30 minutes before it goes on a grill, and I've never had a problem with it, but I make sure to cook it to the right temperature. I put a thermometer probe in the chicken thigh before I put it on the grill, and the temperature is still quite low even after being out of the fridge for 30 minutes.

I've never had tough chicken thighs, whether they were in the fridge at fridge temp, or out at RT (room temperature). Breast, now, that's a different issue. (They may not be tough, but they are almost always certainly DRY!)

Usually my meats are at fridge temp when I start to cook them, but sometimes they are indeed at RT, and either way, I've gone ahead with no ill effects.

One thing I'll never do is oversalt my protein. I know Gordon Ramsay does, and so do many other big name foodies. Suspect burnt-out taste buds... I guess I am happy remaining a small name foodie...

I do usually take the meat out when I start getting things ready, but I don't see any relationship to toughness! I certainly don't wait for room temperature and I'm less likely to have poultry out for long than red meat. Poultry starts to leak, and there's the whole endemic salmonella thing to watch out for.

The big difference is how long you cook it, and if you start it cold, you have to cook it longer. Simple as that. With chicken, light or dark, there is a point where the chicken is cooked enough to be considered cooked through but not a bit more when it can be tough. It gets more tender when it gets a bit hotter. Then as it gets overdone it gets gummy or tough and dry.

Having a consistent cooking methods is the most important factor, given the same quality meat. An experienced cook gets a feel for how long to cook things based on size, weight, temperature, etc., and also for knowing when things are done. A thermometer can always make sure, no matter what the experience level.

I never pull the meat of any kind from the frig until ready to cook. I do grill the chicken thighs with the skin on and remove after cooking. If it is boneless breast, they are usually skinless and I rub with a little olive oil before grilling. They aren't dry that way. I prefer to grill a whole chicken split, except I don't split like they show on TV. I split it down the breast and break to flatten along the backbone. I found it cooks quicker that way.

We don't cook a lot of beef, but occasionally make meatloaf and the ground beef comes out of the fridge and into the mixing bowl ice old.

All pork comes out an hour before cooking. Especially if it's going into the smoker. Cold meat instantly drops the temperature and then you have to battle to get it back.

Chicken stays in the fridge until ready to cook. I live in fear of the evil chicken bug. So far, it's never bitten me.

Fish should not be cooked. It should be sliced and served raw with a little ginger and wasabi.

Only large roasts. I like to stick steaks in the freezer for a little while though.

Not usually, because I'm not that organized and especially this time of year I'm not home an hour before I start cooking meals. Today, for instance, I went to the garden at 10:30 am. Sprayed apple trees, hoed, weeded, squashed potato bugs, thinned daikon and fed the trimmings to the chickens, sprinkled Repel-all on the cruciferous vegetables that the groundhogs love. Gathered the eggs, fed the barn cat and the chickens, got home at 3:45. Fed the big dogs and the cat and started supper. Elery likes to eat at 5 pm. We had Trader Joe's chili lime chicken burgers straight out of the freezer and some frozen peas, took about 10 minutes to cook the meal. Yesterday we were at my Mother's until 4:30 pm, staining her deck.

So I usually take some frozen protein from the freezer in the evening, put it on a plate and put it in the refrigerator to thaw, and then cook it directly from the refrigerator. If I'm making a large roast or something "special", that might get some time at room temperature, but that's an anomaly. Heck, I don't even take butter or eggs out of the refrigerator for baking, and I've learned that "sweet spot" in the microwave where the butter is soft but not melted. (grin)

Annie

I've discovered the only way to get non-dry chicken breast is to sous vide it. (I don't care who grills it, or how they grill it, it is by nature dry and unappealing. To me.)

And I don't care for sous vide anything.

Sherry, except for chicken breast, I am inclined to agree.

In regular cooking, to get the interior of the breast hot enough, the exterior layers are over cooked and DRY. Sorry, but to me they are. One can oil it up to the wazoo, but for me, I am under-impressed.

Chicken breasts in my big green egg are anything but dry. That grill just traps in the moisture. They key is NOT to open the lid, DON'T OVERCOOK (it's done at 165), and to let it rest properly after cooking so the juices re-distribute.

My chicken is seasoned and laid out on a try to dry off in the fridge for a few hours before cooking for a crispier skin.

Artemis, having a plump chickie helps. :) But the other alternatives, for when you don't have time for sous vide, are poaching or steaming. Both give tender, moist chicken. You can steam roast or steam poach.

I have never over-cooked a chicken breast. I simply cook them in the oven at 375 degrees in a foil-covered throwaway pan. They're already moist from whatever I've used to marinate them, but even if I use a dry rub, cooking them covered seems to keep them moist and tender every time.

We had grilled boneless chicken breasts last night that were moist and very tasty. DH does the grilling, but I used one of my favorite marinades for chicken breasts...also awesome with lamb and pork. Promise it's a good one to try. I marinate the breasts for a good 4-6 hours.

2 T. Dijon mustard

1 T. soy sauce

2 T. lemon juice

2 cloves garlic, chopped

1/4 to 1/2 tsp. salt

1 T. fresh rosemary or thyme (or to taste). You can also use 1 tsp. dried - I often use herbs de Provence.

1/4 cup olive oil

I never have, never even considered it. I would think that health inspectors would never let restaurants keep fresh meat unrefrigerated before cooking, so the theory it's going to be tough doesn't really make a lot of sense to me, when high end restaurants are probably cooking their meat straight from the refer.

I do agree about the chicken breast, it's nearly always dry and flavorless. If you put marinade/rub/sauce on it, then it tastes like whatever you put on it, but it still is pretty much flavorless. I've never been a fan, and I haven't learned to like it any better.

Sous vide? I've only had pork chops cooked that way. Very expensive, high end restaurant, and they were kind of an odd texture, almost mushy. Being very aware of texture, I was NOT a fan.

My stepson has a sous vide set up (which is seldom used), but he says it's great for making eggs when he's having company at breakfast.

Annie

For me, the mild flavor of chicken...dark or white meat...needs some 'help' with seasoning, no matter what. Not too exciting on its own. I agree the dark meat is juicier, but moist white meat is definitely possible. Just not a big fan of the dark, though DH loves it all.

ETA - There's always brining that can be good if done right. The last brine I used for chicken breasts was from Steven Raichlen...very good!

Annie, sous vide isn't fool proof. While beef holds up to it well and gives you a great deal of flexibility, poultry will go mushy if you hold it at temperature for more than a couple of hours. I'm assuming that's what happened to your high end pork chop, as well. Temperature is also at play. The barely cooked temperature beloved by frou frou chefs is quite flacid. Maybe good for beef which people like rare to mooing, but a higher temperature (also possible sous vide) is necessary for a similar texture to roasted or grilled.

Sous vide was first embraced by caterers because they can prep and seal the meats a couple days ahead, and have some leeway on service time. For a rubber chicken banquet, it's not such a big deal if the chicken waits a little too long to be served. Nobody expected it to be good anyway. For the high end restaurant, they obviously need better controls and methods, because there's no excuse for them to let the meat go mushy.

Ricky, your covered chicken is steaming in its own juices/marinade. That's as good a method as any. :)

Sorry, Jasdip! This isn't about your post, but I'm feeling frustrated. I've tried three times to start a discussion and nothing happens. The submit button for starting a discussion on my screen is gone and I'm not sure whether to hit "next" or "close". Neither has worked or does it take a while now for a post to appear? What am I doing wrong?

Flank steak directly from the freezer to the hot grill. Good cruse outside, medium rare inside.

Lizbeth: My posts show immediately. I recall the problem you described but fail to recall the solution. Are you new here? Maybe there is a waiting time for newbies.

Nope, Lizbeth is definitely not new. I'm off to see what I need to do because I sure don't remember, and then I'll come back and edit. If I can!

OK, I'm back, Lizbeth. Hit "next", close just takes you away.

Annie

I've never purchased just the breasts. Only thighs because that is what we prefer. Whole chickens yes, but we like that spatchcocked and smoke/roasted on the grill. The egg/chicken farmer near me loves that we like the thighs...as most want wings, legs and breasts. Breast meat from a whole bird smoked makes excellent chicken salad.

If you don't like anything SousVide, fire the chef. ; ).. Should not be odd or anywhere near mushy. Probably the most abused method by pushing the timing. Caterers do that all the time, especially for weddings needing to get the meal out quickly. And the worst method if you like medium or well done.

Pork chops are excellent SousVide especially thick ones. I have written down the temp/time when I've had the best successes. I have read through comment listings where some need help after failing SousVide...usually bade advice picked up somewhere.

For well done, like most pre-teens like proteins, just SousVide rare with the others, then sear and stick that one in the oven for 1/2 hour.

'to no ill effect' I think means 'we did not get sick', but that isn't the issue. Bringing to room temp will not cause one to get sick. It holds a decent safe temp for some time before cooking and heat will take care of that anyway.

The question is why take it out to begin with. I don't rush to get it on heat like a loon, fridge-to-pan. It is often out for a bit just casually prepping or portioning.

I wrote a post last night. I can get there from my dashboard. It says it's in Cooking. It doesn't show on the index, however. (I'll try again, but then both will show, probably. Sigh.)

Thanks, Annie! I may have been hitting the close button each time; not sure. Anyway it's working for me now.

Sorry for the interruption, Jasdip! I get a little panicky when I can't connect with my "invisible friends" !!

I am with Oly on this one. It seems unhealthy. No way.

I set out proteins only to get the fridge chill off, and it does change cooking times for me a bit.

RE: dry chicken breasts. I used to be in the camp that boneless skinless chicken breasts were always dry, but a few years ago came across 2 easy ways to poach and cook cook them stovetop which left them moist and tender (great for chicken salads, etc.). Both called for not overcooking, and letting the chicken rest. After years of trying to grill breasts and always ending up with tough and dry, last night I remembered the 'resting'. Made kabobs with boneless breasts (marinated overnight), and grilled only until nearly done. Then I let them rest. The chicken was incredibly tender, and chock-full of lovely juices.

Houzz sure is messing with us. I see posts above mine now that were not there yesterday. Good grief!

I thought I saw that.... Wondered if it was only me.

I've seen posts pop up anywhere from an hour to a day or so later lately. On several forums. It's something of a pain for those posting and those reading and responding.

Doesn't it kinda make you lament for the good old days with all text on a VGA screen? Green text on black....

My way of cooking boneless breasts works on charcoal grills, gas grills, and stove top in a cast iron skillet. It will be moist.

Start grills with heat only on one half of grill. Take breasts out of frig and rub with evoo. Do not salt. Salt pulls moisture out of meat. I salt and pepper at the table. I do not use any marinade other than evoo. Place on grill with the thick part toward the heat, but on the side with no heat. Lower lid on grill. Turn over occasionally. Cook until 165*. Do not go over 165*. You can stop a few degrees short, it will rise resting. Remove, cover lightly, and let rest for 5 minutes or so.

If using cast iron skillet on top of the stove, just heat on high. Add chicken and reduce to medium. When brown on one side, turn and cover. Turn occasionally until done.

I love this for checking temp.

https://www.thermoworks.com/Classic-Thermapen?gclid=EAIaIQobChMI96zp7ujx2wIVRjqBCh0ypQFPEAYYAyABEgLOK_D_BwE

And just how did you know I was that old? LOL! Yeah, I know what you mean. First time I went to a white screen was a shocker, now I can't go back! Nothing is the same, and there are always glitches. Heck, I remember when software always worked... out of the box.