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hes right, it takes experience to judge steaks or burgers than from there it is about size and where it is rested. in terms of resting mediums; I have never tried but I love the idea of it. A beurre monte; it is an emulsification of butter and a liquid as the name suggest. I read about thomas kellers use of it in his sous vide cook book and he explains how he poaches in it but also rests meat in this liquid. he says it will rest a steak quicker and also being surrounded by the butter flavors the steak and also prevents any of its juices from escaping. I have not personally tried to rest meat in this fashion but I love the idea.
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