I was always under the impression that if you pull your meat at let's say 128, resting it will bring the internal temperature up, finishing at like 132-134. Is this wrong?
Another important effect during cooking is the breakdown of collagen fibres (present in tough connective tissues which make some cuts of meat very tough to chew). This occurs in the presence of moisture at temperatures above 170F. When collagen breaks down the meat tenderizes and the collagen itself turns into gelatine which absorbs moisture and retains it within the meat. A gelatine-rich cut of slow-cooked meat (such as oxtail) can be very sticky and packed with flavour. This is one case where food can taste juicier with longer cooking times.
I cook til 125F, take it off, let it rest, cut. I have a probe that measures it in multiple points, allowing it to more accurately estimate core and surface temperature.
There are so many cases like this in cooking because no one bothered to actually test validate science as long as it produced claimed results (i.e. juicy steak in this case)
Please state units. In en_GB (at least) "pulling your meat" is ... ambiguous.
That's ~2.1Hz - Pretty normal. Perhaps get some soothing balm on hand, just in case 8)
Kenji’s original tests seem to confound this as well: every 2.5min of slicing produces steadily less juice, despite the fact that the steak’s internal temp should be rising for some of that time.
So the average pressure will decrease.
(Yes, for an ideal cavity, pressure is equal everywhere, but for meat which contains highly tortured paths and a three-phase state mixture for the vapors to escape from - there can be different pressures in different areas especially once there’s any flow at all)