Had an old line cook teach me a trick about resting meat in Portland
I was working a busy Friday night grill station at a spot in Portland and this guy who had been there 20 years walked over, grabbed my tongs, and pulled a ribeye off the fire way earlier than I would have. He said 'stop squeezing it with your tongs, you're just pushing all the juice out before it even hits the plate.' Does anyone else have a random tip from a seasoned cook that totally shifted how you work?