That is indeed exactly what the article says — I’m not certain GP is right on this.
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.
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.