Goal: balance of heat reaching the surface of the food so it matches the rate at which heat seeps into the interior...
- too close and too much heat on surface and burns + raw...
- too far and beat cooked by no color on skin
- parameters is the distance from heat source and the speed in which to spin the food
Bigger roasts cooked farther from fire, smaller ones closer to fire
Time it takes for heat to penetrate to the center of a piece of food varies in proportion to the square of the food 's thickness.
-- double the size of food = 4x the amount of time needed (not 2x) -- example: 25 cm diameter turkey takes 4x more time to cook as a 12.5 cm diameter bird
Intensity of heat from a blazing fire varies by the inverse square of the food's distance from the fire
-- double the distance to the food and the heat on the food is 1/4 (not 1/2)
**parts of meat overcooking? cover it with reflective foil (reflective side out)
No comments:
Post a Comment