h a l f b a k e r yThe word "How?" springs to mind at this point.
add, search, annotate, link, view, overview, recent, by name, random
news, help, about, links, report a problem
browse anonymously,
or get an account
and write.
register,
|
|
|
| |
I like this. However, wouldn't a meat thermometer
do the same job? (Admittedly, you have to know
that 80°C means well-done for steak or whatever,
but the thermometer could be graduated in
doneness instead of degrees.) |
|
| |
The thermometer only checks while the meat is
cooking and doesn't give any clue about color |
|
| |
True enough, but isn't it while cooking that you want
to know if the meat is done enough? Also, colour
correlates pretty well with temperature, for meat.
(But it does depend a bit on the type of meat, I
suspect.) |
|
| |
Is it temperature, or the integral of temperature wrt
time? |
|
| |
The actual cooking process for meat is very fast; if
you're cooking a steak, the time it takes to change
colour is basically the time it takes for the heat to
reach a certain depth. |
|
| |
Longer cooking will do other things (such as breaking
down collagen, dehydrating and other stuff) over
time, but redness basically follows temperature
more or less immediately. |
|
| |