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A comment on Myths about cooking steak that need to go away (2013). Parent comment

Re:Myths about cooking steak that need to go away (2013) by na85 on Sunday January 23, 2022 @01:43AM (#30044150)
Only chumps eschew an in-oven thermometer.

Why rely on calculated estimates when you can just measure the internal temp?

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Re:Myths about cooking steak that need to go away (2013) by shagie on Sunday January 23, 2022 @09:52AM (#30046527)
Mostly because you can run experiments on simulation to see "how much does it change if I do..."

The difference between a 5cm thick and a 3cm thick was rather surprising to me that it changed it that much for what a 250°F cooking does for some duration.

It also provides a "cooking for 70 minutes says it should be X in simulation while the oven is providing Y" that something is off between the simulation and (unmeasured) reality and one of the assumptions of either the simulation or reality is off.

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