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A comment on Major Rule About Cooking Meat Turns Out to Be Wrong. Parent comment
I meant cooking significantly longer is outside the scope, since that implies different temperature (or a rubber brick).
Yes, cooking different times at the same temperature is exactly what I was responding to. The outside will be a lot hotter if you do that.
If the juice loss is the same, there's a missing factor here, why does only the middle temperature matter and not the edge temperature?
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I meant cooking significantly longer is outside the scope, since that implies different temperature (or a rubber brick).
Yes, cooking different times at the same temperature is exactly what I was responding to. The outside will be a lot hotter if you do that.
If the juice loss is the same, there's a missing factor here, why does only the middle temperature matter and not the edge temperature?