Cooking pork at a low temperature - 140f to 155f - for a long time supposedly gives pink, tender and tasty meat, but why doesn't half the time at twice the temp give the same result?
>>7451083
Your little flyover brain can't comprehend the reason
Because sitting in a room that's 70f for two hours isn't the same as sitting in an oven that's 140f for one hour.
>>7451083
How about 5000F in one second? By the same logic that would gives you the nice, tender pork with crispy crackling like you always wanted
>>7451083
Heat hits outside first, burns if more intense, permeates if more "diluted" over time
>>7451117
Cooking it higher and faster means that the outside will be overcooked by the time the internal temp is where you want it.
Think of sous vide as the opposite extreme; if you cook it at exactly 130F for ten hours, then by the time the internal temp is 130F, the outside will still be no higher than 130F and therefore not overcooked
>>7451128
That reaction time.
>>7451083
Bathing your baby at a low temperature - about 75 F - for about 10 minutes will make it clean and smell nice, but why doesn't half the time at twice the temp give the same result?
>>7451083
google it up for more details but basically my understanding is that in higher temperatures more water evaporates and proteins are more deformed.
maybe itll help if you imagine a more extreme scenario with lets say your hand. imagine you hold it for an hour in a box with a temperature of 100 degrees F. cut the time in half and double the temperature. half an hour at 200. much different result.
>>7451083
>>7451112
this. heat distribution takes a while to go through anything solid. higher temps have a multitude of functions- destroys cells faster, evaporates liquid, burns, etc. all of these things happen with low temps but on a slower scale, so they can be achieved moderately and evenly. this is why you can burn the outside of a steak and have the middle raw.
things like caramelizing are only good until the sugars burn, so an even and low distribution of heat without passing the burn threshold (in parallel with smoke point for oils) can allow you to have even cooking, even flavor, and the lowest amount of evaporation for your money. think of boiling water in a pan vs dropping drips of it on a hot element.
in terms of how muscles react to heat, think of the way water and fats need to stay at a lower temp to retain their delicious qualities in food
>>7451141
Top jej
>>7451351
Organic chemistry works within a surprisingly narrow temperature range. Especially when you consider that temperature is an absolute number, starting at 0 Kelvin (-273°C or -459°F).
>>7451083
Because heat doesn't work that way. The same as how doing a roast chicken in one hour at 400 isn't the same as 6 minutes at 4000.
