On food and cooking the science and lore of the kitchen ( PDFDrive ) 299

rate of temperature increase at the center can exceed 10ºF/5ºC per minute Solutions: Two-Stage Cooking, Insulation, Anticipation There are several ways to give the cook a larger window of time for stopping the cooking, and to obtain meat that is more evenly done The most common method is to divide the cooking into two stages, an initial hightemperature surface browning, and a subsequent cooking through at a much lower temperature The low cooking temperature means a smaller temperature difference between center and surface, so that more of the meat is within a few degrees of the center temperature It also means that the meat cooks more slowly, with a larger window of time during which the interior is properly done Another trick is to cover the meat surface with another food, such as strips of fat or bacon, batters and breadings, pastry and bread dough These materials insulate the meat surface from direct cooking heat and slow the heat penetration The Nature of Juiciness Food scientists who have studied the subjective sensation of juiciness find that it consists of two phases: the initial impression of moisture as you bite into the food, and the continued release of moisture as you chew Juiciness at first bite comes directly from the meat’s own free water, while continued juiciness comes from the meat’s fat and flavor, both of which stimulate the flow of our own saliva This is probably why well-seared meat is often credited with greater juiciness despite the fact that searing squeezes more of the meat’s own juice out Above all else, searing intensifies flavor by means of the browning reactions, and intense flavor gets our juices flowing  ... subjective sensation of juiciness find that it consists of two phases: the initial impression of moisture as you bite into the food, and the continued release of moisture as you chew Juiciness at first bite comes directly from the meat’s...dough These materials insulate the meat surface from direct cooking heat and slow the heat penetration The Nature of Juiciness Food scientists who have studied the subjective sensation of juiciness find that it... own free water, while continued juiciness comes from the meat’s fat and flavor, both of which stimulate the flow of our own saliva This is probably why well-seared meat is often credited with greater