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Let's do some physics again: All culinary aspects aside, a roast is a (more or less) solid "blob" with a certain mass and volume. To get the roast to the desired doneness, you want to reach a certain temperature at the center of the meat. The crucial properties are the thermal conductivity and thermal diffusivity of your meat or, very simply put, how fast ...


I suspect I should keep the same temperature but keep them in longer. No. The time it takes depends on the thickness of the largest piece of meat, not the total mass of meat. This is unlike the microwave oven, where the time does depend on the total mass, not just the thickness, because the microwave energy is a fixed unregulated amount and so more ...

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