Timeline for Is there a general algorithm for calculating the amount of time to roast meat?
Current License: CC BY-SA 3.0
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| Jul 29, 2012 at 21:52 | comment | added | Aaronut | @leonigmig: A food thermometer is an heuristic. You're taking an approximate temperature measurement, in a piece of meat that may or may not have uniform temperature, and the target temperature is itself based on an estimated rate of heat transfer and an exponential, probabilistic microbial heat death function along with some conservative estimates about the baseline (raw meat). Why create yet another proxy when you can just measure the food temperature directly? Any such "algorithm" would have to be conservative enough to overcook your food 99 times out of 100. | |
| Jul 29, 2012 at 16:54 | comment | added | leonigmig | you make several excellent points, and the USDA link is really useful. but, are you really saying that heuristics in this area are totally impossible? | |
| Jul 29, 2012 at 16:53 | comment | added | Michael Natkin | Right, the cooking time to a particular temperature is proportional to the square of the thickness, I believe. | |
| Jul 29, 2012 at 16:38 | history | answered | Aaronut | CC BY-SA 3.0 |