Oven Logic/Quotes: Difference between revisions
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{{quote|''"Up until just a year ago or so, I could not master a Bechamel sauce to save my life, probably because I'm an impatient person who had to train myself out of the mindset of 'Well, if it takes a half hour at 250 degrees, if I turn it up to 500 degrees it'll cook ''twice as fast''!'"''|'''[[Porcelain 72]]''', ''[http://porcelain72.blogspot.com/2012/01/i-hurt-myself-today.html You Are Not a Winner]''}} |
{{quote|''"Up until just a year ago or so, I could not master a Bechamel sauce to save my life, probably because I'm an impatient person who had to train myself out of the mindset of 'Well, if it takes a half hour at 250 degrees, if I turn it up to 500 degrees it'll cook ''twice as fast''!'"''|'''[[Porcelain 72]]''', ''[http://porcelain72.blogspot.com/2012/01/i-hurt-myself-today.html You Are Not a Winner]''}} |
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{{quote|Lastly, I had to figure out exactly how quickly heat spreads through a steak. I started by looking at some papers from industrial food production which simulated heat flow through various pieces of meat. It took me a while to realize there was a much easier way to learn what combinations of time and temperature will effectively heat the various layers of a steak: Check a cookbook.|Randall Munroe|[https://what-if.xkcd.com/28/ What If? #28]}} |
{{quote|Lastly, I had to figure out exactly how quickly heat spreads through a steak. I started by looking at some papers from industrial food production which simulated heat flow through various pieces of meat. It took me a while to realize there was a much easier way to learn what combinations of time and temperature will effectively heat the various layers of a steak: Check a cookbook.|Randall Munroe|[https://what-if.xkcd.com/28/ What If? #28: "Steak Drop"]}} |
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Latest revision as of 19:35, 24 May 2018
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"Up until just a year ago or so, I could not master a Bechamel sauce to save my life, probably because I'm an impatient person who had to train myself out of the mindset of 'Well, if it takes a half hour at 250 degrees, if I turn it up to 500 degrees it'll cook twice as fast!'"
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Lastly, I had to figure out exactly how quickly heat spreads through a steak. I started by looking at some papers from industrial food production which simulated heat flow through various pieces of meat. It took me a while to realize there was a much easier way to learn what combinations of time and temperature will effectively heat the various layers of a steak: Check a cookbook.
—Randall Munroe, What If? #28: "Steak Drop"
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