Why is is that the inside temperture of the meat doesnt match the inside temperature of the oven?!
I dont know why I thought of this question after so many years of cooking but!.!.!.
The meatloaf my friends mother was making had to be cooked a temperature of 175 degrees she cook the meatloaf at 375 degrees!. I dont know how long it was in there but it was in there for a wail!.
Why doesnt the loaf get to 375 degrees faster!?Www@FoodAQ@Com
The meatloaf my friends mother was making had to be cooked a temperature of 175 degrees she cook the meatloaf at 375 degrees!. I dont know how long it was in there but it was in there for a wail!.
Why doesnt the loaf get to 375 degrees faster!?Www@FoodAQ@Com
Answers:
It takes a long time for heat to penetrate the center of the meat!. The outsides are much easier!. If she was just cooking meatballs (similar ingredients but much smaller) they would cook a lot faster!.Www@FoodAQ@Com
If you left the meat in there long enough, it would eventually become the heat setting of the oven!. The point of cooking is to not cook it to full temperature, but rather to know what temperature to stop the cooking because that's when it tastes best!.Www@FoodAQ@Com
it's partly about heat transfer as well!. if you try to cook something to 150 degrees at 150 degrees it will take a very long time!.
if you try to raise the temp to 150 degrees at 450, it is much much faster!.
also, by using higher temp, you can get carmelization on the sugars (browing!.!.!.)Www@FoodAQ@Com
if you try to raise the temp to 150 degrees at 450, it is much much faster!.
also, by using higher temp, you can get carmelization on the sugars (browing!.!.!.)Www@FoodAQ@Com