Check out this great NY Times article on heat in the kitchen. A must if you are a serious cook or lover of the kitchen. Cheers!!
It’s hard to measure and hard to control. It’s not a material like water or flour, to be added by the cup. In fact, it’s invisible.
It’s heat.
Every cook relies every day on the power of heat to transform food, but heat doesn’t always work in the way we might guess. And what we don’t know about it can end up burning us.
We waste huge amounts of gas or electricity, not to mention money and time, trying to get heat to do things it can’t do. Aiming to cook a roast or steak until it’s pink at the center, we routinely overcook the rest of it. Instead of a gentle simmer, we boil our stews and braises until they are tough and dry. Even if we do everything else right, we can undermine our best cooking if we let food cool on the way to the table — all because most of us don’t understand heat.
read more | digg story
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