Thermodynamics of a pan of food — measured, then alchemized
Real physics
SI units. Every value traces to a cited correlation or a measured record.
Each figure names its basis — a table, a correlation, or an FDC id.
One arrangement, solved end to end
Real boundary layer physics translated to chef cook times, resting carryover, and heat flow.
38min
Pull from heat when internal probe reads 160°F. Carryover heat will coast the core to 165°F during a 5-minute rest on a warm board.
≥ 127°F
Minimum surface temperature while moisture evaporates. Once dried, crust heats to medium temperature.
the surface must dry first: while wet it cannot exceed 100.0 °C, and only once dry can it climb to the ~140 °C Maillard threshold
386g/h
≈ 13.1 fl oz per hour evaporation loss
Microscopic air gaps between the hot vessel surface and the food insulate and slow heat transfer.
Chef Action: Add cooking oil or butter to fill microscopic voids and create a high-conductance liquid thermal bridge.
Exterior heats faster than the core, but internal heat moves steadily. Monitor crust development.