As Father's Day nears, a study led by Professor Rob Appleby reveals the science of cooking the perfect steak. The formula, derived from Einstein's work on particle motion, shows that steak cooking time is primarily affected by the thickness, not weight. The insights indicate that increasing thickness changes cooking time quadratically, busting common myths about grilling. Professor Appleby also developed a timing chart and suggests using temperature probes to ensure steaks are cooked to perfection without the risk of undercooking or overcooking.
"Heat takes longer to travel through thicker meat, and Einstein's formula helps us understand exactly how long it takes."
"Steak science is surprisingly precise. It's not the weight of the steak that matters, but its thickness."
"By using the formula and a simple temperature probe, home cooks can avoid overcooking, undercooking or the dreaded burst-outside, raw-inside steak disasters."
"The time it takes to cook a steak increases with the square of its thickness."
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