Plateau

Unknown · February 2006

Ok, this question is for one of you Eggsperts. What technically causes a plateau in the meat while cooking. [p]Jerry

Spin · February 2006

Jwirlwind,[p]The temperature rise is used to break down the meat ingredients that tend to make the meat tough to eat, using up the temperature.[p]Not scientific, but accurate.[p]Spin

BGEJeff · February 2006

Jwirlwind,[p]The energy that would normally heat the food is now breaking down the collagen(sp), once the collagen is broken down the energy continues to heat the food.
Jeff

Unknown · February 2006

Jwirlwind,
Looks good huh!!![p]Chef Jerry
[ul][li]http://img.photobucket.com/albums/v399/Jwirlwind/DSC01587.jpg[/ul]

The Naked Whiz · February 2006

Jwirlwind,
To add to what's been already said, if you took high school chemistry, remember fractional distillation? It's sort of the same thing...
TNW

stike · February 2006

BGEJeff,
like why boiling water doesn't get hotter than 212 during the boil and why icey water stays at 32 until it all freezes, then temp can go down.[p]good old phase change.[p]

Plateau

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