desperance (desperance) wrote,

A question: of science! and cooking!

So I have been thinking about cooking things slowly; and many of my recipe books are filled with things like "Preheat your oven to 300°F and bake until the interior temperature reaches 175°F" - and it occurred to me to wonder, in an overnighty kind of way: if my oven was heated to 175°F, and I put in f'rexample a ten-pound hunk of pork on the bone, how long would it actually take before the interior of the meat reached 175°F? Presumably it would have to eventually, wouldn't it...?

[Note: this thought-experiment assumes that the thermostat on the oven is accurate, or at least close enough for Chaz.]

Oh, and while we're talking about slowly cooking things, has anyone out there ever done anything with sous-vide and a vacuum sealer? And if so, how did that work out for you? Because I am kinda tempted, I must confess. But if you need professional-level equipment to get a decent result, then it's not going to happen this side of a lot of other toys.
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