rate of temperature increase at the center can
exceed 10ºF/5ºC per minute.
Solutions: Two-Stage Cooking, Insulation,
Anticipation There are several ways to give
the cook a larger window of time for stopping
the cooking, and to obtain meat that is more
evenly done.
The most common method is to divide the
cooking into two stages, an initial high-
temperature surface browning, and a
subsequent cooking through at a much lower
temperature. The low cooking temperature
means a smaller temperature difference
between center and surface, so that more of
the meat is within a few degrees of the center
temperature. It also means that the meat cooks
more slowly, with a larger window of time
during which the interior is properly done.
Another trick is to cover the meat surface
with another food, such as strips of fat or
bacon, batters and breadings, pastry and bread