these techniques all emit visible light and so
are also intense radiators of infrared energy.
Glowing coals or the nickel-chrome alloys
used in electrical appliances reach about
2,000ºF/1,100ºC, and a gas flame is closer to
3,000ºF/1,600ºC. The walls of an oven, by
contrast, rarely exceed 500ºF/250ºC. The total
amount of energy radiated by a hot object is
proportional to the fourth power of the
absolute temperature, so that a coal or metal
rod at 2,000ºF is radiating more than 40 times
as much energy as the equivalent area of oven
wall at 500ºF.
This tremendous amount of heat is at once
the great advantage and the principal
challenge of grilling and broiling. On one
hand, it makes possible a rapid and thorough
browning of the surface, and so produces
intense flavors. On the other, there’s a huge
disparity between the rate of heat radiation at
the surface and the rate of heat conduction
within the food. This is why it’s so easy to end
barry
(Barry)
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