On food and cooking the science and lore of the kitchen ( PDFDrive ) 1472

shielding the food with reflective foil, which
reducesit.
BasicMethodsofHeatingFoods

Pureexamplesofthethreedifferentformsof
heattransferareseldomfoundineveryday
life.Allhotutensilsradiateheattosome
degree,andcooksusuallyworkwith
combinationsofsolidcontainersthatconduct
andfluidsthatcirculate.Assimplean
operationasheatingapanofwateronthe
stoveinvolvesradiationandconductionfrom
anelectricalelement(radiationand
convectionfromagasflame),conduction
throughthepan,andconvectioninthewater.
Still,onekindofheattransferusually
predominatesinagivencookingtechnique
and,togetherwiththecookingmedium,hasa
distinctiveinfluenceonfoods.


The spectrum of electromagnetic radiation.
We use both microwave and infrared
radiation to cook our foods. (The scale
employsastandardscientificabbreviationfor
large numbers; 10 5means a 1 followed by 5
zeroes,or100,000.)
GrillingandBroiling:InfraredRadiation

Grillingandbroilingarethemodern,
controlledversionsoftheoldestculinary

technique,roastingoveranopenfireor
glowingcoals.Ingrilling,theheatsourceis
belowthefood;inbroiling,above.Thoughair
convectioncontributessomeheat,especially
asthedistancebetweenheatsourceandfood
isincreased,broilingislargelyamatterof
infraredradiation.Theheatsourcesusedin