Solutions: Two-Stage Cooking, Insulation, Anticipation

Appears in
On Food and Cooking

By Harold McGee

Published 2004

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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.