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Grilling meat
Appears in
By Jeroen Hazebroek and Leonard Elenbaas
Published 2015
Let’s take steak as an example. The core of the meat heats up because the surrounding texture becomes hot. If there is a big difference in temperature between the outside of the meat and the core, the outside will be done sooner than the inside; there is more transition. Cell walls tear faster and moisture is drawn out and wants to evaporate.
When there is a smaller difference in temperature, the moisture will be more evenly distributed and the proteins will cook more slowly. Cell walls won’t burst as fast and the result is a juicier piece of meat. In steak, the transition from brown, via gray to red or pink will be less pronounced. When the humidity under the dome is relatively high, the meat will brown more slowly. The juices in the meat won’t evaporate as fast, which will yield tender meat.