Convecting (circulating) liquid water is an excellent way of distributing heat for cooking. What similar methods are available for higher temperatures? Deep frying. A convection oven uses air. Is steam available? Supercritical water is exotic.
Inspired by wanting to cook bacon quickly. I think the portion of the pan touching the bacon becomes cooled by the bacon but relies on relatively slow heat transfer methods to heat back up. I imagine a thin walled vessel sandwiching the bacon on the inside, blasted by steam on the outside.
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