Your Oven Is A Liar!

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[Nswix]

I just realized you're the Chris Young that wrote Modernist Cuisine...

[Swampster]

This was explained in many cooking science books many decades ago. If you enjoyed this video then the classic "on Food and Cooking" book by Harold McGee is a must read.

[amcm]

This is why I liked learning thermodynamics and fluid dynamics in college! Boundary layer conditions are what everyone needs to worry about. The uptake of moisture from the surface can be compensated with an increase of temperature too because more moisture can dissolve in the hotter air, but the increased temp gradient required to do so will more easily burn the exterior of the food and undercook the inside at the same time. Fun stuff, and harder to do in practice!

[weixinlin]

your cut in half visuals are very cool.

[Thawsomgk]

That second method(no convection) cooks way more evenly for a big ass prime rib like that.

[Furluge]

Wow, thanks. I always knew the convection fan sped up cooking but I just figured it was just from getting warm air to the food faster and keeping a constant supply of warm air on the food. I never realized the food would lower the temps of the air around it that much in the oven.

[davide]

Really helpful, I always use the convection mode but it's damaging the quality of the cooking

[groverw]

Science of cooking content for home chefs - I only knew my convection oven circulated hot air, thus browned more evenly while cooking faster - I didn't understand the steam boundary.
Hope this channel continues to scratch the itch I've long had about the physics & chemistry at play in the kitchen.

[ecospider]

Those thermometers are really cool. I wonder if I will ever fork out the $200 to get one.

[davepergola]

This is how wet bulb cooking (non-submersed sous-vide) works I imagine. A fog of precisely controlled temperature hanging in the entire oven.

[bendadestroyer]

Is there a downside? Obviously, longer cook times will break down tissues more, but surely there are other pros and cons.

[HamidKarzai]

Could you also add a translation to Celsius please?

[MobiusCoin]

Does the non-convection cooking method result in more even cooking because there's more time for the internal temp to equalize?

[tCamzUPqRZZo]

What's that thermometer brand called?

[benoit]

Hello Chris ! I'll have to buy my first oven pretty soon and I wanted to ask an expert like you what kind of key features I should be looking for ? I'd really appreciate you sharing your opinion :) Thanks

[CallumAnthony-ro]

...And where is my oven "lying" about this?