heat transfer... let’s forget food for a moment, and talk about molecules. Transforming food from raw to cooked is all about heating it. Heating gives the molecules in the food more energy. Some of them change shape, and others break down or combine together to produce new molecules. cheesy! … And it's all in the timing! Successful cooking depends on balancing time with temperature. The timing is vital because heat has to penetrate from the outside of the food to the inside. Whether boiling, baking, grilling or frying, a source of heat is applied to the outside of the food, which immediately starts to cook. But it takes time for the interior to heat up - and if the temperature is set too high, you will burn or overcook the outside whilst the inside is still raw. On the other hand, if the temperature is set too low the browning reactions that add flavour to food won’t take place. << Go Back