In our Ask the Chef section, a user asked the following question:
What need is there to program a cooking time when the end of the cooking is determined by the set temperature?
This is how our corporate chef Enrique Fleischmann responded:
“The characteristics of a protein may vary depending on the time exposed to the cooking, that is, to the heat. A protein may react at a particular temperature in one way and at that temperature in twice the time in a different way. This is why we always tend to measure the time to know, above all, the behaviour of the protein in the time at a particular temperature.”
