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0 pointsgrogenaut4y ago0 comments

And to further that, there's a lot of state change happening at those temps, often why things hold at exact temps for a bit (eg boiling), so they can take plenty of energy to go up a tiny amount. Biscuit for instance has "the rest" at around 165-175. It also sweats a lot and cools itself off unless you wrap it.

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grogenautOP4y ago

Ugh spell check corrected Brisket to Biscuit. Not quite the same thing.

falcolas4y ago

Boiling something is more about pulling water out than it is finishing the food. But it's definitely one of the corner cases - for the reason you mention: the temperature increases are small.

But temperature for boiled things is still important - see candy for example. The temperature directly indicates the amount of water left in the mixture.

All that said, resting is a distinct step from heating that is often required for a food to end up as you expect it to. IWO, yeah, food isn't always ready to eat after heating.

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