bazmonkey t1_ixks4fh wrote
No, because heat doesn’t absorb/spread instantly through food, through material. If you cook it twice as fast for half as long, you’ll get a too-hot outside and a too-cold inside.
Now… at 6,000 degrees, you’re past the auto ignition temperature of the food and parts of the oven itself. It’s going to burst into flames any moment now… I’m surprised it’s still a solid object. You don’t wanna make it that hot :-)
Purplekeyboard t1_ixleo6f wrote
Heh, at 6000 degrees the steel the oven was made from would melt, as would any glass parts. You would have a nice pile of red hot molten steel and glass burning through your floor.
natetcu t1_ixktjzz wrote
That cooking method is called searing. It is great for steaks.
bazmonkey t1_ixktsxp wrote
Twice as hot and half as long? Yeah, sometimes it’s what’s intended. I guess my underlying point is that slower/longer and faster/shorter won’t get you the same results. Perhaps good results, but not identical.
ShalmaneserIII t1_ixls3r6 wrote
Yes, but there a too-hot outside and a too-cold inside is delicious. Pittsburgh Rare is a fine thing.
It's not so great for cooking chicken.
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