Search results
Results from the WOW.Com Content Network
The temperatures indicated above are the peak temperatures in the cooking process, so the meat should be removed from the heat source when it is some degrees cooler (depending on power of heat source, size of cut). The meat should be allowed to "rest" for a suitable amount of time (depending on the size of the cut) before being served.
A meat thermometer with various cooking temperatures denoted for various meat types. The probe can be inserted into the meat before starting cooking, and cooking continued until the desired internal temperature is reached. Alternatively the meat can be cooked for a certain time and taken out of the oven, and the temperature checked before serving.
The effective temperature of the Sun (5778 kelvins) is the temperature a black body of the same size must have to yield the same total emissive power.. The effective temperature of a star is the temperature of a black body with the same luminosity per surface area (F Bol) as the star and is defined according to the Stefan–Boltzmann law F Bol = σT eff 4.
The temperature of stars other than the Sun can be approximated using a similar means by treating the emitted energy as a black body radiation. [27] So: L = 4 π R 2 σ T 4 {\displaystyle L=4\pi R^{2}\sigma T^{4}} where L is the luminosity , σ is the Stefan–Boltzmann constant, R is the stellar radius and T is the effective temperature .
In astronomy, the color index is a simple numerical expression that determines the color of an object, which in the case of a star gives its temperature. The lower the color index, the more blue (or hotter) the object is. Conversely, the larger the color index, the more red (or cooler) the object is.
Carryover cooking (sometimes referred to as resting) is when foods are halted from actively cooking and allowed to equilibrate under their own retained heat.Because foods such as meats are typically measured for cooking temperature near the center of mass, stopping cooking at a given central temperature means that the outer layers of the food will be at higher temperature than that measured.
where G is the gravitational constant, M is the mass of the star, R is the radius of the star, and L is the star's luminosity. As an example, the Sun 's thermal time scale is approximately 15.7 million years.
It is useful when examining the effectiveness of thermal inactivations under different conditions, for example in food cooking and preservation. The z-value is a measure of the change of the D-value with varying temperature, and is a simplified version of an Arrhenius equation and it is equivalent to z=2.303 RT T ref /E. [2]