In my Heat Transfer class in college, my teacher wanted us to start designing experiments. One student put a temperature probe in the freezer and plotted the temperature between the 30 minute compressor intervals. Although I would someday like to hook up my kitchen to do such tests, I think I will leave my wife alone - she makes great food.
A recent article revealed how to reduce how much meat dries out while cooking. The problem occurs during the temperature stall. The temperature of the meat stalls because the juices start to sweat out of the meat. As the juices burn off, evaporative cooling occurs, and cools the meat. The secret is to wrap the meat in foil at the beginning of the temperature stall.
Sorry this comes at the end of the cooking season. Best of luck next year.
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