Heat Distribution Quotes

Wind is God's way of balancing heat. Wind is the way you shift heat from areas where it's hotter to areas where it's cooler. That's what wind is.

My studio cube is an experiment in solar heating and design. The south wall is covered with glass planks that collect and distribute heat naturally to my work studio on the second level.

Everyone seems to ask me the same 10 questions, and high on the list is, 'What pans should I be cooking with and why?'

I like cast iron coated with enamel for longevity and forgiveness if I happen to take my eyes off the prize while pouring Chianti.

It is very important that when you put something on the grill, you leave it in place to cook. If you move it around too quickly, chances are it is going to stick.

Copper is a superb cooking metal, conducting heat so evenly it has unparalleled control, especially at low temperatures.

Always bake in the center of the oven. A pan placed too close to the bottom of the oven will receive more heat radiating from the oven floor, baking it faster from the bottom. The reverse is true of something baked on the top rack. Always bake in the center for the most even baking and browning all around.

Always deep fry in a nonreactive, heavy pot with high sides, like an enameled Dutch oven. A heavy pot ensures even heating which means more even cooking.

Frying pans! Who knew, right?

Only bake one type of thing at a time. Even when it seems like you're killing two birds with one stone, baking multiple recipes at the same time in one oven presents a tricky balancing act.

No heating system can deliver perfectly uniform temperatures throughout a house, and drafts can magnify the perceived difference in temperatures. Try walking around with a thermometer.

The simplest fix for better grilling is to line the inside of your barbecue with tin foil. It dramatically affects how evenly the heat is distributed. That crusty black hibachi or Weber grill is doing your food no favors.

Let it them be put into any clean oven vessel of china or stoneware which should be wider at the top than at the bottom. so that there may be the largest surface above to favor the evaporation.

There's a way of getting heat that works for you, and there's a way of getting heat that works against you.

A well-seasoned and properly cleaned wok will always have micro-pores in the metal that hold some oil or food particulate, etc. - that's a good thing.

Short waves will be generally used in the kitchen for roasting and baking, almost instantaneously.

Take an arrow, and hold it in flame for the space of ten pulses, and when it cometh forth you shall find those parts of the arrow which were on the outsides of the flame more burned, blacked, and turned almost to coal, whereas the midst of the flame will be as if the fire had scarce touched it. This is an instance of great consequence for the discovery of the nature of flame; and sheweth manifestly, that flame burneth more violently towards the sides than in the midst.

The way they heat their homes in Korea is to put bricks under the floors, so the heat actually radiates from underneath the floor.

I wanted to figure out how long to cook things. I did some experiments and then wrote a program using Mathematica to model how heat is transferred through food.

Stuffed vine leaves tend to burn and/or stick when you cook them. To avoid this, use a heavy based pan lined with a few layers of second-rate leaves.

Some people seem to think their oven self-cleans, but you need to clean it to stop things getting blocked up so you get a good rotation of air and heat inside. Get a probe to test the oven is reaching what it says it's reaching too.

Repeatedly opening the oven - or worse, taking out the turkey to baste it - slows down the momentum of cooking.