slow roasting; internal temperature higher than oven temperature
How can the internal temperature of a roast get higher than the oven temperature? I have seen recipes that cook pork at 120 degrees C and get the internal temp much higher than that.
Best Answer
Besides a unit of measure mistake, It is possible to get this kind of read-out, even with accurate thermometers. Though the roast can not be hotter than the oven, no more than a bowl can be hotter than the soup it holds.
Possible causes:
- Oven temperature was read after the door was opened (cooling the air inside).
- The dual read thermometer's tip is poking through the meat and actually reading oven temperature while the oven read portion touching the meat and actually reading meat temperature (so, reverse read).
- Some ovens can cool down faster than the food inside (generally not a good thing)
- If the roast was partially frozen before cooking, and the oven temperature sensor is close to the meat, the temperature can seem reversed for a while.
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Does internal temp matter when slow cooking?
Due to heat exchange between the meat and its environment, the meat gets warmer until it reaches the slow cooking temperature. From that point on, until the end of the cooking process, the core temperature is the same as the slow cooking temperature.What happens if you use a higher temp when roasting?
Roasting at high temperatures (400\xb0F and above) browns meat quickly, which makes a roast look and taste delicious. This method is generally best for thin, tender cuts like beef tenderloin and pork tenderloin, which rely on that well-browned crust for flavor.Can meat get hotter than the temperature in the oven?
It's possible, if some exothermic reaction occurs. But even reaching the oven temperature would take a very long time, as Newton's law of cooling says that the rate of change in temperature is proportional to the difference in temperature. There's also the issue of measuring the oven temperature, which is non-uniform.What temp does beef roast fall apart?
. Chuck roast should be cooked to an internal temperature of 190-195 degrees F to be fall apart tender. The high internal temperature allows collagen to break down, making the meat melt in your mouth tender.High Heat versus Low Heat Cooking
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Answer 2
This is vanishingly unlikely (that is to say, practically impossible) under the laws of physics. Without an exothermic reaction in the food product (which would release heat), it is not possible, and no such major reaction exists in any meat.
The recipe must be badly written, or you have misread it.
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