Resorting to graphs and a light lecture on thermodynamics to explain to guests why my pulled pork might be 5 hours late. Fear my hungry wife might stab me with a fork.https://amazingribs.com/more-technique-and-science/more-cooking-science/understanding-and-beating-barbecue-stall-bane-all …
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Speaking of thermodynamics & cooking meat, I recently learned that the heat pipe you may be familiar with from your laptops had an earlier incarnation for speeding up cooking large pieces of meat: https://en.wikipedia.org/wiki/Heat_pipe#Cooking … (from acquaintance picking up an antique one on eBay).
Trust you, Gwern, to turn my silly joke into an interesting point about history!
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'This is not a coincidence, because nothing is ever a coincidence.'
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I was also interested because I was thinking of getting a sous vide cooker for steaks etc, and the heat pin is in some ways the opposite: sous vide solves problems by holding sealed at low heat for a long time, while the pin solve by shorter time & accelerated heat input.
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