Comments on: Practical molecular gastronomy, part 3 http://blog.khymos.org/2007/02/26/practical-molecular-gastronomy-part-3/ - dedicated to molecular gastronomy Sun, 07 Mar 2010 20:45:11 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Martin Lersch http://blog.khymos.org/2007/02/26/practical-molecular-gastronomy-part-3/comment-page-1/#comment-111981 Martin Lersch Mon, 26 Jan 2009 22:01:42 +0000 http://blog.khymos.org/2007/02/26/practical-molecular-gastronomy-part-3/#comment-111981 Yes! The moist air will accelerate the heat transfer. Think of it this way: As long as the surface of the vacuum bag is below 100 °C, moisture from the air will condense on the surface. In this process heat is transferred from the water molecules to the surface of the bag. Yes! The moist air will accelerate the heat transfer. Think of it this way: As long as the surface of the vacuum bag is below 100 °C, moisture from the air will condense on the surface. In this process heat is transferred from the water molecules to the surface of the bag.

]]> By: Caput Mundi Cibus http://blog.khymos.org/2007/02/26/practical-molecular-gastronomy-part-3/comment-page-1/#comment-111948 Caput Mundi Cibus Mon, 26 Jan 2009 02:25:02 +0000 http://blog.khymos.org/2007/02/26/practical-molecular-gastronomy-part-3/#comment-111948 Perfect! Let me ask you a question (´cause we were talking about this at work today) Say that I put food in a sealed vacuum bag in two different ovens. One with dry heat and the other with 100% humidity. Same temperature. Would the oven with steam cook the food faster? The end result would be reached first in the humid oven? / john Perfect! Let me ask you a question (´cause we were talking about this at work today)

Say that I put food in a sealed vacuum bag in two different ovens. One with dry heat and the other with 100% humidity. Same temperature. Would the oven with steam cook the food faster? The end result would be reached first in the humid oven?

/ john

]]>