A question in regards to your formula at 10:41 of this video, is the y = 17.024x2 + 3.41x incorrect? for example if X is 1, Y will be 20.434, who could you get 40.434???
@CookKingRoom6 жыл бұрын
ahh! sorry and thanks for pointing out. I think I've missed a number for the 1st order function. if you refer to the graph eq. you can be able to get 40.434 as y = 17.024x^2 + 23.41x. Happy to have you guys to spend time on this :)
@manheiw6 жыл бұрын
Your Excel table reveals a very large discrepancy from the Anova Apps time recommendation. Only you have shown the time variable in addition to the temperature gradient while Anova simply said for 1 hour cooking in all temperature settings. It also disregarded the initial temperature of the meat. Well done. Can I share your link?
Hi jack, k 值應該係根據環境得出來嘅數字,假設係同一件肉,環境,肉 t(0)嘅溫度 就會係一個變數,坊間啲人成日話幾重嘅肉焗嘅耐其實都係一個general 嘅代表方式,因為室溫溫差唔大,而用同一個溫度嘅焗爐去達到一個熟度。不過唔洗計數都可以做到,計數只係自娛性質 XDD
@jacklui19915 жыл бұрын
@@CookKingRoom when t=0 -kt=0 k values should be found after C found by subbing t0 into general form and the value of C is affecting by the environment to me.the k value should more likely affect by weight or thickness of the protein
@CookKingRoom5 жыл бұрын
Jack Lui shit sorry i was talking about C. and yes k defined by the material lol
@黑洞-p4w3 жыл бұрын
我想問吓其實唔用in得唔得, 因為其實我之前都做過一個類似嘅實驗不過唔係慢煮, 我都係整咗一幅graph(time to thickness) 我就係直接根據實驗結果plot嘅
@CookKingRoom3 жыл бұрын
都得,我純粹玩下咋😂
@黑洞-p4w3 жыл бұрын
@@CookKingRoom 🙂
@wilsonl8202 жыл бұрын
你好嘢,我真心佩服
@wanmandog6 жыл бұрын
三個字 高手
@kawah11116 жыл бұрын
好L勁!!!實踐埋出黎!!!SUPPORT!
@CookKingRoom6 жыл бұрын
thank you ! 其實只係想講下我自己煮更厚嘅時候點計,分享下方法。絕對唔算勁,學以致用咁咋 lol!
@iambbxo6 жыл бұрын
雖然我完全唔識計,但係覺得你好叻,成品整得好靚!👍👍
@CookKingRoom6 жыл бұрын
thanks :)
@bobbyjerrr6 жыл бұрын
Good one, the science of cooking
@CookKingRoom6 жыл бұрын
cheers bud
@allenkkwong5 жыл бұрын
You studied Mechanical Engineering. Nice. You apply heat transfer to cooking! thumbs up
@CookKingRoom5 жыл бұрын
i did it for fun only but it’s not compulsory to be applied lol . thanks for watching buddy !
@allenkkwong5 жыл бұрын
唔熟唔食 Cook King Room Nice work! Thanks for replying
Very handy experimental data, Thanks! FYI, in your regression equation (without the 10% factor) , the coefficent of the first order term is missing a 2 (I believe it is 23.41, not 3.41).
@CookKingRoom6 жыл бұрын
thanks Arthur. both Arthurs seems to be all mad about this apparently lol , thanks for telling me and watching!
@awylieu6 жыл бұрын
唔熟唔食 Cook King Room hey anytime bro, keep up the madness!
My opinion is that first of all it is not right to assume its linearity for the steak rareness against cook time. Therefore, it is not necessarily that medium well = 0.4* time of well done steak. Next, you define the steak rareness by what it is and what it taste like. It is just easier for people to reference certain cook time and temperature for each rareness of steak. For instance, the steak was cooked medium rare and it was tested to be 55 deg C, so that it was defined medium rare as 55 deg C, but not defining 55 deg C as medium rare. Correct me if I was wrong :)
@Tyuiopppo6 жыл бұрын
我諗一成三成五成七成同well done 5樣野當中既relationship 並不是base on well done = 70度而prove出黎,而係一三五七十成既牛排變化係點樣,對牛排而言已證實左各種溫度分解到牛排纖纖會有咩變化,所以54-55已公認為medium rare既程度(本人淺見)
@wnor.45826 жыл бұрын
Wai Nok Tang , 若果,插入牛肉中心點5秒, 50度℃(132.5F)是 medium rare(四成), 55度是 medium(五成), 60度是 medium well(六成), 65度以上就是 well done 。 又有D廚話: 一成熟(Rare):僅表面煎熟,呈灰啡色,切面為血紅色,裏面溫度約 48.9 °C(120 °F)。 三成熟(Medium-Rare):外圍呈灰啡色,切面為血紅色,裏面溫度約 52.2 °C(126 °F)。 五成熟(Medium):外圍呈灰啡色,切面為粉紅色,裏面重有血紅色,溫度約 57.2 °C(135 °F)。 七成熟(Medium-Well):大部分呈灰啡色,裏面係粉紅色,溫度約 62.8 °C(145 °F)。 咁: 如果你叫一件medium rare牛扒,我應該点做比你呢? 肉心上枱時温度係幾多度呢? 如果你覺有係有公認認同的。。請指導!