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Meat calculator from MIT
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Club Member
- Aug 2017
- 7558
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Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
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Club Member
- Apr 2016
- 18055
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
That is neat, and there is a button upper right that changes temps to F. However, I can't see getting that much control of cookin' temps in any type of grill or smoker. Gas maybe, but I can't speak to gas.
BTW - 4 cm is just over 1.5".
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I guess if you got bucks to blow, this would mostly get it done: https://www.amazon.com/Polyscience-C...ol+freak&psc=1
;-)
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Club Member
- Jun 2016
- 2374
- Beautiful Downtown Berwyn
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
Created by: MIT students Kate Roe, Laura Breiman, and Marissa Stephens
Advised by: Rob Miller, Fredo Durand, Michael Brenner, and Pia Sorenson
Developed for the 2013 edX course Science and Cooking: From Haute Cuisine to Soft Matter Science. It demonstrates the heat diffusion through meat over time. This heat diffusion is calculated by modeling the meat using the diffusion constant of water. The heat at each point in the meat is calculated at each time step by using a Crank-Nicolson scheme to solve the heat equation.
The temperatures for the different stages of protein denaturization come from Harold McGee's On Food and Cooking: The Science and Lore of the Kitchen (pages 152 and 210). It is important to note, however, that these temperatures are estimates and not completely universal. This simulation is not a perfect model for cooking actual meat. Stove temperatures, pan types, and meat consistency are variable from case to case. Please be certain to check that your meat is thoroughly cooked before consumption unless you enjoy getting food posioning.
Please send questions and comments to [email protected]
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Moderator
- Nov 2014
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- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
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Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
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Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
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Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
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Field Skillet No. 8,10,12
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Joule Water Circulator
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Husky 6 Drawer BBQ Equipment Cabinet
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Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
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Univex Duro 10" Meat Slicer
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Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
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Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
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Wusthof
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Lone Star Grillz 24 X 48 Offset
Thermapen is still the best method. As the article mentions above. But this might be helpful in planning out cooks for the future to give you a ball park shot of how much time you need.
"It is important to note, however, that these temperatures are estimates and not completely universal. This simulation is not a perfect model for cooking actual meat. Stove temperatures, pan types, and meat consistency are variable from case to case. Please be certain to check that your meat is thoroughly cooked before consumption unless you enjoy getting food posioning."
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Quickie conversions
C to F. Double C and add 30. (20C x 2 =40). 40 + 30 = 70F approximately
F to C. Subtract 30 and divide remainder by 2 (90F - 30 = 60) 60/2 = 30C approximately
multiplier/ divisor is actually 1.8 but 2 gets you close.Last edited by Donw; January 4, 2019, 11:53 AM.
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Club Member
- Nov 2015
- 4688
- The Great State of Jefferson
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24X40 Lone Star Grillz offset smoker
Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
20X36 Lonestar Grillz pellet pooper
SnS 18" Travel Kettle
SmokeDaddy Pro portable pellet pooper
2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
20 x 30 Santa Maria grill (Maria, duh)
Bradley cabinet smoker (Pepper Gomez)
36" Blackstone griddle (The Black Beauty)
Fireboard
Thermoworks Smoke and Thermapen.
Gourmet dinnerware by PJ Enterprises
The irony lies in the final conclusion that results vary according to a host of environmental factors. I enjoyed working a lot with fire environment modelling programs, but the biggest danger with any models is the 'ol "garbage in, garbage out", or worse "garbage in, policy-making out". They can be very useful tools when used objectively, but are susceptible to reverse engineering to justify a certain outcome. Caveat emptor.
It reminds me of a recent study by a prominent California state university that looked at the correlation of vehicle vs wildlife accidents on highways in wooded areas. Their conclusion was that you are more likely to crash into a deer or bear in a rural wooded area than anywhere else. I can't remember what they titled it, but I call it the "Duh! Study". They had nice charts and graphs too.Last edited by CaptainMike; January 4, 2019, 12:33 PM.
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