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Why does a higher temperature cook foods faster than a lower one?

When you increase the heat, you increase the velocity of the molecules in a food. The greater the speed, the more the molecules collide. These microscopic crashes can alter the molecular structures, creating new molecules and changing the color, flavor, and texture of the cooking food. Chemical reactivity more or less doubles for each rise in temperature of 20 degrees F within the normal cooking range.

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08:54:43 on 07/21/07 by Webmaster - Questions and Answers -