[Stoves] Retained Heat Stages

[Paul S. Anderson]

Lanny,

I am not sure where this is headed, but here are a few thoughts.

Above 100 deg C we have pressure cookers.  But more important are the high DRY
heats for baking and "flame-contact" cooking.

To me, "Boiling" is in the 96 to 100 degree range depending on 
elevations (very
high elevations are even lower, to the point that things do not really get
"cooked".)

"Simmer" temperatures are usually above 93 deg C, I believe, but maybe 
some can
accept down to 90 or even 85, all of which you are labeling as "cooking"

I do not like the suggested term "low cooking" for 75 to 85 deg.  Yes, this is
within what seems to be RHC "retained heat cooker" range, but to me RHC always
implied having reached the boiling temperatures and then the gradual 
cooling. To raise a pot of water up to 75 - 85 degrees and hold there 
does not seem to
qualify to use the word "cooking" in any way.  But that is just my personal
opinion.

And you still have three names for lower temperatures.  I have missed the
explanation of "why" all these named temperature ranges.

Assuming acceptance of your temperature ranges, it will take at least 
many many
messages and even years of usage (!! always with the defining temperatures
stated in each message !!) to get people to be sufficiently familiar with what
is warm and what is hot and what is whatever.

Basically, you do NOT need anyone's approval to utilize these ranges in your
work.  But please be sure that each message reminds us (and new readers) of
what temperatures you are using.

Paul

Paul S. Anderson, Ph.D., Geography professor - Emeritus

Quoting Lanny Henson <lannych at bellsouth.net>:

> Let me rephrase my question from "how hot is cooking?"
>
> I need to be able to describe the different phases that a hot item goes
> through, over time, in a retained heat container.
>
> Please comment on my suggested list of "stages" for retained heat
> cooking/holding.
>
> 1-"Cooking" 100 deg (212f) (or above) to 85 (185f) (slow cooking)
>
> 2-"Low cook" 85deg (185f) to 75 (165f) ( tea, pasteurize water)
>
> 3-"Holding" safe 75 deg (165f) to 60 (140f) (steam table)
>
> 4- "Hot" 60 deg (140f) to 50 (120f) (water heater temps)
>
> 5-"Warm" bath 50 deg (120f) to 35 (95f) (bath, laundry, dish water)
>
> A- Is there president for this?
>
> B- Are there too many stages?
>
> C- Are the temp ranges acceptable?
>
> D- Is there a short better name for stage #2
>
> E- Can I ignore food types for #1 and #2
>
> F- Anyone using hot rocks to extend cooking times?
>
> Lanny Henson
>
>
>
>
>
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