Why couldn’t something that says “Cook at 400 degrees for 15 minutes” theoretically be cooked at 6000 degrees for 1 minute?

Question

Why couldn’t something that says “Cook at 400 degrees for 15 minutes” theoretically be cooked at 6000 degrees for 1 minute?

In: 0

Answer 1

So you’ve already had some food for thought about why you can’t just turn an oven higher, like burning the outside of the food, and melting the oven.

There’s a cooking aspect too. Not all food is just instantly cooked to what we want when it reaches a specific temperature.
An example would be like beef stew, or pulled pork. It is *technically* edible very early on in the process, but the breakdown of muscle fibers, fats, collagens etc takes time to get to the soft falling apart phase appropriate for the dish.