Why do we not cook food at hotter temperatures quicker?

Question

For example why would we cook something at 200c for 20 mins and not at 400c for 10 mins?

In: Chemistry

Answer 1

In addition to not burning the outside before cooking the inside. Different foods respond differently to different combinations of heat and time. Take brisket for example. Cooked at 200 for 12 hours it’s amazingly tender and juicy. Cook it in a pan on high heat quickly and you’d have a tough and overly fatty piece of rubber.