Smart Question ??

Question

suggest a reason why joints of meat with a bone in can take less time to roast than the same meat that has had the bone takenn out

Answer 1

It's called conductivity. The bone introduces heat to the center of the roast while the regular oven heat is cooking the outside. That means it is being cooked from both sides at once.. Boneless meat has to heat from the outside in, so the heat doesn't even reach the center until the meat is almost cooked and that's why it takes almost twice as long.
You can create the same effect by putting metal skewers through the center of a boneless roast. .

Answer 2

Because the bone takes up space in the meat, making it less dense, and the bone may heat up cooking the meat from the inside as well.

Answer 3

the bone transfers heat to the core of the meat and then the meat cooks from the outside toward the inside but also from the inside toward the outside

Answer 4

the bone conducts heat from the inside while the oven cooks the outside at the same time

Answer 5

the bone actually speeds up the cooking process. it gets up to the same temp. as the cooking surface, therefore it cooks the meat at a faster pace.

Answer 6

cuz bones take in heat and heats faster

with out it, it has a open gap and takes longer


i think...