Why is it you need to cook food on a low heat to cook it through?

Answer 1

Much depends on what you are cooking so go by rule of thumb. Thinner the meat the more heat and faster cooking eg Schnitzel, Chicken etc.
Thicker tender cuts require a little less heat and a little longer cooking time.
Less tender cuts need the long slow heat to cook through and become tender and are tastier.
Heat all meat on high at the start and reduce heat accordingly

Answer 2

I f you start off with a high flame the only thing your gonna do is burn it so the idea is get a nice browning on each side and then turn the heat down because its just gonna cook really well on the outside but be raw in the middle low heat will ensure cooking all the way through

Answer 3

You need to cook food on low heat so it goes to the middle, if you were to cook on a high heat the object would appear cooked or possibly burnt, but chances are its not done in the middle. Basicly the high heat cooks outer to inner.

Answer 4

If you cook something on high heat, by the time the center of the food is cooked, the outside will be burnt.

Answer 5

High heat will cook the outside to quickly and the inside will be raw. By the time the inside is done the outside is burned and dried out.

Answer 6

If the heat is too high, the outside will burn before the inside is cooked. Also, lower temperatures mean longer cooking times, which means juicier, more tender meat.

Answer 7

By slowly adding heat to the food, it allows the heat to distribute evenly, which cooks the food evenly and all through out.

Answer 8

cause if you cook at a high heat,,,, it will just burn the outer and inside will be raw

Answer 9

So you won't burn it since it's already a cooked product.

Answer 10

So it doesn't burn.