cook meat vs napa soup

yma16

When I cook a big chunk of meat or napa soup, after the water boils, I turn down the gas and just keep the boiling state.  I notice that to keep the meat pot boiling, I need to turn the knob of the gas range to the 1/3 to the low point.  If I cook napa soup, I can turn the knob to 1/6 to the low point.  I use the same pot and cover when I am cooking.  If you have the same experience, please let me know and think about the reason.  Thanks.

www.ddhw.com

 

色盲

If so, maybe what makes the difference is the different surface tension of the soups. www.ddhw.com   www.ddhw.org--- 据说这世界是彩色的？

salmonfish

  yes

yma16

The meat I cooked yesterday was corn beef without much fat.  After I took the beef out I put cabbage and some potato into the pot and had to lower the gas to not let it boil too much.  I noticed this a long time ago.   It dose not have to be napa.  The rice porriage requires even less gas to keep it boiling.  Maybe it is because the meat only coverred a part of the water so that it does not preserve heat as well as the vegetables which are scattered uniformly.  Just like when you put part of clothes on, you feel colder than when you put the entire clothes.

salmonfish

  Gui ren hao wang shi

色盲

I totally have no idea www.ddhw.com   www.ddhw.org--- 据说这世界是彩色的？

salmonfish

The involved principle was debated long time ago. (colorblind MM should remember it)

色盲

Do you use the same amount of water when you cook the meat chunk and the napa soup? Water has the highest value of specific heat and helps keep the temperature.   www.ddhw.org--- 据说这世界是彩色的？

色盲

I'm trying to wake up my brain... Did the discussion you mentioned involve the influence from the oil layer of the soup?? I'm not so confident of my memory... www.ddhw.com   www.ddhw.org--- 据说这世界是彩色的？

色盲

I'm not a "guiren" at all. Therefore this would just mean I'm getting old.... www.ddhw.com   www.ddhw.org--- 据说这世界是彩色的？