Does cooking time affect heat retention?
June 8, 2014 3:11 AM Subscribe
Years ago, a friend of mine mentioned something he'd read about the effect of cooking time on a food's cooling time. The example he gave is a pot of chili. If, for example, you were to heat the chili to a certain temp, and then continue to apply heat just enough to keep it at that temperature overnight, it would take longer to cool than if you heated it to that temperature and then immediately allowed it to cool. Is there any truth to this? Can you please point me to articles/resources that can prove/disprove this theory?