A Metallurgical engineer, a Data Mining engineer and I were determining which metal best suits a food type. Materials available were cookware made of cast iron, aluminum, stainless, ceramic coated, copper, steel adaptable to either induction or gas fired heat. Which metal transfers heat the faster, which one retains heat longer, which one has an even heat distribution?
I was guided by a recipe book collected and published for reference on a variety of food for application.
The findings? We ended up firing a charcoal sourced from Nepa Q Mart to grill beef which was eventually paired with red wine.What chance can this data gathering objectively succeed under with this condition? (By the way, both engineers are taking up their masteral and doctorate degrees at the nearby university.)
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