Does oily soup cool faster or slower?

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Oily soup cools slower than broth without oil due to the insulating effect of the oil layer, which reduces evaporation. The presence of oil creates a barrier that prevents heat loss through evaporation, allowing the soup to retain heat longer. This phenomenon can be traced back to historical cooking practices where different soups exhibited varying cooling rates. Understanding these principles can enhance culinary techniques and meal preparation. The discussion highlights the importance of considering the physical properties of ingredients in cooking.
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Does oily soup cool faster or slower? Why?
 
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quantum123 said:
Does oily soup cool faster or slower? Why?

I have my ideas, involving evaporate cooling. What are yours?
 
Come on!
I understand curiosity: 'why'.
But haven't you ever eaten different soups?
Such experimental laws had to be discovered as our ancestors cooked the mammooth broth or lenten turnip soup when they failed to hunt any mammoth...

If the surface is covered by grease it protects hot soup from evapourating water. So it loses much less heat than lenten soup.

[ it's a time to prepare something for dinner... ]
 
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