Thermodynamics cooking Question

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Discussion Overview

The discussion revolves around a cooking scenario involving thermodynamics, specifically the effects of different lid types on the cooking time of beef stew. Participants explore the implications of boiling water and steam on cooking efficiency, considering various configurations: uncovered, covered with a light lid, and covered with a heavy lid.

Discussion Character

  • Homework-related
  • Exploratory
  • Technical explanation

Main Points Raised

  • Some participants suggest that covering the pan with a heavy lid will result in the shortest cooking time due to the ability to reach higher temperatures with steam.
  • Others question the reasoning behind the effectiveness of a heavy lid, prompting further exploration of the heat contained in steam and its relationship to cooking efficiency.
  • A participant raises the question of how a pressure cooker operates, indicating an interest in the mechanics of steam and pressure in cooking.
  • There is a discussion about whether the meat is submerged in water, with some arguing that it may not be, while others assert that thermal equilibrium would still apply.

Areas of Agreement / Disagreement

Participants express differing views on the effectiveness of the lid types and the conditions under which cooking occurs, indicating that multiple competing perspectives remain without a consensus on the best approach.

Contextual Notes

Participants have not fully resolved the assumptions regarding the thermal dynamics of steam and water, nor have they established the precise conditions that would lead to the shortest cooking time.

ashkash
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Homework Statement



A househusband is cooking beef stew for his family in a pan that is (a) uncovered, (b) covered with a light lid, and (c) covered with a heavy lid. For which case will the cooking be the shortest? Why?

Homework Equations





The Attempt at a Solution



I don't know where to start with this question. Any help would be appreciated. thanks.
 
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ashkash said:

Homework Statement



A househusband is cooking beef stew for his family in a pan that is (a) uncovered, (b) covered with a light lid, and (c) covered with a heavy lid. For which case will the cooking be the shortest? Why?

Homework Equations





The Attempt at a Solution



I don't know where to start with this question. Any help would be appreciated. thanks.

Think of the beef being cooked in water on an element that is at a temperature greater than 100 deg. C.

What happens to the water? What is the temperature of that phase of water? Which of the three ways would result in that (phase of) water reaching the highest temperature?

AM
 
When the temperature is greater than 100 deg C the water boils and turns into vapor. To get the highest temperature in that phase the pan would need to be covered with a heavy lid. This will give the shortest cooking time.

Is this correct or am I on the right path? thanks.
 
ashkash said:
When the temperature is greater than 100 deg C the water boils and turns into vapor. To get the highest temperature in that phase the pan would need to be covered with a heavy lid. This will give the shortest cooking time.

Is this correct or am I on the right path? thanks.
Sort of on the right track. You haven't explained why the heavy lid will give you the shortest cooking time.

Think of the quantity of heat contained in the steam. You want to maximize the amount of heat contained in the steam. How is that be done (think of the steam as an ideal gas and set up an equation for heat in terms of temperature pressure, volume and quantity of steam)?

AM
 
ashkash said:
When the temperature is greater than 100 deg C the water boils and turns into vapor. To get the highest temperature in that phase the pan would need to be covered with a heavy lid. This will give the shortest cooking time.

Is this correct or am I on the right path? thanks.

How does a pressure cooker work?
 
Andrew Mason said:
You want to maximize the amount of heat contained in the steam.
But the meat is submerged in the water, isn't it?
 
thats a very politically correct problem you have there...
 
Gokul43201 said:
But the meat is submerged in the water, isn't it?
Not necessarily. But it doesn't really matter. Assuming the water and steam are in thermal equilibrium, the water will be at the same temperature as the steam.

AM
 

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Thank you for your response AM. I appreciate it and will work through the steps.
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