Hum, this reminds me of a tv programme a friend of mine saw (alas I missed it!
)and we talked about subsequently; I think the title was something like "molecular cooking", they basically identified the exact temperatures needed to start the chemical/molecular changes, like doing long-time low-heat cooking of meat, followed by a very short ultra-hot fry to kill the bacteria on the outside of the meat (obviously this kind of cooking is
not good for minced meat!).
Sounded very interesting, even though not very practical for your everyday cooking
