I worded that badly. I meant cooking significantly longer is outside the scope, since that implies different temperature (or a rubber brick). Yes, cooking dif

I worded that badly. I meant cooking significantly longer is outside the scope, since that implies different temperature (or a rubber brick). Yes, cooking different times at the same temperature is exactly what I was responding to. The outside will be a lot hotter if you do that. If the juice loss is the same, there's a missing factor here, why does only the middle temperature matter and not the edge temperature?