http://www.fooducation.org/2011/02/6x-c-egg-or-opposite-boiled-eggs.html http://www.fooducation.org/2011/02/6x-c-egg-or-opposite-boil... Regarding the steak, t

http://www.fooducation.org/2011/02/6x-c-egg-or-opposite-boiled-eggs.html http://www.fooducation.org/2011/02/6x-c-egg-or-opposite-boil... Regarding the steak, the comparison made for steaks are often medium heat, pan cooked steaks. In that case the heat differential is high enough that it doesn't have time to somewhat equalize through the meat, but it is also low enough that it takes so long that you do end up with those really large layers. By quick searing at a high heat, and then cooking at a low heat, this layer is much smaller. Although personally I greatly prefer to have some of this layer (the disparity of textures is a big feature of it). Some people suggest doing the high heat searing on a frozen steak, of all things, and then moving to the over, but that's just unnecessary extra work in my opinion. I appreciate where people want to pursue the science of food, but honestly it does very much seem like the nosql thing all over again -- skipping knowledge one doesn't have to do something perceived to be better.