Originally Posted by BC Squared
I'm going to try sponges at my first comp this year....it's all about the sauce anyway, right?? LOL
No, it's a meat competition, it doesn't matter what your sauce is, or how you present. The beauty of the Scotchbrites sponges is that the greenery is included.
Back on topic, I was curious about this, so I asked a few scientists, all carrying fancy pants PhD's in physics, bio-physics and thermodynamics and they all had the same response. That there is merit to the experiment as presented, however, there is not enough information or control as presented for them to make any assumptions as to whether or not the results are fully corrrect.
There is no doubt that evaporative cooling is a function that occurs and may affect the stall, but, there is not enough science there to prove that it is the primary cause of the stall. In fact, the importance and efficacy of convection ovens points to the importance of evaporation in cooking and in transferring of heat in cooking.
Further, I was told that a sponge is an acceptable analog for meat, in some ways. But, that the mass differential beyween a small sponge and a 9 pound butt is significant. Composition is also a factor and that the sponge provides a good start to pose the question, even as it is not acceptable as final proof.
In the end, each of them asked me how this information would affect my cooking for the time being, I said it does not, as i cook hotter and can offset whatever causes the stall by allowing the cooker to rise in temperatures throughout the cook. Hence the stall becomes academic.