Mystery #1Tier 1chemistry reactions cooking heat
Why do small chopped pieces of food cook so much faster than one big lump?
Toss a whole potato into boiling water and you will be waiting a good half hour. Chop it into little cubes and it turns soft in ten minutes or so. It is the very same potato and the very same heat. So why do the small pieces cook so much faster than one big lump?
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What do you reckon makes the little pieces cook so much quicker?
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