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<p class="MsoNormal">Dear experts:<br>
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<p class="MsoNormal">You all know too much. I am trying to separate the problem into parts. For this part I don't care about what happens outside the pot. I am only interested in the energy required to raise the temperature in the pot, and how long it needs
to simmer to cook the food. Crispin, the info about endothermic effects in some foods was relevant; thank you for this.
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<p class="MsoNormal">I worked on the ISO standards, but I don't believe we ever defined something like a "standard meal" for the purpose of comparisons. Any ideas on this?</p>
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<p class="MsoNormal">Paul Arveson<br>
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