Whilst eating my dinner this evening, it struck me – not that I was entirely unaware of the fact before but it had largely failed to register in my consciousness – that cabbage gets cold quickly.
When you have prepared and served a cooked meal, it’s highly likely that some components will cool faster than others while some (sausages, tomatoes) will retain their heat for longer, even to the extent that they will still be liable to burn one’s tongue when others are already lukewarm.
Undoubtedly there are sound scientific reasons for this involving surface area, thermal conductivity and the like, but that’s no help to the cook endeavouring to give the diners an enjoyable gastronomic experience. Perhaps someone should devise a thermodynamically balanced menu?
Maybe the answer is in the layout? Could this even be the rationale behind the current trend for vertical stacking of food which I mildly denigrated in a recent blog? If so, I retract my comments – except that I still don’t want warm salad in my burger!