Abstract
A new method was developed to measure the temperature change of the ingredients and the pan during stir-fry cooking by using automatic color resolution to process the dynamic change in thermography. This enabled a scientific comparison of the chef's pan flipping technique between professional and household cooking. The method automatically acquired the frequency of pan flipping. It showed that, for double-cooked pork (miso stir-frying of pork and cabbage), pan flipping was irregular with household cooking, while it was done regularly and continuously by a professional. No significant difference in the temperature of the ingredients was apparent after cooking in the household and by a professional, but the temperature of the pan was much higher with professional cooking than with household cooking. This method could measure the average temperature change of the ingredients and the pan during stir-fry cooking by a professional involving pan movement.
