Temperature and Time

Heat transfer occurs both externally when the cold food has energy transferred from, for example, a hot skillet and internally as the heat penetrates the food. Some foods are best cooked by brief exposure to intense heat while others benefit from longer exposure to less intense heat. Please give an example of food best cooked 'hot and fast' and an example of 'low and slow' and explain the chemical and physical changes that the cooking method brings about.

Posts in this forum require the use of references. Your texts are good places to start and external resources (not Wikipedia) are even better!