[ketzo]

That is indeed exactly what the article says — I’m not certain GP is right on this.

Kenji’s original tests seem to confound this as well: every 2.5min of slicing produces steadily less juice, despite the fact that the steak’s internal temp should be rising for some of that time.

[nerdsniper]

“Internal” temperatures are measured near a single point. Some internal, watery, parts will be hotter than other internal, watery, parts. On average, the temperature goes down over time even if it increases in some local parts.

So the average pressure will decrease.

(Yes, for an ideal cavity, pressure is equal everywhere, but for meat which contains highly tortured paths and a three-phase state mixture for the vapors to escape from - there can be different pressures in different areas especially once there’s any flow at all)