Why is meat and gravy in hot pie burn tongue easier than surrounding pastry?

This is a great question that goes to the heart of how we experience heat! Here's why the meat and gravy in a hot pie can burn your tongue more than the pastry:

* Heat Transfer: Meat and gravy, especially if they are very hot, conduct heat more efficiently than pastry. This is because:

* Water Content: Meat and gravy have a high water content. Water is an excellent conductor of heat. The pastry, being drier, conducts heat less readily.

* Density: The meat and gravy are denser than the pastry, meaning there are more molecules packed together to transfer heat.

* Temperature: The meat and gravy are often cooked to a higher temperature than the pastry. While the crust may be hot, it's unlikely to be as hot as the filling itself.

* Surface Area: When you take a bite, the meat and gravy come into direct contact with a larger surface area of your tongue than the pastry crust. This increases the amount of heat transferred.

The Takeaway: The meat and gravy in a hot pie have a combination of properties that make them excellent heat conductors, and they are often hotter than the pastry itself. This means they have the potential to transfer more heat to your tongue, leading to a burn.