-- "Dimitri" > wrote in message
...
> So my question is: Is there a point where meat has lost so much moisture
it
> loses the ability to increase temperature?
>

That doesn't make any sense. A completely dry hunk of metal can be heated to
hundreds or thousands of degrees depending on the metal. Things do not need
to be moist to take up heat. Incedentrally water can only be heated to 212F
at which point it becomes steam.

Maybe you meant to say the meat's ability to take up extra heat is reduced
when it becomes dry?