Yes, my example is unrealistic when you apply your own unrealistic constraints on top of it.
But when you remove your unrealistic constraints, it is absolutely realistic. There is a wide temperature band where a cut of meat will reach a given center temp faster than carryover cooking with a difference to edge temperature that is trivial enough that someone is unlikely to notice.
It was your example, I was just trying to stick within it. I'm not intentionally adding constraints "on top". I'm just saying that "cook longer" is outside the scope of my response.
I disagree that the edge temperature difference would be trivial. The difference between the last 20 degrees in the middle coming out of the edges while they also lose heat to their surroundings versus making the edges even hotter as you continue cooking is quite a lot.
"cook longer" at the same temperature is my original example (though admittedly I was thinking that cook temp would be another variable, but I didn't write that):
> now we know that I could simply keep cooking the meat for longer
Cooking longer at the same temperature is also pretty much exactly what the experiment in the article was, which found no statistically significant correlation between testing and juiciness.
The experimental group pork chops took less time from when they were put on the skillet to when they were cut (and when they would have been consumed if they were cooked by someone making a meal for themselves).
You're welcome to disagree, but the facts disagree with your stance.
But when you remove your unrealistic constraints, it is absolutely realistic. There is a wide temperature band where a cut of meat will reach a given center temp faster than carryover cooking with a difference to edge temperature that is trivial enough that someone is unlikely to notice.