Carryover Cooking: Pull Temperatures, Resting Times & When the Roast Comes Out
This lesson is part of the course
In this lesson
You estimate carryover from the weight with a capped rule from Mira's binder, subtract it from each card's target to get the pull temperature, set resting times with a minimum and work back from the carving time to the moment each roast leaves the oven.
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Lessons in this course
- Cook Time by Weight vs by Thickness: Minutes per Kilo, POWER & 5-Minute Blocks Locked
- Carryover Cooking: Pull Temperatures, Resting Times & When the Roast Comes Out Locked
- Low-and-Slow Schedules: Hours per Kilo, Stall Buffer & Start Times Across Midnight Locked
- Water-Bath Cooking: Times from a Thickness Table, Bags per Batch & Batches Locked
- Cooking Yield: Weight Loss %, Pooled Yield per Cut & Raw Weight to Buy per Guest Locked
- One Oven, Several Dishes: Start Times, Out-of-Oven Times & Temperature Clashes Locked
- Thermometer Log: Heating Rate per Hour, the Stall & an ETA by Linear Trend Locked
- Holiday Dinner Plan: Tasks Backwards from Serving Time & a Gantt-Style Chart Locked