How do I compensate for carryover cooking/resting?Updated 8 months ago

The best way is to slice your meat immediately so that it cools faster.

But that’s not always an option. We’re working on a two-part prediction to manage carryover cooking.

The challenge is putting a second prediction on top of the first (time to cook) prediction; the mathematical model gets wobbly if that first prediction is not entirely stable. We need more data to get the primary prediction 99% trustworthy before we add carryover predictions. That process is ongoing, but it won’t be long before that’s dialed in and we can add a second prediction. 

The main advantage of resting is that the food firms up as it cools, which makes slicing easier (and tidier). If you are cooking something that must rest (like a whole turkey), the rule of thumb is to set the “cook-to” temp about 10% below your real target temp.

Pull the food when the alarm goes off but leave the thermometer in and don’t cut into the meat until the carryover has done its thing (when you’ve reached your real target temp).

You can set a second “cook to” temp for your real target temp after you remove the food from the heat. It won’t predict “time to cook” but the alarm will sound when it gets there.

Cooling is a function of surface area (more surface area→faster cooling) and mass (more mass→more stored heat energy→more rise in temperature=carryover cooking).