Carryover Cooking Calculator

Quick workflow for consistent results

1. Measure the thickest center temperature at removal.
2. Pick the closest food group and cooking method.
3. Set rest time and how you cover the food.
4. Press Calculate and compare peak versus end-of-rest.
5. Adjust removal temperature until the target is met.
6. Export CSV or PDF to build your own cooking log.

Carryover rise and cooling estimate

The calculator models two competing effects during resting: residual heating from the outer layers, and cooling to the surrounding air.

• Residual heating: ΔT_heat = (T_source − T_remove) × K × (1 − e^−t/τ)
• Cooling loss: ΔT_cool = max(0, T_remove − T_ambient) × B × (1 − e^−t/λ)
• Peak: T_peak = T_remove + ΔT_heat
• End of rest: T_end = T_remove + ΔT_heat − ΔT_cool

K is built from method, cover, size, and food-group factors. τ and λ scale with thickness and weight so larger batches change temperature more slowly.

Why carryover matters for garden harvest cooking

Garden produce often finishes cooking off-heat because the outer layers stay hotter than the center. This calculator estimates that “carryover rise” so you can pull at a safer point, rest with control, and still hit your preferred serving temperature.

Key drivers the calculator uses

Carryover increases with higher heat-source temperature, thicker pieces, larger batch weight, and better insulation. It decreases when you slice, stir, or expose more surface area. The method selector changes the baseline heat transfer, while the food group adjusts for moisture and density.

Rest time is not linear

Most carryover happens early, then levels off as temperatures equalize. The model applies an exponential approach-to-peak so a 5–10 minute rest can deliver most of the rise, while extending to 20 minutes typically adds only a smaller extra gain unless the batch is very thick.

Cover choices and cooling tradeoffs

Foil tenting and lidded pans slow cooling, but they also preserve residual heat, pushing peak higher. Uncovered resting sheds heat quickly and may prevent overshoot for delicate vegetables. Use the “end-of-rest” target mode when you care about plating temperature rather than peak.

Example data you can compare against

The table below shows sample scenarios. As a quick reference, many roasted starchy vegetables land around +4 to +7 °C rise with a 10–15 minute tented rest, while steamed vegetables often stay near +1 to +3 °C with uncovered resting. Use your thermometer log to tune your settings.

1) What is carryover cooking?

Carryover cooking is the internal temperature rise after removal from heat. Hot outer layers keep transferring heat inward during resting, even while the surface begins cooling.

2) Should I target peak or end-of-rest?

Use peak when texture depends on the maximum temperature reached. Use end-of-rest when you care about serving temperature after resting and plating.

3) Why does slicing reduce carryover?

Slicing increases surface area and releases steam, accelerating heat loss. It also reduces the temperature gradient that drives residual heating.

4) My thermometer shows less rise than predicted—why?

Probe placement, sensor speed, and stirring can under-read peak temperature. Use the probe delay input, avoid touching the pan, and measure in the thickest center.

5) Does covering always help?

Covering reduces cooling, but it can also increase peak carryover. For tender vegetables, light tenting may be enough; for dense roots, tighter covering can improve evenness.

6) How do I calibrate the calculator for my kitchen?

Run two or three tests with the same food and record pull temperature, rest time, and measured peak. Adjust food group and cover choice until predictions match your log.

7) Can I use this for batches cooked outdoors?

Yes. Set ambient temperature to outdoor conditions and choose the closest method. Wind and cold surfaces increase cooling, so uncovered or rack resting may lower end-of-rest temperature.