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Carry-over Cooking

post #1 of 14
Thread Starter 
Your assistance please.
I have been approached by my employer and asked to determine how many degrees increase will occur when product continues to cook after removal from the oven. Specifically, if my lasagna comes out of the oven with an internal temperature of 150ºF at the center and 170ºF at the edge, will the carry-over cooking give me a median temperature of 165ºF throughout?
Any thoughts or suggestions would be appreciated. TIA!
post #2 of 14
answer him by asking where it will be placed... the ambient temperature will have a lot to do with the carry-over cooking for example, if taken out and placed at 30 degrees ambient (i work in centigrade btw) then it will probably simply cool to 150 on the outside before if gets to 165 on the inside

it really does depend on the ambient... thats what you say to make him feel really daft...

then tell him that its a 25% increase on core temperature. at least thats for large roasts... something like a lasagne... depending on size, i probably wouldnt even factor for it tbh... if you have to, id go with a 40/60 percent increase/decrease between the core/edge temperatures respectively

so if its 0 on the core and 100 on the outside, it would end up at 40 degrees througout.
post #3 of 14
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Oh, and of course as as the_seraphim says it's also dependent on the ambient temperature AND the thermal conductivity of the medium in which the item is sitting in (a steak resting in 20 degree air will conduct heat differently than a steak resting in a 20 degree water bath, although why anyone would want to submerge a steak in water is beyond me)
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post #4 of 14


= heat transferred in time = = thermal conductivity of the barrier = area = temperature = thickness of barrierso q/t = 0.35centigrade times (170 - 150) divided by about 30

so... lemme think, um... 10-15 degrees F increase...



yeah about 165 overall lol!
post #5 of 14
Just to keep the ball rolling...

It is also dependent on the container material, size of the item, cooking temperature, food density, etc.

For any single item, you will need to do a controlled test with a number of strategically placed thermometers in order to accurately know the answer. But that answer is only applicable to that specific food item and cooking technique.
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post #13 of 14
This forum is to "Discuss with other professional chefs the latest trends, kitchen and employee issues and more."

This user asked a legitimate question worthy of worthwhile information. In this case, that has not happened. Please refrain from using this forum as a 'joke of the day' page nor for any other use for which it is not intended. As such, many posts have been deleted and/or edited.

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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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post #14 of 14
Jigz,

I sort of understand where you're going with this but I have to ask why. If lasagne is the dish and you're preparing it in a full hotel pan for multiple servings.... Then why not just finish it to an internal temp of 165-170.

I don't know about your recipe but mine has eggs as well as a couple other ingredients that could be problematic if allowed to finish like I would a roast.

If you're worried about the cheese filling (ricotta) discoloring or becoming too dry then there are a couple suitable ingredients to help control this. Then again even after cooking, cooling and reheating and even holding (just not on the steam table) I've never had an issue. Just remember that your lower internal temperature plus the fact that heat is disipating from the pan you may not get much of an increase at all and this could allow the food to sour if it wasn't cooked thoroughly in the first place.

I apologize I wasn't more able to answer your question I've just never really used the practice for anything other than roasted meats or a couple very delicate/tempermental food items.
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