Roasting, Grilling & Low-and-Slow Timing: Cook Times, Resting, Yields & Dinner Schedules
Work out cook times by weight and thickness, pull temperatures from a fictional card's target, low-and-slow start times across midnight, water-bath batches, cooking yields, a one-oven plan, a probe-log ETA and a backward holiday dinner schedule so every dish is ready at the same moment – 8 hands-on labs in one home cook's kitchen, with every cell checked as you go.
One-time payment · lifetime access · lessons, labs, exam and certificate included · no subscription.
About this course
You build a home cook's timing workbook for a fictional Sunday roast club, one checked formula at a time. You estimate roast times from a weight rule and a thickness-squared rule with POWER, plan in 5-minute blocks with CEILING and subtract carryover from a recipe card's target to get pull temperatures. You schedule low-and-slow cooks across midnight with MOD, look up water-bath times in a thickness table with XLOOKUP and count bags and batches. Then you pool cooking yields with SUMIFS to know how much raw meat to buy per guest, plan one oven for six dishes, forecast a smoker ETA from a probe log with SLOPE and FORECAST.LINEAR and chart a holiday dinner backwards from serving time.
Lessons
- Cook Time by Weight vs by Thickness: Minutes per Kilo, POWER & 5-Minute Blocks Pro
- Carryover Cooking: Pull Temperatures, Resting Times & When the Roast Comes Out Pro
- Low-and-Slow Schedules: Hours per Kilo, Stall Buffer & Start Times Across Midnight Pro
- Water-Bath Cooking: Times from a Thickness Table, Bags per Batch & Batches Pro
- Cooking Yield: Weight Loss %, Pooled Yield per Cut & Raw Weight to Buy per Guest Pro
- One Oven, Several Dishes: Start Times, Out-of-Oven Times & Temperature Clashes Pro
- Thermometer Log: Heating Rate per Hour, the Stall & an ETA by Linear Trend Pro
- Holiday Dinner Plan: Tasks Backwards from Serving Time & a Gantt-Style Chart Pro