Cooking Schedule Software

December 27, 2006 12:18 PM

Looking for a cooking time calculation program...

Looking for a program or spreadsheet that will help us next time we need to work out how long to put the Turkey in before we add the vegetables before taking out the Turkey to let it stand before starting the gravy etc.

We know this can be done with a piece of paper but sometimes it just seems to get a bit complex with 5-8 different meal elements, such as on Christmas Day.

Any spreadsheets or shareware progs welcome as well as any good commercial software that also covers this.

PS. Also, anyone know how some people seem to cook without worrying about time at all?

posted by pettins to food & drink (4 comments total)

In answer to your last question: Time is only useful if there are no other variables, which is seldom the case outside of fast food restaurants. Meat size, type, density, moisture content, starting temperature, oven accuracy, etc., make cooking more an art than science. The best chefs use color, touch/texture, taste, and smell to optimize their preparation. As with driving a car, these skills become automatic. You might enjoy the film Mostly Martha, which portrays the analytical vs. artistic approaches to cooking and life.
posted by weapons-grade pandemonium at 12:42 PM on December 27, 2006

Seconding the comparison to driving. How long to cook and rest a turkey depend on how big the bird is, how old it was, whether it was brined, etc. The placement of vegetables in the pan also depends on what veggies they are, how done you like them, and how finely they've been cut up, if at all.

Imagine your neighbor has a Hummer. They can tell you how long to press the brakes and how hard to press the gas, but if you take that information and translate it to a Geo Tracker with no practice or other information, you might crash.

So, practice, take not of what works for you, and don't be too embarassed when things don't work.
posted by bilabial at 1:46 PM on December 27, 2006

Practice definitely and paying attention to what you are doing - if you let the your guests engross you in conversation whilst cooking this is bound to lead to disaster.

In terms of practical advice just work it backwards - the bird/meat needs to go in first, then the potatoes, then the veg...do consider all the abovementioned variables when deciding cooking times...if your oven is too small to do it all at the same time work out what can be part cooked and sit on the work top for a few hours whilst you get the other stuff ready...just return to the oven to finish off when you have taken out the meat!

My cousin and I made a team effort this year (first time as xmas dinner chefs for both of us). We managed to get the duck and the chicken (no turkey - nobody likes the things) and the taties, veg, gravy and all the trimmings all cooked and ready at the same time and served them all hot.

This is a feat my aunt has yet to achieve - not for lack of practice (she's got 40 yrs worth actually) but because she is one of the scattiest people I know.
posted by koahiatamadl at 3:45 PM on December 27, 2006

That my friend is essence the "Art of Cooking". If you have guest over while the meal is cooking, I recommend keeping a timer in your pocket, never burned the bread yet!
posted by JujuB at 9:48 PM on December 27, 2006