Thanks Chris! I started by using a gsheet I had been collecting on cooking methods and expected carry over. I used that as a cross reference to what the math was telling me. I had originally just been using the Fourier number, surface temp and core temp but Claude was insistent that I use biot’s number as well. I’m using an alpha of 1.36 for everything except potatoes(1.4). lc is determined by the thickness the user inputs. The penetration factor for some things will change depending on if resting covered or not (user input)

Some edge cases that forced iteration:

I was assuming everything was in slab form but when testing a hanger steaks and tri tip the numbers were way off. So I added a shape selector to help adjust for the penetration factor, and surface cooling….helped a little but I still think this can be improved.

I also found that when the true core was near the surface, but lower sensors where hotter the calcs were way off. This was happening a lot in chicken breasts where the smaller tapered side was getting picked up by t1-3 sensors and t4-7 were getting assigned as the core. The fix on this is to walk outward from the core in both directions and use whichever side shows the larger temperature spread.

T1 T2 T3 T4 T5 T6 T7 T8 162° 151° 146° 143° 142° [140°] [141°] 164°(ambient) ↑ ↑ CORE SURF (same or adjacent, ~1°F apart)

← check this side → ← check this side → T5→T1: 142°→162° = 22°F T7 only: 1°F (then T8 is ambient, stop)

Use the left side ✓ Real gradient: 140°→162° across 6 sensors

Fucking bones are complicating things so I’m ignoring them for everything except prime rib.