Carry over cooking

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Carry over cooking (sometimes referred to as resting) refers to the phenomenon that food retains heat and continues to cook even after being removed from the source of heat.[1] Carry over cooking is often used as a finishing step in preparation of foods that are roasted or grilled, and must be accounted for in recipes as it can increase the internal temperature of foods by temperatures between 5 and 25 degrees Fahrenheit.[2] The larger and denser the object being heated, the greater the amount of temperature increase due to carry over cooking.

Resting, when used as a synonym for carry over cooking, also refers to the process of allowing the liquids in meats to redistribute through the food over a 5 to 20 minute period. This allows for a more flavorful and juicy finished product.[3]

Physics

Because larger objects have a lower surface area to volume ratio, they are more able to retain heat. This heat retention translates to a uniform temperature increase throughout the food as the heat dissipates to cooler areas.[4] Additionally, foods with a higher water content are more subject to carry over cooking as water has a higher heat capacity and will have more heat to distribute throughout the food item.

References

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