Carryover cooking
Have you ever noticed that when you take a hot meal off the stove or out of the oven, the temperature of the food is still very hot even after you turn off the heat? This is because of something called "carryover cooking".
Carryover cooking happens because even though you stopped cooking the food, the food is still very hot on the inside. This heat starts to transfer to the cooler parts of the food, making it hotter even after you take it off the heat source.
So, if you cook a piece of meat, like a steak, and take it out of the oven or off the grill before it is fully cooked, the heat from the steak's center will continue cooking it. This is why it's important to let your steak rest for a few minutes before cutting into it, to allow some of the heat to escape and avoid overcooking.
In summary, carryover cooking is when the heat from the inside of your food keeps cooking it even after removing it from the heat source. So be patient and let your food rest before diving in!
Carryover cooking happens because even though you stopped cooking the food, the food is still very hot on the inside. This heat starts to transfer to the cooler parts of the food, making it hotter even after you take it off the heat source.
So, if you cook a piece of meat, like a steak, and take it out of the oven or off the grill before it is fully cooked, the heat from the steak's center will continue cooking it. This is why it's important to let your steak rest for a few minutes before cutting into it, to allow some of the heat to escape and avoid overcooking.
In summary, carryover cooking is when the heat from the inside of your food keeps cooking it even after removing it from the heat source. So be patient and let your food rest before diving in!