Carryover cooking

Carryover cooking is the continued rise in a food’s interior temperature after it leaves a heat source, as heat flows from hotter outer regions toward cooler center regions.

Thermal conduction: Thermal conduction is the transfer of heat through matter by microscopic interactions, without bulk movement of the material. Heat stored in the hot exterior moves inward through the food by conduction.
Meat thermometer: A meat thermometer measures the internal temperature of meat during or after cooking. A probe can reveal the continued interior temperature rise after removal from heat.
Internal temperature: Internal temperature is the temperature measured within an object or food rather than at its surface. Carryover cooking is commonly tracked as a change in the food’s internal temperature.
Restorative cooking: Restorative cooking is a culinary idea of returning food to a desired state through further heating or preparation. It is distinct from carryover, which is passive continued heating after removal.
Temperature gradient: A temperature gradient is the change in temperature across a distance or between locations. The temperature difference between the exterior and center drives inward heat flow.
Resting (cooking): Resting is the period meat is left undisturbed after cooking and before serving or carving. During the rest, stored heat can continue raising the center temperature.
Heat transfer: Heat transfer is the movement of thermal energy between regions or objects at different temperatures. Carryover cooking is one outcome of heat transfer within food after external heating stops.
Thermal inertia: Thermal inertia is a material’s resistance to temperature change because of its heat capacity and heat-transfer properties. It helps explain persistence of heat, while carryover specifically describes continued cooking in food.
Thermal diffusivity: Thermal diffusivity measures how quickly temperature changes spread through a material relative to its capacity to store heat. It helps determine how quickly a food’s interior responds to heat stored near its surface.
Roasting: Roasting is a cooking method that uses dry heat, usually in an oven, to cook food. Large roasts commonly retain enough heat for a noticeable post-oven rise.

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