What You Need to Know
Carryover cooking is when foods are halted from actively cooking and allowed to equilibrate under their own retained heat. Because foods such as meats are typically measured for cooking temperature near the center of mass, stopping cooking at a given central temperature means that the outer layers of the food will be at higher temperature than that measured. Heat therefore will continue to migrate inwards from the surface, and the food will cook further even after being removed from the source of heat.
Steps
- 1.
Prime rib roast (American): Allows even doneness from edge to center
- 2.
Yakitori (Japanese): Prevents drying while maintaining juiciness
- 3.
Argentinian asado (South American): Essential for proper collagen breakdown in large cuts