What is carried over cooking?

Carried over cooking refers to the phenomenon where food continues to cook after it has been removed from a heat source due to residual heat. This occurs because the temperature of the food can remain elevated for some time even after it is no longer in contact with direct heat. This process is particularly important to consider when cooking meats, as they can rise several degrees in temperature during this time, which can significantly affect the final doneness and texture. Understanding this concept helps cooks manage cooking times and temperatures more accurately, preventing overcooking or undercooking food items.

The other concepts mentioned do not fit the definition of carried over cooking. Cooking at a lower temperature for a longer duration is a separate technique that addresses different cooking goals. Putting food back on heat refers to reheating, which again is distinct from the idea of carryover, while searing meat before cooking primarily focuses on the development of flavor and texture rather than the continued cooking process after heat is removed.