Carryover cooking

Carryover cooking happens because heated food holds stored warmth. When it is pulled from the oven, grill or pan, that heat keeps raising the temperature of the food even though the heat source is gone.

One cookbook example describes a steak taken off the fire at 125°F (52°C) that rises to about 130°F (54°C) while it rests, which turns medium-rare into medium. The same author advises pulling meat when it is roughly 5°F to 10°F (3°C to 6°C) below the ideal temperature, depending on the cut, so that the leftover heat finishes the job without overcooking it.

The idea is useful to anyone who cooks with a thermometer, because removing food from the heat is not the same as stopping the cooking. Taking it off a little early and letting it rest is how cooks plan for the extra rise.