For many of us, cooking skills are only learned out of necessity; when we move out on our own for the first time and are finally responsible for feeding ourselves. Skills were often developed through trial and error, handed down from our parents and grandparents, or even picked up from cookbooks and recipes. That said, we live in the age of convenience, where everything imaginable can be delivered, and cooking has become little more than novelty thanks to meal prep packages. For those who still love to cook from scratch, or those looking to learn, here’s a basic skill everyone should know: Carryover cooking.
Many of us already use the technique of carryover cooking, but sometimes unintentionally and without even realizing. Ever cook a roast to a recommended temperature but find it’s a little more done then you thought when finally cutting in? That’s the effects of carryover cooking. While we’re letting our foods rest straight out of the oven oven or off the grill, we’re letting them cool down, but we’re also allowing the residual heat from the outer ends of the food cook the inside.
Carryover cooking need not be something to avoid, however, it’s actually the best tool to avoid overcooking. Meats, particularly thick, bone in roasts, can be taken out of the oven a few degrees shy of their recommended cooking temps and allowed to come up to temperature on their own. The technique can even apply to eggs, taking scrambled eggs off the pan just before they’re done ensure they’ll be perfectly cooked by the time you’re ready to eat.
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