Carryover Cooking and RestingUpdated 3 days ago

Food keeps cooking after it comes off the heat. How much depends on the cut, and it is repeatable enough to plan for.

The short answer

Slice it straight away. Cutting the meat lets it cool fast, and for most things that is better than resting.

When you do want to rest

Resting firms the food up as it cools, which makes slicing easier and tidier. Some cuts, a whole turkey, for instance, really do need it.

If you are resting, set your target about 10% below the temperature you actually want:

1. Pull the food when the alarm sounds
2. Leave the thermometer in
3. Do not cut until the carryover has finished and it has reached your real target
4. You can set a second "cook to" temperature at your real target once it is off the heat. It will not predict a time, but the alarm will sound when it arrives

Why carryover varies so much

It comes down to surface area and mass. More surface area means faster cooling; more mass means more stored heat, so more of a rise after you pull it. Water content and the temperature difference between the food and the room matter too.

That is why a thin steak barely carries over, and a prime rib climbs several degrees. The same cut cooked the same way carries over the same amount, so once you have measured yours, you can plan around it. Keep a note. It may take a couple of goes.

Does the thermometer predict carryover?

Not currently. The prediction it makes is time-to-target during the cook, and carryover happens after. Leaving the thermometer in and watching the number is how you handle it today.

Still have a question?

If your food is overshooting badly, email [email protected] and tell us what you cooked, what you set, and where it ended up.

How It Works: Predictive Thermometer explains the cooking prediction. Chef-Recommended Temperatures has our target temperatures.

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