What is the phenomenon that occurs for 10 minutes after cooking, during which the internal meat temperature will rise?

The phenomenon being described is known as carry-over cooking. This term refers to the heat that continues to cook the meat after it has been removed from the heat source. During the initial cooking process, the outer layers of the meat reach the desired temperature first, while the heat slowly penetrates towards the center. Once the meat is removed from the heat, the residual heat causes the internal temperature to continue to rise for a short period, often around 10 minutes, depending on factors such as size and shape.

Carry-over cooking is significant as it helps in achieving the perfect doneness for meats like roasts, steaks, and poultry. This allows for greater control over cooking, as it is important to account for this temperature rise when determining the ideal cooking time and target temperature for the final dish. Proper understanding of carry-over cooking can enhance the quality of meals by preventing overcooking, which can lead to dry or tough meat textures.

Resting is related but distinct; it is the period during which meat is allowed to sit after cooking to allow juices to redistribute, rather than specifically indicating the rise in temperature. Marination involves soaking meat in a seasoned liquid before cooking for flavor and tenderness, and thermal retention is a broader term that does not specifically focus on