Carryover cooking: Difference between revisions
replaced reference |
No edit summary |
||
| Line 1: | Line 1: | ||
'''Carry over cooking''' refers to the phenomenon that food retains [[heat]] and continues to [[cooking|cook]] even after being removed from the source of heat.<ref name=cookclar>{{cite web|last=Turner|first=Danielle|title=Carryover Cooking|url=http://www.cookingclarified.com/2011/01/carryover-cooking/|publisher=Cooking Clarified|accessdate=27 November 2012}}</ref> |
'''Carry over cooking''' (sometimes referred to as '''resting''') refers to the phenomenon that food retains [[heat]] and continues to [[cooking|cook]] even after being removed from the source of heat.<ref name=cookclar>{{cite web|last=Turner|first=Danielle|title=Carryover Cooking|url=http://www.cookingclarified.com/2011/01/carryover-cooking/|publisher=Cooking Clarified|accessdate=27 November 2012}}</ref> Carry over cooking is often used as a finishing step in preparation of foods that are roasted or grilled, and must be accounted for in recipes as it can increase the internal temperature of foods by temperatures between 5 and 25 degrees Fahrenheit.<ref>{{cite book|last1=Brown|first1=Amy|title=Understanding Food: Principles and Preparation|date=2008|publisher=Thomson Wadsworth|isbn=978-0-495-10745-3|page=140|edition=Third|accessdate=28 December 2015}}</ref> The larger and denser the object being heated, the greater the amount of temperature increase due to carry over cooking. |
||
Resting, when used as a synonym for carry over cooking, also refers to the process of allowing the liquids in meats to redistribute through the food over a 5 to 20 minute period. This allows for a more flavorful and juicy finished product.<ref>{{cite web|title=Food Science: Why You Should Rest Meat After Cooking|url=http://www.thekitchn.com/food-science-resting-meat-46678|website=The Kitchn|accessdate=28 December 2015}}</ref> |
|||
==Physics== |
==Physics== |
||
Because larger objects have a lower [[surface area to volume ratio]], they are more able to retain heat. This heat retention translates to a uniform temperature increase throughout the food as the heat [[Thermal_conduction|dissipates to cooler areas]].<ref>{{cite web|title=Carryover Cooking: A Problem or Much Ado About Nothing?|url=http://amazingribs.com/tips_and_technique/carryover_cooking.html|website=AmazingRibs|accessdate=28 December 2015}}</ref> Additionally, foods with a higher water content are more subject to carry over cooking as water has a higher [[heat capacity]] and will have more heat to distribute throughout the food item. |
|||
As mentioned above, the larger and denser the object being cooked, the greater the degree of carry over cooking. In more scientific terms, larger objects have a lower [[surface area to volume ratio]] and thus retain heat better. Denser foods typically have more [[water content]]. [[Water]] has a higher [[heat capacity]] and thus there is more energy in the food object to continue the cooking. |
|||
==References== |
==References== |
||
Revision as of 02:45, 28 December 2015
Carry over cooking (sometimes referred to as resting) refers to the phenomenon that food retains heat and continues to cook even after being removed from the source of heat.[1] Carry over cooking is often used as a finishing step in preparation of foods that are roasted or grilled, and must be accounted for in recipes as it can increase the internal temperature of foods by temperatures between 5 and 25 degrees Fahrenheit.[2] The larger and denser the object being heated, the greater the amount of temperature increase due to carry over cooking.
Resting, when used as a synonym for carry over cooking, also refers to the process of allowing the liquids in meats to redistribute through the food over a 5 to 20 minute period. This allows for a more flavorful and juicy finished product.[3]
Physics
Because larger objects have a lower surface area to volume ratio, they are more able to retain heat. This heat retention translates to a uniform temperature increase throughout the food as the heat dissipates to cooler areas.[4] Additionally, foods with a higher water content are more subject to carry over cooking as water has a higher heat capacity and will have more heat to distribute throughout the food item.
References
- ^ Turner, Danielle. "Carryover Cooking". Cooking Clarified. Retrieved 27 November 2012.
- ^ Brown, Amy (2008). Understanding Food: Principles and Preparation (Third ed.). Thomson Wadsworth. p. 140. ISBN 978-0-495-10745-3.
{{cite book}}:|access-date=requires|url=(help) - ^ "Food Science: Why You Should Rest Meat After Cooking". The Kitchn. Retrieved 28 December 2015.
- ^ "Carryover Cooking: A Problem or Much Ado About Nothing?". AmazingRibs. Retrieved 28 December 2015.
 | This cooking article about preparation methods for food and drink is a stub. You can help Wikipedia by expanding it. |