Meat does not cool immediately after it is removed from the stove or oven; heat stored in the outer layers continues moving inward, and the meat’s internal temperature rises by a few more °C as it rests. This is called carryover cooking. That is why meat is removed from the heat a few °C below the target temperature. Anyone who fails to account for this may overcook meat every time, even when using a thermometer correctly. Once you know how much carryover cooking to expect, the same recipe produces the same result each time.
During cooking, heat moves from the outside toward the center, so the outer layers of meat are always hotter than the center. When meat is removed from the heat, this difference does not disappear: heat in the outer layers continues to flow toward the cooler center. The heat source is off, but the heat itself is still inside the meat. The center temperature therefore continues to rise for a while, reaches a peak, and only then starts to fall; this peak is often overlooked.
The amount of the rise depends on 3 things. First is the thickness of the cut: for a thin steak, the internal temperature rises during resting and ends up 1–2°C / 1.8–3.6°F higher, while the rise may be much greater in a large roast or a whole leg of lamb. Second is the cooking temperature: meat cooked over high heat has a larger difference between its exterior and interior, and the rise is also greater. Third is the resting environment: foil-wrapped meat rises more, while meat left uncovered rises less. The ambient temperature where the meat is removed from the heat also matters; the rise is smaller in a cool kitchen and greater in a warm kitchen.
In practice, remove meat from the heat below the target. For a whole cut of red meat, if the target is 63°C / 145°F, remove thin cuts at 60–61°C / about 140°F and large roasts even earlier; during resting, the temperature reaches the target on its own. The same idea applies to poultry, but the target must not be lowered: chicken still needs to reach 74°C / 165°F, but it is enough for it to reach this temperature while resting, so it can be taken out of the oven a few °C early.
For this adjustment to work, take accurate measurements. Insert the thermometer into the thickest part of the meat from the side, reaching the center; touching bone, a layer of fat, or the tray will affect the reading. Take readings in 2–3 places and use the lowest value. An instant-read thermometer is more than adequate for this. Taking 1–2 more readings during resting makes it possible to see the temperature actually rise and then stop. If the thermometer can remain in the meat, monitoring the temperature throughout the resting period is easiest.
Resting time depends on the cut and serves 2 purposes: heat spreads inward, and moisture is reabsorbed between the muscle fibers. 5 minutes is suitable for thin cuts, and 15–20 minutes for large roasts. Keep the meat in a warm place, loosely covered, during this time; if it is wrapped tightly in foil, steam is trapped and the crust softens. The target of 63°C / 145°F and 3 minutes of rest for a whole cut of red meat is already met during this resting period.
Comments (2)
İnce bifteklerde bir iki derece diyor ama benim ölçümümde neredeyse hiç yükselmedi. Tavam yeterince kızgın değildi herhâlde.
Termometreyi altmış üç derecede çıkardım, dinlenme sonunda altmış sekiz oldu. Bir dahakine elli sekizde alacağım.