Daily Feature Glossary Terms

The process of letting meat rest after cooking. Since meat continues to cook when removed from any heat source such as an oven, it has become referred to as Carryover Cooking or giving food a rest, a time during which the temperature of the meat increases 5 to 15ºF. Also referred to as resting, this process involves a time when the meat finishes the first stage of cooking and begins to rest in order to allow juices to be redistributed trhoughout the meat while the meat reaches its highest temperature before beginning to cool.