🌡️ Food Fact Friday #2: The "Ghost" Heat (Carryover Cooking)

Ever pull a roast out perfectly on time, only for it to be dry ten minutes later? You aren't crazy—your meat is still cooking.

1. What is Carryover Cooking?

The exterior heat of your protein travels inward toward the center even after it leaves the pan or oven.

• The Fact: Internal temps can rise 5° to 15°F after pulling from the heat.

2. The "Pull Temperature" Rule

• The Goal: 165°F for Chicken.

• The Protocol: Pull at 155°F–160°F, tent with foil, and let it coast to the finish line.

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👩‍🍳 Chef Asia’s Friday Tip:

"Stop trusting the 'poke test.' A digital instant-read thermometer is the only way to guarantee a juicy result. Pull it early, let it rest, and trust the process."