Glossary

Carryover Cooking

Carryover cooking is the heat that keeps travelling inward after food leaves the oven, so the internal temperature continues to rise during a rest. The outer layers of a salmon fillet are hotter than the centre, and over a few minutes that heat evens out. That is why a fillet that looks barely done in the oven is often perfect on the plate, and why many cooks pull the fish a touch early. See also: Resting, Probe Thermometer, Opaque, and the guide How to Tell When Baked Salmon Is Done.