http://www.askmarxfoods.com/what-is-carry-over-cooking-and-how-does-it-work/ Just another WordPress weblog Fri, 03 Feb 2012 17:31:35 +0000 hourly 1 http://wordpress.org/?v=3.2.1 http://www.askmarxfoods.com/what-is-carry-over-cooking-and-how-does-it-work/comment-page-1/#comment-586 MarxFoods.com Blog » Blog Archive » Pan Roasted Filet Mignon Recipe Mon, 08 Mar 2010 22:18:49 +0000 http://www.askmarxfoods.com/?p=112#comment-586 [...] 10. Allow the steak to roast in the oven until your desired level of doneness has almost been reached.  The steak will continue to cook slowly (an additional 5-10 degrees) once after it’s removed from the oven (how carry over cooking works). [...] [...] 10. Allow the steak to roast in the oven until your desired level of doneness has almost been reached.  The steak will continue to cook slowly (an additional 5-10 degrees) once after it’s removed from the oven (how carry over cooking works). [...]

]]> http://www.askmarxfoods.com/what-is-carry-over-cooking-and-how-does-it-work/comment-page-1/#comment-577 MarxFoods.com Blog » Blog Archive » Uni Scrambled Eggs Recipe Tue, 05 Jan 2010 18:33:22 +0000 http://www.askmarxfoods.com/?p=112#comment-577 [...] started to curdle, but are still soupy, pull them from the heat (they’ll continue to cook due to carry over cooking) and stir in the uni and [...] [...] started to curdle, but are still soupy, pull them from the heat (they’ll continue to cook due to carry over cooking) and stir in the uni and [...]

]]> http://www.askmarxfoods.com/what-is-carry-over-cooking-and-how-does-it-work/comment-page-1/#comment-576 MarxFoods.com Blog » Blog Archive » NY Strip Steak Recipe Tue, 22 Dec 2009 22:29:11 +0000 http://www.askmarxfoods.com/?p=112#comment-576 [...] 6. Once the steak is almost cooked (5-10 degrees away from your target temperature), move it to a clean plate, top with the unsalted butter, cover, and let it rest for 5 minutes before slicing or serving. The residual heat in the steak will continue to cook it the rest of the way (this is called carry over cooking). [...] [...] 6. Once the steak is almost cooked (5-10 degrees away from your target temperature), move it to a clean plate, top with the unsalted butter, cover, and let it rest for 5 minutes before slicing or serving. The residual heat in the steak will continue to cook it the rest of the way (this is called carry over cooking). [...]

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