Thread No. 005← All threads
Carryover
The dish keeps cooking after you stop cooking it.
Heat does not stop at the pan's edge. Steaks climb five degrees on the board. Eggs set on the plate. Cookies firm up on the sheet. The cooks who account for carryover pull early; the ones who don't, overcook every time.
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In Scrambled Eggs →1 voice
“Treat scrambled eggs as a temperature problem. Below 70°C and you have soup; above 80 and you have rubber.”
In Search of Perfection — Bloomsbury (2006)
In Pan-Seared Steak →1 voice
“The reverse sear — gentle oven first, hard sear second — gives you more even doneness and more crust at the same time.”
Modernist Cuisine at Home — The Cooking Lab (2012)