Heat and browning
Carryover cooking
JA: キャリーオーバー・クッキング(キャリーオーバー・クッキング)
The continued cooking that happens after food leaves the heat, driven by retained warmth.
What it means in a kitchen
A roast pulled from the oven at 50°C in the center will often climb to 55°C while it rests. Resting isn't "letting it cool" — it's letting the temperature even out across the inside. Different proteins ride different carryover curves; thicker cuts coast further than thin ones.
Common misunderstanding
Beginners slice meat immediately and lose juices to the cutting board — the muscle hasn't relaxed yet, the temperature hasn't redistributed.
Example
Pull a steak at 51°C, rest 5 minutes, slice at 54°C — even temperature, juices stay in.