What is carry-over cooking?

Carry-over cooking refers to the phenomenon that food retains heat and continues to cook even after being removed from the source of heat. 

The larger and denser the object being heated, the greater the degree of carry-over cooking. This holds true for pressure-cooking. That is why when the whistles are over we need to remove the cooker from the source of heat so that the heat built up inside the cooker continues to cook for a short while and then as the cooker cools, the pressure can be released. 

Even while baking the carry-over cooking applies. Often after being removed from the oven the internal temperature in the baked food be maintained for some minutes. 

This also holds true when we steam idlis and dhoklas. It is not advisable to cut the dhokla as soon as it off the fire. We allow it to rest for a few minutes so that we get neat even edged pieces. 

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.