What is the process that continues to cook a roast once it removed from oven?

The process that continues to cook a roast after it's removed from the oven is called carryover cooking.

Here's how it works:

* Heat Retention: When a roast is in the oven, it absorbs a lot of heat. Even after you remove it, the roast continues to hold that heat.

* Internal Temperature Rise: The retained heat causes the internal temperature of the roast to continue rising for a period of time. This is especially true for larger roasts that take longer to cook.

* Cooking Continues: The continued rise in internal temperature means the roast will continue to cook, even though it's no longer in the oven.

How much does the temperature rise?

The amount of carryover cooking varies depending on the size and thickness of the roast, but it's typically around 5-10 degrees Fahrenheit.

Why is carryover cooking important?

Carryover cooking is important to consider because:

* It affects final doneness: If you don't account for carryover cooking, your roast may be overcooked by the time it rests.

* It helps achieve optimal results: Resting the roast after it's removed from the oven allows the carryover cooking to take place, which helps distribute the juices evenly and ensures the roast is tender and flavorful.

To account for carryover cooking:

* Remove the roast from the oven a few degrees below your target internal temperature. This will allow it to reach the desired temperature during resting.

* Let the roast rest for 10-15 minutes before carving. This gives the juices a chance to redistribute.

By understanding carryover cooking and its effects, you can ensure that your roasts are perfectly cooked and juicy every time!