Is carryover cooking a concern when preparing vegetables?

* Vegetables cook much faster than meat: The internal temperature of vegetables rises quickly during cooking and then levels off. There's not much opportunity for "carryover" cooking to significantly change their texture or doneness after they're removed from the heat.

* Vegetables are less dense: They contain more water than meat, which allows them to cool down faster.

* Vegetable cooking is often about texture, not just temperature: Vegetables like broccoli or asparagus are often cooked until tender-crisp, which is a textural goal, not a specific temperature.

When carryover cooking is a concern:

Carryover cooking is a bigger concern with meat and poultry because:

* Longer cook times: Meat and poultry take longer to cook, giving the internal temperature more time to continue rising even after the heat source is removed.

* Higher density: Meat and poultry are denser than vegetables, which means they retain heat longer.

* Protein changes with temperature: Proteins in meat and poultry continue to cook and change their texture during carryover cooking.

Bottom line: Don't worry about carryover cooking significantly impacting your vegetables. Just make sure you cook them until they reach your desired texture, and they'll be delicious!