![]() The internal temperature is what matters. The exterior of meat heats up far more quickly than the interior, resulting in a huge temperature differential between the outside and the center of a roast. ![]() But the process can result in a significant increase in temperature at the center of a large roast, bringing it from a perfect pink to a disappointing gray. This transfer will slow, and eventually stop, as internal and external temperatures approach each other and even out. Second, because heat always moves from a hotter to a cooler area, as long as there is a difference in temperature between the two regions, heat will keep moving from the surface to the center even after you remove the meat from the heat source. Meat will continue to cook even after it has been removed from the heat source, a phenomenon known as “carryover cooking.” This happens for two reasons: First, the exterior of a large roast gets hot much more quickly than the interior. ![]() But judging precisely when meat is done is tricky, because what you’re actually gauging is not whether the food is ready to eat right now-but whether it will be ready to eat once it has rested. To do that, you must hit the meat’s target temperature spot-on 5 or 10 degrees off can make a huge difference. When you’re cooking an expensive roast, getting it to the table cooked just the way you like it is critical. ![]()
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