Carryover cooking

Carryover cooking, also called resting, is the process by which food continues to cook after being removed from a heat source due to retained heat migrating inward from hotter outer layers. It is commonly used as a finishing step for roasted or grilled foods and can raise internal temperature by 5 to 25 degrees Fahrenheit (3–14°C). The effect is greater in larger, denser items and those with higher water content, as water's high heat capacity stores more heat for redistribution.