Yes, food can continue to cook even after it is removed from an oven. This is because the food retains heat, and the internal temperature continues to rise for a short period. This phenomenon is known as carryover cooking or residual cooking.
Carryover cooking can vary depending on several factors, such as the type and size of the food, the cooking temperature, and the duration of cooking. Larger and denser foods generally retain more heat and experience more carryover cooking than smaller or thinner foods.
During carryover cooking, the internal temperature of the food may continue to increase by a few degrees, which can affect the final doneness and texture. It is particularly relevant for foods like roasts, steaks, poultry, and baked goods.
To account for carryover cooking, it's advisable to remove the food from the oven a few degrees below the desired final temperature. As the food rests outside the oven, the internal temperature will continue to rise, reaching the desired level. This technique helps to avoid overcooking and ensures that the food remains juicy and tender.
It's important to note that carryover cooking is more pronounced with dry heat cooking methods like baking, roasting, or grilling, as compared to moist heat methods like boiling or steaming. Therefore, it's beneficial to monitor the internal temperature of the food using a food thermometer to achieve the desired level of doneness.