Carryover Cooking

Carryover cooking is an important factor when poaching seafood for cold presentation. Seafood to be served cold will carryover cook for a longer time because it takes time to cool completely. You can prevent overcooking due to carryover cooking by stopping the cooking process before the desired doneness is achieved and allowing carryover cooking to complete the cooking. This requires good timing and judgment—especially with seafood—because doneness is not usually determined by internal temperature but rather by touch and appearance.