Talk:Carryover cooking

The vast majority of cooking references I've used refer to this as resting. When carryover cooking is used, I've seen it spelled "carryover", and very rarely "carry-over" but practically never "carry over". A simple google search illustrates this. I recommend moving this to an article called Resting (food) or, carryover cooking.

Simply not true 174.114.30.214 (talk) 20:21, 18 June 2013 (UTC)

I was thinking about putting Template:Cooking techniques in the article, but I was wondering where we would put carry over cooking.

Would we put it under...

• dry > conduction,
• dry > convection,
• dry > radiation,
• wet > high heat,
• wet > low heat,
• wet > indirect heat,
• fat-based > high heat,
• fat-based > low heat,
• mixed medium,
• device-based,
• non-heat, or
• see also?

--Buspirtraz (talk) 02:42, 6 April 2014 (UTC)

I would think the best place to list this would be under non-heat. It's not "cooking" in the traditional sense, but more like a last step in the process of many types of cooking. Lithorien (talk) 02:20, 28 December 2015 (UTC)