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When you’re <a href="https://www.chefsteps.com/recipes/turkey-crown">roasting turkeys</a>, <a href="https://www.chefsteps.com/recipes/wood-fire-basted-tomahawk-steak">butter-basting steaks</a>, or <a href="https://www.chefsteps.com/recipes/air-fried-pork-chops-with-roasted-apple-and-brussels-sprouts-salad">air frying chops</a>, you’re almost always told to leave the meat alone for a bit to let it “rest” after cooking. Why? Well, because of carryover cooking. Carryover cooking is just the natural consequence of thermodynamics, which is a fancy way of saying it’s the natural consequence of cooking with heat.