Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun Residual useful
heat obtained from anuclear reactor duringaftercooling
Etymologies
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Examples
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Chernobyl offers many lessons about what Princeton University physics professor Robert Socolow calls the "afterheat" of a nuclear disaster - but it's the generational lesson that's the most important one.
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If the emergency core-cooling system fails the reactor core melts itself due to afterheat.
A Good News/Bad News Day for the Nuclear Energy Industry - Freakonomics Blog - NYTimes.com 2007
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Large oven roasts should be allowed to rest on the countertop for at least a half hour before carving, not only to allow the “afterheat” to finish cooking the center p. 153, but also to allow the meat to cool down, ideally to 120°F/50°C or so.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Large oven roasts should be allowed to rest on the countertop for at least a half hour before carving, not only to allow the “afterheat” to finish cooking the center p. 153, but also to allow the meat to cool down, ideally to 120°F/50°C or so.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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September, has already entered autumn, though does not lack the patronizing of afterheat, and the temperature has had a obviously change already compared with the South.
The News is NowPublic.com - NowPublic.com: The News is Now Public daiqianwen 2010
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Cooks can also avoid zooming through the zone of ideal doneness by removing the meat from the oven or pan before it’s completely done, and relying on lingering afterheat to finish the cooking more gradually, until the surface cools enough to draw the heat back out of the meat interior.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Cooks can also avoid zooming through the zone of ideal doneness by removing the meat from the oven or pan before it’s completely done, and relying on lingering afterheat to finish the cooking more gradually, until the surface cools enough to draw the heat back out of the meat interior.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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