overcook
Overcook is a verb describing the act of cooking food longer or at a higher temperature than is appropriate, resulting in undesirable changes to texture, flavor, appearance, or nutritional value. It applies to a wide range of foods, including meats, fish, poultry, vegetables, eggs, grains, and dairy.
The consequences vary by food but commonly include dryness, toughness, or rubberiness in proteins; mushiness or
Causes include using too high heat, cooking for too long, insufficient moisture, or failure to account for
Prevention and management involve careful monitoring of time and temperature. Practical strategies include using a thermometer,
Nutritional and sensory considerations note that overcooking can reduce heat-sensitive nutrients and diminish palatability, but it