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Showing posts with label Cooking Timetables. Show all posts
Showing posts with label Cooking Timetables. Show all posts

Friday, May 7, 2010

Tips for Cooking Fish & Seafood

Fish can be cooked using a variety of methods including baking, broiling, frying, grilling and steaming. A general rule for cooking fish is to measure it at its thickest point, then cook 8 to 10 minutes per inch (4 to 5 minutes per half inch). Using a fork to check for doneness, the fish should be opaque, its juices milky white. Undercooked fish is transluscent, its juices clear and watery; overcooked fish is dry and falls apart easily.

SwordfishTunaRed SnapperSalmon

Tips for Cooking Fish

Firm fish, such as tuna, salmon, or shark can be cooked directly on the grill if handled carefully.

Skewer small shellfish such as shrimp or scallops on metal or water-soaked wooden skewers or cook them in a grill basket.

Grill fillets over medium to medium-low heat. Fish can cook quickly and it is easier to slow down cook time and monitor so you do not overcook.

Turn fish only once. (Flipping back and forth will break fish apart.)

Buying Fish at the Supermarket

There are many varieties of fish that can be found in your local supermarkets, but do you know anything about that fish? How do you cook it? What is the texture? If you grill it will the fish fall apart? Here is a basic guideline for many of today's supermarket favorites.

Lean Sea Fish

Cod/Scrod - Smooth texture, tender white flesh

Haddock - From the North Atlantic, white, lean flesh, slightly dry

Halibut - From North Atlantic and Pacific Coasts, white, firm texture; good for poaching or steaming

Mahi Mahi - Strong meaty flavor

Ocean Perch - From Atlantic and Pacific coasts, pink flesh with mild flavor; great for chowders

Pollock - From Nrth Atlantic /Pacific coasts, Firm, white or grey flesh, mild flavor

Red Snapper - Firm, white flesh with red skin

Sea Bass - Firm flesh, may be baked, grilled or broiled

Turbot - Firm white steaks, white flesh and mild flavor; great for grilling

Whiting - From Mid-Atlantic coast, soft flesh, great for chowders

Oil-Rich Sea Fish

Salmon - Pale to pink or red flesh, very distinct flavor not easily substituted for, good poached, broiled, baked, grilled or pan-fried

Swordfish - From Atlantic & Pacfic coasts, firm flesh, strong flavor; good for grilling, baking, broiling

Tuna - Albacore has the most delicate flavor; also yellowfin and bluefin; firm pink to deep red flesh, steak-like texture; freezes well

Freshwater Fish

Catfish - Farmed in the Mississippi Valley; firm, sweet and white flesh

Perch - From Eastern U.S., firm, delicate texture; versatile in cooking

Trout - Farm-raised in Western U.S., firm, delicate, pink-orange flesh; may be grilled, baked or broiled

Whitefish - From Northern Lakes, Mild, smooth and firm texture; good grilled, baked or smoked

Shellfish

Clams - From Atlantic and Pacific coasts, smaller clams are more tender, the larger are tougher; rich in protein and minerals

Mussels - lean, sweet, tender texture; best steamed or added to chowders

Scallops - Sea Scallops are mild in flavor; Bay Scallops from Long Island and Massachusetts are mild on flavor; Calico from the Gulf Waters are small and cook quickly

Shrimp - Most shrimp is imported from Asia or South America and is almost always sold frozen or previously frozen. Shrimp degrade very quickly. Only about 2 percent of shrimp sold is truely "fresh" and is usually sold within 50 miles of where it is caught.

Wednesday, March 17, 2010

Cooking Timetables


Beef Roast Cooking Temperatures
 

Rare

120° to 125°F

center is bright red, pinkish toward the exterior portion
 

Medium Rare

130° to 135°F

center is very pink, slightly brown toward the exterior portion
 

Medium

140° to 145°F

center is light pink, outer portion is brown
 

Medium Well

150° to 155°F

not pink
 

Well Done

160°F and above

steak is uniformly brown throughout

 

Poultry Cooking Times

Poultry cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing poultry, use the chart below as a guide to check doneness when the meat is oven baked, stewed, grilled, and cooked in a bag.


 

POULTRY Cooking Temperatures and Times
Oven CookedApproximate Cooking Time
TypeTemp.WeightUnstuffedStuffed
Chicken350°F2 1/2-3 lbs
3-4 lbs
4-6 lbs
1 1/4-1 1/2 hrs
1 1/2-1 3/4 hrs
1 3/4-2 hrs
1 1/2-1 3/4 hrs
1 3/4-2 hrs
2-2 1/4 hrs
Cornish Hen350°F1-2 lbs1-1 1/4 hrs1 1/4-1 1/2 hrs
Capon325°F5-6 lbs
6-8 lbs
1 3/4-2 hrs
2 1/4-3 1/2 hrs
2 1/2-3 hrs
3-4 hrs
Turkey, whole




Breast, half
Breast, whole
Breast, whole
Drumsticks
Thighs
Wings
325°F8-12 lbs
12-14 lbs
14-18 lbs
18-20 lbs
20-24 lbs
2-3 lbs
4-6 lbs
6-8 lbs
3/4-1 lb
3/4-1 lb
6-8 oz
2 3/4-3 hrs
3-3 3/4 hrs
3 3/4-4 1/4 hrs
4 1/4-4 1/2 hrs
4 1/2-5 hrs
50-60 min
1 1/2-2 1/4 hrs
2 1/4-3 1/4 hrs
2-2 1/4 hrs
1 3/4-2 hrs
1 3/4-2 1/4 hrs
3-3 1/2 hrs
3 1/2-4 hrs
4-4 1/4 hrs
4 1/4-4 3/4 hrs
4 3/4-5 1/2 hrs
Goose350°F10-12 lbs2 3/4-3 1/4 hrs3-3 1/2 hrs
Duck350°F4-5 lbs2-2 1/2 hrs2 1/2-2 3/4 hrs
Start with meat at refrigerator temperature. Remove from oven when meat thermometer reads 175°-180°F; temperature will continue to rise as it stands.
StewedApproximate Cooking Time
TypeWeightUnstuffedStuffed
Whole broiler fryer3-4 lbs1-1 1/4 hrs1 1/4-1 3/4 hrs
Whole roaster5-7 lbs1 3/4-2 hrs2-2 1/2 hrs
Whole cornish hens18-24 oz35-40 min50-70 min
Breast half, bone-in6-8 oz35-45 min
Breast half, boneless4 oz25-30 min
Leg or thigh8 or 4 oz40-50 min
Drumstick4 oz40-50 min
Wing or wingette/drumette2-3 oz35-45 min
GrilledApproximate Cooking Time
Internal Temp. 180°F
TypeWeightUnstuffedStuffed
Whole broiler fryer
(indirect heat)
3-4 lbs60-70 min1 1/4-1 3/4 hrs
Whole roaster
(indirect heat)
5-7 lbs18-25 min/lb23-55 min/lb
Whole cornish hens
(indirect heat)
18-24 oz45-55 min1-1 1/2 hrs
Whole turkey
(indirect heat)
8-12 lbs
12-16 lbs
2-3 hrs
3-4 hrs
Whole duckling
(indirect heat)
4 1/2 lbs2 1/2 hrs
Whole goose
(indirect heat)
8-12 lbs18-20 min/lb
Whole capon
(indirect heat)
4-8 lbs15-20 min/lb
Breast half, bone-in6-8 oz10-15 min/side
Breast half, boneless4 oz
6-8 oz
8-10 min/side
10-15 min/side
Leg or thigh8 or 4 oz10-15 min/side
Drumstick4 oz
8-16 oz
8-12 min/side
10-15 min/side
Wing or wingette/drumette2-3 oz8-12 min/side
Cooked at 350°F in Oven BagApproximate Cooking Time
TypeTotal
Weight
Regular
Size
10" x 16"
Large
Size
14" x 20"
Turkey Size
10" x
23 1/2"
Whole turkey, unstuffed8-12 lbs
12-16 lbs
16-20 lbs
20-24 lbs
1 1/2-2 hrs
2-2 1/2 hrs
2 1/2-3 hrs
3-3 1/2 hrs
Whole turkey, stuffed8-12 lbs
12-16 lbs
16-20 lbs
20-24 lbs
2-2 1/2 hrs
2 1/2-3 hrs
3-3 1/2 hrs
3 1/2-4 hrs
Turkey breast, bone-in4-8 lbs

10-12 lbs
1 1/4-2 hrs

2 1/4 -
2 3/4 hrs
Turkey breast, boneless2 1/2-3 lbs
5 lbs
8-12 lbs
1 1/4-1 3/4 hrs
2-2 1/4 hrs


3-3 1/2 hrs
Turkey drumsticks1 1/2-2 lbs

2-3 lbs
1 1/2-1 3/4 hrs
1 1/2 -
1 3/4 hrs
Chicken pieces2-2 1/4 lbs
2 3/4-3 lbs
45-50 min

45-50 min
Chicken thighs1/2-1 1/2 lbs
1 1/2-2 1/4 lbs
35-40 min
35-40 min
Chicken drumsticks1-1 1/2 lbs
2-2 1/2 lbs
35-40 min
35-40 min
Chicken breast half, bone-in1 1/2-2 lbs
2-2 1/2 lbs
40-45 min
40-45 min
Chicken breast half, boneless3/4-1 lbs
1-1 1/2 lbs
25-30 min
25-30 min
Whole chicken3 1/2-4 lbs
5-7 lbs
1-1 1/4 hrs
1 1/4-1 1/2 hrs
Cornish hens1 1/2-3 1/2 lbs
4-7 lbs
40-45 min
55-60 min
Preheat oven to 350°F. Add 1 Tbsp. flour to oven bag. Brush turkey with vegetable oil or butter. Remove poultry from oven when meat thermometer reaches 180°F. If using a Turkey Size oven bag for foods smaller than 12 lbs., gather oven bag loosely around food, allowing room for heat circulation, close with nylon tie and cut away excess oven bag.

Lamb Cooking Times
Lamb cooking temperatures are important to monitor in order to ensure meat is safely cooked to the proper temperature. When preparing lamb, use the chart below as a guide to check doneness when the meat is oven baked, grilled, and cooked in a bag.
LAMB Cooking Temperatures and Times
Oven cooked at 325°FApproximate Cooking Time (Minutes per pound)
CutWeightMed-Rare
(145°F)
Medium
(160°F)
Well Done
(170°F)
Whole leg5-7 lbs
7-9 lbs
15-20 min
20-25 min
20-25 min
25-30 min
25-30 min
30-35 min
Leg shank half3-4 lbs25-30 min30-40 min35-45 min
Leg sirloin half3-4 lbs25 min35 min45 min
Leg roast (boneless)4-7 lbs20 min25 min30 min
Rib roast or rack
(cook at 375°F)
1 1/2-2 1/2 lbs30 min35 min40 min
Crown roast, unstuffed
(cook at 375°F)
2-3 lbs25 min30 min35 min
Shoulder roast4-6 lbs20 min25 min30 min
Shoulder roast (boneless)3 1/2-6 lbs35 min40 min45 min
Grilled with high heatThinkness
or

Weight
Approximate Cooking Time (Minutes per side)
CutMed-Rare
(145°F)
Medium
(160°F)
Well Done
(170°F)
Chops - shoulder, loin or rib1 inch5 min8 min10 min
Steaks - sirloin, or leg1 inch5 min
Kabobs1 inch cubes4 min
Patties1/2 inch3 min
Leg, butterflied (indirect heat)4-7 pounds40-50 min total
Start with meat at refrigerated temperature. Remove lamb from oven when it reaches 5° to 10°F below desired doneness; temperature will continue to rise as it stands.
Cooked at 325° in Oven BagTotal
Weight
Approximate Cooking Time
CutRegular Size
10"x16"
Large Size
14"x20"
Turkey Size
19"x23 1/2"
Leg of lamb, bone-in8-10 lbs2-2 1/2 hrs
Leg of lamb, boneless7-8 lbs1 3/4-2 1/4 hrs
Leg roast, rolled, boneless2-4 lbs
4-5 lbs
1-1 1/2 hrs
1 1/2-2 hrs
Leg roast, half, bone-in3-5 lbs1-1 1/2 hrs
Preheat oven to 325°F. Add 1 Tbsp. flour to oven bag. Remove lamb from oven when meat thermometer reaches 150°F or when meat is fork tender. If using a Turkey Size oven bag for foods smaller than 12 lbs., gather oven bag loosely around food, allowing room for heat circulation, close with nylon tie and cut away excess oven bag.


 

Fish Cooking Times
Fish cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing fish, use the chart below as a guide to check doneness when the fish is oven baked, pan fried, deep fried, grilled, and steamed.
FISH Cooking Temperatures and Times
BakedApproximate Cooking Time
PortionTemp.Weight /
Thickness
Total Time
Whole350°F3-5 lbs25-30 min
Fillets350°F3-5 lbs25-30 min
Steaks350°F3-5 lbs35-40 min
Pan FriedTurn Once
WholeMed. 8-15 min
FilletsMed..75 in.7-9 min
SteaksMed.1 in.9-10 min
Deep Fried 
Whole350°F 

3-5 min

Fillets350°F.75 in.3-5 min
Steaks350°F1 in.4-6 min
Grilled - 4 in. from the Heat SourceTurn Once
Whole

Med

 10-20 min
FilletsMed.75 in.7-9 min
SteaksMed1 in.9-10 min
Steaming - Over Gently Boiling Water 
Whole  10-12 min
Fillets .75 in.10-12 min
Steaks 1 in.10-15 min
Note: Cooking times are estimated times and will vary depending on the type and thickness of the fish. Fish is done when meat turns opaque white and has a flakey texture. Overcooking will cause the fish to be tough and lose flavor and moisture.