How long do you cook food? Until it's ready, of course. But how do you know when that is, and how do you plan? For roast meat, you measure the temperature somewhere, but you still need some kind of rule of thumb to know roughly when the dish will be ready. Read cookbooks and you'll get an amazing variety of methods, many of them so different that you can't rely on any of them. On this page I'm collecting observations. It will grow, and I'll almost certainly adjust these numbers as I gain more experience.
Caveat coquus: much of this is specific to my ingredients and my equipment.
On hot plate of barbecue, 7 minutes.
I believe that roast beef should be very rare in the middle, and that's what I'm basing these times on. I've had a lot of difficulty deciding the times. There's more in the roast beef recipe, but currently it boils down to: cook in a fan oven at 180° for 45 to 50 minutes per kg, and take out when the temperature in the middle is about 53°.
These instructions are current; they have been different in the past. The reflect my own experience on the one hand and a change in oven on the other.
This is based on a chicken of about 2 kg. Cover the breast with aluminium foil and place on the back in a fan oven at 180°. Cook for 50 to 55 minutes per kg and measure the temperature in the middle of the breast, with the temperature probe touching the breastbone. Take out when the temperature is 82°. In the past I had cooked unstuffed birds to a higher temperature, up to 88°, but it didn't improve the breast. Instead, leave for at least 30 minutes before serving; during this time the leg joints finish cooking. Serve it too early and they're bloody.
Many people measure at the top joint of the leg, where the temperature will be much lower, but I've found this to be unreliable: it's very easy to misplace the sensor, and that results in over or (usually) undercooking.
For some reason the breast temperature of an unstuffed chicken rises quickly at the start, and then slows down. The last 5° can take 15 to 20 minutes.
Since 18 May 2015 I have been recording the results. Here's a summary:
|18 May 2015||2.2 kg||125||180°||80°||with foil over breast|
|20 June 2015||2.222 kg||110||180/170°||88°||with foil over breast|
|21 January 2017||2.225 kg||110||170°||85°||partially foil over breast|
I have more information about turkey.
Similar considerations as for chicken. To ensure that the breast doesn't overcook, I cover it in aluminium foil. 4.2 kg stuffed turkey take about 180 minutes at 175° to reach a breast temperature of 80°. Allow to rest for at least 20 minutes before serving. During this time, it seems, any rawness in the thigh joints goes away.
On 28 March 2015 we cooked a 3.8 kg turkey at 180°, and the breast reached 78° in 125 minutes. I think that's still too hot; the breast meat was good, but a little on the dry side. I planned to 76° next time.
Next time was on 24 December 2016, and in the end I tried it differently: a 4 kg turkey at 175°, which took 110 minutes to reach 74°. This is a better temperature; I left it standing in the oven for an hour, during which the breast temperature rose to a relatively constant 78°. And it tasted “right”: neither half-raw nor too dry. The only thing I need to add is to remove the foil from the breast after 80 minutes.
Cook to 55° in a 200° fan-forced oven, about 30 minutes.
I'm pretty sure that 63° is the right temperature, but last time I tried it was with a deboned leg in a net, and I suspect I put the temperature probe into an air pocket: at any rate, it took nearly two hours and was overcooked. For next time I'll still guess 50 minutes per kg at 180°.
Where do you put the thermometer? In the middle, theoretically. But we seldom get through a whole leg at once, so it might make more sense to put the probe in the area we're going to eat. If the middle is then underdone, that's a problem we can address when we prepare the rest.
Conventional wisdom is that pork should be cooked to 80° to 85°, though Stephanie Alexander recommends 65° to 71°. Clearly there's not much consensus. Depending on the cut 75° to 78° is probably most appropriate.
Cooking times are equally uncertain. Stephanie Alexander suggests (after conversion) 60 minutes per kilogram, and “Joy of Cooking” suggests (after conversion) 55 to 77 minutes per kg. For a large roast, like the 2.7 kg loin that we cooked on 4 June 2016, 45 minutes per kg seem to be enough. Smaller cuts will need longer. On 19 February 2011 I roasted a piece of meat weighing 500 g, and it took nearly an hour. This was in a compact oven without recirculation, so I raised the temperature to 200°, but it still surprised me. More investigation needed. Given my experience with Kassler (below), 80 minutes per kg might be better for smaller cuts.
On 16 June 2014 I cooked a relatively thin pork loin roast weighing 600 g, and it took 45 minutes. That's still close to the 80 minutes per kg, but how much difference does the shape make? In addition, this roast suggested that conventional wisdom isn't that inaccurate after all: at 78°, there was still a hint that it could have been cooked longer.
Kassler and ham have already been processed, and the general recommendation seems to be to cook them less hot than fresh meat. 74° seems to be the right internal temperature. Cooking at 180°, I have
|5 August 2012||880 g||66 minutes||75|
|14 March 2015||280 g||28 minutes||100|
|26 June 2015||510 g||50 minutes||98|
I'll wait for more data points before trying to fit a curve.
Microwave oven 300 W. Remove from container and put into porcelain bowl after 1 minute to avoid melting it. Total 6 minutes.
For two patties (240 g): 5 minutes at 220 W, rest a minute or two, 5 minutes at 110 W.
For two buns (175 g): 40 seconds at 1100 W.
Try at 130° for 40 minutes.
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