Time guide for cooking meats/fish?

8
10
Joined Jun 20, 2016
Hey all, I am just wondering if anyone has any guideline advice for cooking time + temps for cooking meats and fish.

From my experience (Asian background):

8-10 mins of steaming for each inch of fish filet

8 mins of pan frying over medium to medium high heat for each inch of fish filet

2-3 mins each side for searing meat at medium high to high heat

10-12 mins per inch of pork chop in oven at 375 F

Most veggies can be blanched for approx 20-30 seconds before being tossed in a wok, still remains slightly crisp but cooked through.

Anyone have any other advice cooking time lines? I never cooked chicken thighs in the oven or duck breast, so any would be appreciated! In addition, if I am not using the optimal timings/temps, please point them out!
 
1,832
538
Joined Aug 15, 2003
Dude, no. There is no substitute for feel and experience when cooking. You can't develop a chart of foolproof times and temps because every oven is different, every animal is different, etc. 

And judging by your examples above you are grossly overcooking things. a 2 inch thick piece of fish won't need 20 minutes of steaming. 
 
3,250
683
Joined May 5, 2010
 
Dude, no. There is no substitute for feel and experience when cooking. You can't develop a chart of foolproof times and temps because every oven is different, every animal is different, etc. 

And judging by your examples above you are grossly overcooking things. a 2 inch thick piece of fish won't need 20 minutes of steaming. 
Well said....plus...you can't cook by time especially meats. Cook by temperature and they will come out the same each time
 
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