Time guide for cooking meats/fish?

Discussion in 'Professional Chefs' started by jason06, Aug 22, 2016.

  1. jason06

    jason06

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    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!
     
  2. someday

    someday

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    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. 
     
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  3. chefross

    chefross

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    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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  4. jimyra

    jimyra

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