Tables - Charts - Measurements
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CHARTS - TABLES -EQUIVALENTS
Roasting time and Temperatures -- A listing of estimated times and temperatures of roasting meats and vegetables.
Shelf Life of Food -- Approximate safe shelf life of food including refrigerated and frozen where applicable.
Yields of Cooked or Prepared Foods (Yields of Foods) -- From dried goods (like beans and pasta) to "need to be trimmed" goods (like fresh vegetables) and into yields because of inedible parts (like bones in meats), find out what you will probably end up with as your yield.
By Clicking onto a Selection -- you may see something like this ---
Roasting
Time and Temperature
A good friend and chef names James Thompson once told me, "Cook it til
it's done". It sure sounded dumb, but, it is so true. Because of many variables
including varying temperatures of ovens, etc. -- Use the time and temp as a
guideline. As the estimated time is coming to an end, start to use your other
"senses", the instant read thermometer, the way the product looks, and yes, the
best is by tasting a bit. Trust in yourself, you will know.
A listing of roast oven temperatures in Fahrenheit, estimated times, and doneness tests and indicators (including instant-read thermometers in Fahrenheit).
Beef Tenderloin, whole (3 1/2 to 4
pounds, trimmed) - Roast at 375 degrees for about 45 to 50 minutes. Test for
doneness is an internal temperature (instant-read thermometer) of 125 degrees
for medium rare.
Beef Prime Rib, 3-rib standing rib roast (6 to
7 pounds), - Roast at 450 degrees for 15 minutes, then drop to 350 degrees for
about 1 hour. Test for doneness is an internal temperature (instant-read
thermometer) of 120 degrees for rare, 125 degrees for medium rare.
Beets, 1/8 inch slices - Roast at 450 degrees
for 20 to 25 minutes. When done, they will be soft and shrunken, with the
thinnest slices being crisp.
Beets, wedges - Roast at 400 degrees for about
1 1/2 hours. Done? They will be tender with caramelized bottoms.
Carrots, 1/4 inch diagonal slices - Roast at
450 degrees for about 20 minutes. When done, they will be tender and golden
brown in spots.
Cauliflower, florets - Roast at 400 degrees for
about 25 to 35 minutes. When done, they will be golden brown and crisp tender.
Chicken, bone-in parts - Roast at 425 degrees
for 50 to 60 minutes. When done, they will be well browned with an internal
temperature (instant-read thermometer) of 170 degrees.
Chicken, Butterflied (about 3 1/2 pounds) -
Roast at 475 degrees for about 40 minutes. Will be done when internal
temperature is 170 degrees (instant-read thermometer) in the thickest part of
the thigh.
Chicken, whole (about 3 1/2 pounds) - Roast at
400 degrees for about 1 hour. Will be done when the internal temperature
(instand0read thermometer) reaches 170 degrees in the thickest part of the
thigh.
Cornish Hen (about 1 1/2 pounds each ) - Roast
at 425 degrees for 40 to 45 minutes unstuffed, 45 to 50 minutes stuffed.
Garlic, whole heads, tops trimmed - Roast at
350 degrees for 45 to 60 minutes. Done when the cloves are golden brown and the
head will feel soft.
Lamb, 8-rib bone in (1 to 1 1/2 pounds) - Roast
at 425 degrees for 25 to 35 minutes. Test for doneness will be an internal
temperature (instant-read thermometer) of 125 degrees for medium rate.
Lamb, whole leg, bone-in (6 to 8 pounds) -
Roast at 375 degrees for about 1 1/2 hours. Done with an internal temperature
(instant-read thermometer) of 125 degrees for medium rate, and 135 degrees for
medium.
Mushrooms, portabellas - Roast at 450 degrees
for 20 to 30 minutes. Done when tender and browned.
Onions, red or sweet, 1/4 to 3/8 inch slices -
Roast at 450 degrees for 22 to 24 minutes. When done, they will be tender and
brown in spots.
And more!