[recipe] Meat cooking temperature guide

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POULTRY Cooking Temperatures and Times
Oven Cooked Approximate Cooking Time
Type Temp. Weight Unstuffed Stuffed
Chicken 350°F 2 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 3/4-24 hrs
2-2 1/4hrs
Turkey, whole

Breast, half
Breast, whole
Breast, whole
Drumsticks
Thighs
Wings

325°F 8-12 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 1/2-1 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
Duck 350°F 4-5 lbs 2-2 1/2 hrs 2 1/2-2 3/4 hrs
BEEF Cooking Temperatures and Times
Oven Baked Approximate Cooking Time (Minutes per pound)
Cut Oven
Temp.		 Weight Rare
(140°F)		 Med-rare
(145°F)		 Medium
(160°F)		 Med-well
(165°F) 		Well
(170°F)
Standing rib (ribs 6-7 inches long) 300-325°F 6-8 lbs 23-25 min 24-28 min 27-30 min 28-34 min 32-35 min
Rib roast
(chine bone removed)		 350°F 4-6 lbs
6-8 lbs		 18-22 min
15-18 min		 22-26 min
18-22 min		 28-34 min
22-28 min		 34-36 min
28-30 min		 36-38 min
30-32 min
Rib eye roast 350°F 4-6 lbs 18-20 min 20-22 min 20-24 min 22-24 min 22-26 min
Eye round roast 325°F 2-3 lbs 35-38 min 35-45 min 45-53 min 45-60 min 55-68 min
Round tip roast 325°F 3-4 lbs
6-8 lbs		 28-30 min
16-18 min		 30-35 min
18-20 min		 38-45 min
23-25 min		 45-48 min
25-28 min		 48-50 min
28-30 min
Sirloin tip 300-325°F 3 1/2-4 lbs 35 min 36 min 38 min 39 min 40 min
Rolled rib 300-325°F 5-7 lbs 32 min 35 min 38 min 43 min 48 min
Rolled rump 300-325°F 4-6 lbs 25 min 26 min 28 min 29 min 30 min
Whole tenderloin 425°F 4-5 lbs 45-60 min total 50-60 min total 60-70 min total    
Half tenderloin 425°F 2-3 lbs   35-40 min total 45-50 min total    
Meatloaf 350°F 1 1/2 lb     1 1/4 hr total    
LAMB Cooking Temperatures and Times
Oven cooked at 325°F   Approximate Cooking Time (Minutes per pound)
Cut Weight Med-Rare
(145°F)		 Medium
(160°F) 		Well Done
(170°F)
Whole leg 5-7 lbs
7-9 lbs		 15-20 min
20-25 min		 20-25 min
25-30 min		 25-30 min
30-35 min
Leg shank half 3-4 lbs 25-30 min 30-40 min 35-45 min
Leg sirloin half 3-4 lbs 25 min 35 min 45 min
Leg roast (boneless) 4-7 lbs 20 min 25 min 30 min
Rib roast or rack
(cook at 375°F)		 1 1/2-2 1/2 lbs 30 min 35 min 40 min
Crown roast, unstuffed
(cook at 375°F)		 2-3 lbs 25 min 30 min 35 min
Shoulder roast 4-6 lbs 20 min 25 min 30 min
Shoulder roast (boneless) 3 1/2-6 lbs 35 min 40 min 45 min
PORK Cooking Temperatures and Times
Oven cooked at 350°F
  Cut Weight Meat Thermometer
Reading		 Approximate Cooking Time
(Minutes per pound)
Fresh pork Crown roast
Center loin roast (with bone)
Boneless top loin roast
Blade loin or sirloin
Rolled loin
Whole leg (fresh ham – bone-in)
Whole leg (fresh ham, rolled)
Half leg (bone-in)
Leg half, shank or butt portion
Boston butt
Boston shoulder
Tenderloin (roast at 425°-450°F)
Picnic shoulder
Rolled picnic shoulder
Cushion style shoulder
Spare ribs 		6-10 lbs
3-5 lbs
2-4 lbs
3-4 lb
3-5 lb
12-16 lbs
10-14 lbs
5-8 lbs
3-4 lbs
3-6 lbs
4-6 lbs
1/2-1 1/2 lbs
5-8 lbs
3-5 lbs
3-5 lbs
3 lbs		 160°F
160°F
160°F
170°F
170°F
170°F
170°F
170°F
160°-170°F
160°-170°F
170°F
160°F
170°F
170°F
170°F
Well done		 20 min
20 min
20 min
40-45 min
35-40 min
22-26 min
24-28 min
35-40 min
40 min
45 min
40-45 min
25-35 min total
30-35 min
35-40 min
30-35 min
1 1/2-2 1/2 hrs total
Cured and smoked Arm picnic shoulder (bone-in)
Shoulder boneless roll		 5-8 min
2-3 min		 170°F
170°F 		30 min
35-45 min
Ham – Smoked, cook before eating Half ham – bone-in
Whole ham
Whole ham 		5-7 lbs
10-14 lbs
14-16 lbs 		160°F
160°F
160°F 		25-30 min
18-20 min
15-18 min
Ham – Smoked fully cooked pork
(heat at 325°F)		 Half ham – bone-in
Half ham – boneless
Whole ham – bone-in
Whole ham – boneless
Whole ham – boneless		 5-7 lbs
3-4 lbs
12-14 lbs
6-8 lbs
14-16 lbs		 140°F
140°F
140°F
140°F
140°F		 18-20 min
25-30 min
15 min
10-12 min
5-7 min
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Wine suggestion guide

Posted on By admin
  Red White Ros

Sparkling
Appetizers   Chenin Blanc
Riesling
Sauvignon Blanc		 White Grenache
White Zinfandel		 Blanc de Noir
Brut
Extra Dry
Spumante
Champagne
BBQ & Marinated Poultry Zinfandel
Petit Sirah
Beaujolais		      
Beef Cabernet Sauvignon
Merlot
Zinfandel		      
Caviar   Pinot Blanc   Blanc de Noir
Brut
Extra Dry
Spumante
Champagne
Cheese (Mild)   Chenin Blanc
GewBlanc
S		 White Grenache
White Zinfandel		 Blanc de Noir
Brut
Extra Dry
Spumante
Champagne
Cheese (Strong) Cabernet Sauvignon
Merlot
Pinot Noir
Zinfandel		 Chardonnay   Blanc de Noir
Brut
Extra Dry
Champagne
Desserts   Gew

White Zinfandel Spumante
Game Birds/Veal Beaujolais
Merlot
Zinfandel		      
Ham Beaujolais
Zinfandel
Pinot Noir		 GewChenin Blanc White Zinfandel  
Lamb Cabernet Sauvignon
Merlot
Pinot Noir
Zinfandel		   White Zinfandel  
Pasta Cabernet Sauvignon
Merlot
Zinfandel		 Sauvignon Blanc
Chablis
Pinot Grigio
Riesling		    
Pork Pinot Noir
Zinfandel		 Chardonnay
Gew

White Grenache  
Poultry Pinot Noir
Burgundy		 Chardonnay
Chenin Blanc
Riesling
Sauvignon Blanc		 White Zinfandel  
Seafood (Heavy) Merlot
Pinot Noir
Burgundy		 Chardonnay
S		 White Grenache
White Zinfandel		  
Seafood (Light)   Chardonnay
GewBlanc		 White Grenache
White Zinfandel		  
Shellfish   Chardonnay
Chenin Blanc
Riesling
Sauvignon Blanc
S
Chablis		   Extra Dry
Smoked, Marinated or BBQ Beef Cabernet Sauvignon
Merlot
Zinfandel		      
Tomato & Highly Seasoned Sauces Cabernet Sauvignon
Merlot
Zinfandel		      
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More food! Moooooooooore foood!

Posted on By admin 2 Comments on More food! Moooooooooore foood!

Today was another food day. I made a stuffed chicken for sunday dinner, with roast carrots and roast spuds. Top it off with fresh asparagus and some bisto and you have a kick-ass meal. Katy made me a birthday cake that was just nummylishious. Right now, I'm eating a turkey salad sandwich on freshly homemade cheddar and bacon bread. Hmmmmm, drool!

I had a good time this weekend, even if I probably ate too much. But hey, you're only 30 once :)

Here are some pictures for y'all.

  
  

The shiny knife set is my prezzie from Katy and her folks: new stainless steel cooking knives. Ooooh, pretty. And sharp! I managed to find use for most of them during the cooking today and they work really well. Fun times ahead!

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There's food everywhere in my kitchen

Posted on By admin 2 Comments on There's food everywhere in my kitchen

This will be a long post, so be prepared. Go make yourself a sammich, cause I have lots to say, but most of it is ramblings on the little joys of life.

Our story starts last friday, when I had an appointment to go see a counsellor on phobias and behaviour modification. I'm finally going to be doing something about my insect phobia, probably starting next september when the NHS get back to me. They say that the treatment has a decent success. I just hope I'll be able to sit outside and enjoy a cup of coffee without being in mortal fear of my life all the time.

Katy's parents are in Cambridge for the weekend for my birthday. We went shopping for my birthday prezzie today: shiny stainless steel kitchen knives. I can't post a picture now, cause they're in the process of being wrapped. Silly girl, go figure :) I've also learned that party hats and amusing birthday candles are going to be inflicted on me tomorrow :) I've also gotten gift certifiates for The Pier, woot! We saw some cool wine glasses that we're going to get when they have a sale. They're a bit pricey now (and we don't really have anywhere to put them – it's becoming apparent that we really REALLY need our own house).

I've been having really weird dreams again these days. Not scrary or distrubing, just … weird. Like a weird combination of Harry Potter, Hitlerian October youths, animal facilities at McGill, old bosses, old friends, new clients, LIMS systems for PRIDE, being seduced by Katy's cousins, weirdness, I tells ya.

Made duck again tonight, to keep a proise to Katy's dad. I'm a bit disappointed, cause I overcooked it. It was still nice, but not as nice as the last time. The big success was the guacamole I did though. It was KICK-ASS!

the recipe was:

4 baby avocadoes
half a lemon
few tbsps of olive oil
few tbsps of chopped tomatoes
salt
pepper

I tried to blend it, but it didn't really work. I've realized that I now need a food processor (Katy, hint! hint!). I ended up mushing it up with a spoon. We ate it with small pita breads.

All in all, dinner was lurvely. Our post-dinner plans include strawberry crumble, bowling and a movie. More on this later.

Edit: it is now later and bowlling has happened. In two words, I suck. In my defense, a) I wasn't drunk enough for proper disco bowling and b) I couldn't find a ball that fit. They were either two small (and my thumb got stuck more thank once) or too large and too heavy.

That's my story and I'm sticking to it.

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A week of hard work!

Posted on By admin 14 Comments on A week of hard work!

*does the happy dance*

I've finally released all the documentation and bug fixes for PRIDE that I've been working on all week.

For those of you who might want to have a quick read to see what it is exactly I work on, you can have a gander at the user namual. The more adventurous can also read the implementation documents.

Edit: This just made my day. Email from my boss:

Hi Richard,

Great job, especially on the documentation side!

Best regards,
H.

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