[jason06]

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!

 

[someday]

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. 

 

[chefross]

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

 

[jimyra]

I cook meat and many other things to temp. Many years ago I bought a copy of James Beards Book on cooking fish. He wrote about the Canadian 10 minute cooking method. I tried it and it works. Here is a link that explains it, http://www.northendfish.com/05-fish-facts/canadian-cooking-method/