Cookbook

FYI: Equivalents 3(b)

VEGETABLE COOKING TIMETABLE

Test for doneness after minimum time given here. Cubed and sliced vegetables will cook faster than whole. Parboiled (blanched) vegetables, which will complete their cooking in sauce or butter, should be slightly undercooked. All are best when they are still slightly crunchy.

Boiling and Steaming

Boil vegetables in lightly salted water to cover. Steam vegetables in steaming rack or basket over 1-inch lightly salted boiling water. All boiling (B) and steaming (S) times are in minutes. If there is no time listed for a given method, then it is not recommended.

Vegetable . . . . Boiling . . . . Steaming
ARTICHOKE . . . . 20-30 . . . . 25-35
ASPARAGUS
spears . . . . 10-12 . . . . 12-15
pieces . . . . 5-10 . . . . 10-15
(add tips for last 5 min)
BEANS
green . . . . 8-15 . . . . 10-15
lima (fresh) . . . . 20-25
BEETS . . . . 25-45
BROCCOLI . . . . 5-10 . . . . 12-15
CABBAGE
shredded . . . . 2-4 . . . . 4-8
wedges . . . . 10-12 . . . . 10-15
CARROTS (simmer - DON'T BOIL)
sliced . . . . 15 . . . . 18
whole . . . . 20-30 . . . . 25-30
CAULIFLOWER
florets . . . . 9-12 . . . . 12-15
whole . . . . 20-30 . . . . 25-35
CORN-on-the-COB . . . . 3-5
EGGPLANT cubed . . . . 5-8
LEEKS (if large
halve lengthwise) . . . . 5-10 . . . . 10-15
OKRA . . . . 5-10
PARSNIPS (whole or halved) . . . . 25-30
PEAS - green . . . . 4-10
POTATOES
quartered . . . . 20-30
sliced . . . . 15
SNOW PEAS . . . . 2-3 . . . . 3-5
SPINACH . . . . xxx . . . . 5-7
(steam without basket or rack in water remaining on washed leaves)
SQUASH
summer . . . . 8-15
winter . . . . 10-20 . . . . 10-20
(simmer - DON'T BOIL)
SWEET POTATOES
peeled . . . . 15
unpeeled . . . . 25
TURNIPS &
RUTABAGAS
sliced . . . . 10-15 . . . . 12-18
whole . . . . 20-30 . . . . 25-35

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MEAT ROASTING TIMETABLE

Meat should be only slightly chilled before roasting. Since everyone has a different definition of "rare" and "well done", test for doneness possible and note satisfactory times. Let meat sit for 15 to 20 minutes after removing from oven to allow juices to settle and meat to firm up. Internal temperature will rise by 10 F during this time, so meat can be roasted to temperature lower than given.

Meat . . . . Oven Temp . . . . Meat Thermometer . . . . Approx Time
. . . . (F) . . . . Reading (in thickest . . . . Per Pound (Min)
. . . . . . . . part, not touching bone)

BEEF
standing rib . . . . 325 F . . . . 140 F (rare) . . . . 18-20
. . . . . . . . . . . . 160 F (medium) . . . . 22-25
. . . . . . . . . . . . 170 F (well done) . . . . 27-30
Rolled Rib, . . . . 325 F . . . . 140 F (rare) . . . . 32-35
eye round, . . . . . . . . 160 F (medium) . . . . 35-38
chick, rump . . . . . . . . 170 F (well done) . . . . 40-45
LAMB
Boned rolled . . . . 325 . . . . 145 F (rare) . . . . 30-35
leg, shoulder . . . . . . . . 170 F (medium) . . . . 40-45
. . . . . . . . 180 F (well done) . . . . 45-50
Crown Roast . . . . 425 F . . . . 140 F to 145 F (med) . . . . 10-12

for first . . . . . . . . 170 F (well) . . . . 20-25

15 min, then . . . . 325 F
Leg with bone . . . . 325 F . . . . 145 F (rare) . . . . 30-35
. . . . . . . . 170 F (medium) . . . . 40
. . . . . . . . 180 F (well done) . . . . 45-50
VEAL
boned rolled . . . . 325 F . . . . 175 F . . . . 40-45

rump, shoulder
Rump with . . . . 325 F . . . . 175 F . . . . 30-35

bone, loin
PORK (Fresh)
Boned rolled . . . . 325 F . . . . 175 F . . . . 40-45

shoulder
Crown roast . . . . 325 F . . . . `170 F . . . . 35-40
Loin (centre) . . . . 325 F . . . . 175 F . . . . 35-40
PORK (Smoked)
HAM (uncooked)

Whole . . . . 325 F . . . . 160 F . . . . 18-20

Half . . . . 325 F . . . . 160 F . . . . 22-25
HAM (fully cooked)

Whole . . . . 325 F . . . . 130 F . . . . 10-15

Half . . . . 325 F . . . . 130 F . . . . 18-24
Picnic Shoulder (uncooked) . . . . 325 F . . . . 170 F . . . . 30-35

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MEAT AND POULTRY BROILING TIMETIBLE

Meat broils best when it goes into the broiler at room temperature.

Meat . . . . Thickness . . . . Approx Total Cooking Time
. . . . (in Inches) . . . . Rare . . . . Medium . . . . Well Done

Delmonico, Rib . . . . 1-1/2 . . . . 10-15 . . . . 15-20 . . . . 20-25
. . . . 2 . . . . 15-20 . . . . 20-25 . . . . 25-30
Hamburger . . . . 1 . . . . 6-10 . . . . 15 . . . . 20
Porterhouse . . . . 1 . . . . 6-8 . . . . 10-12 . . . . 15-18
T-Bone . . . . 1 . . . . 10-12 . . . . 15-18 . . . . 20-25
Sirloin . . . . 2 . . . . 12-15 . . . . 18-20 . . . . 25-30
Tenderloin, . . . . 4-8 oz . . . . 8-10 . . . . 15 . . . . 15-20
Filet Mignon
SHISH KABOB

Lamb or Beef . . . . 1" cubes . . . . 6-8 . . . . 8-10 . . . . 12-15
LAMB CHOPS . . . . 1 . . . . 6-8 . . . . 12 . . . . 15
. . . . 1-1/2 . . . . 9-12 . . . . 15 . . . . 16-18
. . . . 2 . . . . 13-15 . . . . 16-18 . . . . 20-22
VEAL CHOPS . . . . 1/2 . . . . . . . . . . . . 15-16
. . . . 1 . . . . . . . . . . . . 18-20
PORK CHOPS . . . . 1/2 . . . . . . . . . . . . 15-20
. . . . 1 . . . . . . . . . . . . 20-25
HAM STEAKS . . . . 1 . . . . . . . . . . . . 30
CHICKEN

(broiler, halved

or quartered) . . . . . . . . . . . . . . . . 20-25

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POULTRY ROASTING TIMETABLE

Poultry should be only slightly chilled before roasting. All should be cooked to a thermometer reading of 180 F - 185 F. Chicken and Duck can be seared for 15 minutes at 425 F, and total roasting time reduced 5 to 10 minutes. Check for doneness by lifting the end of the leg bone; drumstick should move easily in its socket. Poultry is done when juices flow clear yellow, not pink; check by pricking inner surface of drumstick near joint with fork. Let poultry rest 10 to 12 minutes before serving, except for turkey, which should rest 20 to 30 minutes before serving.

Fowl . . . . Weight . . . . Oven Temp . . . . Approx Cooking Time (Hr)
. . . . (Lb) . . . . (F) . . . . Stuffed . . . . Unstuffed

CAPON . . . . 5-8 . . . . 325 F . . . . 2 to 2-1/2 . . . . 1-3/4 to 2-1/4
CHICKEN . . . . 1-1/2 to 2 . . . . 350 F . . . . 1 to 1-1/4 . . . . 3/4 to 1
. . . . 2-1/2 to 3 . . . . 350 F . . . . 1-1/4 to 1-1/4 . . . . 1-3/4
. . . . 3 to 4 . . . . 350 F . . . . 1-1/2 to 2 . . . . 1-1/2
CORNISH HEN . . . . 1 . . . . 350 F . . . . 1-1/4 . . . . 1
DUCK . . . . 4-5 . . . . 350 F . . . . 2 to 2-1/4 . . . . 1-1/2 to 1-3/4
TURKEY . . . . 6-8 . . . . 325 F . . . . 2-1/4 to 2-3/4 . . . . 2 to 2-1/4
. . . . 8-12 . . . . 325 F . . . . 2-3/4 to 3-1/2 . . . . 2-1/4 to 3
. . . . 12-16 . . . . 325 F . . . . 3-1/2 to 5 . . . . 3 to 4
. . . . 16-20 . . . . 325 F . . . . 5 to 6 . . . . 4 to 5
. . . . 20-24 . . . . 325 F . . . . 6 to 8 . . . . 5 to 6

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FYI: FOOD FACTS, EQUIVALENTS AND SUBSTITUTIONS #47

Foods that are hazardous to dogs...
FYI: Allspice Information
FYI: Boiled Water :lol :rectnt :photo *LINK*
FYI: Does Cooking Eggs Make them Safe
FYI: Equivalents (1)
FYI: Equivalents (2)
FYI: Equivalents (4)
FYI: Equivalents (5)
FYI: Equivalents 3(a)
FYI: Equivalents 3(b)
FYI: Freezing Information
FYI: Herb Substitutions
FYI: Ingredient Weight Chart from King Arthur Flour
FYI: Mix Oats into Meatloaf
FYI: Peppermint extract
FYI: Pineapple and Jell-O
FYI: Roast Chicken 101 *LINK*
FYI: Salad Glossary
FYI: Scoville Scale of Pepper Hotness *PIC*
FYI: Storing Mushrooms
FYI: Sugar Facts
FYI: Sweet and Natural -- Alternative Sweeteners
FYI: Sweet and Natural Alternatives: Agave Nectar *PIC*
FYI: Sweet and Natural Alternatives: Brown Rice Syrup *PIC*
FYI: Sweet and Natural Alternatives: Date Sugar *PIC*
FYI: Sweet and Natural Alternatives: Organic Granulated Sugar *PIC*
FYI: Sweet and Natural Alternatives: Palm Sugar
FYI: Sweet and Natural Alternatives: Stevia *PIC*
FYI: Sweet and Natural Alternatives: Xylitol *PIC*
FYI: Top Myths (and Truths) About Sugar
FYI: Yeast Equivalents