Cooking times and instructions for meats

[Marie5656]

I found this information on the website of a local meat market, and thought it worth a share with my friends here.

[h=3]Cooking Instructions[/h]

7-8 oz. Cold Water Lobster Tails
Thaw lobster tail in cold water. Cut shell on top and pull meat out so that it rests on top of the shell. Season the meat with butter, lemon juice and paprika. Pre-heat oven to 425 degrees. Bake for approximately 20-25 minutes. Meat will be bright white and no longer glossy when done.
Enjoy!


Prime Rib Roast
Preheat oven to 425 degrees. Lay roast bone side down in a shallow roasting pan. Season generously with a dry rub on top (fat side) of the roast. This will form a nice crust while it cooks. Cook uncovered for 20 minutes at this temperature, then reduce heat to 325 degrees and finish cooking. Cook uncovered, 15 minutes per pound more. Let set 10-15 minutes before carving.
Enjoy!


Dry Rub
3 garlic cloves, minced
1 tbsp. kosher salt
2 tsp. course black paper
2 tsp. chopped fresh thyme or rosemary, or 1 tsp. dried


Whole Beef Tenderloin
Let meat sit out at room temperature for two hours. Preheat oven to 425 degrees. Rub meat with olive oil and then season to taste. Cook uncovered.


Total cooking time
25-30 minutes for medium-rare 35-40 minutes for medium 45-50 minutes for well done Let set 5-10 minutes before carving. Enjoy!​

 

[Falcon]

Thanks Marie.

 

[Camper6]

Find a digital meat thermometer. The ones now are battery operated and outside the oven on a thin line with a probe.

Plug it into the meat and it will give you the internal temperature.

They are a real boon to cooking because you never have to open the oven door.

All the guess work is gone.

Link:
https://www.hubert.ca/product/43565...ONTgrD8x8riqVvaL44Xsw3wm71EhnSBN5PhoCs4zw_wcB

 

[Ruth n Jersey]

Thanks Marie. I think the chart is great. I use a chart also and will compare the temperature of your chart. Sometimes they change things. I also use the digital thermometer like Camper mentioned. I have a tendency to over cook, especially poultry. I worry to much I guess. I would rather it be a bit dry than get sick on raw chicken.

 

[RadishRose]

Thanks Marie, very handy.

 

[debbie in seattle]

Thanks for the info!

 

[Camper6]

How about cooking steaks on the barbecue.

Here's a tip a cooking instructor told me.

Use your tongs and press into the steak.

Goes down into the meat . Far - rare Mid - medium Hardly - well done.

Works for me.