TIME REQUIRED FOR COOKING MEAT

31. The length of time required for cooking various kinds of meat is usually puzzling to those inexperienced in cookery. The difference between a dry, hard beef roast and a tender, moist, juicy one is due to the length of time allowed for cooking. Overdone meats of any kind are not likely to be tasty. Therefore, it should be remembered that when dry heat is used, as in baking, roasting, broiling, etc., the longer the heat is applied the greater will be the evaporation of moisture and the consequent shrinkage in the meat.

A general rule for cooking meat in the oven is to allow 15 minutes for each pound and 15 minutes extra. If it is to be cooked by broiling, allow 10 minutes for each pound and 10 minutes extra; by boiling, 20 minutes for each pound and 20 minutes extra; and by simmering, 30 minutes for each pound. In Table I is given the number of minutes generally allowed for cooking 1 pound of each of the various cuts of beef, veal, mutton, lamb, and pork by the different cookery methods. This table should be referred to in studying the two Sections pertaining to meat.

TABLE I
TIME TABLE FOR COOKING MEATS

NAME OF CUTCOOKERY METHODTIME PER POUND
MINUTES
BEEF
RoundRoasting12 to 15
RibsRoasting, well done12 to 15
RibsRoasting, rare8 to 10
RumpRoasting12 to 15
SirloinRoasting, rare8 to 10
Rolled roastRoasting12 to 15
SteaksBroiling, well done12 to 15
SteaksBroiling, rare8 to 10
Fresh beefBoiling20 to 25
Corned beefBoiling25 to 30
Any cutSimmering30
ChuckBraizing25 to 30
VEAL
LegRoasting20
Chops or steakBroiling8 to 30
ShoulderBraizing30 to 40
MUTTON
LegRoasting15 to 20
ShoulderRoasting15 to 20
LegBraizing40 to 50
LegBoiling15 to 25
ChopsBroiling10 to 12
LAMB
Loin or saddleRoasting15 to 20
LegRoasting15 to 20
ChopsBroiling8 to 10
PORK
Shoulder or ribsRoasting20 to 25
HamBoiled20 to 30
ChopsBroiled8 to 10

BEEF