Cooking time

The cooking times of meat, poultry and fish vary greatly depending on the animal, the size of the piece of meat, the quantity to be prepared, the method of cooking – in the oven, the stove, the BBQ, the slow cooker – the recipe and several other factors.

The information below therefore generally shows average cooking times in order to give you a global indicator on which to rely.

________________________________________________________

Lamb

Internal temperature: 140-145 °F (60-63 °C)

• Oven: sear 15 min at 475°F + cook 15 min at 400°F + turn regularly for even cooking
• Frying pan + oven at 425°F: sear 5 min + let cool 15 min + bake 20 min + let rest 10 min
• Frying pan + oven at 350 °F: seize + cook 10 min

Internal temperature: 132 °F (55 °C)

• Low-medium BBQ: 1.5 hours on spit, baste and continue for 1 hour
• Oven: bake 15 min at 400°F + 25 min at 375°F + let stand 10-15 min

Internal temperature: NA

• BBQ over medium heat: do not pierce the membrane + 5 min/side. Wait for the juices to flow and a slight whistling sound to see if they are ready. For very greasy sausages or stuffed with ingredients that can flow (ex.: cheese): whiten in boiling water 5 min.
• Oven at 350°F: 15-25 min
• Frying pan (tastiest method) on low heat: 15 min (alternate sides every 3-4 min)

Sources

• VDLF: Rack of lamb in crust and grilled Walnut vinaigrette
• Marmiton: Baked lamb leg
• Metro.ca: Lamb cups and cooking methods
• Ricardo: Rack of Lamb with herbs, figs and Porto sauce
• Ricardo: Lamb's leg with red wine and herbs

__________________________________________________________________ 

Internal temperature: 145 °F (63 °C)

• BBQ over medium-high heat and covered: 5 min/side + let stand 5-7 min
• Oven at 400°F uncovered: pre-seize + cook 15 min
• Stove over medium-high heat: 4 min/side + let stand 5 min

Internal temperature: 145 °F (63 °C)

• BBQ: 3 min/side + let stand 4 minutes
• Stove: grasp over high heat 4 min/side + let stand 4 min

Short ribs

• Oven 325°F uncovered: bake 2 hours

Internal temperature: 145 °F (63 °C)

• Stove: grasp over high heat 2-3 min/side + let stand 5 min

Internal temperature: 135 °F (57 °C)

• 450°F oven: sear for 10 min + lower oven to 275°F until internal meat temperature is reached

Sources

• VDLF: Short ribs of beef marinated in beer and smoked with Maple
• VDLF: Beef flank steak marinated in white wine
• CuisineAZ: How to cook a cute filet
• Metro.ca: Beef cooking guide
• Wikihow: Cook Filet Mignon

 __________________________________________________________________

Duck

Internal temperature: 165 °F (74 °C)

• Saucepan: immerse the vacuum bag in boiling water 15 min.
• 325°F oven Canard du Village : cover and bake 10 min (remove cover 3 min before end)
• Oven at 400°F | Brome Lake: cover and cook for 10 min + finish cooking on the skin side in the pan if desired

Internal temperature: 165 °F (74 °C)

• Frying pan on high heat + oven at 350°F: 30-40 sec to 1 min/side + (2-3 min in oven optional)

Internal temperature: 165 °F (74 °C)

• 375°F oven: sear 2 min/side + 6-9 min
• Frying pan + oven at 375°F: at medium intensity 6-10 min skin side + degrease pan and 2-4 min flesh side + 5 min in the oven + let rest 10 min
• Frying pan + oven at 375 °F | RICARDO : low heat 10-15 min skin side + 7-10 min in oven + let rest 5 minutes
• Stove over medium heat: 10 min fat side + 2 min flesh side + let stand 10 min

Internal temperature: 140-165 °F (60-74 °C)

• 325°F oven: sear 3 min/side + bake 8-10 min + let stand 5 minutes
• Frying pan: start at low temperature for a few minutes + increase intensity and turn frequently for 20 min + leave to rest for 10 min

Internal temperature: NA

• BBQ over medium heat: do not pierce the membrane + 5 min/side. Wait for the juices to flow and a slight whistling sound to see if they are ready. For very greasy sausages or stuffed with ingredients that can flow (ex.: cheese): whiten in boiling water 5 min.
• Oven at 350°F: 15-25 min
• Frying pan (tastiest method) on low heat: 15 min (alternate sides every 3-4 min)

Sources

• VDLF: French toast, seared foie gras and fleur de sel milk caramel
• Canard du Village : Recipes
• At the Champs d'élisé: Recipes

__________________________________________________________________ 

GAME (DEER AND ELK)

Internal temperature: 165 °F (74 °C)

• BBQ or stove: quickly grasp at high heat + cook 3-5 min/side over medium heat depending on the thickness of the meat piece
• Braised in 275°F oven: 2 hours

Internal temperature: NA

• BBQ over medium heat: do not pierce the membrane + 5 min/side. Wait for the juices to flow and a slight whistling sound to see if they are ready. For very greasy sausages or stuffed with ingredients that can flow (ex.: cheese): whiten in boiling water 5 min.
• Oven at 350°F: 15-25 min
• Frying pan (tastiest method) on low heat: 15 min (alternate sides every 3-4 min)

Sources

• VDLF: Spice-crusted deer Tataki, Berry-glazed
• Good Elk: How to cook a perfect Elk steak?
• Metro.ca: Elk

__________________________________________________________________ 

Internal temperature: 158 °F (70 °C)

• BBQ: 6-8 min, skin side (or in Papillote on a bed of vegetables or oil Fillet)
• Oven at 400-425°F: 10-15 min, skin side
• Stove over high heat: 4 min/side

Tataki

• Simply enter 10-15 seconds/side

Sources

• VDLF: Pretzel and lemon crusted sea bass
• VDLF: Sesame tuna tataki warm salad, ponzu vinaigrette
• Canal vie: Fish cooking
• A boost: The perfect cooking of the fish

__________________________________________________________________ 

Pork

Internal temperature: NA

• Oven at 400°F: 15-20 min
• Fry over medium heat: 4-5 min/side + place on a plate and blot both sides with paper towels 

Internal temperature: 145 °F (63 °C)

• Oven at 300°F: 45-50 min

Internal temperature: 145 °F (63 °C)

• BBQ over medium-high heat: 3-4 min/side + let stand 5-8 min
• Oven at 300°F: 6-8 min
• Stove over medium-high heat: 3-4 min/side

Internal temperature: 160°F (71°C)

• BBQ over medium-high heat: 11-12 min/side + let stand 3-5 min
• 350-375°F oven: sear 5 min/side + bake 15 min + let stand 5 min

Internal temperature: NA

• BBQ over medium heat: do not pierce the membrane + 5 min/side. Wait for the juices to flow and a slight whistling sound to see if they are ready. For very greasy sausages or stuffed with ingredients that can flow (ex.: cheese): whiten in boiling water 5 min.
• Frying pan (tastiest method) on low heat: 15 min (alternate sides every 3-4 min)
• Oven at 350°F: 15-25 min

Sources

• VDLF: Cajun pork tenderloin with corn salad
• VDLF: Pommes de terre farcies aux oignons car
• duBreton : Main courses
• Canal vie: For a cooked-to-the-point Bacon without damage

__________________________________________________________________ 

Chicken

Internal temperature: 165 °F (74 °C)

• BBQ over medium and covered heat: 8 min/side
• Oven at 350°F uncovered: 25 min
• Stove over medium-high heat: 8 min/side

Internal temperature: 165 °F (74 °C)

• BBQ over medium and covered heat: 18 min/side
• Oven at 350°F uncovered: 55 min
• Stove over medium-high heat: 16 min/side

Internal temperature: 165 °F (74 °C)

• BBQ over medium and covered heat: 5-8 min/side
• Oven at 350°F uncovered: 30 min
• Stove over medium-high heat: 7 min/side

Internal temperature: 165 °F (74 °C)

• BBQ over medium and covered heat: 8-9 min/side
• Oven at 350°F uncovered: 40 min
• Stove over medium-high heat: 9-10 min/side

Internal temperature: 165 °F (74 °C)

• BBQ over medium and covered heat: 12 min/side
• Oven at 350°F uncovered: 45 min
• Stove over medium-high heat: 11 min/side

Internal temperature: 180 °F (82 °C)

• BBQ over medium and covered heat: NA
• Oven at 350°F uncovered: 2 hours 10 min
• Stove over medium-high heat: NA

Internal temperature: 180 °F (82 °C)

• BBQ over medium heat and covered: 1 hour 25 min
• Oven at 350°F uncovered: max 1 hour 40 min
• Oven at 325°F for 60 min + at 300°F for 90 min
• Stove over medium-high heat: NA

Internal temperature: 165 °F (74 °C)

• BBQ over medium heat: 4-5 min/side

Sources

• VDLF: Smoked Tandoori chicken skewers
• VDLF: Jerk chicken burgers
• VDLF: Maple lacquered chicken
• Poulet.ca: Cooking time

__________________________________________________________________ 

VEAL

Internal temperature: 145 °F (63 °C)

• BBQ | VDLQ: sear at maximum intensity + finish cooking on the top grill or turn down the intensity + leave to rest for a few minutes
• BBQ + oven at 350 °F | VDLQ: seize on BBQ at maximum intensity + finish cooking in oven 8 min + let rest 4 min
• Oven at 175°F + skillet : bake 30 min + sear 5 min/side + let rest 10 min
• Stove over medium heat | Ricardo: 5-8 min/side + let stand 5 minutes

Internal temperature: 160-165 °F (71-74 °C)

• 350°F skillet + oven: sear 1 min/side + cover and bake 2 hours (until meat falls off the bone)

Internal temperature: 150 °F (66 °C)

• BBQ over medium-high heat: 3-4 min/side

Internal temperature: 174 °F (79 °C)

• Only veal cut that must eat well cooked and not Rosé indoors: 8 min/side

Sources

• VDLF: Veal chop "seventh heaven
• VDLF: Dried tomatoes and rosemary veal osso buco, spiced ricota gremolata
• Ricardo: Veal ribs and polenta
• Quebec milk calf: Cooking modes