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.
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Lamb
Rack of Lamb (500 g)
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
Boneless Leg of Lamb
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
Lamb sausages
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
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BEEF
Bib
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
Sirloin, Sirloin
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
Cute filet
Internal temperature: 145 °F (63 °C)
- Stove: grasp over high heat 2-3 min/side + let stand 5 min
Roast
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
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Duck
Duck Leg Confit
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
Lobe of foie gras (regular slices about 1 cm thick)
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)
Duck breast
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
Duck Breast
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
Duck sausages
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
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GAME (DEER AND ELK)
Medallion and game steak
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
Game sausages
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
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Fish
Fish (all types, 1" thick + moisturized - e.g. oil fillet)
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
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Pork
Bacon
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
Rack of pork (1 lb)
Internal temperature: 145 °F (63 °C)
Pork chop, with or without bone
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
Pork Tenderloin
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
Pork sausages
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
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Chicken
Wings (90 g/hp)
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
Leg with bone (300 g/shell)
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
Boneless thighs, skinless (115 g/piece)
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
Pestle with bone, without skin (105 g/shell)
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
Boneless breast, skinless (200 g/piece)
Température interne
- BBQ over medium and covered heat: 12 min/side
- Oven at 350°F uncovered: 45 min
- Stove over medium-high heat: 11 min/side
Stuffed whole chicken (1.5 kg)
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
Whole chicken, not stuffed (1.5 kg)
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
Ground Chicken
Internal temperature: 165 °F (74 °C)
- BBQ over medium heat: 4-5 min/side
Sources
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VEAL
Veal chop with bone (340 g)
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
Veal Osso Buco
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)
Veal T-bone
Internal temperature: 150 °F (66 °C)
- BBQ over medium-high heat: 3-4 min/side
Ground veal
Internal temperature: 174 °F (79 °C)
- Only veal cut that must eat well cooked and not Rosé indoors: 8 min/side
Sources