how long and at what temperature?

[SatCam]

Without using a recipie, how does one know how long and at what temperature to bake a dish?

[hedges]

What kind of dish?

[underdog]

Every meat has a temperature it should be cooked to.

[SatCam]

What kind of dish?

well here is an example. i had a full tray of lasagna i was going to reheat but had no idea what to set the oven to. I ended up doing 350 for 13min and it came out find but it got me thinking........... so basically i am wondering if there is a general rule to figuring this sort of thing out

[DiabloSammich]

4 hours at 650 degrees.

[Bob Impact]

Who's fighting and what for?

[sailor]

for warming up go like 300-350, then use a thermometer to tell when it's warm enough to eat.

[hedges]

Every meat has a temperature it should be cooked to.

This you will need a food thermometer for. I forget the actual food temps (beef, pork), but those can be easily obtained.

well here is an example. i had a full tray of lasagna i was going to reheat but had no idea what to set the oven to. I ended up doing 350 for 13min and it came out find but it got me thinking........... so basically i am wondering if there is a general rule to figuring this sort of thing out

You can use a food thermometer for lasagna as well, but in general you will know when it is hot enough

[DiabloSammich]

for warming up go like 300-350, then use a thermometer to tell when it's warm enough to eat.



A serious response?

C'mon, you're better than that.

[SatCam]

ok so i guess cooking time is variable and more trial and error than anything. and you are saying that different types of meat have different temperatures, but is that what you set the oven to? how do you avoid undercooking/overcooking different parts waiting for the temp to get up to par?

[sailor]

A serious response?

C'mon, you're better than that.

not really. did just beat someone to it tho'.

[hedges]

ok so i guess cooking time is variable and more trial and error than anything. and you are saying that different types of meat have different temperatures, but is that what you set the oven to? how do you avoid undercooking/overcooking different parts waiting for the temp to get up to par?

If you are cooking a beef tenderloin, using the thermometer, you only have to get a certain core temperature. Same with a pork tenderloin, but the core temp. for the pork is higher than the beef, for health reasons. So it's pretty exact. The oven maybe at the same temp. for both the beef and the pork. It'll just take the pork longer to cook. If all of the steps are done right, you won't have to worry about undercooking/overcooking.

[hedges]

I'm looking at my food thermometer and it says
MR beef - 145
veal, pork, lamb, beef well - 170
poultry - 180

[A.J.]

Without using a recipie, how does one know how long and at what temperature to bake a dish?

About 1000-1200 degrees Celsius I think.

http://pipepeace.com/img/cone6Wide.jpg

[joethebartender]

4 hours at 650 degrees.

that sammich and his kiln!:laugh:

[PapaBear]

Throw whatever it is into a crock pot with vegetables and seasoning. Cook on low for 8 hours.

[Thebazile78]

ok so i guess cooking time is variable and more trial and error than anything. and you are saying that different types of meat have different temperatures, but is that what you set the oven to? how do you avoid undercooking/overcooking different parts waiting for the temp to get up to par?

Yes and no.

Cooking time will depend on how quickly and evenly your oven heats up, assuming you are using an oven to cook (roast or oven-braise?) the meat. Very rarely are you going to get a recipe that calls for a blazing-hot oven (like over 400 degrees) so most of us stick to the 350-375 degree range when pre-heating. You need to get your oven heated up to the desired cooking temperature to avoid over-cooking/under-cooking your hunk-o-beast if you are using the oven to cook it. Preheating usually takes 10-15 minutes, depending on the type, age and quirks of your oven ... I usually let mine sit for 15-20 minutes, but it's a pretty big oven.

Also, I wouldn't have warmed up lasagna in the oven; I'd have taken a single serving in a microwave-safe dish and warmed it up using the microwave. I don't bother with the "reheat" setting on mine, but rather use 80% power at varying lengths of time, depending on the food I'm reheating.

[razorboy]

Long and hot.

[SatCam]

Also, I wouldn't have warmed up lasagna in the oven; I'd have taken a single serving in a microwave-safe dish and warmed it up using the microwave. I don't bother with the "reheat" setting on mine, but rather use 80% power at varying lengths of time, depending on the food I'm reheating.

I would have done that if I was heating a slice for myself, but I was actually reheating an entire tray that someone had cooked for my family. I figured it would be more economical to use the oven in this case. (Also I hate microwaving ANY food, although it's my reheating method of choice because I also hate waiting for food to cook)

Anyway, thanks for those who gave serious responses. I am just trying to figure out some cooking concepts............. Thank god for recipes

[sailor]

You need to get your oven heated up to the desired cooking temperature to avoid over-cooking/under-cooking your hunk-o-beast if you are using the oven to cook it. Preheating usually takes 10-15 minutes, depending on the type, age and quirks of your oven ... I usually let mine sit for 15-20 minutes, but it's a pretty big oven.

i picked up a $6 oven thermometer just to avoid this guesswork as well. also, i'd heard a lot (most?) ovens are inaccurate up to 25 degrees or more.

http://ecx.images-amazon.com/images/I/51%2BUwc1pPrL._AA260_.jpg

[Thebazile78]

i picked up a $6 oven thermometer just to avoid this guesswork as well. also, i'd heard a lot (most?) ovens are inaccurate up to 25 degrees or more.

http://ecx.images-amazon.com/images/I/51%2BUwc1pPrL._AA260_.jpg

I might actually have one of those gadgets but I always forget to stick it on the grate.

Maybe I should pick up a new one to see if I'll actually use it; I don't know how accurate the one I have actually is!

(What I really want is an infrared thermometer like Alton Brown has, but that's bordering on obsessive.)

[PapaBear]

I have a recipe for meatballs, but I don't have the cooking time. I plan on making them about golf ball size. Any suggestions on time and temp?

[sailor]

I have a recipe for meatballs, but I don't have the cooking time. I plan on making them about golf ball size. Any suggestions on time and temp?

how are you cooking them? baking? sounds like 20 at 400

Baked Meatballs
Recipe courtesy Alton Brown, 2005

Prep Time:20 minInactive Prep Time:--Cook Time:20 min
Level:
Easy
Serves:
20 meatballs, 4 to 5 servings
Ingredients
1/2 pound ground pork
1/2 pound ground lamb
1/2 pound ground round
5 ounces frozen spinach, thawed and drained thoroughly
1/2 cup finely grated Parmesan
1 whole egg
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs, divided
Directions
Preheat the oven to 400 degrees F.

In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.

Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.

[PapaBear]

That recipe sounds like it's making meatballs that pretty small. I'll try the same cooking time, and use a thermometer after 20 minutes.

[Snoogans]

just eat that shit raw, son

[PapaBear]

just eat that shit raw, son
I occasionally ate some raw beef with salt on it back in the day. You know... when food was still safe.

[sailor]

That recipe sounds like it's making meatballs that pretty small. I'll try the same cooking time, and use a thermometer after 20 minutes.

1.5 oz is close to golf ball sized, maybe bigger.

[ChimneyFish]

I go with turkey. Once I first tried it, I'll never go back to regular ol' beeef meatballs.
I'll put them in at 350 for 25-30 mins.

I've wanted to try that Alton Brown recipe for awhile now, though.
Just haven't gotten around to it.