Spike's & Jamie's Cooking Library
Indices to Recipe Web Sites
Glossary of Cooking Terms
Glossary of Jewish Cooking Terms
Glossary of Mexican Cooking Terms
BASICS OF COOKING
- information and conversion charts
Beef Cooking Chart
Lamb Cooking Chart
Pork Cooking Chart
Poultry Cooking Chart
(Weights & Measures)
Equivalent Measurements for Cooking Ingredients
Food Facts and History - timeline
GENERAL ROASTING TIMES:
Boneless rolled rump roast, 4 to 6 lbs.
150 - 170 degrees, 1-1/2 to 3 hours.
Boneless sirloin roast, 4 to 6 lbs.
140 degrees rare, 2-1/4 to 2-3/4 hours;
160 degrees medium, 2-3/4 to 3-1/4 hours;
170 degrees well-done, 3-1/4 to 3-3/4 hours.
Eye round roast, 2 to 3 lbs.
140 degrees rare, 1-1/4 to 1-3/4 hours;
160 degrees medium, 1-3/4 to 2-1/4 hours;
170 degrees well-done, 2-1/4 to 2-3/4 hours.
Rib eye roast, 4 to 6 lbs.
140 degrees rare, 1-1/4 to 2 hours;
160 degrees medium, 1-1/4 to 2-1/4 hours;
170 degrees well-done, 1-1/2 to 2-1/2 hours.
Rib roast, 4 to 6 lbs.
140 degrees rare, 1-3/4 to 3 hours;
160 degrees medium, 2-1/2 to 3-3/4 hours;
170 degrees well-done, 2-3/4 to 4-1/4 hours.
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