Difference between revisions of "Talk:Meat cooking time calculator Metric"

Revision as of 09:25, 1 August 2010

The gory details

I have added the formulae used for the cooking time calculations for the benefit of those interested in the gory details.

Please ignore the system code, it should be fairly easy to extract the actual times used and it allows for easy update of this page, should the calculations ever be altered.

I would welcome any comments, ideas for improvement or amendments to cooking the formulae used for the cooking times.

--Chef 17:46, 26 December 2009 (GMT)

Figures used for the calculations

$h_meats->{chicken}->{minutes_per_kilo} = '35';
$h_meats->{chicken}->{minutes_extra}    = '20';
$h_meats->{chicken}->{remove_foil_at}   = '25';
$h_meats->{chicken}->{minutes_resting}  = '15';
$h_meats->{chicken}->{oven_temp_c}      = '200';
$h_meats->{chicken}->{oven_temp_f}      = '400';
$h_meats->{chicken}->{oven_temp_gas}    = '6';

 
$h_meats->{duck}->{minutes_per_kilo} = '45';
$h_meats->{duck}->{minutes_extra}    = '0';
$h_meats->{duck}->{remove_foil_at}   = '30';
$h_meats->{duck}->{minutes_resting}  = '15';
$h_meats->{duck}->{oven_temp_c}      = '220';
$h_meats->{duck}->{oven_temp_f}      = '425';
$h_meats->{duck}->{oven_temp_gas}    = '7';


$h_meats->{turkey}->{minutes_per_kilo} = '20';
$h_meats->{turkey}->{minutes_extra}    = '90';
$h_meats->{turkey}->{remove_foil_at}   = '30';
$h_meats->{turkey}->{minutes_resting}  = '15';
$h_meats->{turkey}->{oven_temp_c}      = '180';
$h_meats->{turkey}->{oven_temp_f}      = '350';
$h_meats->{turkey}->{oven_temp_gas}    = '4';


$h_meats->{goose}->{minutes_per_kilo} = '35';
$h_meats->{goose}->{minutes_extra}    = '0';
$h_meats->{goose}->{remove_foil_at}   = '30';
$h_meats->{goose}->{minutes_resting}  = '15';
$h_meats->{goose}->{oven_temp_c}      = '220';
$h_meats->{goose}->{oven_temp_f}      = '425';
$h_meats->{goose}->{oven_temp_gas}    = '7';


# from 'raw', not pre-boiled
$h_meats->{'roast gammon'}->{minutes_per_kilo} = '55';
$h_meats->{'roast gammon'}->{minutes_extra}    = '30';
$h_meats->{'roast gammon'}->{remove_foil_at}   = '30';
$h_meats->{'roast gammon'}->{minutes_resting}  = '15';
$h_meats->{'roast gammon'}->{oven_temp_c}      = '180';
$h_meats->{'roast gammon'}->{oven_temp_f}      = '350';
$h_meats->{'roast gammon'}->{oven_temp_gas}    = '4';


$h_meats->{'lamb joint'}->{minutes_per_kilo} = '20';
$h_meats->{'lamb joint'}->{minutes_extra}    = '20';
$h_meats->{'lamb joint'}->{remove_foil_at}   = '20';
$h_meats->{'lamb joint'}->{minutes_resting}  = '15';
$h_meats->{'lamb joint'}->{oven_temp_c}      = '200';
$h_meats->{'lamb joint'}->{oven_temp_f}      = '400';
$h_meats->{'lamb joint'}->{oven_temp_gas}    = '6';


$h_meats->{'pork joint'}->{minutes_per_kilo} = '20';
$h_meats->{'pork joint'}->{minutes_extra}    = '20';
$h_meats->{'pork joint'}->{remove_foil_at}   = '35';
$h_meats->{'pork joint'}->{minutes_resting}  = '15';
$h_meats->{'pork joint'}->{oven_temp_c}      = '200';
$h_meats->{'pork joint'}->{oven_temp_f}      = '400';
$h_meats->{'pork joint'}->{oven_temp_gas}    = '6';


$h_meats->{'beef joint (rare)'}->{minutes_per_kilo} = '15';
$h_meats->{'beef joint (rare)'}->{minutes_extra}    = '15';
$h_meats->{'beef joint (rare)'}->{remove_foil_at}   = '15';
$h_meats->{'beef joint (rare)'}->{minutes_resting}  = '15';
$h_meats->{'beef joint (rare)'}->{oven_temp_c}      = '200';
$h_meats->{'beef joint (rare)'}->{oven_temp_f}      = '400';
$h_meats->{'beef joint (rare)'}->{oven_temp_gas}    = '6';


$h_meats->{'beef joint (medium)'}->{minutes_per_kilo} = '20';
$h_meats->{'beef joint (medium)'}->{minutes_extra}    = '20';
$h_meats->{'beef joint (medium)'}->{remove_foil_at}   = '15';
$h_meats->{'beef joint (medium)'}->{minutes_resting}  = '15';
$h_meats->{'beef joint (medium)'}->{oven_temp_c}      = '200';
$h_meats->{'beef joint (medium)'}->{oven_temp_f}      = '400';
$h_meats->{'beef joint (medium)'}->{oven_temp_gas}    = '6';


$h_meats->{'veal joint'}->{minutes_per_kilo} = '18';
$h_meats->{'veal joint'}->{minutes_extra}    = '18';
$h_meats->{'veal joint'}->{remove_foil_at}   = '15';
$h_meats->{'veal joint'}->{minutes_resting}  = '15';
$h_meats->{'veal joint'}->{oven_temp_c}      = '200';
$h_meats->{'veal joint'}->{oven_temp_f}      = '400';
$h_meats->{'veal joint'}->{oven_temp_gas}    = '6';

lbs & oz

Excellent work! Very impressive!!

I assume all meat in the UK is now sold by the kilo (as it has been on the continent for ages).

But for our American friends (and other countries - Australia??), maybe a link to a quick calculator for conversion from pounds/ounces would be useful. Yes, I know there is a static table on the Conversions page, but it only goes up to 2 kg, and before that in 200g steps.

--Roses2at 09:25, 1 August 2010 (BST)