Knowing how much food is prepared is very important not only for professional chefs, but also for housewives planning a regular dinner or a festive table. This is especially true for such a product as meat, because the cooking time, depending on the recipe, can differ by more than ten times.
Instructions
Step 1
The cooking time of meat depends on three parameters: firstly, it is the method of heat treatment, secondly, the type of meat itself, and thirdly, the size of the piece. The combination of these three points in a particular recipe determines how quickly the dish will be ready.
Step 2
Methods for heat treatment of meat include the following main processes: frying, browning and cooking. It should be borne in mind that there are many additional options, such as, for example, stewing or deep-frying. Each of these options has specific goals that directly affect the cooking time of the meat. For example, frying small pieces in the main way will take several minutes, and cooking broth takes up to four hours.
Step 3
The type of meat is also an important factor. The fact is that different types of meat can potentially contain various parasites, which can be destroyed only by bringing the meat to a certain temperature. According to research by American scientists, parasites in beef and lamb die at temperatures above 64 degrees, in pork - above 72 degrees, and in poultry - at temperatures exceeding 75 degrees. Of course, if you are one hundred percent sure that the meat you are cooking is "clean", these norms can be disregarded, but in case of any doubts it is better to take care.
Step 4
Naturally, the larger the piece of meat, the longer it takes for the temperature inside to reach the required value. For example, in Asian cuisine, the stir-fry method is widespread, which allows you to cook meat, cut into thin slices, for one to two minutes. At the same time, a classic roast beef from a piece of beef weighing 1.5-2 kilograms will be baked in the oven for about four hours.
Step 5
If you do not consider specific methods of preparation, the most quickly cooking meat will be special breeds of beef, intended for frying steaks. A piece of such meat weighing about three hundred grams will cook for about 6-8 minutes, depending on the power of the stove and the desired degree of roasting. The second place will be taken by chicken fillet, which takes about 15-20 minutes to fully fry.
