The Average Cooking Losses And Time Required To Cook Different Kinds Of Meat (mcelhinney)
Description
This section is from the book "Experimental Cookery From The Chemical And Physical Standpoint", by Belle Lowe. Also available from Amazon: Experimental cookery.
The Average Cooking Losses And Time Required To Cook Different Kinds Of Meat (mcelhinney)
Kind of meat | Number of roasts | Total weight of all roasts | Weight after cooking | Total cooking loss, per cent | Minutes per pound for cooking | Inner temper-ature when re-moved from oven, °C. | Maxi-mum interior temper-ature reached, °C. | ||
lbs. | oz. | lbs. | oz. | ||||||
Prime ribs, well done | 3 | 31 | 4 | 24 | 10 | 22.5 | 14.6 | 76 | 80 |
Prime ribs, medium | 5 | 60 | 9 | 47 | 10 | 21.7 | 9.8 | 65 | 70 |
Ham, boiled | 5 | 104 | 5 | 82 | 12 | 20.6 | 17.4 | 71 | 74 |
Ham, roasted | 7 | 126 | 15 | 94 | 7 | 25.6 | 14.1 | 72 | 77 |
Veal, leg, roast | 6 | 107 | 2 | 76 | 1 | 29.0 | 17.2 | 71 | 75 |
Lamb, leg, roast | 4 | 26 | 11 | 18 | 13 | 28.0 | 17.0 | 79 | 80 |
Pork loin, roast | 9 | 74 | 5 | 56 | 3 | 26.3 | 16.2 | 83 | 85 |
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