When you are grilling or cooking meat in an oven, it more important to get the right internal temperature than to get the right timing according to the recipe. Many factors can effect timing, each oven is different, where you place the meat relative to the heat source can effect your timing. However, as long as the internal temperature of meat reaches a certain degree, the meat is cooked and edable. Here is some general guide lines for:
January, 2009
Bachelor Cooking Tips: Meat Internal Cooking Temperature (Reference)
Sun, 2009-01-25 21:37 — UrbanChefSpeed Cooking - Microwave Steam Vegitables w/o Steam Bag
Wed, 2009-01-14 02:49 — UrbanChefI usually keep bags of precut vegetables in the fridge. You can also use leftover from other recipes. All most all vegetables can be steamed by microwave. The generally ideas is add some water to the container, cover the container with plastic wrapper, then microwave it for a couple more minutes. (usually larger than 3 less than 10 for one or two person plate.)
Speed Cooking - Microwave Spicy Shrimp
Thu, 2009-01-01 03:56 — UrbanChefWant to eat grilled shirmp but has no time to setup the grill? This a perfect recipe for you. It requires very little setup except you have to have frozen shrimp. The idea is that microwave heats up the water in the shrimp and steam cook the shrimp. All we need is to add some spice and wrap the container with clear fridge warp while the shirmp is steamed.
It's a good idea to stock up frozen shrimp in your fridege. I can be used for a quick pasta topping, microwave, stir fry, grill. Frozen shrimp also last a long time.
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