Is there a general algorithm for calculating the amount of time to roast meat?
Often, when you buy meat from the store, it comes with guidance on how long the meat needs to be roasted, presumably calculated as a function of its weight. Is there some well known general algorithm for calculating how long to roast various types of meat (e.g. for display on packaging).
Perhaps something like:
roasting time = c * weight of meat
Assuming the algorithm is this simple, is there some reference of ideal oven temperatures and scaling constant c for each type of meat (chicken, beef, pork etc)?
Relatedly, is there a well known set of algorithms for converting between say, fan oven, AGA, and/or gas mark standards for oven temperature?
I'm assuming these facts must be well known in meat supplier's product development departments, due to the labeling I see on meat that I buy. However, having Googled it a fair bit, I can't find these details summarized anywhere.
Best Answer
I don't know the whole algorithm, but I found the formula you'd need to derive it.
First, as you said, you would need a reference for the final internal temperature of the meat. McGee On Food And Cooking is a good source, I don't know of any online accessible ones, although they probably exist.
Second, you have to calculate the time needed to reach that temperature. The system of equations you need is (assuming a simple case - I am sure that adding oil to the pan, or breading the meat, or using a microwave will all change it a lot):
No, I don't know what these variables stand for. The book from which I scanned this uses it as an example why asking for such an algorithm is pointless. I guess you could look it up in the paper cited below the equations, if you are so inclined. I will stick with my thermometer.
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Quick Answer about "Is there a general algorithm for calculating the amount of time to roast meat?"
For all practical purposes, there is no algorithm, since you'd need perfect knowledge of the shape and external/internal physical characteristics of every cubic millimeter of the meat.How long do you cook roast beef for per kilo?
Reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done. Remove the beef from the oven, transfer it to a carving board and cover with foil.How long should you roast meat?
Oven Roasting Guidelinesbeef cutTenderloin Roast (well-trimmed)weight (pounds)2 to 3 (center-cut) 4 to 5 (whole)Approximate Total Cooking TImeMedium Rare: 35 to 45 minutes Medium: 45 to 50 minutes Medium Rare: 45 to 55 minutes Medium: 55 to 65 minutesInternal TEMPERATURE*135\xb0F 145\xb0F 135\xb0F 145\xb0F1 more rowHow do you calculate cooking time for roast beef?
Weigh the joint (with any stuffing, if using) in order to calculate the cooking time. If you like rare beef cook the joint for 20 minutes per 450g plus 20 minutes, for a medium result cook the meat for 25 minutes per 450g plus 25 minutes and for a well done joint cook it for 30 minutes per 450g plus 30 minutes.What determines the length of time meat must cook?
Thickness of the meat. The thickness of the meat determines how long it takes to cook, not the weight, although the weight is often related to the thickness. That's because meat is done when it reaches the desired temp in the geographic center. It's that simple.The Perfect Roast Beef - Medium Rare
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Answer 2
What would "ideal" mean? Most items that you can roast in 2-3 hours can also be thrown in the slow cooker for 10-12 hours. It depends entirely on how the dish is prepared, how much fat/water you're using, whether or not you incorporate steam or convection, and more.
Anyway, if there were such an algorithm, it would be highly inadvisable to try using it at home, due to the huge variation in freezer temperatures, refrigerator temperatures, oven temperatures, rack positioning, how and where and for how long it was thawed, whether or not you open the oven door, etc.
In fact, if you happen to come across any cooking times that are based on weight, ignore them, because the weight is probably being used as a proxy for thickness, which is normally what matters in an oven.
There are many, many areas of the culinary arts where ratios and formulas are useful or even critical (especially baking and mol-gas) but cooking time isn't one of them. Please, just use a thermometer and the USDA temperature chart. That is how you cook meat safely; as long as you do that, it really doesn't matter what the oven temperature is or how long it's in there.
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