Cooking Instructions

FISH

Baking
Temp: 350F- 400F (preheat oven)
Time: About 6 min for 1/2 in. fillets, and 10 min for 1in. steaks
Best choices: Salmon, Trout (works great stuffed), Halibut, Scallops, Leaner fish can be baked as well, but they require more oil to keep them from getting dry.

Broiling:
Temp: "Broil" setting on your stove. It is a high heat method similar to grilling except the heat comes from above.
Time: 4 min per side for 1in steaks and 2 min per side for 1/2 in fillets
Best choices: Oil-rich fish like Salmon, Trout, Tuna (can be left rare), Halibut

Grilling:
Tricks: A clean, hot, well oiled grill makes the process a lot easier. For whole fish, leaving the skin on helps it hold together. Score the skin with a knife in three diagonal lines across the body to keep it from shrinking (same can be applied to any method where skin is left on. Let grill marks develop before turning fish. To get diamonds rotate at 45 degree angle.
Temp: 4 min per side for 1in steaks and 2 min per side for 1/2 in fillets
Best choices: Oil rich fish like Salmon, Trout, Tuna (can be left rare), Halibut

Pan Frying:
Method: Heat a heavy bottom saute pan over a high heat. Once pan is hot, add enough oil to coat the bottom of the pan. Wait for oil to get slightly cloudy but not yet smoking. Reduce heat to medium high and add lightly floured fillets to pan presentation side down. Fry till first side is golden brown, about 2 min, then turn and do the same for other side. Insert a knife into flesh to see if it is done all the way through. For thicker steaks you can always start on the stove to get a good sear and finish in the oven. For tuna or scallops you don't have to finish at all.
Best Choices: Pan Frying is a great method for leaner fish because the oil keeps them moist. Rock Cod, Mahi-Mahi, Catfish, Tilapia

Steaming:
Whole fish - In any pot that can fit a steamer rack fill with a small amount of water or a flavored broth or stock and bring to a boil. Place fish on Parchment on rack and cover.
Timing: 6 min for 1/2 in. fillets and 10min for 1 in. steaks
Best choices: Halibut, salmon, mahi-mahi, Rock Cod
To steam shellfish, add 1 cup dry white wine, 1tbls shallots, 1tbls parsley and a squeeze of lemon juice to a sauce pot with a cover and bring to a simmer. Add 2 dozen clams or muscles and cover to steam for 2-3 min. Discard any shells that have not opened and serve with sauce ladled on top.

CHICKEN & POULTRY

The easiest way to check for doneness is by internal temperature another method is to cook the bird until the juices it releases run clear. Otherwise, use an instant-read thermometer to check for the desired final cooking temperature:

Breasts: 160 F
Leg & thighs: 165-170 F
Duck: 145-155 F

Chicken parts
Chicken parts are some of the most versatile meats to cook. They are well suited to grill, saute, roast, braise, deep-fry, pan-fry or pretty much any other way that you can think of applying heat to a cut of meat. Find a method that you are comfortable describing and go with it. Roasting A Whole Bird
Chicken
Oven Temp: 425 F for the first 15 min and 375 F for remainder (preheat)
Time: 20 min per lb
Position of bird: on back

Cornish game hen
Temp: 400 F (preheat)
Time: 15-20 min per side
Position of bird: on side

Duck breasts
Sear on all sides on stove top until browned and then roast in preheated 400F oven for 20 min.

PORK, BEEF & LAMB

How to test doneness

Use a meat thermometer. The internal temperature is the most fool proof way to asses the meats level of doneness. They are for sale Bi-Rite for about $6; it is a worthwhile investment.

Target Internal temperatures:
Pork : 140 F
Beef & Lamb:

Rare: 115-120 F
Medium rare: 125 F
Medium: 135 F
Medium Well: 140 F
Well Done: 150 F +

Cooking methods and their appropriate cuts:

Grilling / Broiling- Best for New York, Ribeye, Fillet, Top Sirloin, Flank, bavette steak, Tri-Tip, burgers, pork chops (larger roasts can be done over the grill using indirect heat, this means not positioning the meat directly over hot coals).

Pan searing (meat is seared on both sides in a hot pan, preferably cast-iron, and then finished in a 350 F oven till cooked through to desired doneness) Best for Fillet, New York, Ribeye, Top Sirloin, Pork loin, Pork tenderloin, Pork chops

Roasts (Preheat oven to 425 F. Leave the roast in the hot oven for 10-15 min then lower temp to 325-350 F for the reminder of time. Once you pull the roast from the oven let sit uncovered for 10-20 min. then slice against the grain and serve

Roast cuts include: Beef roast, Pork loin, pork tenderloin, leg of lamb, Tri-tip, stuffed flank steak, ribeye roast, new york roast fillet roast(the last three items can be left as large roasts instead of the smaller steaks that we offer in the case.)

Braising To cook, brown meat on all sides and simmer in enough wine, beer, stock or water to barely cover the top of the meat until completely tender. Best for stew meat, brisket, Bavette steak

Stir-fry (Slice meat into 2in wide strips with the grain then slice strips thin against the grain. In a heavy bottom saute pan, saute meat until cooked through.) Best for bavette steak, flank steak.