How long do you cook food? Until it's ready, of course. But how do you know when that is,
and how do you plan? For roast meat, you measure the temperature somewhere, but you
still need some kind of rule of thumb to know roughly when the dish will be ready. Read
cookbooks and you'll get an amazing variety of methods, many of them so different that you
can't rely on any of them. On this page I'm collecting observations. It will grow, and
I'll almost certainly adjust these numbers as I gain more experience.
Caveat coquus: much of this is specific to my ingredients and my equipment.
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