Sunday, May 22, 2005

Personal Resource

Brian
Dear Self,

So that you never have to spend half an hour digging through old files again before indoor-grilling something, here are the recommended cooking times for the George Foreman Grill:

Salmon Filet: Rare 2.5 min., Medium 3 min., Well 4.5 min.
Salmon Steak: Rare 4 min., Medium 6 min., Well 10 min.
Sword Fish: Rare 7 min., Medium 9 min., Well 10 min.
Tuna Steak: Rare 6 min., Medium 8 min., Well 10 min.
White Fish: Rare 4 min., Medium 5.5 min., Well 7 min.
Shrimp: Rare 1.5 min., Medium 2.5 min., Well 3.5 min.
4 oz. Turkey Burger: Well 5 min.
8 oz. Turkey Burger: Well 6 min.
Pork Loin: Medium 5 min., Well 6 min.
4 oz. Burger: Rare 7 min., Medium 8 min., Well 9 min.
8 oz. Burger: Rare 8 min., Medium 9 min., Well 10 min.
Boneless Skinless Chicken Breast: Well 9 min.
Link Sausage: Medium 4 min., Well 5 min.
Sliced Sausage (.75" thick): Medium 6 min., Well 7 min.
Fajita Beef (.5" thick slices): Rare 1.5 min., Medium 2 min., Well 2.5 min.
T-Bone: Rare 8 min., Medium 9 min., Well 10 min.
New York Strip: Rare 4 min., Medium 7 min., Well 10 min.
Flank Steak: Rare 7 min., Medium 8 min., Well 10 min.
Onions and Peppers Brushed with Olive Oil: Medium 8.5 min.

Regards,
Self

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