In article
>,
DaleW > wrote:

> On Jun 5, 11:02?pm, Mark Lipton > wrote:
> > Lawrence Leichtman wrote:
> > > Interesting you should mention timing for cooking from recipes. I have
> > > found that many recipes, especially from restaurant cook books, way
> > > understate the time it takes to cook meats often by 50% or more. Do they
> > > actually serve raw meat at their restaurants?
> >
> > Or do their ovens operate at higher temperatures? ?One of the things
> > I've noticed about home ranges is that their thermostats are unreliable
> > and the interior temperatures are often 10-50 ?F lower than they are
> > supposed to be. ?Additionally, if the oven is small, it will take longer
> > to cook the meat than it would in a larger oven. ?A last possibility is
> > that their times are given for very rare, and that the cook is expected
> > to add time for greater doneness.
> >
> > Just my $0.02,
> > Mark Lipton
> >
> > --
> > alt.food.wine FAQ: ?http://winefaq.hostexcellence.com
>
> We discussed whether maybe the opening to baste lowered temps more
> than in a restaurant oven. But I can't imagine that it would make as
> much difference as this. I think there was a translation error, and
> when it said bake 20 minutes, basting twice, it was bake and then
> baste 20 minutes, twice.
>
> In general, my experience is usually the opposite. I tend to cut
> estimates of time from many cookbooks.

There are a few cookbooks that overestimate meat times but I often get
recipes from internet sites and they are notoriously wrong on timing.
Only Ming Tsai seems to get the timing right for me.