Patel

A 12 lb packer brisket at 225 degrees takes anywhere from 12 to 18 hours, and I didnt expect that range to be so wide until Ive run through about a dozen cooks myself. Pork butt is even slower per pound, roughly 90 to 120 minutes each pound at that same temp. Wrapping in foil … Read more

3.5 minutes per pound is the number Ive seen everywhere for deep frying turkey, and from what Ive tested it holds up perfectly. A 14 lb bird takes about 49 minutes at 350 degrees Fahrenheit. Cooked meat yield sits around 55% of raw weight, so that 14 pounder gives you roughly 7.7 lb of actual … Read more

A boneless pork loin runs about 20 minutes per pound at 350 degrees Fahrenheit, but bone-in bumps that to 25. Shoulder for pulled pork needs around 35 minutes per pound at 275, and Ive found the yield drops to roughly 50% cooked weight. Tenderloin is the fastest at 10 minutes a pound. The information below … Read more

A 1.5 lb lobster needs about 11 minutes boiling, and steaming that same size runs closer to 14 minutes. Only 20 to 25% of live weight becomes edible meat. Thats roughly 5 ounces from a 1.5 pounder. For 10 guests expecting whole lobsters as a main, youre looking at 15 pounds live weight total. Lobster: … Read more

  Cake flour runs about 7 to 8% protein while all-purpose sits closer to 10 or 12%, and that gap changes everything. For every cup of cake flour a recipe calls for, Ive found you need 7/8 cup of AP flour topped off with 2 tablespoons of cornstarch to compensate. One cup of cake flour … Read more

  Jasmine rice uses a 1 to 1.25 water ratio on the stovetop, and Ive found that drops to 1 to 1 in a rice cooker. One cup dry (about 185 grams) yields roughly 3 cups cooked, which feeds around 3 people at 0.75 cups each. For 10 guests I grab about 3.3 cups dry … Read more

  8-inch round pan has around 50.3 square inches of surface, but if one swaps it with 8-inch square pan, one reaches 64 square inches. That means almost 27% more batter for the recipe. I did not expect that the difference will be this big, until I counted the numbers. Passing from 9-inch round with … Read more

After I tried some recipes, I found that the main ratio for replacing sugar is two thirds of a cup of honey for every one cup of white sugar. That matches around 227 grams of honey instead of 200 grams of sugar. It sounds easy, but remember that honey holds around 17 percent of water … Read more

A full packer brisket smoked at 225 degrees runs about 1.5 to 2 hours per pound, so a 12 pounder could take anywhere from 18 to 24 hours. Bumping temp to 250 shaves that to roughly 1.25 hours per pound. Wrapping in foil cuts around 25% off total time. Cooked yield sits near 50%, meaning … Read more

Full Butterball Turkey gives around 45 to 50 percent of cooked meat from its whole weight, what really surprised me when I first checked it. From a 14-pound bird one gets almost 6.5 to 7 pounds of pure meat. Bones and cartilage take more than 42 percent while skin together with the juices involve yet … Read more