Question:
Help with cooking times

I admit it... I have no common sense when it comes to cooking meats. I have a small George Foreman grill, but I don't know how long to cook different things. Does anyone have a chart, or the link to one, as to how long different meats, etc, have to be cooked? I looked in my manual I got with the grill, but I didn't find what I was looking for. Overcooked fish isn't really what my healing stomach was looking for. :-(    — Kelly B. (posted on September 6, 2002)

September 6, 2002
I eat orange roughy I cook it 3-4 minutes ( until flaky ) boneless skinless chicken breast 5 minutes a piece of steak around 3 ( I like mine medium ) boneless skinless turkey 5 minutes if you pieces of meat are too thick you need to pound them or butterfly them. I love my Forman grill, I have had one for 3 years now, dont know what I would do with out one. Make really good veggies. I took a zucchini and made round slices and grilled it 3 minutes on each side. Next time you cook something time it and write down what you did.
   — domestic G.

September 6, 2002
Kelly--I too am "cooking challenged"...lol I recently bought a halibut filet and I went on yahoo and typed in halibut on george foreman grill and it was listed! So there are sites on the net with information! As for fish--really the truth to it is it is done when its "flakey". As for steak I like mine well so I cook it for about 7-8 minutes. Hope this helps!
   — Bambi C.

September 7, 2002
Please be careful when you cook your fish! If it is a thin piece, like a filet, it cooks in a flash! Also remember that there is residual cooking while you are getting it off the cooking surface and putting it on a plate, so it is easy to overcook. If the fish is flaking, it's overdone, and may taste strong.
   — Marjorie B.

September 7, 2002
Okay, for fish I use 4 minutes per inch (think - not long) on side one and 2 minutes for side two - covered. Also for red meat, use the hand test. Make a tight fist and touch the base of the thumb at the bottom of your palm, that is how well done meat should feel; make a loose fist and touch the base of your thumb, that is how medium should feel; open your palm and now feel, that is how rare meat should feel.
   — Ellen M.