AboutEnrique Torres Expertise How to cook meat (beef, poultry, pork, fish, shrimps, lamb) using pan friying, grilling and steem systems.
Experience My company has been deveploping studies in meat cooking since 2000, my expertise is based on the last studies in meat histology changes related to cooking process and recipes. My expertise is focused on juciness, tenderness and yield increasing.
Education/Credentials La Salle Univ. Animal Scientist 1986-1992
National University of Colombia Food and Science Technology focused on meat processing.1992-1994
Andes University (Colombia) Marketing Specialist 1997-1999
Saint Joseph's University (Philadelphia) Food Marketing 2001
Meat processors consultant since 1995.
Question I want to serve for Easter 9 rock cornish hens. Do I stuff them as per any fowl and how long should I roast them? Recipes that I see say 45 mins., but for that many, do I roast them longer and to what internal temmperature? Thanks
Answer Darlene:
There are some tricks when roasting meat pieces:
a. You should roast 30 minutes per lb.(Oven's Temperature is about 180-190 F.) i.e If meat piece is about 5 lb it takes about 2,5 hours. According to internal temperature.
b.Internal temperature 170 F.
