When we write about cooking meat on our blog, most of the time, the roasts, whole chickens, chops, and (almost) all the steaks are pulled at temperatures below the ones we recommend for when the meat is fully cooked. The reason we typically give for this is something called “carryover cooking. ”.
You can just say that foods will keep cooking after being taken out of the oven or smoker and be okay with that. But at ThermoWorks, we think that a better understanding of the physical and thermal forces at work in cooking will make it easier to cook and, yes, even produce better results. Hold on tight this week, because we’re about to take a quick dive into the world of carryover cooking and what you need to know about it. The gradients of cooked chicken breast (as seen in cross-section) about to undergo carryover cooking.
Pork and chicken are two of the most commonly consumed meats worldwide. Their versatility and prevalence in cuisines across cultures make them kitchen staples. When it comes to cooking, people often wonder if pork cooks faster than chicken or vice versa.
The answer is complex as many factors influence total cooking time. Elements like cut, size, thickness, bone-in or boneless, cook method, and more all play a role. While generalizations can be made, a direct comparison of cook times for pork versus chicken depends on the specifics.
This article provides a detailed examination of how pork and chicken cooking times compare based on different criteria. Read on for a thorough understanding of the time differences between preparing these two lean proteins.
Key Factors That Impact Cooking Time
There are several key considerations that affect total cooking time when preparing pork or chicken:
-
Cut of Meat – Tenderloin, chops, and other quick-cooking cuts are faster than shoulder, legs, ribs.
-
Boneless vs Bone-In – Deboned pieces cook more quickly than bone-in,
-
Thickness – Thinner cuts cook faster than thick cuts,
-
Cooking Method – Grilling, pan searing, and high heat methods are quicker than roasting, braising, or smoking at low temps.
-
Marinades – Acidic marinades partially tenderize meats, speeding up cooking.
-
Temperature Monitoring – Measuring doneness by thermometer prevents overcooking.
-
Meat Quality – Fresher, higher quality meats cook faster than old, low quality.
-
Portion Size – Smaller portions cook quicker than large, thick cuts.
With these factors in mind, we can now closely compare pork and chicken cook times.
Comparing Pork and Chicken Cook Times
When examined side-by-side, pork and chicken cook times stack up as follows:
-
Pork Tenderloin vs. Chicken Breast – Pork tenderloin cooks faster, about 5-8 minutes per inch thickness.
-
Pork Chop vs. Chicken Thigh – Bone-in pork chops match chicken thighs, around 8-12 minutes per inch.
-
Pork Roast vs. Whole Chicken – Larger pork roast requires more time than a whole chicken.
-
Ground Pork vs. Ground Chicken – Burgers and meatballs cook in roughly the same time from both meats.
-
Ham vs. Raw Chicken – Pre-cooked ham only needs warming, raw chicken requires full cooking.
So for many cuts, especially when comparing similar sizes and thickness, pork appears to cook marginally faster than chicken. However, preparation differences can impact this as well.
Preparation Factors That Influence Pork and Chicken Cook Times
Proper preparation techniques can speed up or slow down cooking for pork and chicken:
-
Marinating – Marinating chicken or pork in an acidic ingredient like citrus juice, vinegar, yogurt helps break down muscle fibers so meat cooks quicker.
-
Brining – Wet brining pork or chicken boosts moisture retention keeping meat juicy, tender.
-
Portioning – Cutting pork and chicken into smaller, evenly-sized pieces promotes even cooking.
-
Pounding – Flattening or pounding thick pork or chicken cuts thinner expedites cooking time.
-
Resting – Allowing meat to rest after cooking maximizes juiciness.
-
Searing – Browning pork or chicken over high heat first seals in juices.
So while pork may have a natural time advantage for some cuts, preparation can help speed up chicken cook times to match pork.
Cooking Temperature Guidelines
Cook times also depend on following proper temperature guidelines:
-
Pork – Cook to a minimum internal temperature of 145°F with a 3 minute rest. Large cuts rest to 150°F-155°F before serving.
-
Chicken – Cook chicken to a safe minimum internal temperature of 165°F.
Precise temperature monitoring prevents overcooking which causes dryness. Using a quality meat thermometer is vital for delicious, safe results.
Cooking Tips for Tender, Juicy Results
To optimize cook times for moist, flavorful pork and chicken, keep these tips in mind:
-
Let meat sit at room temp before cooking for more even heating.
-
Monitor temperature with a thermometer to prevent overcooking.
-
Brine lean cuts like pork chops, chicken breasts to retain moisture.
-
Sear pork and chicken at high heat before roasting or braising to lock in juices.
-
Allow 10 minutes rest time after cooking before slicing to allow juices to redistribute.
-
Resist poking meat while cooking which causes juices to be lost.
Proper preparation techniques combined with avoiding overcooking delivers tender, succulent pork and chicken in the shortest cook times possible.
When examining similar cuts, pork does tend to cook faster than chicken in many cases. However, preparation, thickness, portion sizes, cook methods and proper temperature monitoring all impact total cook time substantially. While generalizations can be made, the specifics of the recipe determine true differences in cook time between pork and chicken. Following proper techniques will result in juicy, flavorful meat in the quickest time possible from both pork and chicken.
The physical basis of carryover cooking
There are a few basic physical laws that govern carryover cooking in foods. And, although they can seem a little daunting, the basic ideas aren’t difficult to grasp.
The second law of thermodynamics
The second law of thermodynamics says that if you don’t do work on a system, the level of disorder will rise. You may have learned this in middle school. In other words, heat can only move “downhill” if you don’t plug in something like a fan or fridge. ”.
For example, putting a cold drink on a hot windowsill in the summer won’t make the drink colder; it will just give up its small amount of heat to make the windowsill even hotter. Anyone knows that the drink will heat up. Once you pick up the glass again after a short time, the area where it had been sitting will have cooled down, giving up some of its heat to warm the drink.
What on earth does this have to do with carryover cooking? A lot, actually. In this case, it means that the hot outside of a roast will definitely share its heat with the cooler inside. This is the central principle of carryover cooking. The other principles we mention hereafter are all secondary to it. This tendency for heat to be shared until an equilibrium is reached is exactly what causes carryover cooking. Understanding this on a basic, theoretical level will help you understand how carryover works in your own cooking more easily. Substances tend toward an even temperature, and heat naturally flows from what is hotter to what is cooler.
The next concept to understand in carryover cooking is heat capacity. Heat capacity is the ability of a certain substance to store thermal energy. In the same way, heat capacity is a way to measure how much energy it takes to warm something up.
Another thought experiment: Imagine, if you will, a piece of aluminum foil inside of a 350°F (177°C) oven. That sheet or wad of foil could be taken out of the oven without much fear of getting caught. You’ve probably grabbed foil from an oven before. But you would scream in pain if even one drop of 350°F (177°C) oil splashed on your hand while you were deep-frying something!
Why is this happening? The foil and the oil were at the same temperature, but oil holds more heat per degree of temperature than aluminum does. Depending on the type, oil can carry as much as 2. 2 times the thermal energy of aluminum at the same temperature. There’s even more that water can carry! To see the numbers without the units, aluminum has a heat capacity of 0. 91, olive oil has 1. 97, and water has 4. 19! That’s why it takes about the same amount of time to heat a pot of oil to 350°F (177°C) as it does to heat a pot of water to 212°F (100°C) of boiling.
In physics terms, those measurements of heat capacity show how much energy, in Joules, is needed to heat one kilogram of each substance another degree Kelvin. 8°F). * So one kilogram of water takes 4. 19 joules to raise its temperature 1°C (1. 8°F), but aluminum only takes 0. 91 joules for the same temperature change.
*These heat capacities are based on mass. You can also figure out the volumetric heat capacities that tell you how much energy it takes to warm or cool a certain amount of a substance by 1°C. Water still has a much higher specific heat capacity in that case.
This Trick Will Make Your Meat 10x Better
FAQ
Does pork need to be cooked longer than chicken?
Which meats cook the fastest?
Does pork meat cook fast?
Can I cook raw chicken and pork together?
Is chicken better than pork?
On the other hand, chicken is richer in vitamin A, vitamin K, vitamins B3 and B5, and iron. Even though pork may be nutritionally superior, pork is red meat, while chicken meat is white. Due to this, pork tends to have a bigger negative impact on health compared to chicken. Pork and chicken are two of the most commonly consumed meats in the world.
What is the difference between chicken and pork?
Here are the key differences I found between the two protein sources. Pork is red meat, while chicken is white meat. Pork has a unique taste and marbling, while chicken is milder. Pork is richer in vitamins and minerals; chicken is lower in fat and calories. For the past two years, I’ve ordered meat from ButcherBox.
Does chicken have more calories than pork?
Finally, chicken is typically leaner than pork, which leads to fewer calories. Keep in mind that the cut of both animals will dictate how many calories it has. Dark chicken meat has more calories while pork cuts with higher fat content will have more calories than leaner cuts. Let’s dig into pork and chicken individually. What is Pork?
Are chicken & pork good for You?
Chicken and pork are delicious and versatile meats that can be used in a variety of dishes. Pork is also high in protein and low in fat, and is a good source of thiamin, niacin, and vitamin B6. Chicken and pork are two of the most popular meats in the world, and it’s no surprise why.