What key factor affects cooking times for different meats?

The thickness of the meat is a critical factor that affects cooking times because it directly influences how heat penetrates and cooks the meat from the outside to the inside. Thicker cuts of meat take longer to cook than thinner cuts, as the heat needs more time to reach the center. For instance, a thick steak will require more cooking time to ensure that it reaches the desired level of doneness compared to a thin fillet.

When the thickness increases, the transition from the outer part of the meat, which cooks more quickly, to the inner part, which cooks more slowly, becomes significant. Understanding this principle helps in planning cooking times accurately, ensuring that the meat is cooked evenly and thoroughly without being undercooked or overcooked.

While the type of meat, cooking method used, and marinade can influence flavor and texture, it's primarily the thickness that dictates how long the cooking process will take, as it directly impacts the heat transfer during cooking.