Cooking Tips

Using the Finger Test to Check the Doneness of Meat

All of the following tests will be compared to how parts of your hand feel in different positions. It is important that your hand be relaxed so you get a good idea of what the meat will feel like. Each example involves you using the index finger of your “poking” or “feeling” hand to press on the fleshy area between your thumb and base of your palm on the other hand (Look at the photos below if this sounds confusing). You will be comparing the feeling in this area of your palm with that of the center of the meat you’re cooking. [...]

Skewer Test


Another way to check your the readiness of your meat is by plunging a metal skewer through the middle of the beef joint for 5 seconds, take it out and place it on your wrist will gage the temperature of the meat. If the skewer is cold is meat is not cooked, if it is warm its medium and if hot then the meat is well done.


Checking the Doneness of meat

Thermometers take the guess work out of cooking. A meat thermometer can be used for all foods, not just meat. It measures the internal temperature of your cooked meat and poultry, or any casseroles, to assure that a safe temperature has been reached. For poultry insert the meat thermometer into the inner thigh area near the breast of the chicken or turkey but not touching the bone. For Beef, Pork and Lamb, the thermometer should be inserted into the center of the thickest part, away from bone, fat and gristle. [...]

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