Cook Meat Perfectly Every Time: How To Check For Rare to Well-Done

0

Don’t guess! It’s easy to check how far done meat is. With grill season in full swing, and July 4th barbecues in the planning stages, here’s advice you’ll need to know to cook meat perfectly every time.

If you have a thermometer, cook chicken to 165 degrees, pork to 140 (it will come off the grill medium-rare but will continue to cook to medium as it rests) and beef to 125 (for medium rare) or to 130 to 150 (medium) or 150 and over (well). Don’t have a thermometer?

Try a trick chefs use:

Medium-rare

Summer grilling

Join your forefinger and the tip of your thumb. Press the thumb muscle. That’s the feel of medium-rare. (For rare, hold your palm flat and press same thumb muscle).

Medium

Summer grilling

Bring the tip of your middle finger to the tip of your thumb. With your other hand, touch the thumb muscle. That’s the feel of medium.

Well-done

Summer grilling

Bring your fourth finger and your thumb together. With your other hand, touch the thumb muscle. That’s the feel of well-done.

Overdone

Summer grilling

Bring your pinky and your thumb together. With your other hand, touch the thumb muscle. That’s the feel of meat overcooked beyond recognition.

Share.

About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

Leave A Reply