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
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
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
Bring your fourth finger and your thumb together. With your other hand, touch the thumb muscle. That’s the feel of well-done.
Overdone
Bring your pinky and your thumb together. With your other hand, touch the thumb muscle. That’s the feel of meat overcooked beyond recognition.
