For this reason, I like to rely on the "finger test" method, especially on steaks (whole roasts are better tested with a thermometer).
This is one of those things that gets easier with practice. The next time you cook a steak, even if you are still planning to rely on a meat thermometer, press on the meat here and there while it cooks, and compare the feeling of the meat with the following finger test. With practice, you will become more confident.
The
texture of the meat varies in degrees of doneness closely corresponds to the
feel of the fleshy part of your palm below the thumb: the abductor pollicis
brevis.
The more the meat is cooked, the less malleable it becomes.
The more the meat is cooked, the less malleable it becomes.
Open
the palm of your hand. Relax the hand. Take the index finger of your other hand
and push on the fleshy area between the thumb and the base of the palm. Make
sure your hand is relaxed. This is what rare meat feels like.
Press
the tip of your index finger to the tip of your thumb. The fleshy area below
the thumb should give quite a bit. This is what meat cooked to medium-rare
feels like.
Gently
press the tip of your middle finger to the tip of your thumb. This is medium.
Gently
press the tip of your ring finger to tip of your thumb. This is medium well.
Now
gently press the tip of your pinky and your thumb together. Again feel the
fleshy area below the thumb. It should feel quite firm. This is what well done
meat feels like when you press on it.
Wow... did you write this?
ReplyDeleteyeah :D
ReplyDeletesome people have asked me to write this so I have.
ReplyDelete