Learning how to know how “done” or cooked the meat you are cooking is not that much of a guessing game. I remember many times standing over the beautiful cut (not to mention relatively expensive) of meat , praying that it wouldn’t burn or that when I sliced it, it wouldn’t be a blood bath.
So, put religious paraphernalia to one side and learn the simplest way of developing, through trial and error, the skill of recognizing the meats doneness.
What You Need:
• Your hands
By meeting various fingers of one hand, explained below, and feeling the firmness with your other hand of the muscle on the topside of your hand between your fingers and your thumb.
• Rare: To see if your meet is rare, making sure your hand is relaxed, bring your index finger almost to touch your thumb (leaving a space), with your other hand touch the muscle between your thumb and index finger and then touch the meat. The firmness should be the same.
• Medium Rare: Fully meet your index finger to your thumb making it look like you are gesturing ok. With your other hand touch the muscle between the index finger and thumb; this should be how firm your meat is at this level.
• Medium: Touch your first two fingers to your thumb. With your other hand touch the firmness of the muscle between your fingers and the thumb, and then the meat. The firmness should match.
• Medium Well: Touch your first three fingers to your thumb. With your other hand touch the firmness of the muscle between your fingers and the thumb, and then the meat. The firmness should match.
• Well: Touch all four fingers to your thumb. With your other hand feel the firmness of the muscle between the fingers and your thumb. The firmness should match.