Testing for Doneness, Meat Thermometer is a Must

Meat Thermometer is a Must

        The touch method or a cooking time chart, are only approximate guides to the degree of doneness of meat. A Meat thermometer is the only accurate guide to the degree of doneness of roasts, steaks, and chops. As the degree of doneness is increased the amount of shrinkage is increased. When meat is cooked to exactly the correct degree of doneness, it is juicier and more flavourful. Consequently, there is more meat to serve, too. For these reasons, use a meat thermometer: If you ever have occasion to be in the kitchen of a large hotel or restaurant, observe the breast pocket of the chefs’ uniform. You will undoubtedly see his personal thermometer. It is probably the best kept secret of top chefs.

Testing for Doneness

This is almost as much an art as a science, but if you are using a thermometer (as you should be) you will be able to hit it very close. Remember all meats continue to cook for a period after they are removed from the heat; you need to remove the steak 5 degrees F below your target temperature. Say you want a medium rare steak (about 130 F) then you need to get that steak out of the oven/broiler and off the skillet when the centre of the meat reaches 125 F degrees. If you want something that is cooked any more than medium rare, why are you reading this recipe?

©Al (Alex-Alexander) D. Girvan 1995. All rights reserved