IGX

Ever heard this? Pushing on the meat feels like pushing on the hand while holding fingers together?

http://www.simplyrecipes.com/recipes/th ... s_of_meat/

This doesn't work if you own kettlebells.

I've actually heard that from chefs, although if you have mitts covered in callouses and scar tissue, and have lifted a weight or two it may vary.

Here's how I determine doneness: if the animal is dead and in pieces it's ready to eat.

If I'm doing stuff on the stovetop, I can usually tell by smell/feel if it's done. I dunno how well the hand thing works, but I've learned to tell doneness by how stiff the meat is

For the oven/BGE, I use an instant read thermometer. Just don't remove the probe until the meat rests a bit.

nafod wrote:Ever heard this? Pushing on the meat feels like pushing on the hand while holding fingers together?

Yes, my brother is a chef and did this. The problem I find with any non-measuring method is you have to be cooking that particular cut of meat frequently enough to easily recognize done-ness. Today people cook all kinds of different stuff.

Just get a Thermapen. Instant perfect temperature readings take a lot of stress out of cooking.

The hand thing works ok, but if you do it a lot of times, you'll begin to know what, say, middle raw feels like. Obviously, the poke test doesn't work well on very thick cuts and not at all on roasts.

I works WAY better for things you are going to serve right away (burgers, etc.) and not so much for things that need to rest on the board for 10 minutes (steaks).

I dunno what you fags are talking about. My meats always done after I spooge on my ladies face.