This is the thing about testing for doneness. For example, on a steak or a hamburger, there are a couple ways to do it. You can insert a meat thermometer, but that has a little pointy end and that will let some of the juices escape. You can cut into it, same problem, juices escaping. But here's a really easy way to do it.
Technique Summary
This is a steak, a raw steak, touch it. See what that feels like? Well touch the palm of your hand right here, right below your thumb, it feels the same way. That's what a raw steak will feel like. Now, if you take your finger like this and touch it again, it gets a little firmer. That's a little less raw. If you take your middle finger and touch, press again. Now that's what a medium rare steak will be like. If you take your ring finger to your thumb, push it again, that's what a medium steak will feel like. And finally, your pinky finger to your thumb, push it right there, and that's when you have a well done steak.
Chef's Checkpoints
- You can insert a meat thermometer, but that has a little pointy end and that will let some of the juices escape.
- Well touch the palm of your hand right here, right below your thumb, it feels the same way. That's what a raw steak will feel like.
- If you take your middle finger and touch, press again. Now that's what a medium rare steak will be like.