Undercooked or overcooked meat can spoil the taste of the dish, and at the same time the mood of the hostess. To avoid such troubles, you need to be able to determine the readiness of the meat. This does not require special thermometers, like the chefs of the best restaurants.
Instructions
Step 1
One of the known methods for determining the readiness of meat is the method of comparing the soft part of the palm and meat. Relax your hand and open your palm. Define a soft area between your thumb and the middle of your palm (a small bump) and press down on it with the index finger of your other hand. This will be raw meat.
Bring the tips of your thumb and forefinger together. This will be meat with blood.
Bring the tips of your thumb and ring finger together and press down on the soft area. This will be medium-rare meat.
By connecting the tip of your thumb and pinky finger, you determine how the fried meat should feel to the touch.
Step 2
You can determine the degree of readiness of meat by how long it has been fried. If you fry the meat for one minute on each side, then it will be meat with blood, despite the fact that a crust forms on top.
If you fry a piece of meat for two minutes on each side, you get meat with an outer crust and pink fibers on the inside.
With a three-minute frying, medium-rare meat is obtained.
To get well done meat, you need to fry it for five minutes on each side.
These parameters are suitable for a piece about 2 cm thick. If you have taken a thicker piece of meat, add one minute for each centimeter. For example, to cook fully fried meat 3 cm wide, you need to fry it not for five, but for six minutes on each side.
Step 3
You can also determine the readiness of the meat by the color of the juice secreted. Pierce a piece of meat with a fork or sharp knife. If the secreted juice is cloudy or bloody, the meat is still raw. If the juice is clear, the meat is well done. Do not pierce the meat often, otherwise it will lose all juices, which will negatively affect its taste.
