If you buy expensive steaks, you need to know how to find out when meat is cooked.
There is a lot at stake! Unpainted meat consists of the risk of disease -related disease. And if it is overcooked? Well, that is heavily earned money in the drainage. And from March 2025, the average food prices were based on the consumer price index (CPI) (CPI) (CPI) (CPI) (CPI) (CPI) (approx. 2.4%).5).
Cooking meat means exactly that you get your food budget the most to the value.
So I collapse, as I can tell when meat is cooked – so it is safe, juicy and never exaggerated.
If you use Dining planner In order to get more protein -packed meals on the table, you would definitely like these tips in your back pocket.
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The best way to recognize whether meat is cooked: a meat thermometer
The golden standard for the speed meat is a good old meat thermometer.
According to the US Department of Agriculture, meat thermometers are the only way to know whether their protein is cooked to a safe internal temperature ((1).
When you cook meat, you should consider investing in a meat thermometer for both safety and safety and becoming juicy, perfectly cooked steak, chicken and pork every time.
The right way to use a meat thermometer
It makes no sense to use it if you don’t use it properly! So think of these tips as you take out the meat thermometer to choose your protein selection:
- Use your clean meat thermometer to the thickest part of your protein.
- Avoid hit the bones, fat or graphics to get the most precise reading.
- Leave the thermometer on the spot for 15 seconds to get a precise reading.
- For larger proteins (remember: whole chicken or brisket), temperature of several areas to ensure the cooking.
Safe inner temperatures
Depending on the protein you cook, the safe internal temperature varies (varies (varies1Present2). Screenshot and print out this diagram so that you can stick it into your fridge if you need a gentle memory!
| Type of meat | Safe unlimitation temperature |
| Beef, pork, lamb, veal (steaks, roast, chops) | 145 ℉ |
| Poultry (entire birds, breasts, thighs, etc.) | 165 ℉ |
| Hack meat (beef, pork, lamb, veal) | 160 ℉ |
| Ground poultry (chicken, turkey) | 165 ℉ |
Possibilities for checking meat nodes without a thermometer
So you don’t have the thermometer yet. Not stress! The inclusion of the secrets of some cooks can test whether certain meat cuts are carried out.
According to Emily Sullivan, the registered nutritionist from MyFitnespal, the methods of the hand test and cake test methods are two quick options to search for train interest.
However, note that they are best used for entire pieces of meat such as steaks, chops or roasts. They are not for minced meat.
About the experts
Elizabeth Shaw, MS, RDN, CPTis nutrition expert, four -time cookbook author and Early Nutrition Pioneer in the field of fertility nutrition. She is the president and owner of the Nutrition Communications and Consulting company Shaw Simple Swaps based in the USA.
Emily Sullivan, RDis a food curator at Myfitnespal. She acquired her bachelor’s degree and completed her dietary internship at Ohio State University and received her degree in culinary art at Johnson and Wales University.
Hand test
“The hand test is a helpful method to measure the meat speed by feeling your hand,” says Sullivan.
Here you can find out how to use your hand as a guide to test the testing for Ungrad.
- Raw: Open your palm and press the area under your thumb. This very soft feeling fits a raw steak.
- Rarely: Touch yours Thumbs to the index finger And press the base of your thumb. This somewhat firmer feeling fits a rare steak.
- Serve medium: Touch yours Thumbs on your middle finger And press the base of your thumb. This firmer feeling corresponds to the moderate steak.
- Medium: Touch yours Thumbs to the finger And press the base of your thumb. This fits even firmly medium -sized steak.
- Well done: Touch yours Thumbs to Pinky And press the base of your thumb. This very firm feeling fits well -made steak.
Cake tester
Sullivan also says that they can test meat nodes with a cake tester. (A cake tester is a thin metal skewer to check whether baked goods are carried out.)
It is a technique that chefs in restaurants often use as an alternative to a meat thermometer.
This is how it is done:
Step 1: Insert a cake tester or a thin spit into the thickest part of the meat. Leave it for about 3 seconds.
Step 2: Remove the tester and press it lightly on your wrist.
Step 3: Evaluate the temperature of the tester when it feels:
- Cold: the meat is rare
- Warm: It’s medium -sized
- Hot: The meat is well done
Remember: if you cook a poultry protein like a chicken breast or a turkey bone, it should be closer to white than pink when you cut in. If it is pink and pink juices have expired, it may not have happened.
Pro tips to avoid over cooking
If you are hungry, it is tempting to shred the heat to cook your meat faster. But, Nosh on a few vegetables And let the meat boil according to the recommended recipe temperature to avoid over cooking.
Try these other tips from Sullivan to get the best out of your meat:
- Watch the time and temperature: Boil the meat with medium heat slowly to avoid it, burn it or dry it.
- Let it rest before cutting: After cooking, give meat for a few minutes so that the juices can redistribute. By cutting too early, it can go out and let the meat dry.
- Use the right methods: Slowly cooks or braised with liquid meat delicately and juicy-in particular if you do not use a thermometer.
Frequently asked questions (FAQs)
What is the safe internal temperature for different meat?
Safe cooking temperatures depend on the type of meat. Steaks and chops should reach 145 ° F, minced meat need 160 ° F and all poultry (including floor) should reach 165 ° F (1Present 2).
Why is my chicken still pink when it is at 165 ° F?
Even if your chicken looks a little pink, it can still be completely cooked when it is reached 165 ° F. Things like bone marrow, freezing or nitrites in the feed can all to this pink color (3).
How long should meat rest after cooking?
It is usually recommended that the meat rest at least 3 minutes (at least 3 minutes) (2). If you serve the meat a little later, wrap it in aluminum film and let it rest, covered to keep the meat warm.
Can I eat steak if it is still red in the middle?
Yes, depending on your preference, you can consume steak with a slight red color in the middle. Simply make sure that it is cooked to 145 ℉ for food safety.
Do I have to let my meat come to room temperature before cooking?
“No, it’s not really worth the trouble,” says Sullivan. “But if you have meat aligned, make sure that it takes less than 2 hours to keep things safe (4). “
Why does meat continue to cook after I took it out of the heat?
It is called Colesover cooking – after taking meat off the heat, the outer layers remain hot and cook the inside. Depending on the size and thickness of the cut, this can increase by 5 to 10 ° F, depending on the size and thickness.
The end result
The use of a meat thermometer is the safest way to ensure that your meat is properly cooked without cooking it.
If a thermometer is not available, the nutritionist Emily Sullivan with MyFitnespal recommends using the hand test and cake test methods to test for Enence. These fast tests can help to boil your proteins. If you include the help of cooking cooking, damp cooking methods and natural loss of people, you can optimally use your protein picks.
The contribution As you know when your meat is actually cooked without being able to cook it appeared first Myfitnespal Blog.
