Testing Meat for Doneness "The Touch Test"

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Testing Meat for Doneness "The Touch Test"

Since you want meat to retain its juices, it is best to measure the temperature of the meat using something other than a meat thermometer. One such method is to use a non-contact infrared thermometer. Another method is called the "touch method," and is described by barbecue master,Chef Jimmy Watters. The touch method involves testing the firmness of the meat by poking it and comparing it to the fleshy part of your hand just below your thumb.

  • For rare (130 to 140 degrees), let your hand hang at your side and poke the area below your thumb. It should have a lot of give. This is how rare meat will feel. It takes about five minutes per side for rare meat.
  • For medium rare (140 to 150 degrees), extend your hand and spread your fingers. Poke the same spot. This is how medium rare meat will feel. It takes about six minutes per side for medium rare.
  • For medium (150 to 160 degrees), make a fist and poke the same spot. The firmness is how rare will feel. It takes about seven minutes per side for medium.
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