Methods You Should Completely Avoid When Testing For Meat Doneness
Testing Meat Doneness With the Face Method
This myth of checking for steak doneness won’t die. Especially because celebrities like Gordon Ramsay have promoted this myth on cable tv!
This method is so ineffective because people have very different faces depending on genetics, diet, and lifestyle choices. Sometimes people have differing levels of facial puffiness at different times of the day!
If you cook as often as Gordon, and your face hasn’t changed in years, you may be able to manage by poking yourself in the face. But for most of us, this is not a reliable way to cook, and getting a cooking thermometer is a must!
Testing Doneness By The Color of The Meat
This is the worst method of guessing at the doneness of meat because when the meat is seared on the outside, it looks the same despite how much it is cooked on the inside.
Testing Doneness By External Temperature
Theoretically, it is possible to cook meat by checking the external temperature. You will need to chart the time it takes to cook a particular meat cut at precise external temperatures.
However, this is not practical because if you change the grilling method, the ambient temperature, the grade of the meat, the thickness of the cut, or when you choose to calculate the temperature – all your calculations will prove useless!
Besides, even if you are cooking in a laboratory where you can control all of the above variables, it is complicated to keep time on multiple steaks that go onto the grill at different times and need to be cooked to differing levels of doneness.