Unfried or vice versa 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 meat. To do this, you do not need to have special thermometers, like the chefs of the best restaurants.
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Instruction manual
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 the soft area between the thumb and the middle of the palm (small tubercle) and press on it with the index finger of the other hand. That will be raw meat.
Close the tips of your thumb and forefinger. This will be meat with blood.
Connect the tips of your thumb and ring finger and press on the soft area. This will be medium-rare meat.
By combining the tip of the thumb and little finger, you determine what the fried meat should feel like.
2
You can determine the degree of readiness of the meat by how long it is roasted. If you fry meat for one minute on each side, 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 inside.
With a three-minute frying, the meat is medium-rare.
To get well-fried meat, you need to fry it for five minutes on each side.
Such parameters are suitable for a piece about 2 cm thick. If you took a thicker piece of meat, add one minute for every centimeter. For example, to cook fully fried meat 3 cm wide, you need to fry it, not five, but six minutes on each side.
3
You can determine the readiness of meat by the color of the allocated juice. Poke a piece of meat with a fork or a sharp knife. If the secreted juice is cloudy or with blood, the meat is still raw. If the juice is clear, the meat is well-fried. Do not pierce the meat often, otherwise it will lose all the juices, which will adversely affect its taste.
note
Blood meat can be consumed only if you are one hundred percent sure of its quality.