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Determining
Doneness |
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Visually... |
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Both
professional and home cooks rely on several methods to determine the doneness
of steaks - visual, internal temperature and touch. For steaks that are broiled, pan-broiled or grilled, an easy way to determine doneness is by cutting a small slit and checking the color of the meat near the bone, or near the center of a boneless cut. Chopped steak (beef patties) should always be cooked to medium doneness (160 F) or until the center is no longer pink. |
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With a Thermometer... |
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The
internal temperature of the steak as determined with a thermometer is the
preferred method of many cooks. Instant-read thermometers are about the most
readily available types. These thermometers register the internal temperature
of a steak of almost any thickness in just a few seconds. They are not
heatproof and cannot be left in the steak while it is being cooked; prolongs
exposure to heat will destroy the thermometer. Instant-read
thermometers are available as digital or dial face. A digital thermometer
display shows a number representing the internal temperature to the degree,
and in some cases to tenths of a degree; a dial face is marked with a range
of temperatures. The
location of the temperature sensors varies between the two as well. ON dial
face thermometers, sensors are located approximately 1/2 inches up from the
tip of the stem, so the thermometer must be inserted into the steak to the
depth of the sensor. On digital thermometers, sensors are located on the tip
of the stem. Digital thermometers are battery operated; some feature on/off
switches to help preserve the life of the battery. Another
option is the electronic thermometer, also battery operated. Instead of
proving a temperature reading (in degrees), this thermometer has a lighted
display indicating the doneness - rare, medium rare, medium, medium well and
well. For
chopped steak (beef patties), a disposable stick-type cooking tester can be
used to determine whether the cooked beef has reached an internal temperature
of 160F. A small plastic-coated flat "stick" is inserted into the
center of the cooked burger; after 5 seconds the stick is removed. If the
plastic-coated end has turned to the color indicated on the package
instructions, the temperature has reached 160F. |
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