Testing meat can be tricky. Most of the time you will cut into it and then all the juices will run out and the end result is a tough meat. Obviously you can use a thermometer, but removing it will cause the juice to run out again and the result is a tough meat, if you have to cook more. This is a simple way of testing meat, once mastered. It may take a couple of times to get it right, but once you have it mastered, your meat will usually be perfect!
Several more notes:
NEVER use a carving fork unless you are carving meet, use tongs or flippers/spatulas or you will lose all the juice resulting in tough meat
NEVER push down on your meat or you will lose all the juices resulting in tough meat
NEVER flip the meat until it releases itself on its own – it will tell you when it is ready to be flipped.Â The only rule that can be broken on this one is ifÂ it is burnt and trust me you will know!Â
Rare: Place your hand in a â€œUâ€ shape as shown and touch the spot as shown.
It should feel very soft and have a lot of give.
Medium: Place your hand in a â€œCâ€ shape as shown and touch the spot as shown.
It should feel tender and have some give.
Well: Place your hand in a â€œLâ€ shape as shown and touch the spot as shown.
It should feel hard and have no give.