Comments on: How Do You Know When The Meat Is Done? http://www.reluctantgourmet.com/blog/cooking-tips/how-do-you-know-when-the-meat-is-done/ You Have To Eat, So Learn To Cook & Eat Well Thu, 09 Feb 2012 08:34:53 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: Cynthia B http://www.reluctantgourmet.com/blog/cooking-tips/how-do-you-know-when-the-meat-is-done/comment-page-1/#comment-292425 Cynthia B Sat, 21 Jan 2012 16:00:11 +0000 http://www.reluctantgourmet.com/blog/cooking-tips/how-do-you-know-when-the-meat-is-done/#comment-292425 RG, I have used instant thermometers and when I insert the probe (into my turkey or roast) juice runs out; is this okay since its just a tiny hole versus making a cut with a knife to check? Also, is there a thermometer I can keep inserted into the meat and check without removing until the bird or roast reaches the desired temperature; or is this not a good thing to do? Mainly, I see this as a way to avoid loss of any juices if I insert before cooking and don't remove until I reach the desired temperature . <em>Hi Cynthia, I used to think that poking a turkey or piece of meat with an instant thermometer would release all the juices and dry out the meat but that's just not true. If you want to insert a meat thermometer and leave it, there are lot's of brands on the market. Some like the one I describe at <a href="http://www.reluctantgourmet.com/blog/all-about-cooking/christmas-gift-ideas/" rel="nofollow">Talking Thermometers</a> lets you go wireless. I have another one I like that has a wire that attaches the probe to the thermometer so you don't have to open the door to read it. And if you are saving money, you can purchase the old fashion version that you probably remember as a kid. -RG</em> RG, I have used instant thermometers and when I insert the probe (into my turkey or roast) juice runs out; is this okay since its just a tiny hole versus making a cut with a knife to check?

Also, is there a thermometer I can keep inserted into the meat and check without removing until the bird or roast reaches the desired temperature; or is this not a good thing to do? Mainly, I see this as a way to avoid loss of any juices if I insert before cooking and don’t remove until I reach the desired temperature .

Hi Cynthia, I used to think that poking a turkey or piece of meat with an instant thermometer would release all the juices and dry out the meat but that’s just not true. If you want to insert a meat thermometer and leave it, there are lot’s of brands on the market. Some like the one I describe at Talking Thermometers lets you go wireless.

I have another one I like that has a wire that attaches the probe to the thermometer so you don’t have to open the door to read it. And if you are saving money, you can purchase the old fashion version that you probably remember as a kid. -RG

]]> By: Kay M http://www.reluctantgourmet.com/blog/cooking-tips/how-do-you-know-when-the-meat-is-done/comment-page-1/#comment-108955 Kay M Tue, 14 Sep 2010 16:27:18 +0000 http://www.reluctantgourmet.com/blog/cooking-tips/how-do-you-know-when-the-meat-is-done/#comment-108955 using the Meat Doneness Chart - is the meat supposed to be at the suggested temperature when you remove it from the heat? Does "resting" it increase or decrease the interior temperature? <em>Hi Kay, on my <a href="http://www.reluctantgourmet.com/doneness_chart.htm" rel="nofollow">meat doneness chart </a> you will see "remove" and "ideal". The remove temperature is the temp you want to take it away from the heat. While it's resting, the interior temperature increases to the ideal temperature. Hope this helps - RG</em> using the Meat Doneness Chart - is the meat supposed to be at the suggested temperature when you remove it from the heat? Does “resting” it increase or decrease the interior temperature?

Hi Kay, on my meat doneness chart you will see “remove” and “ideal”. The remove temperature is the temp you want to take it away from the heat. While it’s resting, the interior temperature increases to the ideal temperature. Hope this helps - RG

]]> By: Forrest Knox http://www.reluctantgourmet.com/blog/cooking-tips/how-do-you-know-when-the-meat-is-done/comment-page-1/#comment-76084 Forrest Knox Sat, 14 Mar 2009 07:46:27 +0000 http://www.reluctantgourmet.com/blog/cooking-tips/how-do-you-know-when-the-meat-is-done/#comment-76084 I have had a taste ability for my entire life. I decided to become a professional chef recently when I caught a smell from a cooking pot of pasta. My nose told me the pasta was done. It was perfect. I have a history in the kitchen. I am by nature artistic. At this crossroads this is a nobrainer. I have had a taste ability for my entire life. I decided to become a professional chef recently when I caught a smell from a cooking pot of pasta. My nose told me the pasta was done. It was perfect. I have a history in the kitchen.
I am by nature artistic. At this crossroads this is a nobrainer.

]]> By: RG http://www.reluctantgourmet.com/blog/cooking-tips/how-do-you-know-when-the-meat-is-done/comment-page-1/#comment-75396 RG Fri, 06 Mar 2009 02:31:35 +0000 http://www.reluctantgourmet.com/blog/cooking-tips/how-do-you-know-when-the-meat-is-done/#comment-75396 Griff, it depends on what you are cooking and how well done you like it. Check the Meat Doneness Chart link in the post. Griff, it depends on what you are cooking and how well done you like it. Check the Meat Doneness Chart link in the post.

]]> By: griff http://www.reluctantgourmet.com/blog/cooking-tips/how-do-you-know-when-the-meat-is-done/comment-page-1/#comment-75391 griff Fri, 06 Mar 2009 01:04:05 +0000 http://www.reluctantgourmet.com/blog/cooking-tips/how-do-you-know-when-the-meat-is-done/#comment-75391 so what temp is it when its finally done? so what temp is it when its finally done?

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