It's the Sign for 'Medium Rare'
Hey kids, were you disappointed on Memorial Day that the pork chops were chewy and the steak was dry? Here’s a tip for you to pass along to the Chief Grilling Person at your Labor Day gathering (after you’ve taught him how to program the TiVo).
For tender, moist steaks and chops, here’s what Handy Mom Catherine Mayhew recommends: Touch the tip of your thumb to the tip of your middle finger.
This action flexes the palm muscle next to your thumb. Now press that fleshy part of your palm. That's the texture that Chief Grilling Person wants to achieve for medium-rare beef and for pork that's medium–done but rosy, as Mayhew says. Let’s call it 150 degrees for beef, maybe 155 for pork. Safe but still succulent.
Got that, young people? Great! Now please go download the digital photos from Memorial Day so we can shoot the Labor Day festivities.
Comments
Is that diagram giving the culinary shocker?
Posted 08/28/2008 at 08:47:16 AMThis is a great tip. I often say that the biggest mistake that a backyard griller makes is over cooking food, but I recommend just getting a Thermapen. This thermometer is hands down the greatest tool for a backyard griller or a competition cook. Then cook everything to about 10-15 degrees lower than the "recommended" done temperature.
Posted 08/28/2008 at 10:16:31 AMI always use the part between thumb and fingers as the guide.
I think one of the most important things to remember about grilling is the need to rest the meat after removing from the grill, as this allows the juices to settle back in before cutting while the meat will continue to cook after removing it. That's why you don't want to hit your target exactly before removing.
Posted 08/28/2008 at 10:41:45 AMUlika, you intrigue me with this Thermapen you talk about. Tell us more -- how much like and unlike a regular thermometer is it?
Posted 08/28/2008 at 12:21:11 PMS L tell us more about resting the meat -- are you saying the temperature goes back up as the muscle fibers reabsorb the juices? How long does that go on, and for how many degrees?
Posted 08/28/2008 at 12:25:34 PMI don't think the two events are connected in that way - the juices aren't cooking the meat per se, they're simply redistributing themselves with the heat source removed. As for the continued cooking, all food continues to cook somewhat after removal from its heat source, unless you stop it forcibly via an ice bath or other 'shocking' methods, and grilled meat is no exception. I've just learned that going under is better than hitting the nail on the head at removal.
How close you are when you remove really depends on the item - I don't do ground beef any more, but if I did, I wouldn't dare vary than within 5 degrees of the recommended temps at the most. (Smaller items spend less time cooking in the first place, so the amount they will rise after removal is much, much smaller.) And chicken still has to have clear juice before I take it off. blech.
sorry if I've gotten too lengthy in reply. Don't forget the foil when resting!
Posted 09/02/2008 at 10:52:15 AM