It's supposed to hit the high 70s today, so my thoughts turned to grilling. I picked up the following hints, which will probably bring out all the grilling aficionados:
" I would suggest a method that takes very little practice to master, and is extremely accurate: use your finger to tell the doness level of your steak.
"Rare- Touch your thumb and forefinger together and press on the fleshy part below your thumb. It should feel soft to the touch with your other forefinger and a little bouncy. This is how a rare steak feels.
"Medium- Touch your thumb and middle finger together and press on the fleshy part below your thumb -- there's some give and it's springy to the touch. A medium steak will feel the same.
Well Done- Touch your thumb and little finger together and press on the fleshy part below your thumb -- there's no give and it's quite firm. This is what a well-done steak feels like."
sorry if this suggestion has been given I am coming into this discussion just now. There was a rule testing grill ed steak about pressing your finger your finger tip to the meat and if it felt like your nose or your chin or cheek something like that it was rare or medium or well. Don't. I remember. Does anyone remember that simple rule for testing doneness of beef ? --
"limey" <[email hidden]> wrote in message news:dL9Oh.1611$Rp2.38@trndny04...
Quoted message said:
It's supposed to hit the high 70s today, so my thoughts turned to grilling. I picked up the following hints, which will probably bring out all the grilling aficionados:
" I would suggest a method that takes very little practice to master, and is extremely accurate: use your finger to tell the doness level of your steak.
"Rare- Touch your thumb and forefinger together and press on the fleshy part below your thumb. It should feel soft to the touch with your other forefinger and a little bouncy. This is how a rare steak feels.
"Medium- Touch your thumb and middle finger together and press on the fleshy part below your thumb -- there's some give and it's springy to the touch. A medium steak will feel the same.
Well Done- Touch your thumb and little finger together and press on the fleshy part below your thumb -- there's no give and it's quite firm. This is what a well-done steak feels like."
Dora
Here is what I do hold your open hand palm side down about a beer can in height above the grill.if you can count to five Mississippi's before you pull your hand away the grill is hot enough.Slap your 1.5 inch thick room temperature steaks on the grill and sprinkle with a little kosher salt.go grab a beer. don't piddle around in the kitchen- you got food on the grill.drink the beer,flip the meat,sprinkle with salt and go get another brewski.if you get flame ups pour your wife's beer on the flame to put them out. When I see the fat around the edges start to sizzle and I get about a teaspoon of juice on the top of the steak I pull it off.get another beer let the meat rest and then dig in
sorry if this suggestion has been given I am coming into this discussion just now. There was a rule testing grill ed steak about pressing your finger your finger tip to the meat and if it felt like your nose or your chin or cheek something like that it was rare or medium or well. Don't. I remember. Does anyone remember that simple rule for testing doneness of beef ?
I cook steaks by touch. Rare feels like pressing your thumb against your lower lip. Medium feels more like the palm of your hand. Well done feels like the back of your hand.
There are other biohazards associated with meat besides mad cow prions. Some are from the animal itself, and others are outside contaminents. They get into and onto the meat during the animals life, as well as during slaughter, butchering, and processing.
The list includes parasites and bacteria. My guess would be that a grilling process that sears the outside will likely kill common surface organisms like salmonella. But leaving the inside extremely rare may be risky.
There are other biohazards associated with meat besides mad cow prions. Some are from the animal itself, and others are outside contaminents. They get into and onto the meat during the animals life, as well as during slaughter, butchering, and processing.
The list includes parasites and bacteria. My guess would be that a grilling process that sears the outside will likely kill common surface organisms like salmonella. But leaving the inside extremely rare may be risky.
Internally meat is sterile, anon moron... now go slither back under your rock, ignorant slime.
sorry if this suggestion has been given I am coming into this discussion just now. There was a rule testing grill ed steak about pressing your finger your finger tip to the meat and if it felt like your nose or your chin or cheek something like that it was rare or medium or well. Don't. I remember. Does anyone remember that simple rule for testing doneness of beef ?
Putting your hand that close to the grill could cause an uncomfortable burn.
Some people test ribs for doneness by poking them with a BBQ tool, seeing if there is a sort of "hollow" response. But this has nothing to do with steaks.
In my experience the best way to cook a steak to the desired doneness is to time it.
"Steve Pope" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Laura said:
sorry if this suggestion has been given I am coming into this discussion just now. There was a rule testing grill ed steak about pressing your finger your finger tip to the meat and if it felt like your nose or your chin or cheek something like that it was rare or medium or well. Don't. I remember. Does anyone remember that simple rule for testing doneness of beef ?
Putting your hand that close to the grill could cause an uncomfortable burn.
Some people test ribs for doneness by poking them with a BBQ tool, seeing if there is a sort of "hollow" response. But this has nothing to do with steaks.
In my experience the best way to cook a steak to the desired doneness is to time it.
Steve
There is an inherent risk of being burned when using the grill. A quick touch should just take a fraction of a second. If you are afraid of being burned go to a good restaurant for your steak. Really stupid people should just burn themselves to death and spare the rest of us from having to listen to then any longer, IMHO
sorry if this suggestion has been given I am coming into this discussionjust now. There was a rule testing grill ed steak about pressing your finger your finger tip to the meat and if it felt like your nose or your chin or cheek something like that it was rare or medium or well. Don't. I remember. Does anyone remember that simple rule for testing doneness of beef ?
Putting your hand that close to the grill could cause an uncomfortable burn.
She's not placing her hand on the grill, she's placing her finger on the steak and only for a brief moment... the steak acts as a perfect heat shield... the steaks I grill are larger than my hand and barely become warm in the center... you must grill itsy bitsy steaks and you grill them to death.
There are other biohazards associated with meat besides mad cow prions. Some are from the animal itself, and others are outside contaminents. They get into and onto the meat during the animals life, as well as during slaughter, butchering, and processing.
The list includes parasites and bacteria. My guess would be that a grilling process that sears the outside will likely kill common surface organisms like salmonella. But leaving the inside extremely rare may be risky.
You have some evidence for that?
Brian
-- If televison's a babysitter, the Internet is a drunk librarian who won't shut up. -- Dorothy Gambrell (http://catandgirl.com)
