Sneaking a Poke
So the president is coming over to your house for dinner, and he’s bringing his good friends Abraham Lincoln and Joan of Arc. Ignoring the fact that Obama would be inviting zombies to your dinner party, you’re actually stressed over the process of properly cooking their filets. Obama wants medium rare, Lincoln likes his still mooing, and Joan d’Arc ironically wants hers well-done. You don’t want to cut into the steaks to check for the level of rosiness inside the beautifully charred exteriors – not only will it ruin the presentation, but the lovely juices will all leave the steak once you cut it up. Disaster!
Actually, if your clever (Nancy Drew), you’ll employ the touch method to keep your steaks in check. My new favorite blog and haberdashery of luxe ingredients, Marx Foods, put up a good post (and a graphic designer approved diagram) on comparing the finger feel of the steak to the feel of your hand. A couple of notes on this touch test – assuming you aren’t feeling up the hot pan, you’re not going to burn yourself. Also, this works on steaks, really. For bigger items, like say a standing rib roast, use a good old meat thermometer. Continue reading Checking the Doneness of Meat