In This ArticleView AllIn This Article1. Use a Meat Thermometer2. Feel the Meat3. Poke the Meat4. Check the Size
In This ArticleView All
View All
In This Article
Use a Meat Thermometer
Feel the Meat
Poke the Meat
Check the Size
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Pictured Recipe:Herb-Grilled Chicken Frites
Have you ever taken meat off the grill and declared “dinners ready!"—only to sheepishly return minutes later to put your partially cooked chicken, steak or burger back over the flames? Perhaps the only thing worse is trying to chew through an overcooked, tough piece of meat.
So how do you ensure your meat is done before whisking it off the grill, or worse—overcooking it? While the most reliable way to know if your meat is really cooked is to use a thermometer, there are other trustworthy methods to use.
Learn how to know when chicken is done, along with beef, pork and fish.
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When you are using a digital thermometer to check for doneness, insert themeat thermometerinto the thickest part of the meat. If you’re cooking meat on the bone, make sure the thermometer isn’t touching the bone—it’s a conductor of heat and could give you a false reading. Also, know your temperatures. The USDA’s recommended safe minimum internal temperatures are as follows: 145°F for beef (steaks and roasts), veal, lamb and pork, as well as fish; 160°F for ground beef; and 165°F for poultry.
Pictured Recipe:Persian Grilled Chicken
This method applies to chicken specifically. For properly cooked chicken, if you cut into it and the juices run clear, then the chicken is fully cooked. If the juices are red or have a pinkish color, your chicken may need to be cooked a bit longer. Some home cooks don’t like this method because chicken shouldn’t be consumed below 165°F (so you need a thermometer). And when you cut into the chicken, you start losing the juices that keep the chicken moist.
Quick & Easy Chicken Dinner Recipes
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