MEAT - IS IT DONE?

You are cooking a nice cut of meat. The recipe says to cook it to a certain temperature. You just got a meat thermometer, but you aren’t exactly sure how to use it.

This actually may take you a few times of using to get the meat to your liking, but they are pretty easy to use.

To get the most accurate reading possible, insert the thermometer into the meat at the thickest spot.

You will need to make sure that the thermometer does not touch or is not near a bone. The bone will give you a false reading as it heats up faster than the rest of your meat.

Place your meat in the oven and begin cooking. Check the thermometer every 15 minutes or so.

When the thermometer reads about 5-10º lower than the temperature that you need for your recipe, push the thermometer into the meat a little more. If the temperature drops, return the meat to the oven for a few more minutes and try again. If the temperature remains the same or goes up, remove the meat from the oven.

Keeping the meat in the baking dish, or removing it to the serving dish, cover the meat with foil or a lid and let sit for about 10-15 minutes. Doing this allows all of the juices to absorb into the meat and the temperature will increase 5-10º while it is sitting.

Now when you cut the meat for serving most of the juices will stay in the meat instead of running out and causing the meat to have a “dry” taste.