There are many variables involved when cooking meat and determining its degree of doneness. Variables like the size, shape and thickness of the meat. Plus the temperature of the meat before it was cooked, the accuracy of the oven, the shape and type of roasting dish, barbecue or pan, and more.
Don’t be daunted though, following these simple steps should set you straight. These tips can used together or independently to help you judge if the meat you’re cooking is ready to serve.
- Use weight/temperature and time recommendations for roasting.
- Use these recommendations as a guide at the start of the cooking time.
- To take out all the guesswork, particularly when cooking roasts use a meat thermometer. It is the easiest and most accurate way to determine the degree of doneness. The degree of doneness for both large and small cuts of meat is always measured at the very centre of the cut.
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