3 ms·
I think he's misunderstanding the point of the poke test (myth #7). It's not intended to precisely gauge doneness regardless of cut, it's intended to help absol
by strken 5y ago
I think he's misunderstanding the point of the poke test (myth #7). It's not intended to precisely gauge doneness regardless of cut, it's intended to help absolute beginners tell the difference between blue-rare, well-done, and somewhere in the middle. If you're buying a meat thermometer that starts at $83USD and your job is writing for a cooking website, you don't need to compare your steak to the fleshy bits of your hand to tell if it's done, but it's helpful if you just started cooking for yourself.
- leetcrew 5y agoI get the impression he understands that and is arguing that the wide variation in people's hands makes it useless even to tell the difference between rare and well done. I'm sure you could figure out doneness relative to your own flesh with enough trial and error, but cooking a nice steak is already stressful enough for a beginner cook (at least in my experience). just get the thermapen. it only takes four or five overcooked steaks to break even on $83.
- tatersolid 5y agoMy instant-read thermometer was $20 at Target. Even so, my crotchety father-in-law is amazed how everything I grill is always “perfectly done”. He spent 50 years as a purveyor to the best Chicago steak packers. We use that $20 instant-read for everything including baking, and it works great after 15 years.