Many housewives check the readiness of a meat dish using a wooden skewer or toothpick.
This skewer is used to pierce a piece of meat and look at the tip of the stick - if blood is visible on it, it means that the beef or pork is not yet ready.
Also, pay attention to the juice that comes out at the puncture site. If it is light and transparent, then the meat is ready; if it is cloudy, the dish should be kept in the oven for a while longer.
An expert of the online publication Belnovosti, Doctor of Technical Sciences Gennady Dor, offers a more technological way to check the readiness of a dish if we are cooking a whole chicken, duck, goose or thick steak.
The easiest way is to insert an electronic thermometer with a flexible wire into the thickness of the carcass or piece of meat.
We close the stove and place the device nearby. When the food is ready, a signal will sound.
We set the temperature depending on the type of meat on the scale of the device or select it from the list in the device. For example:
- duck, chicken, goose, turkey - 74 °C;
- medium rare steak - 62 °C;
- steak well done - 66°C.
