How to know if the meat is cooked and what are the differences in the degrees of meat cooking

Haydea Dantes

Many recipes indicate that the meat should be at a certain level (rare, medium, three-quarters, or well-done), but it is difficult to know just by looking; this is because, as the meat cooks, its color changes. Raw meat is red or pink, and as it cooks, it changes to a very light brown, until it reaches dark brown, due to blood and juices being lost during cooking. I share this super secret with you to help you know how to tell if the meat is cooked and what the differences are between the degrees of meat cooking.

Bring together the pads of your index finger and thumb. With the other hand, touch the “fatty” part that forms under your thumb. You will notice that the finger with which you touched sinks into this “fatty” part. This is the point for rare meat, meat that has only been seared to prevent it from losing juices.

After a few minutes; when touching with the other hand, you will notice that there is greater resistance from the tendon under the thumb, this is the cooking level known as medium; the meat is light brown on the outside and pink on the inside.

When you bring together your ring finger and thumb, you will notice that the “fatty” part has become harder, this is the three-quarters cooking level of the meat. It is brown on the outside and light brown on the inside, it has almost no juices left and feels firm to the touch.

Finally, we have the well-done level, and indeed, that is the consistency perceived when you bring together the pads of your thumb and pinky. The meat is very dark brown on the outside and brown on the inside, it is tougher and quite dry when chewing, so it usually needs a juicy accompaniment. This cooking type is the driest and firmest to the touch.

To better assimilate the vitamins and minerals provided by vegetables, it is recommended to pair them with a protein; for example, meat, which is why the best accompaniment for a good cut of meat is always a generous salad.