How to Tell If Your Meat Is Cooked Without Using a Thermometer | McCormick (2024)

FAQs

How to Tell If Your Meat Is Cooked Without Using a Thermometer | McCormick? ›

Pierce the thickest part of the meat with a fork or skewer and check that: The juices run clear. It is piping hot all the way through (it should be steaming)

Pierce the thickest part of the meat with a fork or skewer and check that: The juices run clear. It is piping hot all the way through (it should be steaming)

Also, know your temperatures. The USDA's recommended safe minimum internal temperatures are as follows: 145°F for beef (steaks and roasts), veal, lamb and pork, as well as fish; 160°F for ground beef; and 165°F for poultry.

Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F. Use a thermometer to check temperatures.

Other techniques can also help indicate whether a person has a fever. These include checking the forehead with the back of the hand, monitoring urine color, and checking for signs of dehydration. A fever usually resolves on its own.

Yes, most meat thermometers are designed to be able to resist high temperatures. It is, therefore, safe to use in the oven while your food cooks. But to be sure, it is best to check if your thermometer is designed to be oven-safe before putting it inside the oven.

Myoglobin breaks down during cooking and causes meat to be brownish in color when cooked to well done (170+ F). Meat at lower degrees of doneness such as rare (140 F) and medium rare (145 F) has not fully denatured and still provides some red or pinkish red color to the cooked meat.

Using a food thermometer is the only reliable way to ensure safety and to determine the doneness of meat, poultry, and egg products. To be safe, these foods must be cooked to an internal temperature high enough to destroy any harmful microorganisms that may be in the food.

How can you test meat without a thermometer? ›

If you don't have one, however, or if it's not within reach when you need it, the touch test also works: Touch the cut of meat with your finger and then feel the fleshy part of your hand underneath your thumb. The meat is raw if it feels like the fleshy part.

Calibration & Adjustment

If you are using a dial thermometer and it is inaccurate or deviates from 32°F, turn the thermometer over and adjust the gauge by twisting the nut using pliers. Calibrate the thermometer again to ensure its accuracy prior to use.

Things You Should Know

If you don't have a meat thermometer, check that the sausage is firm and has clear, runny juices. Cut it open and make sure the inside is brown, not pink. Before cooking sausages, boil or poach them first to ensure that they're done. Then, you can grill or fry them.