We all ask this question when cooking, “Is it done yet?” There are numerous techniques that have been passed down to judge the “doneness” of various products. For instance, I was taught by my grandmother to throw spaghetti against a wall and if it sticks, it’s done. Later on, I discovered that while this approach is entertaining to use, it actually just produces sticky walls and overcooked pasta.
- The juices run clear.
- It is piping hot all the way through (it should be steaming)
- There is no pink meat left.
How to cook meat safely
It’s crucial to properly cook meat to eliminate the bacteria that can cause food poisoning.
All raw meats can carry harmful bacteria
- A beef steak or joint, for example, are whole cuts of meat that carry bacteria only on the outside of the meat.
- Other meats, like pork and poultry, may be contaminated with bacteria throughout.
- The process of mincing or skewering a whole cut of meat spreads any bacteria throughout the meat.
How to cook whole cuts of meat
- To seal the meat and eliminate any bacteria that might be on the outside, use a high temperature.
- When all of the exterior has changed color, you’ll know the meat has been properly sealed.
- Avoid serving “rare” or pink lamb or beef to vulnerable people, such as the elderly, young children, pregnant women, and those who are ill.
Which meats can be eaten rare?
Meats with bacteria can be consumed as long as they are “rare” or pink on the outside. These are:
- Beef steaks
- Whole joints of beef
- Lamb chops
- Whole joints of lamb
Which meats should be cooked all the way through?
Any meat or fish that has been minced or skewered must be thoroughly cooked. These include:
- Rolled joints
- Burgers
- Sausages
- Chicken nuggets
- Kebabs
- Kidneys, liver and other types of offal
Pork and poultry, which can have bacteria throughout the meat (including turkey, chicken, duck, and goose), must also be fully cooked.
It’s crucial to read and follow the cooking instructions on the package of any frozen breaded chicken products to determine whether the product needs to be defrosted before use.
- Always check that products made of breaded chicken are fully cooked by inserting a meat thermometer into the product’s center. It is safe to eat when the thermometer reads 75⁰C.
- After handling products containing raw chicken and before handling ready-to-eat food, thoroughly wash your hands with soap and water.
- Clean any surfaces, plates, or utensils that have come into contact with raw meat to prevent cross-contamination.
How should I cook these meats?
- The type of meat being used will determine how hot the oven should be.
- The cut and the method of preparation will determine how long you should cook it for.
- While the temperature should be high enough to cook the meat, it shouldn’t be so high that the outside burns before the inside has a chance to cook.
- Small pieces of meat, such as sausages, should be moved around and turned frequently to ensure even cooking.
- Use different utensils for cooked meat and raw or partially cooked meat.
- The following times and temperatures should be used as a guide when roasting poultry, pork joints, and rolled joints.
| Meat (roasting) | Time and weight | Temperature |
|---|---|---|
| Whole Chicken | 20 mins per 450g / lb plus 20 extra mins | 180°C/350°F/Gas 4 or 5 |
| Pork Joint | 35 mins per 450g / lb plus 35 extra mins | 180°C/350°F/Gas 4 or 5 |
| Rolled Joint (any meat) | 35 mins per 450g / lb plus 35 extra mins | 180°C/350°F/Gas 4 or 5 |
How do I check these meats are properly cooked?
- The juices should run clear when you pierce the thickest part of the meat with a fork or skewer. The thickest part of a whole chicken or other bird is the leg between the drumstick and the breast.
- Check the meat’s internal temperature by cutting it open with a clean knife; it should be steaming.
- Meat changes colour when it is cooked. Make sure there is no pink meat left.
- When cooking a casserole or other large dish, check it several times because some areas may not be as hot as others.
- By inserting a clean thermometer probe into the thickest part of the meat or poultry and confirming that the temperature has reached 75oC, you can determine whether the meat is safe to consume.
How to defrost meat safely
- Defrost meat in the fridge, not at room temperature.
- Allow 24 hours to defrost each 2. 5kg/5lbs of meat or chicken.
- Place the meat on a plate and place it in the refrigerator’s bottom shelf.
- When meat thaws, a lot of liquid can come out. The surfaces it touches, such as plates or food, can become contaminated by this liquid. To prevent the meat from touching or dripping onto other foods, keep it covered.
- Cook the raw meat within 24 hours of defrosting it.
- Meat should only be microwaved when you intend to cook and consume it right away.
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How to tell if your steak is cooked with Curtis Stone
FAQ
How long does it take to cook beef?
Cook the beef joint for 20 minutes per 450g plus 20 minutes if you prefer rare beef, 25 minutes per 450g plus 25 minutes for medium-rare beef, and 30 minutes per 450g plus 30 minutes for well-done beef. Allowing the joint to stand for 10 minutes after cooking will make it easier to carve.
How does cooked beef look like?
Visually, well-done meat will have a very dark brown crust on the outside and will be entirely gray or brown on the inside with no sign of pink or red. Meat that has been cooked thoroughly will have minimal juices that run clear.
How can you tell if beef is done without a thermometer?
How can I tell if these meats are cooked through? The juices should run clear when you pierce the thickest part of the meat with a fork or skewer. Check the meat’s internal temperature by cutting it open with a clean knife; it should be steaming. Meat changes colour when it is cooked.