Cooking can be hard – from deciding what you want to make in the first place, to actually executing a recipe so it comes out the way you want it to – there are endless places for error.
Luckily, I inherited a really simple trick that enables you to test the “doneness” of your meat without having to cut it open. It’s called the “press test.”
From here on out I will refer to the fatty-part-of-your-palm-at-the-bottom-of-your-thumb as your palm.
The press test works on all kinds of meat and it is incredibly easy.
You will need: two hands, a piece of meat, something to cook it on and some sort of cooking implement.
Once you’ve been cooking your meat for a few minutes and you feel as though you’re ready to test the doneness, bring your thumb and pointer finger together as though you’re making a loose “ok” symbol.
Then, press your palm and take note of how it feels – if you press on your meat (with your cooking tool of choice) and it feels about the same as your palm, it is rare.
This test can be repeated using your other fingers in order to achieve different levels of doneness.