2006-12-02 14:54:07 · 14 answers · asked by Anonymous in Food & Drink ➔ Other - Food & Drink
When you are cooking meats some of them must be cooked completely or they can cause illness. When you pierce the meat at the thickest part it should loose liquid. When the juices are clear the meat is cooked completely and is not at risk. If not clear it will have a blood tinge to it. yuck!
2006-12-02 15:01:24 · answer #1 · answered by Pat W 2 · 0⤊ 0⤋
Okay, this has to do with cooking birds like chicken, turkeys, ducks, and the like. What you will want to do is use that two-tined fork you have and poke the breast mid-breast and the leg at the meaty part of the thigh and drumstick. You start doing this about 1/2 hour into the cooking process, or when the thing starts smelling REALLY good!
If the liquid which comes out has a pink tinge to it, that means the meat is undercooked and needs more time. When the liquid which comes out is clear (with some oil spots in it), the bird is done and should be pulled from the oven. When there is no liquid left, it's mummified. At that point start making A LOT of gravy to try and moisten the meat when it get served.
Steaks, in my opinion, are best rare and should always have pink juice when poked.
2006-12-02 23:05:21 · answer #2 · answered by Jess B 3 · 0⤊ 0⤋
From WAITROSE.com
Cooking Glossary - Juices run clear
Used as a test for checking when poultry is cooked - a metal skewer or fork is inserted into the thickest part of the bird or joint and if the juices that come out of the holes are clear then the bird is cooked, eg if the juices run clear, the chicken is cooked.
Hope this helps you.
2006-12-02 22:59:08 · answer #3 · answered by dddanse 5 · 0⤊ 0⤋
If your cooking, juices run clear, means that the juice that comes out of the meat when you poke (with a fork) it is clear. More specifically it isn't red and bloody. It means what your cooking is finished
Mark
2006-12-02 22:57:39 · answer #4 · answered by dr_mark_a_horn 3 · 0⤊ 0⤋
Juices running clear usually refers to poultry or pork. If you cut into cooked pork or poultry and the juices run with a pink or red tinge to them, then the food is not cooked. DO NOT EAT undercooked poultry or pork! Red meat such as beef roast or steaks are supposed to run pinkish or reddish juices since they can be safely eaten when undercooked. Unless of course you like beef well done then there will be no reddish or pink in the juices; beef gets drier the longer it is cooked.
2006-12-02 23:24:10 · answer #5 · answered by LMnandez 3 · 0⤊ 0⤋
When you are cooking meat and you prick it with a fork and the juice that runs out is red or pink the meat isnot cooked but if you prick it and the juice that runs out is clear like water then it is cooked.
2006-12-05 07:48:10 · answer #6 · answered by traceylill 4 · 0⤊ 0⤋
It means that when you either pearce or cut into cooked meat the juice that comes out is clear and not pink or red.
2006-12-02 23:59:03 · answer #7 · answered by SANDY 1 · 0⤊ 0⤋
It means, when you poke a steak, or a roast with a skewer, that the juice that runs out after removing the skewer should be a clear colour....as opposed to pink or red, which is underdone.
2006-12-02 22:57:45 · answer #8 · answered by mickattafe 3 · 0⤊ 0⤋
If you don't have a meat thermometer, it's a good indicator of whether the meat is done. Especially poultry or pork. Red meat can run bloody if you like it medium-rare to medium, but it's still cooked.
2006-12-02 22:59:28 · answer #9 · answered by chefgrille 7 · 0⤊ 0⤋
exactly what it says!!! stick a skewer in a roasting joint of meat if the juices are clear then the meat is cooked, if not then cook until they are, simple as that mate!!i
2006-12-04 07:09:37 · answer #10 · answered by carol g 3 · 0⤊ 0⤋