Cooking Meat?

Question

I'm a cooking novice and I need to know how to tell when meat is done. I think I can tell with beef, but chicken and pork are much harder. Can anyone help me?

Answer 1

The only sure way is with a meat thermometer.

whole muscle (not tenderized or inject) can be browned on the outside and be safe

pork and fish should be cooked an internal temperature of 145F

anything ground (hamburger, sausage, etc) and injected steaks to 155F

chicken to 165F

Color of meat and juices is not always a good indicator. Undercooked chicken will run clear. On the opposite end, hamburger cooked to a safe tmep of 155 will still be pink on the inside.

Because of uneven cooking, cook anything in the microwave to 165F

Answer 2

You can get a meat thermometer...it often depends on the cuts of chicken and pork, too... Chicken is done when you pierce it and the juices run clear... I often cook pork till it falls off the bone- or close to it. I would hesitate to cook either at too high a heat because the outside will brown/burn but the inside won't be done. Find a few good recipies and follow them until you get the hang of it...eventually you;ll be able to tell by the smell and the look of the meat a lot of the time. Good Luck!

Answer 3

Get a digital thermometer at any cooking supply store or department store. Cook ground beef to 160 F, steak should be about 130 F, pork 140F, chicken 170 F. All ground meat should be cooked to 160 F. Insert the thermometer into the center of the thickest part of the meat.

Answer 4

You can tell when it is done when the juices run clear and the thighs and legs take the longest.