Burned meat I always burn meat to make sure it is done how can i make sure meat is done without burning it?

Answer 1

Buy a meat thermometer.

Answer 2

I wouldn't be so anxious about the meat being done all the way through, try cooking it on a lower heat first of all to prevent burning, meat thermometers will also do the trick and most will indicate what temperature whatever kind of meat you're cooking needs to reach in order to be safe and bacteria free. A lot of it too is experience, the more you cook, the more you will get a "feel" for when the meat is done. Can't go wrong with a thermometer, though. Hope this helps! :)

Answer 3

The best way is to turn the heat down lower, and cook it a little longer. The reason that you burn your meat is...the temperature is too high. You can also wrap it in aluminum foil, and put in some BBQ sauce or ketchup...the juices of the meat will mix with the sauce, and make steam which helps to cook it.
You can check on it, by slowly opening the aluminum foil and looking at it. When it is about done, remove the foil and finish cooking the meat on the grates of the grill.

Answer 4

There is something to be said for burnt steak.
There is a steakhouse chain that serves a small
luncheon steak with a "Pittsburgh Char".
This is, to me, the best. Maybe most people
would not like it, but I do.
Like a previous answerer said, Make small cuts
into the center of the meat, It should all be brown.
Roasts and steaks do not have to be brown all
the way through to make it safe, just the surface.
Ground meat is another problem, the nasties that
are on the surface of the meat before grinding,
get into the interior. Cook burgers well.

Answer 5

Meat & Seafood Internal Temperature Cooking Chart
Use a meat thermometer and take the guesswork out of cooking meat and seafood

Beef and Lamb

Roasts, Steaks & Chops

Rare 120° to 125°F center is bright red, pinkish toward the exterior portion

Medium Rare 130° to 135°F center is very pink, slightly brown toward the exterior portion

Medium 140° to 145°F center is light pink, outer portion is brown

Medium Well 150° to 155°F not pink

Well Done 160°F and above steak is uniformly brown throughout

Ground Meat 160° to 165°F no longer pink but uniformly brown throughout

Poultry

Poultry (Chicken & Duck) 165°F cook until juices run clear

Turkey
NOTE: A 12-lb turkey can easily handle 60 to 90 minutes of resting. During that time, temperature can rise 30 degrees if not exposed to drafts. 165°F juices run clear leg moves easily

Stuffing (cooked alone or in turkey) 165°F

Pork

Roasts, Steaks & Chops

Medium 140° to 145°F pale pink center

Well Done 160°F and above steak is uniformly brown throughout

Sausage (raw) 160°F no longer pink

Ham Raw 160°F

Pre-cooked 140°F


Seafood
Fish (steaks, filleted or whole) 140°F flesh is opaque, flakes easily

Tuna, Swordfish, and Marlin 125°F cook until medium-rare (do not overcook or the meat will become dry and lose its flavor

Shrimp cook until medium-rare (do not overcook or the meat will become dry and lose its flavor

Lobster meat turns red and opaque in center when cut

Scallops milky white or opaque, and firm

Clams, Mussles & Oysters point at which their shells open - throw away any that do not open

Answer 6

Buy a meat thermometer, they don't cost much. Then you can check to see if your meat is cooked to a safe temperature.

Then sit back and enjoy juicy safe meat.

USDA Recommended Safe Minimum Internal Temperatures
• Steaks & Roasts - 145 °F
• Fish - 145 °F
• Pork - 160 °F
• Ground Beef - 160 °F
• Egg Dishes - 160 °F
• Chicken Breasts - 165 °F
• Whole Poultry - 165 °F

Answer 7

One way is to get a meat thermometer. Directions with it tell you the correct temp. the meat should be for whatever degree of doneness you prefer.

Another way is to stick it with a fork and see if it is tender.

With a turkey, buy one with the little pop up thing in its chest--pops up when ready. Or, you can feel the thigh and if it feels soft, the meat is probably done.

Or, eat out -- usually the retaurant can cook food to your liking, and if not you have someone else to blame.

Answer 8

My mon used to always burn meat too,and your question made me smile.If you are broiling meat,like pork chops, take one out before you think it should be done and cut it in the middle. If the juices run clear its done. Even now they say pork is safe with some pink.Steaks if broiled should be rare to lightly pink,which ever you like the best. Take it out and cut it open & see if its like you like it. Eventually whether you roast in the oven or broil or fry you'll get the hang of not overcooking. Never let the outside get burnt. Try the food BEFORE you think it could be done. Good Luck.

Answer 9

Take the meat off the grill or pan, cut it half way through at its thickest part, and check to see if it is still pink. Keep in mind that thinner cuts of meat cook in less time than thicker cuts.

Answer 10

cook your meat alittle slower,you could wrap it in tin foil this prevents it from burning and makes the meat tender.another way to know if your meat is cooked is to put a fork into it ,if the juices from the meat are clear,then the meat is cooked.happy cooking.

Answer 11

depends on what kind of meat your cooking,, if the juices coming out of the meat are clear then the meat is done, I always cut into the meat to check the inside to see if it's
still raw, thats just my way I'm sure there are other ways of knowing...