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To ascertain when cooked
Appears in
Published 1903
The degree of cooking of grilled red meats is ascertained as follows: if the crust resists when touched with the finger the interior has been reached by the heat and the steak is just cooked through. If, on the other hand, it contracts without offering any resistance, this indicates that the inside is underdone. The surest way to ascertain the correct degree of being cooked is the appearance of pinkish coloured drops of blood on the browned surface of the meat.
Grilled White Meats; Whilst red meats must be seized quickly, the opposite is true of white meats; in this case there is no need to worry about ensuring the concentration of juices since these exist only in an albuminous form, that is to say it is in a less complex form as to be expected from the calf or lamb. For these grills the heat must be moderate so as to ensure that the meat is cooked through and the exterior coloured at the same time; they must be brushed with butter frequently to prevent the exterior from drying out. To tell when they are cooked, the juices which escape should be completely white.
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