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How can I tell when the food is done?
Appears in
Published 1998
There are many ways to gauge doneness.
By Appearance: Does the food look done? Is it crusty and brown?
By Feel: When poked, squeezed, or pressed, does the food feel done?
By Internal Temperature: Does an instant-read meat thermometer show the meat to be rare, medium-rare, medium, and so on, in the center?
A true grill master uses several or all of these techniques to check for doneness. You’ll find details about gauging doneness in the box on the facing page, plus a chart that lists the range of doneness temperatures for a number of foods.