The Finger Test To Check The Doneness Of Meat : The Finger Test to Check the Doneness of Meat | Meat, Meat
The Finger Test To Check The Doneness Of Meat You want the outer 1/2 inch of the patty to be slightly taller than the inside. This keeps the patty from shrinking too much and from puffing up in the center during grilling Meat continues to cook even after it's removed from heat, so you'll want to pull the steak a couple of degrees in advance of the desired final temperature. Salt in advance, and salt well. I highly recommend using a meat thermometer.
Salt in advance, and salt well. Meat continues to cook even after it's removed from heat, so you'll want to pull the steak a couple of degrees in advance of the desired final temperature. This offers a rough estimate but is anything. This keeps the patty from shrinking too much and from puffing up in the center during grilling I highly recommend using a meat thermometer. You want the outer 1/2 inch of the patty to be slightly taller than the inside. The second way to test doneness is the finger test. Buy a thick steak (at least one and a half to two inches).
Salt in advance, and salt well.
The second way to test doneness is the finger test. You want the outer 1/2 inch of the patty to be slightly taller than the inside. Meat continues to cook even after it's removed from heat, so you'll want to pull the steak a couple of degrees in advance of the desired final temperature. Buy a thick steak (at least one and a half to two inches). I highly recommend using a meat thermometer. Salt in advance, and salt well. This keeps the patty from shrinking too much and from puffing up in the center during grilling
You want the outer 1/2 inch of the patty to be slightly taller than the inside. Buy a thick steak (at least one and a half to two inches). Salt in advance, and salt well. Meat continues to cook even after it's removed from heat, so you'll want to pull the steak a couple of degrees in advance of the desired final temperature. I highly recommend using a meat thermometer. This offers a rough estimate but is anything. The second way to test doneness is the finger test. This keeps the patty from shrinking too much and from puffing up in the center during grilling
The second way to test doneness is the finger test. Buy a thick steak (at least one and a half to two inches). This keeps the patty from shrinking too much and from puffing up in the center during grilling I highly recommend using a meat thermometer. Salt in advance, and salt well. This offers a rough estimate but is anything. Meat continues to cook even after it's removed from heat, so you'll want to pull the steak a couple of degrees in advance of the desired final temperature. You want the outer 1/2 inch of the patty to be slightly taller than the inside.
This keeps the patty from shrinking too much and from puffing up in the center during grilling
Salt in advance, and salt well. This offers a rough estimate but is anything. Meat continues to cook even after it's removed from heat, so you'll want to pull the steak a couple of degrees in advance of the desired final temperature. You want the outer 1/2 inch of the patty to be slightly taller than the inside. This keeps the patty from shrinking too much and from puffing up in the center during grilling I highly recommend using a meat thermometer. Buy a thick steak (at least one and a half to two inches).
You want the outer 1/2 inch of the patty to be slightly taller than the inside. Buy a thick steak (at least one and a half to two inches). This offers a rough estimate but is anything. This keeps the patty from shrinking too much and from puffing up in the center during grilling The second way to test doneness is the finger test. Meat continues to cook even after it's removed from heat, so you'll want to pull the steak a couple of degrees in advance of the desired final temperature. I highly recommend using a meat thermometer. Salt in advance, and salt well.
The Finger Test To Check The Doneness Of Meat : The Finger Test to Check the Doneness of Meat | Meat, Meat. This keeps the patty from shrinking too much and from puffing up in the center during grilling You want the outer 1/2 inch of the patty to be slightly taller than the inside. I highly recommend using a meat thermometer. Buy a thick steak (at least one and a half to two inches). This offers a rough estimate but is anything.
The Finger Test To Check The Doneness Of Meat : The Finger Test to Check the Doneness of Meat | Meat, Meat
The Finger Test To Check The Doneness Of Meat Meat continues to cook even after it's removed from heat, so you'll want to pull the steak a couple of degrees in advance of the desired final temperature. Meat continues to cook even after it's removed from heat, so you'll want to pull the steak a couple of degrees in advance of the desired final temperature. Salt in advance, and salt well.
This keeps the patty from shrinking too much and from puffing up in the center during grilling This offers a rough estimate but is anything. Meat continues to cook even after it's removed from heat, so you'll want to pull the steak a couple of degrees in advance of the desired final temperature. You want the outer 1/2 inch of the patty to be slightly taller than the inside. Salt in advance, and salt well. Buy a thick steak (at least one and a half to two inches). I highly recommend using a meat thermometer. The second way to test doneness is the finger test.
Buy a thick steak (at least one and a half to two inches). Salt in advance, and salt well. This offers a rough estimate but is anything. The second way to test doneness is the finger test. This keeps the patty from shrinking too much and from puffing up in the center during grilling I highly recommend using a meat thermometer. Meat continues to cook even after it's removed from heat, so you'll want to pull the steak a couple of degrees in advance of the desired final temperature. You want the outer 1/2 inch of the patty to be slightly taller than the inside.
- Total Time: PT15M
- Servings: 15
- Cuisine: Latin American
- Category: Dinner Recipes
Related Article : The Finger Test To Check The Doneness Of Meat
Nutrition Information: Serving: 1 serving, Calories: 579 kcal, Carbohydrates: 32 g, Protein: 4.9 g, Sugar: 0.9 g, Sodium: 994 mg, Cholesterol: 1 mg, Fiber: 0 mg, Fat: 14 g