Put your thumb and index finger together and feel the fleshy part under your thumb - this is what rare feels like. Now put thumb and middle finger together, this is medium, thumb and ring finger, medium well and thumb and pinky together, well. You can feel how the flesh of your thumb gets more firm
I have to give Woman's Health Mag the credit for this!
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I've started venturing into grilling & instead of cutting into the meat to see if it's done, I found a Meat Temperature Chart that you can use first. I have one of those temp. things that you poke into meat, so that will come in handy! :) http://southernfood.about.com/library/info/blroast.htm
Fill a saucepan size pot about half way with water and put it on the stove on high. As the water boils, nestle a metal colander, strainer or steamer basket into the top of the pot. Make sure the water in the pot is not high enough to come into the bottom of the colander. Place the meat you are reheating into the colander - don't overfill it. Continued...
The heat and moisture coming from the boiling pot of water will reheat your meat and keep it from drying out! You can carefully test the temperature of the meet with your finger and remove the meat from the colander when the meat is at a good temp for you. Enjoy!
Yesterday, there were four pork steaks in the package for around $8.00. I bought them and took them home. I used Pam in the pan and fried each one until it was brown on each side. Then I put it in a baking dish with some water in the bottom and then baked it at 250 until they were done, several
hours. Then I let them cool. Then I took baggies and my scale. I cut the meat apart and put 4 oz of meat in each baggie and put them in the freezer. Each serving cost me about 60 cents each bag, not bad for a serving, and I can mix the meat with veggies of my choice and have them ready. I do this
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