Don Nguyen
Senior Member
- Joined
- Oct 17, 2011
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So... what are your thoughts?
I would opt for a temp gauge over this method. I've never worked anywhere that this was used. After cooking enough proteins, you learn the proper touch feel for each one. Keep in mind that not all cuts are the same. The center cut of a tenderloin will feel much differently than the head or tail.
I also might add that all people's hands aren't the same too!
So... what are your thoughts?
I just noticed there isn't a me on the chart. That med. Is definitely mw.
after working the grill you just know as No Chop said some people are amazed that you can tell by just touching it not me I know when a steak or burger is done to temp never had a complaint
So... what are your thoughts?
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