Quote:
Originally posted by Vets Dottir 2nd
If the meat is pink or god forbid red and dripping , I gag and run  )
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'Fraid you would have had to run gagging from this one.
Philip, my sister's partner is a chef and helped me to get it just right. He tells the story of working with another chef at an upmarket restaurant when a parton returned the steak as being too rare... he dropped it into the deep fry for a few minutes before sending it back to the patron. No complaints this time but it must have been disgusting.
To assess a roast or steak by prodding it with your finger there is a chef's trick which he taught me... gently touch your thumb and index finger and with a finger on your other hand tap the muscle just under your thumb. That's rare. Then move to the next finger and try again. The muscle will have tensed a little. That's medium. Then to the next finger for well done. It's important the thumb and fingers just touch, don't press them together.
