Well Done, Medium Well, Medium, or Rare....

If you have a hard time knowing when your meat is done to your liking, try this little trick!

Thanks to JB, for reminding me about this...

With your hand laid out flat, and the thumb brought in to the side of your hand, try feeling these spots that I've marked on my hand.

Well done will be hard or tight.
Medium well will have a little more give in it.
Medium will be way more squishy.
Rare will be really soft and squishy.

Before you start cooking any meat or fish, it's important to bring it to room temperature for about an hour.  Otherwise you will end up with cooked meat that's still really cold in the middle.  Not ideal!

Remember that when you've finished cooking meat and chicken, it needs to rest.  By doing this, the meat will release it's juices and then soak them back up again.  This way you won't end up with a plate full of blood, or dried out meat!  Bon Appetit!