Go in at an angle in the middle of the cut, wait for a second, and then touch the tester to your wrist. If it’s cold, the meat is raw. If it’s warm—close to your body temperature—then the meat is medium rare. If it’s hot, it’s well done.
How can you tell if the meat you are cooking is cooked through?
Pierce the thickest part of the meat with a fork or skewer and check that: The juices run clear. It is piping hot all the way through (it should be steaming)
Is it safe to cook without a meat thermometer?
The Knife/Pierce Test: If you poke the piece of chicken with the tip of a sharp knife or a carving fork in its thickest part and the juices run clear (as opposed to red or pink-tinged), the meat is done.
How can you tell if meat is fully cooked and safe to eat?
Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F. Use a thermometer to check temperatures.
