How Done Is That Meat? Let Your Fingers Tell You

Thick Fiorentine on the Grill

Thick Fiorentine on the Grill

One of the most difficult things for inexperienced grillers is judging the doneness of the meats they’re cooking, and it may come as a surprise to some that one of the best ways of judging is touch. Yes, pressing down on the meat on your grill with a fingertip.

How? The late Bob Pastorio, restaurant owner and purveyor of fine foods, shared this excellent advice with a food list I subscribe to.

Short course: press gently near the base of the thumb – that meaty place called the mound of Venus (really!) – with the index finger of the other hand. That’s what rare meat feels like. Press in the center of the palm. Medium. Press at the outside edge of the hand at the pinkie knuckle. Well done.

Bob Pastorio

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Categories: Tecniques

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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