The most accurate way to check the readiness of the meat is to measure the internal temperature of the meat with a special cooking thermometer.
Keep in mind that even after turning off the oven, the temperature inside the meat will continue to rise. Therefore, turn off the oven when there are only a few degrees left for the meat until the desired temperature is reached.
If you want the piece of meat to heat up to 160°F (70°C), turn off the oven at 150°F (66°C).
If you don't have a cooking thermometer, use the following method to check if meat is cooked through: pierce the meat in several places with a knife or a cooking skewer.
The readiness of the dish can be determined by the color of the juice that flows from the meat when sliced. If the released juice is cloudy or reddish, the meat is still raw. If the juice is clear, the meat is cooked through.
Do not pierce the meat often, otherwise it will lose all of its juices, which will adversely affect its taste.
Here are two very important tips for roasting meat.
- Never put meat in an oven, which is not heated to the desired temperature - all of the juice will flow out of it;
- If during the roasting process you think, that the crust of the meat is about to burn, cover the meat with a sheet of foil.
