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Old 08-23-2014, 07:41 AM   #11
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I have had good success determining the doneness of burgers but pressing lightly on them with my finger whlist they are cooking. It takes some experimentation to learn the levels of firmness and how it relates to doneness. I realize some folks will object to having their food touched in this manner, so I only do it when cooking for me and my family.
I second the use of a thermometer, when practical.

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Old 08-23-2014, 12:04 PM   #12
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Originally Posted by CWS4322 View Post
Welcome to DC! My brother is red-green colour blind and has problems with brown. I can ask him how he knows when the ground meat is done. He does a fair amount of cooking. I am away this weekend, but can call him Monday if you'd like. Ten minutes is a good guide for ground meat that is broken up. For burgers, well, hmmm...your thermometer is your best friend.
Stirling is red-green colour blind. He has learned to see when meat is browned. It is hard for him to tell the difference between very browned and black.

Definitely a thermometer for chunks or slabs of meat.

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