How can you assess if meat is cooked correctly without a thermometer?

Assessing meat doneness without a thermometer can often rely on observing its color, firmness, and the juiciness of the meat. When meat is cooked correctly, it typically changes color; for example, poultry should turn from a pink hue to a white or golden brown, while beef can vary depending on the desired doneness, showing a range from red (rare) to brown (well done).

Firmness is another indicator; as meat cooks, it becomes firmer to the touch. Additionally, the juices that run from the meat should be clear, especially in poultry. If the juices are still red or pink, this can suggest that the meat may need more cooking time.

While smell, tenderness, and timing can provide clues about meat doneness, they are not as reliable as the combination of color, firmness, and the clarity of juices. Smell can be subjective and may not directly correlate with doneness, tenderness can vary with different cuts of meat, and timing does not account for variations in size, thickness, or cooking method. Thus, using visual and tactile cues provides a more consistent method for assessing meat doneness without a thermometer.