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The doneness of meat, whether rare,
medium, or well done, is affected to a large
degree by the thickness of the cut. Expert
chefs say it is impossible to have a rare
doneness with a thin cut of meat.
The cooking time is affected by the kind of
meat, the size and shape of the cut, the
temperature of the meat when cooking
begins, and the degree of doneness
desired.
When defrosting meats it is recommended
that it be done overnight in the refrigerator
as opposed to a microwave. This in general
yields a juicier cut of meat.
Use a spatula instead of tongs or a fork to
turn the meat, as a spatula will not
puncture the meat and let the juices run
out.
GRILLING HINTS
To get the juiciest meats, add
seasoning or salt after the cooking is
finished on each side and turn the
meat only once (juices are lost when
the meat is turned several times). Turn
the meat just after the juices begin to
bubble to the surface.
Trim any excess fat from the meat
before cooking. To prevent steaks or
chops from curling during cooking, slit
the fat around the edges at 2-inch
intervals.
DO NOT LEAVE THE GRILL
UNATTENDED WHILE COOKING.
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