Gauging the Doneness of Meat

Chris: How do you like your Steak?

Ruth: Well done. I don’t like any pink showing and I don’t mind if it’s a little Charred.

Chris: I’ll cook it the way you want it, but it’ll be dry and Tough.

Ruth: Yes, but a longer Cooking time kills Foodborne illnesses. I don’t want to eat anything that’s Undercooked.

Chris: It doesn’t have to be Burnt to be safe to eat. It’s easy To gauge when meat is done. How about if I Brown each side To seal in the juices and then cook it to Medium doneness?

Ruth: No, I don’t want to take any chances. I’d rather the steak is Overcooked than undercooked. Are you going to eat that?

Chris: Yes, I like my steak juicy.

Ruth: But that’s Raw!

Chris: No, it’s cooked Rare, not raw. I’ll cut into it so you can see that it’s cooked.

Ruth: It’s Oozing red! That is definitely not cooked.

Chris: I’ll prove it to you. I’ll eat this piece and Live to tell about it.

Ruth: Don’t put that in your mouth! You’re risking your health.

Chris: I think I’ll survive.

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