[MrSparkle001]

Originally Posted by Bardalicious [You must be logged in to view images. Log in or Register.]

http://www.simplyrecipes.com/m/recip...eness_of_meat/

This is how a majority of seasoned chefs check doneness in my experience.

Not to say your method is wrong if it works for you.

Yeah I use the pressure method. I do it with tongs (never forks, don't pierce that meat!) and can get a pretty accurate indication just by how springy or tough it is.