Determining the Doneness of Meat

A number of changes occur in meat during cooking, and multitude of factors effect the cooking times of meats: the effects of carry-over cooking; differences in the type, size, and cut of meat; the presence of bones, which conduct heat faster than flesh, or of fat, which acts as an insulator; the actual oven temperature; the temperature of the meat before heating, and variations in the degree of doneness preferred by the preparer. Read more »