Quote:
Originally posted by Cam
The pronged fork is great when it's dark and when cooking inside as stuff browns much faster, but when grilling just squeeze the meat your cooking, the juice that runs out is an excelent indicator of how done the meat is. The clearer the more done it is. Takes some practice to figure out but it's the only way I'll do it now.
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That's a great way to dry out your meat, and lose the flavorful juices. Go to any quality steakhouse and ask if they use pronged forks at anytime during the prepping/cooking process.