Bikini Chef Susan Irby describes how a chef can determine when poultry is cooked thoroughly without cutting into the cutlet.
Chef Susan Irby:
Well, it’s a frequently asked question is, “How do I know when chicken is cooked all the way through?” And this actually goes for any kind of protein. So beef and pork as well, turkey, but it’s kind of, when the meat is raw, when the protein is raw it’s very squishy. So when it’s done, well done, it’s going to be nice and taut like it were if you were to feel that right there.
So you press on it and it springs back nice and firm, then you know it’s done. If it’s kind of mushy like it’s all squishy still, then it’s not as done and so during the cooking process you can just take the back of a spatula or whatever tool you are using and just slightly press on the chicken or meat and then the firmer it is the more done it is in the middle.
About Chef Susan Irby:
With her mother’s teachings in her heart, Susan’s passion for cooking took hold. Soon, Susan began working in premiere International restaurants under Master Chefs in Florence, Italy and France. Returning to the United States, Chef Susan began teaching cooking classes for gourmet markets and culinary schools such as Gelson’s, Whole Foods, Chef’s Inc, and Sur La Table as well as preparing dishes for the Women Chefs & Restaurateurs Organization, Young President’s Organization, World President’s Organization, Bloomingdales, Los Angeles Unified School District Nutrition in the Schools program, and Saddleback Valley College, among others.