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if you are cooking a steak on a grill and the grill is the right temperature you can usually tell by how it looks and how it bleeds. Rare - Marked/browned on all sides Medium-rare - starting to bleed and marked/browned on all sides Medium - Bleeding red and Marked/browned on all sides Medium-Well - starting to bleed clear to only bleeding clear Well Done - ...


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tl;dr: You don't. Here are a few of the problems with trying to judge doneness based solely on color: Depending on the size and shape of the meat, the exterior color may or may not be any sort of indication of the internal temperature, which is the important part. A large, squarish roast cooked at a high temperature might be beautifully browned on the ...


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As much as I don't like how broad and strange this question is, I will venture an answer. TL;DR: You can't in most cases. Not by color. Here are some things to keep in mind: Cooking method can make color vary widely. Take chicken or pork, for instance; cooking it in liquid will make its color like the liquid, frying will make it brown-ish, grilling ...



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