Cooking School Secrets: Getting What You Want   Maybe this
sounds familiar. You order a medium steak in one restaurant and
receive meat with a fair amount of pink. Order it somewhere else
and you receive just a tiny line of pink. Frustrating, isn't it?
Equally so for the chef who prepares a perfect medium rare
burger that's sent back for more cooking.  Doneness is relative.
Customers and chefs often disagree. One chef's med rare is
another's medium. Plus it's likely that neither one jives with
the USDA Recommended Internal Temperature recommendations.
Experienced chefs touch meat to determine its doneness. Here's a
way to learn the different feels: Form a circle by touching the
tip of your thumb to the tip of your index finger. The feeling
of the pad under your thumb is what a rare steak feels like.
Touching your thumb to your middle finger feels like a medium
rare steak. Use your thumb and ring finger for medium and your
pinky for well done.  It was suggested that we use a thermometer
at first. It's been w