doneness

Doneness refers to the degree to which a cooked food has reached the point at which it is considered ready based on texture, moisture, color, and safety. It is typically assessed by internal temperature and, for some foods, by sensory cues such as firmness or juice clarity.

In meat such as beef, lamb, and veal, doneness levels are commonly described as rare, medium-rare, medium, medium-well, and well-done. Final internal temperatures before resting approximate: rare 120–125°F, medium-rare 130–135°F, medium 140–145°F, medium-well 150–155°F, well-done 160°F and above. Resting allows carryover cooking to continue raising the temperature by a few degrees.

Food safety guidelines also influence doneness recommendations. Pork and ham are commonly cooked to 145°F with a rest; poultry to 165°F; ground meats to 160°F; fish to about 125–145°F depending on species and preferred texture. Eggs are typically cooked until the yolk and white are firm to reduce foodborne risk.

Assessment methods include the use of thermometers (instant-read or probe) and visual or tactile cues, such as color, texture, and juiciness. Resting after cooking helps redistribute juices and ensures more even doneness.

Because taste and safety considerations vary, doneness is a subjective attribute that differs by cuisine and individual preference. In professional kitchens, precise temperatures guide preparation, while home cooks may rely on timers, thermometers, and experience.