All you need is in the palm of you hand. This is the formula on how to prepare your steaks:
1. Rare: Fried on the outside, but almost raw on the inside. 2. Medium-rare: Extra red inside 3. Medium: Pink. Warm, pink centre. This is the one that is most crowd-pleasing.4. Medium-well: Slightly pink inside 5. Well-done: Thoroughly fried inside and out.

The tip of the nose

If you prefer using your nose rather than your hands, here’s a little tip: If a steak should be medium, it should feel like a nose – soft but not totally soft.

How to know when your bread is done? Beat it.

The bread that sticks to the sides of your mouth is generally an unpleasant experience. So here’s how to ensure the bread is fully baked. Give it a whack on the bottom. If it gives off a clear hollow sound, then you know the bread is done.

How to serve the best spaghetti? First allegro, then al dente.

There’s only one way: fish out a piece and bite on it. If the pasta still has a hard centre, it’s not done. If, on the other hand, it is firm to the bite and is still just slightly crisp, it’s done and should be removed from the water immediately. Now the pasta is “al dente”, the Italian expression for perfectly cooked pasta. Directly translated it means “to the bite” and describes the perfect moment when the pasta is cooked just enough without being overcooked.

How to know when the artichoke is done? Pull and tug.

Pull on one of the bottom curved leaves. If it’s easily removed the artichoke is tender and ready to come out of the pot and onto the table. Pluck each of the leaves and dip the “meaty” end into an oil and vinegar dressing and scrap the meat off with your teeth. Mmm, good.