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Thread: Pork is the new pink meat

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    FIRE BETTMAN!! BeerMan's Avatar




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    Default Pork is the new pink meat

    No need to overcook pork, the USDAadvised earlier this week. The agency lowered its recommended cooking temperature to 145 degrees from 160 degrees,
    huzzah! that is how pork should be cooked, afterall.

    Pork: Safe cooking temperatures for chicken and beef - latimes.com
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    2nd Scoring Line Chateau Bow Wow's Avatar




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    Quote Originally Posted by BeerMan View Post
    huzzah! that is how pork should be cooked, afterall.

    Pork: Safe cooking temperatures for chicken and beef - latimes.com
    Word of caution, the change applies to whole cuts, not ground.

    USDA Revises Recommended Cooking Temperature for All Whole Cuts of Meat, Including Pork, to 145 F

    This change does not apply to ground meats, including ground beef, veal, lamb, and pork, which should be cooked to 160 F and do not require a rest time. The safe cooking temperature for all poultry products, including ground chicken and turkey, remains at 165 F.

    "With a single temperature for all whole cuts of meat and uniform 3 minute stand time, we believe it will be much easier for consumers to remember and result in safer food preparation," said Under Secretary Elisabeth Hagen. "Now there will only be 3 numbers to remember: 145 for whole meats, 160 for ground meats and 165 for all poultry."

    USDA is lowering the recommended safe cooking temperature for whole cuts of pork from 160 F to 145 F and adding a three-minute rest time. The safe temperature for cuts of beef, veal, and lamb remains unchanged at 145 F, but the department is adding a three-minute rest time as part of its cooking recommendations. Cooking raw pork, steaks, roasts, and chops to 145 F with the addition of a three-minute rest time will result in a product that is both microbiologically safe and at its best quality.

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    I thought this was going to show me a new way to pork it... Guess not?

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    Hell yes. UnholyGoalie's Avatar




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    My mom is a great cook but I hate when she cooks pork chops. First of she gets the thin cut ones, then she boils them, then pan fries. By the time they hit the plate they're like leather. No matter how many times I tell her she's over doing it, she keeps cooking them that way. I gave up a long time ago.

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    cook it for her properly so she gets to taste what it should be like?
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    Hell yes. UnholyGoalie's Avatar




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    Done that, many times. With pork or beef, as I like it medium at the most. Doesn't matter. She still likes hers well done.

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    I had some pork sirloin the other nights that cooked medium...tasted like steak it was so good.

    I tend to think we overcook chicken as well.....the only exception being Hot Wings. Ive known more people getting food poisoning from Hot Wings then any other food item.
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    Myopic Riofan's Avatar




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    Pork Chop cooked sous vide at 138F - 5 min rest after sear - Incredible.


    Last edited by Riofan; May 28th, 2011 at 07:54 PM.
    BeerMan and UnholyGoalie like this.

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