Rare pork?

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mar52
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2011/05/31 22:17:47 (permalink)

Rare pork?

What will the USDA tell us next?   This goes against everything I've ever been told about pork.
 
http://www.fsis.usda.gov/News_&_Events/NR_052411_01/index.asp
 
 
 
 
#1

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    6star
    Filet Mignon
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    Re:Rare pork? 2011/05/31 22:51:53 (permalink)
    But the important part (that people may overlook or ignore) is a 3 minute rest time after cooking, before serving (during which the internal temperature may even rise).
    #2
    Michael Hoffman
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    Re:Rare pork? 2011/05/31 23:04:20 (permalink)
    I've been cooking pork to 135 for years. Find a decent retaurant that cooks it beyond that.
    #3
    mar52
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    Re:Rare pork? 2011/05/31 23:30:33 (permalink)
    I always thought that pork had to be cooked all the way through to be safe...   No pink at all.
     
     
     
     
    #4
    dimmie2
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    Re:Rare pork? 2011/06/01 01:24:08 (permalink)
    I don't want any pink in my pork.  I'll sacrifice a little tenderness and flavor for a well done chop.
    #5
    MiamiDon
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    Re:Rare pork? 2011/06/01 07:34:05 (permalink)
    "Well-done" = Overdone
    #6
    hatteras04
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    Re:Rare pork? 2011/06/01 09:40:13 (permalink)
    I remember about 15 years ago ordering a pork chop at Lindey's in Columbus and being asked how I wanted it cooked.  I was baffled as I also thought it always had to be well done.  I went ahead and asked for medium to medium well and it was still slightly pink in the middle and was the best pork chop I've ever had.  I still usually cook them till there's no pink left at home as that's how the wife likes them but if given the option in a restaurant I will order it pink.
    #7
    mar52
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    Re:Rare pork? 2011/06/01 12:25:59 (permalink)
    Pink pork = Porky Pig.
     
    I had a thick pork chop at Salt Grass in El Segundo, CA last month and I've never had a chop so thick or so tender.   Now I'm wondering if it was pink and I didn't notice.  I didn't know pork could be so tender.
    #8
    MiamiDon
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    Re:Rare pork? 2011/06/01 13:22:18 (permalink)
    Marlene, the USDA has been lowering the recommended temps for pork for decades, I believe.  It was 185, then about 15-20 years ago they lowered it to 160 degrees.  I started using the 160, and it made a big difference.  Now I think I'll play with the 145, unless the wife complains too much (she doesn't really like juicy fish, fowl or meat).
    #9
    mar52
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    Re:Rare pork? 2011/06/01 13:35:10 (permalink)
    Guess I'm not far off on my grilling.  I've been going for 160 - 165 and then letting it rest where it rises a bit.  
     
    Sometimes on a tenderloin when I thought it was done, I'd split it down the middle and then give it a little more grill time in the middle.
     
    I was afraid of pink pork.
     
     
    #10
    Sundancer7
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    Re:Rare pork? 2011/06/01 13:45:17 (permalink)
    The Outback use to serve pork chops anyway you wanted them.  I always got them medium rare and they were very good.  I do not know if they still do that?
     
    Paul E. Smith
    Knoxville, TN
    #11
    bartl
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    Re:Rare pork? 2011/06/01 20:36:30 (permalink)
    Well, according to Alton Brown and other sources of similar reliability " /> trichinosis is almost eradicated due to factory farming of pigs.
    #12
    chefbuba
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    Re:Rare pork? 2011/06/01 21:50:59 (permalink)
    Don't fear pink pork!
    #13
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