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 Rare pork?

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mar52

  • Total Posts: 7607
  • Joined: 4/17/2005
  • Location: Marina del Rey, CA
Rare pork? Tue, 05/31/11 10:17 PM (permalink)
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
    6star

    • Total Posts: 4388
    • Joined: 1/28/2004
    • Location: West Peoria, IL
    Re:Rare pork? Tue, 05/31/11 10:51 PM (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

      • Total Posts: 17848
      • Joined: 7/1/2000
      • Location: Gahanna, OH
      Re:Rare pork? Tue, 05/31/11 11:04 PM (permalink)
      I've been cooking pork to 135 for years. Find a decent retaurant that cooks it beyond that.
       
      #3
        mar52

        • Total Posts: 7607
        • Joined: 4/17/2005
        • Location: Marina del Rey, CA
        Re:Rare pork? Tue, 05/31/11 11:30 PM (permalink)
        I always thought that pork had to be cooked all the way through to be safe...   No pink at all.
         
         
         
         
         
        #4
          dimmie2

          • Total Posts: 238
          • Joined: 12/17/2010
          • Location: Marina del Rey, CA
          Re:Rare pork? Wed, 06/1/11 1:24 AM (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

            Re:Rare pork? Wed, 06/1/11 7:34 AM (permalink)
            "Well-done" = Overdone
             
            #6
              hatteras04

              • Total Posts: 1070
              • Joined: 5/14/2003
              • Location: Columbus, OH
              Re:Rare pork? Wed, 06/1/11 9:40 AM (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

                • Total Posts: 7607
                • Joined: 4/17/2005
                • Location: Marina del Rey, CA
                Re:Rare pork? Wed, 06/1/11 12:25 PM (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

                  Re:Rare pork? Wed, 06/1/11 1:22 PM (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

                    • Total Posts: 7607
                    • Joined: 4/17/2005
                    • Location: Marina del Rey, CA
                    Re:Rare pork? Wed, 06/1/11 1:35 PM (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

                      Re:Rare pork? Wed, 06/1/11 1:45 PM (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

                        • Total Posts: 1209
                        • Joined: 7/6/2004
                        • Location: New Milford, NJ
                        Re:Rare pork? Wed, 06/1/11 8:36 PM (permalink)
                        Well, according to Alton Brown and other sources of similar reliability trichinosis is almost eradicated due to factory farming of pigs.
                         
                        #12
                          chefbuba

                          • Total Posts: 1955
                          • Joined: 6/22/2009
                          • Location: Near You, WA
                          Re:Rare pork? Wed, 06/1/11 9:50 PM (permalink)
                          Don't fear pink pork!
                           
                          #13
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