Pork cooked to 145-150 degrees is moist, juicy, and has a tinge of pink; hit 160 degrees, and the meat is dry and completely grey. Watch to learn why it’s OK (and safe!) to eat pork that’s rosy—just keep a thermometer handy and let the meat rest.
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What's up with her looking all crazy
I'd still rather eat well done pork. Beef is a different story!
i just to a normal search and the top most results are from the United States! I don't live in the United States. While I'm sure the US has many good points, so does Belgium, so does Japan, so does Mongolia! Why specifically the United States? It's food is no better or worse than anywhere else! I do not want to know or copy anything that the US does. I dont' care what their advice is. When I think of their food, I think of KFC, McDonalds, big nasty undertaxed multi-nationals with poor workers rights which cause obesity. I DO NOT WANT TO KNOW WHAT THE UNITED STATES DOES!!!!!!! Just for the record.
Yes! stop incinerating pork! Stop cooking any meat to death. The animal is already dead. Just warm it up and enjoy the flavor. Thank you beautiful lady.
Informative. I like how she read the cue cards really fast because the information I was looking for was towards the end of the video.
With all the jokes aside, I thought the information about the Salmonella risk being comparable with beef was very helpful. Because I never liked receiving my pork tenderloin slightly pink at the restaurants but now I know it's safe.
Why?
I made two pork tenderloins this week, one I cooked until 170 degrees and the other til 150. The 150 had a touch of pink and was much juicier and more tender than the gray 170. The 170 was still not bad though. I've tasted worse.
The lowest temp/time combo I found in the FDA Food Code was 130℉/112m. Could you point me to your source on the 120℉/21h?
toxoplasma gondii is killed at a lower temperature than trichinella spiralis. if you're heating to kill off trichinosis you will also kill off toxoplasmosis on the way
It really depends on the time. For example, the FDA cooking regulations for eliminating Trichinella include temps as low as 120 degrees, but you must cook the pork for 21 hours at this temp. On the other extreme, the regulations don't bother to list temperatures above 144 degrees because the time required to eliminate the parasite wold be lest than 1 second. Again, most commercially-raised pork will have almost no risk of Trichinella in the first place (as opposed to wild game).
You can cook pork (or any meat for that matter) at any temperature above 130 degrees as long as you cook it for the appropriate time. Obviously a lower temperature requires you to hold that temperature for a longer period than a higher temperature. The FDA has guidelines that are recommended. You can google these.
dry pork is a sin