Where's your comfort zone? What color is the pork in your corner of the world? Your thoughts will help all of us think through this question A Veggie Venture is home of " veggie evangelist " Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.
What's the color of pork in my world, you ask? Ham colored. Butch, the steer, arrived in in my freezer yesterday and took over the entire place. There is no pork, other than a meaty ham bone destined for soup, in our future. Not until some of Butch is consumed. A lot of Butch, really. Thanks, Alanna, I plan to go for pink pork next time I cook some.
Thank you for addressing this. I'm one of those people who would have been more comfortable with the pork you cooked longer. I've read the data on cooking it for less time but as an older person who grew up on pork cooked well done I have a hard time with cooking it to degrees, is more my number. And for the record, I like my steaks medium rare to medium, no raw beef for me either.
I just wish I had access to the delicious pork of my childhood. Once pork is cooked to degrees -- despite what the trendy chefs claim of , it is and should be gray all the way through. Once it cools in the refrigerator, the inside portions may turn pink, but that is okay, as long as it was gray to begin with.
It is often the portions close to bones that turn pink when chilled but not always, sometimes it is just the deeper portions. This is how I was taught when I was raised - - by long time and very knowledgeable cooks. Yes this so intelligent. Pork is well known for being one of the WORST meats with potential disease and parasite ridden issues.
Next so called "chefs", laugh with me, will be saying you can eat chicken raw. If you tell me it's better now than 20 years ago I'd call you an outright liar. I wouldn't touch a piece of pork done at degrees if it was the last piece of food in the world. Wow, folks are downright argumentative and weird. Eat some really bad food then, go on!!
So many sources will tell you exactly what Alanna has said here. My boyfriend who loves to char everything to a crisp before he eats it looked at me like I was crazy. I offered to cook his a little more so it would make him feel better. He reluctantly ate it all the while picking at it. I loved it though and was so proud of myself for not producing shoe leather. Maybe in the future we will find a happy medium.
Leaving the pink for the cow, personally. As you say, old habits are hard to break, and I actually KNEW someone who got trichinosis — it was not just a fever, stomach upset thing. It Involved worms. Lots of them. I won't elaborate. However, I thought I didn't like pork at all until I discovered that you don't have to cook it to death it's already dead.
I have two tenderloins I'm going to sear and roast, and I think will be OK. As I live at high altitude 7, feet , cooking can be a game of chance, and resting times are almost silly because food NEVER arrives hot on the plate. Off to experiment, but not with pink. I'll leave that for the carpaccio. My thermometer can read and if I see pink I will still think it's not done and not believe myself that it's safe to eat. So I let it cook a little bit longer get a little bit darker and they're still paying but its like so I force myself to eat it anyway and still worry about it.
I agree with you Alanna! I believe that it is safe if the USDA says it is safe. When I first started cooking "pink" pork, it was a little scary.
The very first time I cooked to , my boyfriend and I poked at the tenderloin medallions and debated about whether we should eat them for a good 5 minutes and ended up microwaving it for a few more minutes until it looked more "done". After that, I did some more research and finally we tried it "pink".
It is SO much more tender and juicy this way, we absolutely love it. We eat tenderloin cooked to about once a month, and always end up wondering why we don't eat it more often. I have cooked spare ribs soup and boil it for a while until tender and the color is still pink inside.
The short answer is -- pink color is NOT an indication of anything being wrong with the meat or how the animal was fed. Use a meat thermometer to ensure that the meat is thoroughly cooked. Freeze pork. Freezing pork that is less than six inches thick for three weeks will kill parasites. However, trichinella parasites in wild-animal meat are not killed by freezing, even over a long period.
To diminish the risk of developing these infections, you should always cook your pork to the appropriate temperature. If you use a knife or fork to get to the center of the loin, you will be able to test how hot it is when you take it out. This can be done by placing a sample of the meat on the back of your hand do be careful. Other useful 0. In most cases, sausages are breaded beforehand. Once the pork begins to smell sour, it is time to let it go.
If you try to cook the pork, it will just make the unpleasant taste and odor even stronger. Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking.
Optimum surface color of fresh meat i. This is because pork meat, which comes from pigs, is prone to certain bacteria and parasites that are killed in the cooking process. Other useful 0. In most cases, sausages are breaded beforehand. You can skip the thawing process altogether and cook frozen.
Is pre cooked shrimp healthy?
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