Kswck wrote:

> "PENMART01" > wrote in message=20
> ...
>=20
>>> Bob Merkin writes:
>>>=20
>>>> somewon sed:
>>>>=20
>>>> A little pink may be okay for you, but I'd never serve pork
>>>> any way but well done.

If safety is the issue - trichinosis - pork is fine at 140=B0F center=20
temperature as trichinae are dead at 137=B0F. That's medium and the=20
temperature to which I cook pork loins and pork roasts, unless they're=20
very fatty in which case I cook them to about 150=B0 to render some of=20
the fat. It'll still be moist and tender and there'll be enough fat=20
still in it to provide a sense of moisture and good flavor.

The likelihood of finding trichinae in commercial pork nowadays is=20
trivial.

>>> It's amazing how many people still overcook pork nowadays.
>>=20
>> It's amazing how many people still think displaying All-Crap will
>> make them a cook. Fully cooked does not mean over cooked.

Fully-cooked does not mean anything. Is that well-done? What does that=20
mean? What temperature? What color?

>> Not only does rare pork have the same slimey texture of rare
>> poultry, it smells rank too. Pork needs to be fully cooked to
>> attain proper texture and its full flavor potential. Anyone who
>> has undercooked a fresh ham would know how disgusting rare pork
>> can be. I know of no restaurant that asks how you want your pork
>> chop cooked...

You might want to try one without drive-through windows.

>< rare ribs anyone? Let's outlaw crisp bacon too...
>> limp, rubbery, just barely heated bacon is a real eye opener
>> first thing in the morning.

Standard Sheldon know-nothing bullshit. "Fully-cooked" means fat=20
rendered and water-based juices wrung out by protein denaturing - all=20
guaranteeing a distinct loss of flavor and mouthfeel. And leave it to=20
Sheldon to deal with the extreme of "rare" pork even though no one=20
else has mentioned it.

The fact is that rare pork has a compressibility and stretch very=20
similar to beef. The flavor is unfamiliar because it's almost never=20
done that way. If you're of a mind to try it, freezing pork for a time=20
(google) will guarantee no trichinae and you could try pork tartare if=20
you'd like.

The surface texture of raw and rare pork is meaty and savory, not at=20
all slimy and certainly not rank-smelling. Does roasting pork produce=20
a rank smell in your kitchen? Right. More wisdom from Sheldon.

> So then just a HINT of pink is a no-no as well? I don't think the
> previous poster was referring to rare pork, just a bit of pink.=20
> Agreed though that overcooked pork is nasty as well. My mother used
> to pan fry pork chops to death and then dump sauerkraut on top to
> 'moisten them up'. Yuck.

Exactly. What many of us grew up with. Pork roasts cooked to 140=B0F,=20
pulled to rest for a few minutes (the temp will rise as much as 10=B0)=20
and carved will be shockingly moist, subtly flavorful and not at all=20
like the pork of yore. Cold, it slices most wonderfully for=20
sandwiches. I bought a boneless pork loin yesterday from Costco=20
($1.89/lb) that I will season with granulated garlic and seasoning=20
salt (very liberally) and roast in my convection oven at 250=B0F to=20
140=B0F center temp. Wonderful sliced into 1-inch cutlets for dinner and =

leftovers for sandwiches (open-faced with gravy, cold on wheat bread,=20
sliced very thinly and frizzled on a griddle and piled on crisp rolls...)=
=2E

Pastorio