Bob (this one) wrote:
> Kswck wrote:
>
> > "PENMART01" > wrote in message
> > ...
> >
> >>> Bob Merkin writes:
> >>>
> >>>> somewon sed:
> >>>>
> >>>> 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
> temperature as trichinae are dead at 137=B0F. That's medium and the
> temperature to which I cook pork loins and pork roasts, unless
they're
> very fatty in which case I cook them to about 150=B0 to render some of

> the fat. It'll still be moist and tender and there'll be enough fat
> still in it to provide a sense of moisture and good flavor.
>
> The likelihood of finding trichinae in commercial pork nowadays is
> trivial.
>
> >>> It's amazing how many people still overcook pork nowadays.
> >>
> >> 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
> 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
> rendered and water-based juices wrung out by protein denaturing - all

> guaranteeing a distinct loss of flavor and mouthfeel. And leave it to

> Sheldon to deal with the extreme of "rare" pork even though no one
> else has mentioned it.
>
> The fact is that rare pork has a compressibility and stretch very
> similar to beef. The flavor is unfamiliar because it's almost never
> done that way. If you're of a mind to try it, freezing pork for a
time
> (google) will guarantee no trichinae and you could try pork tartare
if
> you'd like.
>
> The surface texture of raw and rare pork is meaty and savory, not at
> all slimy and certainly not rank-smelling. Does roasting pork produce

> 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.
> > 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,
> pulled to rest for a few minutes (the temp will rise as much as 10=B0)

> and carved will be shockingly moist, subtly flavorful and not at all
> like the pork of yore. Cold, it slices most wonderfully for
> sandwiches. I bought a boneless pork loin yesterday from Costco
> ($1.89/lb) that I will season with granulated garlic and seasoning
> salt (very liberally) and roast in my convection oven at 250=B0F to
> 140=B0F center temp. Wonderful sliced into 1-inch cutlets for dinner
and
> leftovers for sandwiches (open-faced with gravy, cold on wheat bread,

> sliced very thinly and frizzled on a griddle and piled on crisp
rolls...).
>=20
> Pastorio


Nice hehe :P