"jw 1111" > wrote in message
...
> hi, i recently saw one of those electronic thermometers that has a proble
> that goes
> inside the meat to get an accurate reading of the cooking temperature
within
> the centre of the meat. With beef you can set the temperature to a lower
one
> for 'rare' and a higher one for 'well done'. For certain meats like
poultry
> and pork it just has the one temperature setting which is a minimum
> temperature which when reached sets off a buzzer to tell you that it's
> cooked.
>
> So for instance if you are cooking pork and the thermometer tells you it
has
> reached this minimum temperature would that mean that its then really
> cooked? I understand that pork can have certain parasites in it that can
> affect humans and they need to be killed by complete cooking. Is there
some
> 'time limit' then on how long pork need to be cooked at this minimum
> temperature or is reaching this minimum temperature just enough? thanks
>
>
>

Pork doesn't have the bad rap that it used to have. I've heard that there
hasn't been a case of trichinosis in some time in the US. (can't prove
this, though) Anyway, I prefer my pork medium - pink in the middle - as
opposed to dry and well done.

It depends upon what cut you're speaking of to determine what temp the meat
shoud be at. Are you talking chop or butt or shoulder?

kili