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Pork: The Other White Meat |
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 Monique Danielle
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In my family there are cooks, and there are the
'domestically challenged'. I fit in the later category. In her
efforts to help me ovecome my cooking handicap, my little often sends
me helpful tips and recipes. Here is one that I thought I would share
with you.
I just wanted to let you know that I did some
research and found this website
www.theotherwhitemeat.com
Click on recipes, then preparation tips to find
information about cooking time, temperature and such.
Also, it talks about what the internal temperature
should be. Here's a direct quote from the FAQ...
To what temperature should I cook pork?
Pork is best when cooked to medium doneness or an
internal temperature of 160 degrees F. The U.S.
Department of Agriculture (U.S.D.A.) also recommends
160 degrees F. Use a meat thermometer to judge
doneness. When cooking a roast, remove from the oven
when the internal temperature reaches 155 degrees F.
and allow the roast to stand for 10 minutes before
slicing. The roast's internal temperature will rise
about five degrees after removing from the oven. A
hint of pink blush in the center is ideal for tender,
juicy pork.
What about trichinosis?
Because of modern feeding practices, trichinosis is a
no longer a concern. Although trichina is virtually
nonexistent in pork, if it were present, it would be
killed at 137 degrees F. That's well below the
recommended end cooking temperature for pork, which is
160 degrees F.
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