Rare Cooked Pork?

[SpiceUpSales]

This is a great topic/thread with thoughtful comments by all. I am a little disappointed that only a couple of folks have included or based their comments on internal temperature. My experience has been that the proper way to cook most proteins, but especially pork because of all the opinions and experiences previously mentioned, is with an instant-read thermometer. That is the easiest, most consistent method of achieving the finished dish you want, if that is a safe, 140 degree medium rare or traditional 170 degree “the other white meat” over-cooked piece of shoe leather. Enjoy your experimentations- over 137 degrees, that is!

[saltedgreens]

I am a little disappointed that only a couple of folks have included or based their comments on internal temperature. My experience has been that the proper way to cook most proteins, but especially pork because of all the opinions and experiences previously mentioned, is with an instant-read thermometer. That is the easiest, most consistent method of achieving the finished dish you want, if that is a safe, 140 degree medium rare or traditional 170 degree “the other white meat” over-cooked piece of shoe leather.

Very true, although a person's position in the food world must be considered. I wrongly assume that everyone knows my working on a kitchen line day in and day out. I should express thoughts in a more universal manner or explain my viewpoint better.

In production I do not like to poke holes in my meats. It drains some juices. First the hole to see where I am at. Second the hole to see if I am close. Third the hole to finish. It was good for when I started, as a guide.

Experienced touch is a good guide after cooking 1000+ meats. Knowing general attributes of the meat cookery like density, fat content, dimensions, oven temp, how many times the oven is opened or closed, etc., come instinctually after a while. Now, without daily practice, this can be a difficult thing to do (oh, remember carry-over cooking also). I don't use exact temperatues in the workplace and therefore do not express them in conversation. Maybe someday I will work for a chef who insists on me piercing my meats...

Again, I eat raw egg yolks (yum). These are potentialy hazardous foods along with MR pork. The guest may be offered the same and if they dislike it I will cook it to what they want, or at least as close as possible. (smile)

Edited July 29, 2004 by saltedgreens (log)