When do you know pork is cooked

A lot of Butch, really. Thanks, Alanna, I plan to go for pink pork next time I cook some. Thank you for addressing this. I'm one of those people who would have been more comfortable with the pork you cooked longer.

I've read the data on cooking it for less time but as an older person who grew up on pork cooked well done I have a hard time with cooking it to degrees, is more my number. And for the record, I like my steaks medium rare to medium, no raw beef for me either. I just wish I had access to the delicious pork of my childhood.

Once pork is cooked to degrees -- despite what the trendy chefs claim of , it is and should be gray all the way through. Once it cools in the refrigerator, the inside portions may turn pink, but that is okay, as long as it was gray to begin with. It is often the portions close to bones that turn pink when chilled but not always, sometimes it is just the deeper portions. This is how I was taught when I was raised - - by long time and very knowledgeable cooks. Yes this so intelligent.

Pork is well known for being one of the WORST meats with potential disease and parasite ridden issues. Next so called "chefs", laugh with me, will be saying you can eat chicken raw. If you tell me it's better now than 20 years ago I'd call you an outright liar. I wouldn't touch a piece of pork done at degrees if it was the last piece of food in the world.

Wow, folks are downright argumentative and weird. Eat some really bad food then, go on!! So many sources will tell you exactly what Alanna has said here. My boyfriend who loves to char everything to a crisp before he eats it looked at me like I was crazy. I offered to cook his a little more so it would make him feel better. He reluctantly ate it all the while picking at it.

I loved it though and was so proud of myself for not producing shoe leather. Maybe in the future we will find a happy medium. Leaving the pink for the cow, personally. As you say, old habits are hard to break, and I actually KNEW someone who got trichinosis — it was not just a fever, stomach upset thing.

It Involved worms. Lots of them. I won't elaborate. However, I thought I didn't like pork at all until I discovered that you don't have to cook it to death it's already dead. I have two tenderloins I'm going to sear and roast, and I think will be OK. As I live at high altitude 7, feet , cooking can be a game of chance, and resting times are almost silly because food NEVER arrives hot on the plate.

Off to experiment, but not with pink. I'll leave that for the carpaccio. My thermometer can read and if I see pink I will still think it's not done and not believe myself that it's safe to eat. So I let it cook a little bit longer get a little bit darker and they're still paying but its like so I force myself to eat it anyway and still worry about it.

I agree with you Alanna! I believe that it is safe if the USDA says it is safe. When I first started cooking "pink" pork, it was a little scary. The very first time I cooked to , my boyfriend and I poked at the tenderloin medallions and debated about whether we should eat them for a good 5 minutes and ended up microwaving it for a few more minutes until it looked more "done". After that, I did some more research and finally we tried it "pink".

It is SO much more tender and juicy this way, we absolutely love it. We eat tenderloin cooked to about once a month, and always end up wondering why we don't eat it more often. I have cooked spare ribs soup and boil it for a while until tender and the color is still pink inside.

The short answer is -- pink color is NOT an indication of anything being wrong with the meat or how the animal was fed. Hope this helps! How was the soup?! To anynomus pork is raised different today pork tenderloin is excellent pink inside. To anonymous pigs are raised different today when you cook pork tenderloin pink inside it has a better flavor.

I like it grey The chops I cooked tonight were in the s and still slightly pink I'm old school and always had a problem with that "undercooked pork" mentality.

I just couldn't serve it pink, thinking it would make someone sick. My husband hated my pork because it was always white and dry. Ford Sports Blitz. Our State, Our Heisman. High School Football. Athlete of the Week. Play of the Week. Spirit Stick. Weather Vault. Tulsa Race Massacre: Years Later. We Remember: 25 Years Later. My Daughter's Murder. Video Home. Video Requests. Contests Home. Recipes Home.

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Yuck, no one wants to eat that! What do you think? Take a look at that pork chop sitting on the grill. It looks pretty good… there are nice grill marks, the outside of the meat is white and looks fully cooked. But what does it look like inside? And when you take the internal temperature with a digital thermometer , it is just barely at degrees Fahrenheit.

Yep, definitely undercooked. Toss that one back on the grill! This one looks a little better. Nice grill marks, and the meat looks like it should be a little more firm.

Cut that pork chop open and it is still fairly raw in the center. Still not quite where we want it to be. What do you think about this pork chop? On the grill , it looks pretty good. There are nice grill marks, the outside of the meat looks fully cooked, and it looks like it should be fairly firm. All good signs! This pork is fully cooked!

It is fine to see just a little bit of pink on the inside of your pork chops. Check the internal temperature with a thermometer to be sure. The United States Department of Agriculture USDA recommends that pork is cooked to degrees Fahrenheit medium-rare , and has a 3-minute rest after you take it off the heat.