Quote:
Originally Posted by Worth1
The government lowered the temps pork should be cooked a while back from sawdust to something you can actually eat.
I have never cooked pork and poultry to these death valley temps.
I knew better.
Worth
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America's Test Kitchen were the first to really point me in the direction of USDA pork temperatures being 20 degrees too high. Now I take pork to
145°F and let it rest til it hits 150°F. And chicken, I go for
155°F on the breast, and
175°F on the thigh. Of course steaks I practically want them to walk to the table.
And just to continue in this
vein, if you have ever cut into fully cooked chicken and found blood around the bone and wondered why, there is an
explanation. After reading that, you'll know why restaurants these days tend to
torch chicken.