 May 24th, 2011
09:45 AM ET
A bit of pre-Memorial Day culinary news from the United States Department of Agriculture's website - the federal agency is dropping their baseline metric for safe pork cooking from 160°F to 145°F.
We're taking that as an excuse to just pig out a few minutes sooner. Read Apropos of very little, here's Vincent Price saying "pork chops" Lemme see ya grill! - Red-hot tips from experts and readers |
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"Just because you never see pork porter house cuts does not mean they exist." WTH?
*do not exist* The butchers can make more money by splitting the pig up into as many different cuts as possible so therefore you do not come across pork porterhouses that often.
Wow people. It is most certainly pork. You can clearly tell, I know that all of you think you are Foodies and know everything there is to know about food but, if you have ever worked in a REAL kitchen and have broken down whole hogs before you would know that it pork. Not all pork is the same color it all depends on what they have been eating before they were killed and also you would know that the color of pork can be red after a fresh kill and there has not been time for all the blood to flush out of the muscles. Just because you never see pork porter house cuts does not mean they exist. You all fail and need to get a real food education not on based on looking at things on the internet, try breaking down your own dinner from a whole animal and get a real appreciation for what you are eating.
that is a picture of beef porterhouse, color altered. no pork loin and pork tenderloin look like that. Pork loin and tenderloin are decidedly rounder in shape. That elongated shape is the new york strip of beef. And I've never seen a pork tenderloin that large in relation to the rest of it. That's just not pork. Period. CNN FAIL.
You definately sound like you know what you're doing!! :)
Prehaps they should elaborate on the 3 minute rest time. Im assuming it means you wait 3 minutes after cooking before you eat it. But you know what happens when you assume...
Yes, take it off heat for 3 mintues before cutting/serving. I would suggest tenting some foil over it so the external temp doesn't drop at all. While it is resting, it will keep cooking internally, but since it is not on heat it won't dry out. Some say the juices will dispurse throughout the meat while resting.
Tenting with foil also cooks the flies that have settled on the meat and turns them crispy. They add flavor.
LOL – I prefer to take mine off heat 4 minutes early, then throw it in the fryer for about 45 seconds, then tent em...that gets them reeeeeeeeeeeally crispy!
I get tented trousers while looking at Jeri Ryan.
yet another annuoncement by the govt to take w/ a grain of salt.....every pun intended.
This will change our lives for ever.
Someone is poppin' off at you on the pork thread. :(
oops, meant to post somewhere else. hahahaha!
Ganging up on me, eh? :-)
Looks like the pig ate all the pig and left Elsie's remains.
I like raw pork... right in my buttocks.
CNN photo fail.
You mean they fail by putting a picture of a bone-in pork chop on an article about safe pork cooking temps? I don't understand....
Smart@ss, or should I say dumb@ss, comment fail.
cant touch this!
This means the meat will be more juicy, tender, and flavorful. It's silly to even mention the fact that it will save a few measly minutes of grilling or roasting time.
Yes!!!!!!!!!!!!!!!!!!!!
Woohoo!
It's about time...just in time for Memorial Day Weekend. Move over Rapture...we have a new winner!!
Why is there a picture of a nice piece of cow (a porterhouse or big t-bone) for an article about pigs?
Circle gets the Square!
Looks like pork to me. The piece shown in sort of pink, where beef is more red.
Go to Google Image and look up raw bone in pork chop.
It's a bone-in center cut pork chop.
Thank You Fearless Leader. Please send me a dozen so I can smoke them this weekend. :)
Maybe this will now solve all the dry pork in America. This shoud have happened years ago.
Agreed! I've been cooking it below the suggested minimum for years and never got sick of my delicious, juicy pork dishes.
Hmmm...my pig never looked like that. It resembles a bone in ribeye tho.
I think it's a T-Bone, goofball...
Except the lack of marbling would point to pork, not beef....ESPECIALLY if you are talking about ribeye. It's called a bone-in pork chop, genius.
Yikes, someone is a little cranky today.
LOL
Sorry,I lost my marbles,In Yo face. Pork is pink,this meat is red. Check the bone density Genius.
In which kitchen were you trained? It's pork.
It's a porterhouse,
As a meat cutter, I think I know my meat. The color, and the thickness of the bone, are a dead giveaway.
I thought the same thing when I looked at the picture... then I looked at the parsley, which is also an off color.... if you drop your red a bit on your monitor, you'll see the pork is pink, not red. Blame the photo guys at CNN for altering the color of the picture to make the meat look redder.
Let me fire up the grill and we shall end this once and for all. :)))
@RH – Just don't serve me dry pork! ;-)
I concur,I hate dry oink!! I shall spritz it with apple juice to keep it moist.
get in mah belly
Mmmmmm porkalishious