jalon
Knows what a fatty is.
- Joined
- May 8, 2011
- Location
- Hanahan, SC
Food Network Magazine (Oct. 2011) has a note on page 38, and it states:
"Good news for pork eaters: the USDA is lowering the recommended safe-cooking temperature for whole cuts of pork from 160 F to 145 F and adding a three-minute rest time, meaning pork chops can safely be served on the pink side. It may still be pink, but it is safe to eat, the USDA says."
Whatcha all think? I think 145 F might still be a little low, but I think I might be ok with 150-155 F. I like my food juicy, anything that isn't cooked to death and is still safe is a good thing.
Jalon
"Good news for pork eaters: the USDA is lowering the recommended safe-cooking temperature for whole cuts of pork from 160 F to 145 F and adding a three-minute rest time, meaning pork chops can safely be served on the pink side. It may still be pink, but it is safe to eat, the USDA says."
Whatcha all think? I think 145 F might still be a little low, but I think I might be ok with 150-155 F. I like my food juicy, anything that isn't cooked to death and is still safe is a good thing.
Jalon