I grew up in a kosher household where pork never made an appearance until the day my non-kosher dad brought home sausages, advising my mother to cook them until very well-done.My mother, suspicious of any sort of pork, broiled them so thoroughly they were charred on the outside with only a 1 cm core of edible meat inside each sausage. When my father complained, she protested that she only had been following his advice to cook them well-done to which my dad said i told you to cook them well-done but not to cremate them"! i was hysterical with laughter and we had to throw out the sausages. That was the last time I remember pork ever entering our kitchen. When I tasted my first pork hotdog, at the Wollman Memorial Iceskating Rink I was hooked. Bacon, pork roast, pork chops, juicy, flavorful--I couldn't get enough until suddenly pork became a bore. In an effort to bill pork as the "other white meat" it became closer to the other white bread--flavorless with lack of fat and dry also due to the recommended cooked temperature of 160˚F. It was sure death to a formerly delicious meat. But hold onto your pigtails: big news from the U.S. Dept. of Agriculture just announced yesterday: pork chops, roasts, and tenderloins can be safely enjoyed medium rare at a cooked temperature of 145˚F, followed by a 3 minute rest time(during which, presumably, the temperature will rise to 150˚F). Now, to my knowledge, trichinosis has not been an issue for some time, so we could have (and some have) been eating juicy pork for years, but OK--no point looking back--let's applaud the return of tasty juicy pork products.
Guidelines for Posting a Comment
Post your comment by clicking on Comment. If you have a question, please post it on Ask A Question. If you feel one of our recipes is incorrect, please look for the recipe on our Blog Categories: BOOK CORRECTIONS to see if there has been a posted revision. (You can also copy and print off any of the pages to include with your books.)
Please do not have: your name as a portal-link to a website, website links, or your email address included with your comments, or we will repost your comment with out any links. Also, please post your comment here, versus trying to email us privately, or we will reply by asking you to post here.