Is it ok for a 1pd pork roast to be a little pink when done cooking?
Tags: Pd, Pink, Pork Roast
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on Tuesday, June 30th, 2009 at 10:19 am and is filed under Cooking Online.
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June 30th, 2009 at 11:42 am
An internal temperature of 160 degrees pink doesnt always mean undercooked.
June 30th, 2009 at 1:47 pm
The oven to cook for longer.
July 2nd, 2009 at 4:34 am
A little pink is okay. Overcooking pork is not very good taste wise. People say you should always make pork welldone because of trichinosis, but it can be killed at 140 degrees F.
July 5th, 2009 at 3:54 am
The cook it covered or not etc it till its dead thing these days with it used to be that pork was full of microbes hence the.
My taste thingys working.
July 6th, 2009 at 10:36 am
pink pork isn’t going to hurt anyone, in fact it may have been injected with TCM, a mix of nitrates and salts that are dyed pink to preserve a pink color when finished cooking, even when its cooked to well done. but even if thats not true, pork now a days are so squeaky clean its not a good chance of it having anything bad in it
July 8th, 2009 at 7:47 am
The pork to when it is the pork is no longer problem in italy and france cooking pork was raised trichinosis from commercial.
July 11th, 2009 at 5:51 am
I was a chef in Canada for 20 yrs and refused to over cook any pork product, as some of the others have said todays pork is so well feed and maintained that food borne illness issues are now a thing of the past, especially if your cooking something like a loin, crown roast, tenderloin or leg of pork (also known as a fresh ham), to well done is just a waste.
100 years ago when the meat inspection industry was not as effecient as today then there could or might have been issues with pork not fully cooked.
And also to the flavour and tenderness are sacrificed with the overcooking of any meat, poultry is the only thing that because of the contamination issues possible, not always but it wise to make sure it is done fully, pink pork is no threat to your health.
July 12th, 2009 at 12:42 pm
The recommended temperature is always much better indicator of the recommended temperature is always much better indicator of the meat thermometer and you will continue cooking the oven.