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Maybe I should have expanded my poll to include other meat. Because I think turkey is oaky a bit pink too, it does not need to be cooked to "beef jerky" either. I don't know, with all this food safety issues...I don't eat much meat, or cook it too much. But I think chicken is okay when there are some juices. It is so variable, preferences on cooking meat...and eggs for that matter.
Poultry needs to have the juices run clear. But yes, just like pork, if poultry is overcooked it can be very dry..
I voted, not OK, but only because they have taken all the fat out of pork and so I cook it low and slow. I do not fear tricanosis, but I don't want it tough.
Interesting. The answers are pretty much all over, and the poll is 64% Pink is okay, 36% Pink is NOT okay. Hmmm, no real consensus. And the anti pink people are fairly convinced that eating pink pork leads to illness.
So, when you cook pork, and you are a "pinky", just realize you may need to nuke it for people who want their pork cooked well done.
So, when you cook pork, and you are a "pinky", just realize you may need to nuke it for people who want their pork cooked well done.
You are better off taking the pink pork, slice it thin, and drop it in hot water for a second as it will keep it tender. More than a few seconds in a microwave will make it very tough.
Pink is OK as long as you can trust that it is from hogs raised in controlled environment, as is the case with any pork commercially sold in a market. Hogs are trichinosis-free as long as they do not have access to eating dead rats, which are the actual vectors of trichinosis.
That was not always the case, and free-range pork cannot be eaten pink. Hence the folklore about eating raw pork.
As for other risks of pathogen exposure, pork is no different from any other meat. If you don't mind eating rare beef, then you won't mind eating rare pork.
Cured pork, such as bacon or salami, does not need to be cooked at all, as the curing process renders it just as safe as cooking, in addition to giving it long shelf life. I love raw bacon.
Gross! Are you serious about pigs eating dead rats? That ruins it for me pink or no pink.
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I bet that would make it totally chewy and tough.
