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I can't get used to pork pink, the texture and taste turn my stomach. Of course I couldn't eat pink beef until I was in my 30s, and only now love it in my 40s. I've funny about meat since I was a kid.
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I can't get used to pork pink, the texture and taste turn my stomach. Of course I couldn't eat pink beef until I was in my 30s, and only now love it in my 40s. I've funny about meat since I was a kid.
Same here, I could never get used to rare/pink pork.
I understand that it's safe and all, but I just can't get used to pink pork. Nor can my husband; he's far pickier about it than I am. I don't find it to be overcooked as long as I pull it out right at 160 degrees.
No matter what temp you cook pork to, it's always a good idea to brine it (same for poultry).
I cook to different temps for different cuts. Tenderloin I take off the grill at 130-135, since it's tender enough to still have a good texture at lower temps. Loin and chops I pull at 140 or so, since it isn't as tender when it's pink. Shoulder and ribs I cook low and slow to 180 or so.
We are definitely going medium to med rare on our pork chops at home. When we have family over, they will not eat it that way, due to the old scare of trichinosis (heck, my wife's father will not eat it at all due to not liking pork from eating so many shoe leather pork chops as a kid.) You can even get nice 2" thick chops at BJ's club and they grill up real nice!
I love rare beef...but I get freaked out with pink in center pork...maybe it was so drilled into my head that it could be dangerous...next will it be ok to eat pink chicken???
Me too! I love pink in the middle beef steaks but I just can't with pork.
I'm liking pork more than I did though. Mom always cooked chops and roasts til they were very very dry - but we got our meat from a local butcher who slaughtered local hogs so the threat was real. So I hated pork growing up.
Now - I make chops, loins and the roasts every now and then and cook til done but still tender..
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