Just like ground beef needs to be cooked to 155 but we still serve it 120 (mr). Patrick Quakenbush, executive chef of Zed451: "It is about time! I don't think they need to make it any lower.I think it could go down to at least to 140." Trichinosis programs have been in place for some time with great success nearly eliminating the disease in domestic pigs. I think the younger generation had no idea of why Pork was to be cooked to a certain temperature in the past. Jason McLeod, formerly of RIA, now of Box Tree in San Diego: "Most chefs have been cooking to a lower temperature for many years. I prefer 130 to 140 (degrees) for loin cuts of pork."
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