by Jess on September 6, 2011
Lots of exciting things have been cooking this summer in the world of pork! We discovered that pork can now be cooked to a lower temperature of 1450 F, followed by a three minute rest (for the pork, not the chef, or maybe both). Cooking to the new lower temperature will ensure your pork is tender, flavorful and juicy. Yes, pork cooked to 145 will be slightly pink in color, but the USDA deemed pork be cooked to the new lower temperature as perfectly safe, following extensive studies conducted across the nation.
Doesn’t that mean that the pork will be raw and too pink? Nope… Pork is actually supposed to be a little pink in the center. If it’s white all the way through, then the meat will be dry and overcooked! Check out the pictures below to see the difference between perfectly cooking pork to 145, opposed to the previously recommended 160.
An Overcooked Roast... Cooking to 160 Degrees is Too Long
This Roast still looks great, but take a close look at the color of the pork. Pork that is cooked to this white looking color is actually overcooked and dry! Find this recipe using the right juicy temperature by clicking HERE!
The Pink Color Means It Was Perfectly Cooked To A Temperature of 145 Degrees with a 3 Minute Rest
The pinkish color of this roast will make it juicy and tender to the taste! Click HERE for the delicious details!
There are millions of great pork recipes available at the click of mouse. When I did a quick “pork recipe” search on Google this morning, my results returned 32,400,000 possible recipes to try! This brings up an important question – Have you ever read a recipe, and then flipped the page or clicked to a new recipe because you didn’t understand one of the terms in the instructions? I know that I’ve done it before – Recipes can be intimidating! Believe it or not, but most of those strange and frustrating terms are normally easy to do steps in your recipe.
I’m here to help you look past those frustrating or mysterious terms and try those delicious recipes that you’ve always wanted to cook.
Roasting marshmallows, pot roast, comedy roasts; we’ve all heard the expressions, but what in the world does “roasting” mean?
While it may not seem like a confusing word, the term roasting is often used interchangeably with the word baking. Roasting and baking are both dry heat cooking methods. So why use the term roasting at all? Well, roasting is sometimes considered a specialized form of baking. Roasting is almost always done uncovered, in an open pan. The term “roasting” is also mostly used when talking about meats or vegetables, while “baking” is mostly associated with breads, pies, cakes and casseroles. Here at Porktastic, we believe that the term is best used when referring to pork. That means that roasting is primarily used in reference to foods that already have a solid form or structure, like a delicious cut of lean and flavorful pork, while the word baking typically refers to the cooking process applied to food without a solid structure, such as cookie batter…how about Bacon and Peanut Butter Cookies? Mmmmm…
Bacon Can Make a Great Dessert
If you are as excited about pork as I am, you’re probably getting fidgety just thinking about getting in the kitchen and roasting an awesome piece of pork for dinner. Here’s a recipe I am anxious to try. Go…now….roast some pork!
Herb-Crusted Pork Rib Roast with Red Wine Sauce
Looks Delicious
