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Old 01-01-2013, 10:59 AM   #11
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Finished temp was 145, more than I wanted. Thanks for the help!
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Old 01-01-2013, 12:42 PM   #12
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Originally Posted by mmainland View Post
Finished temp was 145, more than I wanted. Thanks for the help!
'Sous vide' and 'low and slow' 200 F cooking is a bit hard for some people who have been cooking/roasting at screaming hot temperatures for ever to accept. Modern processing techniques are changing and with those changes health and safety regulations are also changing. Who would have thought in their wildest dreams that 'whole pork' can be safe to eat at 145 F ten years ago for instance.
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Old 01-01-2013, 01:14 PM   #13
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Quote:
Originally Posted by puffin3 View Post
'Sous vide' and 'low and slow' 200 F cooking is a bit hard for some people who have been cooking/roasting at screaming hot temperatures for ever to accept. Modern processing techniques are changing and with those changes health and safety regulations are also changing. Who would have thought in their wildest dreams that 'whole pork' can be safe to eat at 145 F ten years ago for instance.
I'm not surprised. I know why pork had to be overcooked: trichonella. I lived in Denmark where compulsory trichinoscopic examination of pork has been in effect since 1910 and the last time a pig was found to be infected with trichinae in Denmark, was 1930. I knew the US could cut down on the trichina risk. I'm glad to see it has been done.
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