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Old 01-07-2011, 01:35 PM   #31
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Originally Posted by lyndsay5 View Post
All meats should be at the temperature of 165 degrees to be safe to eat...
Hi Lyndsay, welcome to DC.

I have to disagree with your statement. 165F is not valid for all meats. I'd never cook a filet mignon or prime rib to that temperature. They are much better at 120-130 F. Pork roasts are excellent at 140-145 F. Your statement is true for chicken and turkey.

I prefer to cook lean meats at a higher temperature. I do roast chickens and pork roasts at 400 F.
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Old 01-07-2011, 01:38 PM   #32
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You will be happy to know that the packers have finally realized this and are asking for more fat/marble. We grow the pigs the way the public want, it would be easier/cheaper to grow them less lean.
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Old 01-07-2011, 01:39 PM   #33
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Cooking Pork Loin

Cooking any meat should have an internal temperature of about 165 degrees, ham is 140.

Pork loin should be cooked in a 350 degree oven and the cooking time is 20-22minutes per pound. You'll want to put the meat in and have it covered with foil. Then after about 1/2 hour, take foil off so that the meat gets browned. Pork loin is great when you keep pouring the juices that have dripped in the pan back onto the meat.

When the internal temperature hits about 155-160 degrees, you can take the meat out of the oven. It will still cook if left in same pan. But that's your choice on when you look at the meat. Take the meat and let it set for about 15 minutes. You'll want to do this for all meats. It just keeps the juices inside.

In those 15 minutes, you can finish any last minute dishes, set the table or, have an early glass of wine.

Pork loin is one of the most versatile dishes to make, and usually one of the most affordable cuts of meat. Have fun and happy eating!
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Old 01-07-2011, 02:05 PM   #34
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Quote:
Originally Posted by Andy M. View Post
Hi Lyndsay, welcome to DC.

I have to disagree with your statement. 165F is not valid for all meats. I'd never cook a filet mignon or prime rib to that temperature. They are much better at 120-130 F. Pork roasts are excellent at 140-145 F. Your statement is true for chicken and turkey.

I prefer to cook lean meats at a higher temperature. I do roast chickens and pork roasts at 400 F.
I agree with you Andy.
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Old 01-07-2011, 02:11 PM   #35
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Originally Posted by lyndsay5 View Post
Cooking any meat should have an internal temperature of about 165 degrees, ham is 140.

Ham is meat.

I'm with Andy and taxlady in disagreeing with this blanket statement.

You should never cook many cuts of beef to that temp or you'll ruin them.

Pork also needn't be cooked to 165.

165 is the temp that kills of salmonella, which is why that temp is associated withe the safe cooking of poultry.
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Old 01-07-2011, 06:26 PM   #36
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165 is for poultry

beef lamb pork is 155 -160 for well done

beef and lamb is 145 for medium rare.

Rare beef is in the range of I think 130 - 135

Remember roasting is a function of internal temperature, not time. Any the food should be removed at @ 10 degrees lower than wanted and left to rest, loosely covered, to redistribute the juices and finish cooking.
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Old 01-07-2011, 07:02 PM   #37
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Originally Posted by Nicholas Mosher View Post
I think lean pork is one of the most difficult things to get right - especially without a thermometer!

Personally, I like 145F. I find it quickly gets dry and seizes up (toughens) as you approach 155F - a tight window! If I happen to miss my thermometer alarm and hit 155F+, I cut the tenderloin into chunks and braise it for an extra hour or so in an improvised pan-sauce...
I finally got a roasting pan with a rack. I'll elect for more braised food.

I love the way I could take a little piece of beef, with no marbling and a ropy grain, and braise it into submission - shredded meat, tender as can be.
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Old 01-07-2011, 09:43 PM   #38
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the pork center cut loin that i cooked today got to 150 in about 3 to 31/2 hours on high in crockpot. it had lots of nice liquid from the apple pie filling and the onions. it was delicious. after resting for awhile it sliced beautifully. i really should use the probe and will next time. i think 145 is just fine. the cooker has a probe setting and i just read up on how to use it. it is a new method for me. used my instant read one this time.
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Old 01-07-2011, 10:06 PM   #39
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This is Lyndsay5, and everyone else is right on the pork. I was trying to figure out how to make a reply, not thinking, being excited, I instantly typed what the safe temperatures I had learned in class years ago. Again, I apologize. I would have never survived years doing that.
Thank you!
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Old 01-07-2011, 10:10 PM   #40
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Originally Posted by lyndsay5 View Post
This is Lyndsay5, and everyone else is right on the pork. I was trying to figure out how to make a reply, not thinking, being excited, I instantly typed what the safe temperatures I had learned in class years ago. Again, I apologize. I would have never survived years doing that.
Thank you!

You're not the first to make a mistake here. We all do it from time to time.
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