"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Click Here to Login
Thread Tools Display Modes
Old 11-14-2010, 07:35 PM   #11
Head Chef
joesfolk's Avatar
Join Date: Aug 2010
Posts: 1,737
Originally Posted by Goodweed of the North View Post
Also, dont' overcook it. It should reach a temperature of at least 145' to be safe. But it doesn't have to be much, if any, hotter than that. The degree of doneness that you like is up to you. If you are a die-hard well-done pork eater, brown it in a pan, add broth, onions, salt, and garlic, then cover and braise over low heat for an hour or two. The final temperature of the braised meat should read about 195' F.

Seeeeeeya; Goodweed of the North
I can't agree with you more on this point. The government (and lawyers) make folks say that meats must be cooked to death for safety's sake. But meats properly handled and cooked at home don't usually require the high levels of heat that are specified in most recipes or that come with many appliances. IMHO a turkey cooked to 165 degrees probably has dry breast meat. Today I actually heard a food network cook say that the thigh meat of a turkey needs to be at 180 degrees. Well, you can eat yours like that if you want. Do what you think is safe. But as for me and my house, we want our meat moist. Oh, and just for the record, some folks do seem to be able to tell the difference between a tom and a hen turkey. I am not one of them.

joesfolk is offline   Reply With Quote
Old 11-15-2010, 03:25 AM   #12
Chef Extraordinaire
buckytom's Avatar
Join Date: Aug 2004
Location: My mountain
Posts: 20,487
from my turkey monger, tom turkeys and hen turkeys are nearly identical in taste, with the hens having only slightly more breast meat.

most animals are slaughtered so young that neither gender has the chance to develop much more muscle than the other one, so beasts like chicken and pigs would be similar.

as far as wild boar goes, they're delicious when browned then simmered in a spicy ragu.

"Thunderbolt and lightening,
very, very frightening me!" Galileo
buckytom is offline   Reply With Quote
Old 11-15-2010, 03:28 PM   #13
Assistant Cook
Join Date: Nov 2010
Posts: 2
Yes. The information is very very useful. Thank you very very much all !!!
Thank you !
belial is offline   Reply With Quote
Old 11-15-2010, 06:35 PM   #14
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
The pigs are castrated when they are young, so when you buy "modern" pork in your local supermarket, you really can't tell the difference.

We get by with a little help from our friends
Constance is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:07 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.