Tenderizers for Marinades

[CharlieD]

Originally Posted by jennyema

Count me in as NOT eating rare or raw pork ...

Let me ask you some thing, do you eat projuto (not sure about the spelling)?

Because if you do, you are eating row pork.

[Mylegsbig]

guys, what is the longest amount of time i should leave boneless, skinless chicken breasts in a dressing made of only Caesar Parmesan Vinnagrette dressing?

I want flavor but not to be tough.

Maybe one hour?

I will be searing the meat then finishing in oven.

[Andy M.]

Two hours will do the trick.

[Constance]

The problem with rare pork is trichinosis, which is a dangerous parasite that is found in hogs. It could only be killed by getting the meat to a certain temperature...basically, well done.

We no longer have that problem with pork, in the USA, at least.
In fact, the way hogs are raised now, the meat really is like "the other white meat". It's quite acceptable to serve certain cuts medium to even medium rare.

[Constance]

Originally Posted by Mylegsbig

guys, what is the longest amount of time i should leave boneless, skinless chicken breasts in a dressing made of only Caesar Parmesan Vinnagrette dressing?

I want flavor but not to be tough.

Maybe one hour?

I will be searing the meat then finishing in oven.

Leg, that will be really good. Andy's right...2 hours will do the trick. I often do that with Italian dressing, but any vinaigrette will be good. I've had the one you are using, and it's really good! Enjoy your meal!

[Mylegsbig]

thanks as always guys.

yeah..should be really good.

im using it to marinate and then im gonna slice reallll thin and throw it in with some rigatoni, olive oil, parmagiano regiano, black pepper, crushed red pepper flakes, lemon juice, minced italian parsley, big chunks of sauteed garlic.... GOOD LORD im getting hungry....

[ironchef]

Originally Posted by CharlieD

Let me ask you some thing, do you eat projuto (not sure about the spelling)?

Because if you do, you are eating row pork.

Are you referring to proscuitto, which is aged and dry cured? That's hardly the same as raw.

[CharlieD]

Yes I am, thank you for corect speling, but in fact it is raw. Yes it has been cured and aged, but it has never been cooked.

[Robo410]

pork needs to be at 140* (138 actually) to kill the trich parasite. Pork served at 145 or 150 is quite nicely medium and very tasty. Chick I take to 160*. Beef and lamb I like med rare ... hot but still reddish.

[ironchef]

Originally Posted by CharlieD

Yes I am, thank you for corect speling, but in fact it is raw. Yes it has been cured and aged, but it has never been cooked.

So if you eat a piece raw pork loin, pork butt, etc. you're saying that it is in fact, the same thing as eating proscuitto crudo?