Pork - medium rare?

ferret face · 5 Apr 2011 at 15:51

Do any of you guys cook your pork to medium rare like beef steak, so its still a little pink in the middle? I do and find it far tastier but I've read that this is unsafe. Does anyone know if it is unsafe and why?

Cheers
Ferret

Stupot_ · 5 Apr 2011 at 15:54

No. I thought the general consensus was that it didn't matter anymore... But I think I'd prefer it cooked all the way through. The texture of quality, rare beef is very different to rare pork which is more slimy and I'd imagine a lot more tough. Not my cup of tea!

Glaucus · 5 Apr 2011 at 15:55

Pork is prone to containing worms And parasites and this is why it needs to be cooked, however most people still overcook it, I wonder what internal temp needs to be to kill it.

Edit - looks like it affects just 1% of modern farmed pork and temp is well depends who you believe anywhere from 66 c -79c

glitch · 5 Apr 2011 at 16:04

AcidHell2 said:
I wonder what internal temp needs to be to kill it.

A rough guide would be anything over 70°C will kill bacteria that might do you harm.

ferret face · 5 Apr 2011 at 18:50

Stupot_ said:
No. I thought the general consensus was that it didn't matter anymore... But I think I'd prefer it cooked all the way through. The texture of quality, rare beef is very different to rare pork which is more slimy and I'd imagine a lot more tough. Not my cup of tea!

I know what you mean with cheap pork but with say a rare breed leg roast or loin I find it drys out too much if you over cook it and ruins it. I don't have it bloody just pink -ish so its moist. However if i'm gonna get a pet tape worm this way then I'll not bother.

Anyone else like their pork pink? ooer

glitch · 5 Apr 2011 at 18:55

I think loin is about the only cut of pork where you can thoroughly cook it and still have it slightly pink in the middle. The juices still run clear, but it's 'blushing' pink in the centre.

I'd be slightly worried if a leg joint was pink in the middle after cooking, but again as long as the juices run clear I guess it's relatively harmless.

Skillmister · 5 Apr 2011 at 19:17

Pinkish pork makes me feel funny.

Glaucus · 5 Apr 2011 at 19:31

glitch said:
I think loin is about the only cut of pork where you can thoroughly cook it and still have it slightly pink in the middle. The juices still run clear, but it's 'blushing' pink in the centre.

I'd be slightly worried if a leg joint was pink in the middle after cooking, but again as long as the juices run clear I guess it's relatively harmless.

white meat can have a pink look. this should be ignore. As you say what you are looking for is clear juices.
Of if teh meat is translucent. But pink on it;'s own is not a problem at all.

PlacidCasual · 5 Apr 2011 at 19:34

http://en.wikipedia.org/wiki/Trichinosis

alexakasloth · 5 Apr 2011 at 20:46

Health and safety guidelines would say 75 celcius but most people don't have a thermometer at home. I would cook the pork until the juices run clear.

ferret face · 5 Apr 2011 at 23:31

cheers guys, i might invest in a meat thermometer

Cybermyk · 6 Apr 2011 at 00:28

ferret face said:
cheers guys, i might invest in a meat thermometer

I think they're only £2 in Tesco although I couldn't vouch for the quality.

panthro · 6 Apr 2011 at 05:49

Thoroughly cooked. I am still recovering from some severe food poisoning from dodgy pork. It was a Filipino speciality; boiled then deep fried, served with rice. Ive never been so ill from food poisoning.

glitch · 6 Apr 2011 at 10:15

Cybermyk said:
I think they're only £2 in Tesco although I couldn't vouch for the quality.

The main issue with a standard 'dial' Meat Thermometer is the accuracy.

Much better to invest in a digital probe. The OXO Good Grips one isn't bad, although I prefer one with a separate display to the probe itself.

ferret face · 6 Apr 2011 at 13:24

ok, I've just bought a digital thermometer and will try it out on my next roast, which will be next week now.

I guess if the middle hits 75 degrees its done and I'll take it out of the oven to rest.

oli collett · 6 Apr 2011 at 20:24

I had a pink pork chop the other day - but it had been cooked in a water bath for a fair while at around 65C first, so I doubt there was any risk of parasites surviving that. The texture was far superior to having a grey, dried out chop!