Watch out Limey

[BizidyDizidy]

Rarer Pork Allowed

[Limey]

That should be enough to kill any harmful bacteria...

Should?  Well that makes me feel better.

[BizidyDizidy]

The key point (which they don't do a very good job of pointing out in that article) is that there is no safety difference between whole cuts of pork and beef - rare steak is just as risky as a rare pork chop (which is to say, not very)

[Bench]

The key point (which they don't do a very good job of pointing out in that article) is that there is no safety difference between whole cuts of pork and beef - rare steak is just as risky as a rare pork chop (which is to say, not very)

Exactly.  But then again you're talking to a fellow who is scared of a t-bone.

[subnuclear]

The key point (which they don't do a very good job of pointing out in that article) is that there is no safety difference between whole cuts of pork and beef - rare steak is just as risky as a rare pork chop (which is to say, not very)

What's the likelihood of illness from eating either? 5%? 1%? 30%?

[Limey]

What's the likelihood of illness from eating either? 5%? 1%? 30%?

I was 2-2 on getting sick after eating undercooked pork in restaurants.  Properly sick - like two days to recover sick.

[sporadic]

What's the likelihood of illness from eating either? 5%? 1%? 30%?

has to be less than 1%, as I cook steaks pretty damn rare and have never had an issue.  [knocking on wood].  I have never eaten undercooked pork, so could not tell you there...I make sure all juices run clear before consuming swine

[chuck]

If you cook a pork loin anywhere beyond 145 you'll end up with pork jerky. Pink pork's perfect.

[BizidyDizidy]

If you cook a pork loin anywhere beyond 145 you'll end up with pork jerky. Pink pork's perfect.

In my opinion, the best way is to cook sous vide at 135-137 long enough to pasteurize - best of both worlds. With loin you are probably better off brining first as well.

[BizidyDizidy]

Good read if you want more detail (for even more detail, shell out for Modernist Cuisine):

http://www.scientificamerican.com/article.cfm?id=complex-origins-food-safety-rules

[Limey]

Pink pork's perfect.

That's easy for you to say.

[subnuclear]

Good read if you want more detail (for even more detail, shell out for Modernist Cuisine):

http://www.scientificamerican.com/article.cfm?id=complex-origins-food-safety-rules

That book looks interesting, but I think I'm going to wait for the paperback.

[chuck]

In my opinion, the best way is to cook sous vide at 135-137 long enough to pasteurize - best of both worlds. With loin you are probably better off brining first as well.

If you don't brine loin or shoulder U FOO.

I know that sous vide is a fancy way to say "boil." I like to grill my pork. It's definitely part science, part art when you grill using unpredictable carbon, but once you get a decent idea of what the various stages of a pile of burning carbon mean you can control what you're doing fairly well.

[Limey]

I like to grill pull my pork. It's definitely part science, part art when you grill pull using unpredictable carbon motion, but once you get a decent idea of what the various stages of a pile of burning carbon mean you can control what you're doing fairly well.

AlkiedIFY

[BizidyDizidy]

If you don't brine loin or shoulder U FOO.

I know that sous vide is a fancy way to say "boil." I like to grill my pork. It's definitely part science, part art when you grill using unpredictable carbon, but once you get a decent idea of what the various stages of a pile of burning carbon mean you can control what you're doing fairly well.

I am probably 50-50 on grilling and boiling as my main cooking methods (with a roast or a smoke thrown in once or a while). SV is easier (perfect results everytime, less hands on) but grilling is more enjoyable. Very good but different results either way.

[HudsonHawk]

I am probably 50-50 on grilling and boiling as my main cooking methods

This is why I can't take you seriously.

[chuck]

This is why I can't take you seriously.

I was definitely trying to goad you into this sort of reaction. I knew I could.

[sporadic]

This is why I can't take you seriously.

After reading this I was wondering what the hell was wrong with the initial comment...thought Bizidy said broiling.  now I completely understand

[Bench]

Sous vide just doesn't look right.

[BizidyDizidy]

Sous vide just doesn't look right.

Look right while cooking or the finished product?

My guess is if you made a list of the top 30 high-end restaurants in the US, you couldn't find one of them not using SV. You wouldn't necessarily know it to eat there (unless you realized that a protein was cooked to a better doneness than you've ever had) but it is almost certainly being used. Hell, I had a steak at the Capital Grille the other day that I am fairly certain was cooked SV (it makes service for a steakhouse much easier if you have the temps perfect and just have to sear them off to order).

[NeilT]

Sous vide just doesn't look right.

Cook it a bit less than done then brown it, though my wife thinks the uniform pinkness of sous vided beef is spooky.

[BizidyDizidy]

Cook it a bit less than done then brown it, though my wife thinks the uniform pinkness of sous vided beef is spooky.

Or just blow torch it.

[Outlawscotty]

Look right while cooking or the finished product?

My guess is if you made a list of the top 30 high-end restaurants in the US, you couldn't find one of them not using SV. You wouldn't necessarily know it to eat there (unless you realized that a protein was cooked to a better doneness than you've ever had) but it is almost certainly being used. Hell, I had a steak at the Capital Grille the other day that I am fairly certain was cooked SV (it makes service for a steakhouse much easier if you have the temps perfect and just have to sear them off to order).

If I'm to understand this correctly, it's fairly common name is 'cheating'.

[BizidyDizidy]

Yes, I think you are pretty much cooking meat on a stick you carved yourself over a fire you started from rubbing two sticks together or you are cheating.

[Outlawscotty]

Yes, I think you are pretty much cooking meat on a stick you carved yourself over a fire you started from rubbing two sticks together or you are cheating.

I don't need said stick to prepare eggs of the hard-boiled variety,  but then again.... I haven't tried it either.

[Bench]

I don't need said stick to prepare eggs of the hard-boiled variety,  but then again.... I haven't tried it either.

Please do, and tell us how it goes.