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Steve Lee
 
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On Sat, 27 Nov 2004 00:50:03 -0500, " BOB" > wrote:

>Steve Lee wrote:
>> I know this sounds like an odd question and of course pork is supposed
>> to smell like pork, but please bear with me on this one.
>>
>> Sometimes when I cook pork, I get that strong, what I can only
>> describe it as being the "pork" smell. It's that smell from the
>> cooked pork that's too strong to handle. Just the right amount and
>> you know you're eating pork, but when it gets too strong, I can't
>> handle it and it's another dinner ruined for me. Have any of you
>> encoutered this before?
>>
>>
>> I've tried different meat shops and markets, but I often encounter
>> this problem in my dishes with pork and I'm wondering if there's
>> something I'm doing wrong or not doing to avoid this.
>>
>> Do any of you have suggestions to reduce the possibility of a too
>> strong porky smell in your pork dishes? Thanks for your time and
>> courtesy.

>
>Use proper refrigeration?


Oh, I do though. I keep a thermometer in my fridgerator and it's
usually kept right around 2C - 3C (35F - 37F). I also cook the pork
the day I buy it or the very next day. Never longer than that with
pork, even with strict and proper refrigeration.