I don't want pork cold rare, or even medium rare. Today, I pan seared a shoulder steak just barely to medium. My gosh is it tender. I'm savoring it as I write this.

--Bryan

On Mon, 28 Jan 2013 17:08:36 -0800 (PST), Bryan
> wrote:

> I don't want pork cold rare, or even medium rare. Today, I pan seared a shoulder steak just barely to medium. My gosh is it tender. I'm savoring it as I write this.
>
I cook mine all the way through... no pink left; but it's so much
juicier if I take it out immediately after that and doesn't stay in
the pan, drying out. Like all meat, it continues to cook, so the
internal temperature does rise a bit too.


--
Food is an important part of a balanced diet.

On Jan 28, 5:08*pm, Bryan > wrote:
> I don't want pork cold rare, or even medium rare. *Today, I pan seared a shoulder steak just barely to medium. *My gosh is it tender. *I'm savoring it as I write this.
>
> --Bryan

I cooked boneless center cut thick chops to medium well recently.
Seared them really well and took them out of the
cast iron skillet when they were still still "pushy" when you pressed
on them. They were juicy and delicious and just barely, barely the
lightest shade of pink.

On 1/28/2013 8:08 PM, Bryan wrote:

> I don't want pork cold rare, or even medium rare. Today, I pan
> seared a shoulder steak just barely to medium. My gosh is it tender.
> I'm savoring it as I write this.
>
> --Bryan
>
I always cook pork to just a little pink inside. Though usually if it's
pink, it cooks a little more before I eat it. Yummy that way!

On Mon, 28 Jan 2013 17:08:36 -0800 (PST), Bryan
> wrote:

>I don't want pork cold rare, or even medium rare. Today, I pan seared a shoulder steak just barely to medium. My gosh is it tender. I'm savoring it as I write this.
>
>--Bryan
I had thought that freezing pork killed all trichinosis larvae, but in
reading Wiki, I find there are species that are freezer resistant,
most generally those found in wild game.
The USDA now recommends 160F. cooked temp. 106 hours freezing raw
pork at 0 F. This article from the USDA indicates incidence of
trichinosis is almost non-existent in the US and those few cases noted
come from wild animals.
http://www.aphis.usda.gov/vs/trichin...fact_sheet.htm

I do not cook pork that high, I cook to 145F and allow the meat to
coast while resting.
Janet US