The legitimate worry of trichinosis led their mothers to cook their pork until it was very well done. They learned to cook it that way and passed that cooking knowledge down to their offspring, and so on down to us. The result? We’ve all eaten a lot of too-dry, overcooked pork. The danger is, for the most part, past, and we can all enjoy our pork as the succulent meat it was always intended to be.
With proper temperature control, we can have better pork than our ancestors ever dreamed of. Some cuts, especially the tenderloin, are even better cooked as low as medium-rare.
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I think the FDA plays into the myth that food needs to offered to the gods (burnt offerings) before being consumed. Last I checked, 165F was the recommendation for chicken. Their ignorant concept is bring the food to this temperature for a second and all is good with the world. Ignorant because you can avoid destroying the food, and make it safe to eat, by bringing it to a lower temperature and holding it there for a sufficient length of time. 140F works for chicken (if i remember correctly, look it up) ... you just have to hold it at 140F for sufficiently long to kill the bacteria.
ReplyDeleteTrichinosis and other parasitic worms are ALWAYS a possibility if you don't cook pork thoroughly. Because pigs eat literally anything they are at higher risk of parasite infection. Same for goat. And while the odds of being infected are low the consequences to your health are significant and NOT worth the risk.
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