PORK WITH JUICES PLUS
PORK WITH JUICES PROFESSIONAL

Depending on how much is leftover, cook it over med-low heat and reduce it to a nice thick consistency (enough to coat a spoon). If thereвЂ™s not enough of the meat juice, just add water or stock to make up the difference. Speaking of rice, replace the recipeвЂ™s water or stock with these juices. Many cooks said they like to simmer root vegetables and boneless chicken thighs in the liquid and then serve it over polenta or rice.

PORK WITH JUICES PROFESSIONAL

Here are just some of the many clever things professional chefs and home cooks do with their leftover вЂњLiquid Gold.вЂќ Maybe youвЂ™ve already tried one of these ideas? WeвЂ™d love to hear your success stories. That wouldnвЂ™t surprise me, because as I researched the topic, one common piece of advice kept popping up: DONвЂ™T throw this precious stuff out it has bounteous uses. Come to find out, there are lots of uses for what the food editors and chefs at Bon Apetit magazine call вЂњLiquid Gold.вЂќ In fact, one chef went on record stating вЂњAn angel loses her wings every time you throw out that leftover braising liquid!вЂќ There were about 2 cups of liquid left over and I wondered what I could do, later on, with these juices. The recipe I used was from a terrific site, 101 Cooking for Two (and the results were delicious! TALK TO ME IN CELCIUS, ALANNA What is 145 degrees in Celcius? It's 63 degrees.I cooked a cut of pork loin in my slow cooker yesterday for pulled pork sandwiches. Be sure to avoid touching bone, fat or even gristle, these can distort the thermometer's reading. Be sure to understand your thermometer's requirements, mine needs to have at least two inches inserted into the thickest area of the meat. IS A MEAT THERMOMETER NECESSARY? To neither undercook or overcook pork, it's helpful to use a meat thermometer, this is our favorite digital meat thermometer, the one I've been using for many years. Ground pork should still be cooked to 160 degrees. It does not, repeat, does not apply to ground pork. IMPORTANT DETAIL The 145-degree temperature applies only to whole cuts of pork, that's pork tenderloin, pork chops, pork roasts, pork shoulders, pork butts and other whole cuts. In a small bit of irony, there has been a recent upswing in cases as the back-to-the-land-movement means that more families are raising a pig or two. from 2002 to 2007) and these are caused by undercooked pork and by undercooked wild game. Few infections occur in the so-called developed world (only 11 cases per year in the U.S. Typically, most infections produce no symptoms at all or mild cases of nausea, heartburn, indigestion and diarrhea. Heat is the only way to kill this particular parasite, freezing doesn't kill it, low cooking temperatures don't kill it. SO WHY WERE WE OVER-COOKING PORK SO LONG ANYWAY? Cooking pork to a safe temperature prevents the parasitic disease called 'trichinosis'. It's not 'bloody' like rare-cooked beef but still, the pork's color can be described only as pink-pink-pink. In contrast, pork cooked to 145 degrees remains decidedly pink. Color-wise, the slogan worked because pork cooked to 160 degrees is a pale, languid white-gray color. REMEMBER WHEN PORK WAS THE 'OTHER WHITE MEAT'? Wanting to join the healthy-chicken parade and avoid the bad-red-meat bandwagon, the National Pork Council once dubbed pork the 'other white meat'. Even very pink pork can be safe! Source: (a consortium of U.S.

But judging the doneness of cooked pork by its color just doesn't work. The bottom line? Beef doneness can be determined by color. Second, there's 'return to redness' or 'color reversion' where well-cooked and vacuum-packed pork returns to a pink color even though it's been well-cooked. First, there's 'persistent pink' color when high pH pork stays pink even after cooked to a high temperature, the pink color can even become more pronounced after the pork is sliced and thus exposed to air. Source: .Д¬OLOR IS AN UNRELIABLE INDICATOR OF DONENESS Pork can be affected by two factors, a function of pH and cooking heat.

PORK WITH JUICES PLUS

Maybe it was just me, but I was glad when the USDA made it official: It's just as safe to cook pork to 145F degrees plus a three-minute rest period as to cook it to 160 degrees. THE NEW SAFE TEMPERATURE FOR COOKING PORK Back in 2011, the USDA lowered the 'safe' cooking temperature for whole cuts (that's important) of pork from 160 degrees to 145 degrees plus a three-minute rest period (that is too).Д®ven before the USDA announcement, knowledgable chefs and cooks, including me, were already cooking pork to 145F (or even lower) for a long while, preserving pork's natural juicy tenderness.

Pork with juices