[Sca-cooks] Re: pork internal temp

[ekoogler1 at comcast.net]

This is so painfully true.  I have had the experience of doing a red-roasted pork for an oriental event...the meat takes on the reddish color from the hoisin sauce.  It's thoroughly cooked, but has a reddish tint.  You'd be astonished at the amount that comes back with complaints that it's "pink" and therefore not cooked...despite our telling them in advance that it will be reddish in color but is really well cooked.

Kiri  (Their loss was our gain!!!)
 -------------- Original message ----------------------
From: "RUTH EARLAND" <rtannahill at verizon.net>
> <snip and paraphrase>
> 
> Why wait until the internal temp reaches 155?
> 
> Short answer:
> Because people tend to reject pork, chicken, or other poultry with the 
> slightest hint of pink. Even if it's chicken thighs and freezing releases 
> the heme in the marrow. Just an observation, not supported by any 
> statistics, but I've noticed that when meat is returned uneaten, it's 
> usually because there was a bit of pink in it. I've had servers return with 
> lovely chicken, parboiled and finished in the oven, that was falling off the 
> bone, saying that the table was upset and unsettled because the chicken was 
> still raw, only to find that it was just the after-effects of freezing. The 
> kitchen staff ate it.
> 
> When I'm cooking for family and friends, whose tastes I know, I tend to cook 
> differently than I would for a feast. I serve quite rare beef and lamb, pork 
> with a bit of pink, and medium-rare duck. But I wouldn't do that for a 
> feast.
> 
> If your experiences recommend a different starting temp, by all means, go 
> with it.
> 
> Berelinde 
> 
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