[Sca-cooks] Re: pork internal temp

[Adele de Maisieres]

Phil Troy / G. Tacitus Adamantius wrote:

>
> I'm probably pretty lucky, living where I do, in that our locals have  
> fairly eclectic tastes and aren't easily spooked by unusual foods or  
> presentations, and even when they might otherwise be, they tend to  
> place a fair amount of trust in our cooks, when it's someone they know.


Yup, same here-- we mostly have good eaters.  I've heard there are 
groups out there where people reject anything that's even a little 
unusual, and I thank heavens I don't have to cook for them

>
> I remember serving medium pork a few times (the meat was ivory white,  
> and if you squeezed it you got juice that was just slightly tinged  
> with pink; to my mind it was absolutely perfect)

<snip!>

That's exactly how I like pork-- flesh completely cooked, but still with 
a bit of pink juiciness-- yum! 

(Incidentally, I _have_ cooked whole legs of pork far feasts.  They're 
actually fairly easy to cook and not too easy to spoil if you leave the 
skin and fat on.)

>
> I turned on the pancake griddle and waited five or ten minutes while  
> a herald announced that the cooks had roasted the meats to a perfect  
> state of "doneness" for French diners (it was an Agincourt-themed  
> event), but also understood that there might be some Germans out  
> there in the hall, and would be glad to overcook any portions of meat  
> any German should care to send back the kitchen for incineration...

I try to cook beef roasts to about medium-- with a large joint, if the 
centre is medium, there's lots of perfect, pink meat in the middle for 
those who like it, and well-done slices from the outside of the joint 
for the phillistines.


-- 
Adele de Maisieres

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