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Originally Posted by GloucesterChief
Salmonella and e-coli can't penetrate into muscle tissue. Beef is usually parasite free anyway. Even whole cuts of pork don't need to be cooked to well done since there hasn't been a case of trichinosis from from commercial raised pork for decades.
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Quote:
Originally Posted by 3rd&48ers
I heard the same thing about chicken but I am not eating pork or chicken undercooked
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I cook chicken just until it's done, mostly because of the texture. I have cooked it to only about 135 degrees in my sous vide (perfectly safe as long as it's held at that temperature for a certain amount of time). Texture was weird.
But I cook pork with a touch of pink, and it's amazing.