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Recipes & Cooking
cooking pork chops
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<blockquote data-quote="warped04" data-source="post: 1392365" data-attributes="member: 26774"><p>Fully cooking pork was because of Trichinosis, which at one point in time was the way they "thought" to prevent it. But they were wrong, and Trichinosis has been pretty much eliminated. On any menu I write, pork is default served "mid rare" according to the health dept. But it's one more battle I have with the health dept. as I feel their temps for pork are antiquated and based off beef steak temps instead of treating it like it's own animal. And that's because of ground pork.</p><p></p><p>And I will on occasion eat bacon raw because it's been cured, but it's a bad habit I picked up in culinary school.</p></blockquote><p></p>
[QUOTE="warped04, post: 1392365, member: 26774"] Fully cooking pork was because of Trichinosis, which at one point in time was the way they "thought" to prevent it. But they were wrong, and Trichinosis has been pretty much eliminated. On any menu I write, pork is default served "mid rare" according to the health dept. But it's one more battle I have with the health dept. as I feel their temps for pork are antiquated and based off beef steak temps instead of treating it like it's own animal. And that's because of ground pork. And I will on occasion eat bacon raw because it's been cured, but it's a bad habit I picked up in culinary school. [/QUOTE]
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