There are tons of tasty ways to cook pork, but it can be hard to get that juicy texture we all want out of our favorite meat. You might be craving a succulent dish and end up with something chewy and hard to swallow.
A new study from the meat experts at the University of Illinois has revealed why it’s so hard to get the perfectly cooked pork we crave.
This Is What You’re Doing Wrong
If you’re like us, you’re probably used to the standard rules of cooking pork. We were taught that you shouldn’t pop that puppy out of the oven—or off of the grill—until it reaches at least 160 degrees Fahrenheit. But, like most meats, the longer your meal cooks, the more moisture you’re drawing out. The University of Illinois has discovered that the optimal pork cooking temperature is actually 145 degrees Fahrenheit. Why? The new temperature avoids cooking out the juices necessary for a savory pork dish. In eliminating the dryness, you get tender, juicy meat with no flavor lost.
Boler first tested the theory with a focus group of trained taste-testers. Because he wanted the opinion of non-professionals, he then took to the streets with average …read more
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