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Guest
MAIN QUESTION:
So.. do you ALWAYS have to cook pork til it's absolutely white EVERYWHERE, or is a LITTLE faint and weak redness okay?
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STORY:
Before tonight, all I'd ever eaten was pork chops. I'd loved them for years, though we had them very sparingly but then I learned to cook them myself and began having them very regularly. That went well for a month or so, then all of a sudden the last 3 times I made them I didn't like the taste - not because of the spices or seasoning used, but the meat.. just completely, completely unattractive and dry and hard to chew and tasteless (the issue was not with overcooking it, each time I had made it less and less brown on the outside while making sure it was all whitened on the inside).
So then I sought out some other meat, and came across "pork blade steak". 2.5 lbs in one package, cut up into 3 pieces. I looked up how to cook this and aside from the grill the only thing I found was over the stove. I'll admit I'm not sure if I cooked it long enough (stove method) because I read things describing pork blade steak as "super moist and flavorful" so I was a bit hesitant to cook it for too long and have it all be crap like the pork chops spontaneously turned.
Anyway, I'd say I cooked it to about 93-95% whiteness, there was some red visible here and there (not on the inside, didn't check - fairly thin slices I figured if they're for the most part white on the sides then the insides must be cooked), very faint, and I figured this was okay because the areas of redness were on the middle sides and not seemingly touched by the pan and did not seem to change in color when I left the second and third pieces on longer in an attempt to make it all the way white. And because of my hesitance to overcook and make it tasteless like the pork chops I was weary to just let them sit for as long as it took to turn it 100% white and figured I was certainly safe at the level of whiteness I was at.
So.. do you ALWAYS have to cook pork til it's absolutely white EVERYWHERE, or is a LITTLE faint and weak redness okay?
------
STORY:
Before tonight, all I'd ever eaten was pork chops. I'd loved them for years, though we had them very sparingly but then I learned to cook them myself and began having them very regularly. That went well for a month or so, then all of a sudden the last 3 times I made them I didn't like the taste - not because of the spices or seasoning used, but the meat.. just completely, completely unattractive and dry and hard to chew and tasteless (the issue was not with overcooking it, each time I had made it less and less brown on the outside while making sure it was all whitened on the inside).
So then I sought out some other meat, and came across "pork blade steak". 2.5 lbs in one package, cut up into 3 pieces. I looked up how to cook this and aside from the grill the only thing I found was over the stove. I'll admit I'm not sure if I cooked it long enough (stove method) because I read things describing pork blade steak as "super moist and flavorful" so I was a bit hesitant to cook it for too long and have it all be crap like the pork chops spontaneously turned.
Anyway, I'd say I cooked it to about 93-95% whiteness, there was some red visible here and there (not on the inside, didn't check - fairly thin slices I figured if they're for the most part white on the sides then the insides must be cooked), very faint, and I figured this was okay because the areas of redness were on the middle sides and not seemingly touched by the pan and did not seem to change in color when I left the second and third pieces on longer in an attempt to make it all the way white. And because of my hesitance to overcook and make it tasteless like the pork chops I was weary to just let them sit for as long as it took to turn it 100% white and figured I was certainly safe at the level of whiteness I was at.