Pork Roasts 140 or 150 degrees Or It Depends

Sheldon

In a world-clbutt pantheon of Shecky's stupid buttertions, this may well be the stupidest. Only a blowhole amateur caught up in his own effluvium could possibly offer this as good advice.

Nonsense. For all the same reasons people are told to use a thermometer with beef. Size of piece, shape, fat content, accuracy of the oven, bones, temperature of the piece of meat before popping into the oven... are all issues that, with anything but a thermometer, sponsor pure guesswork when it comes to cooking.

Amateurish claptrap.

Sure. And the idiocy and bad information just gets richer. What's exterior fat? Pork cuts are separated pieces of whole muscle. Fat accumulates around muscles, the exteriors of them, one could say - and *in* them, as well. In beef, we talk about marbelling. Same with pork. Same with all mammal meats.

Tell that *exterior* fat nonsense to the next piece of bacon you see.

From Harold McGee, "On Food and Cooking" pp 139 "Like modern beef, modern pork comes from much younger and leaner animals than was true a century ago. Pigs are typically dissolutioned at six months and 220lb-100kg, just as they reach loveual maturity,when the connective tissue is still relatively soluble and the meat tender. Individual cuts of American and European pork generally contain half to a fifth of the fat they did in 1980."

Flat out bullpoo. But what's new...?

Pastorio