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Cooking Temperatures

Pork Cooking Temperature Lowered to 145
Cooking Basics

Pork Is OK Pink

This morning, the United States Department of Agriculture announced a new guideline when it comes to cooking pork.
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This morning, the United States Department of Agriculture announced a new guideline when it comes to cooking pork. Tenderloin, chops, and roasts are safe to be consumed when they reach a temperature of 145°F. The pork should be allowed to rest for three minutes before eating. It will still be pink, but it will also be succulent and delicious.

The lower pork cooking temp is one that has been practiced by chefs for years. Of the news, Tom Colicchio tweeted, "USDA confirms what chefs have been saying for years Pink Pork is Safe. Temperature 145 down from 160," while chef Michael Symon said, "wish they dropped it 10 more degrees!!" I've always enjoyed pork medium rare, so the news won't really affect my cooking style.

How about you? Are you OK with pink pork?

Source: Flickr User tvol

Burning Question: Does Cold Water Boil Faster Than Hot?
Water

Burning Question: Does Cold Water Boil Faster Than Hot?

No — that's a myth.
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No — that's a myth. The myth may have arisen from the fact that cold water does absorb heat faster than hot water. However, once the water gets to a hotter (not yet boiling) temperature, it absorbs heat at a slower rate, and from that point it takes just as long to bring the water to a boil as it would if the water were hot to begin with. And because it takes cold water some time to reach the temperature of hot water, cold water actually takes longer to boil than hot water does.

It makes sense: The hotter the water, the closer it is to boiling, therefore, the hotter the water, the faster it boils!

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