New answers tagged pork
If you're concerned about safety, then 135 degrees is definitely not "safe". The FDA recommends pork be cooked to 145 degrees farenheit, and due to the law of thermodynamics your pork will never reach that temperature. You'd need to make sure that your broiling would finish cooking your pork to a safe temperature. Of course, the FDA guidelines always err on ...
One of the best things to ever happen was when the USDA finally lowered its recommended internal temp for pork chops and roasts to to a minimum of 145F. YAY! That's medium rare! So it's really unnecessary to do a low, slow and moist method for a lean cut like the sirloin. Save your crock-pot for cuts like the shoulder, which will benefit much more from long, ...
I cooked a 3.5 seasoned pork sirloin for a little over an hour in a 425 degree oven. Covered it with foil the first 15 minutes, then uncovered for the rest. It got rave reviews, yet so easy. Pared it with corn, baked potato and homemade garlic bread. Super easy and super good.
Canned lychee works really well, it is sweet, slightly floral and has a distinct texture that stays relatively firm during cooking. There is a KAPOW (technical term for zowee) factor to the pineapple that really can't be duplicated. Canned mandarin slice work well too, but they don't stand up to heat very well, need to be added at the very end. The ...
Because we don't know how hot your skillet is, how much ground meat you use and in which form the meat comes (as a thick patty or loose), you will have to use thermometer. The safe temperature of chicken and pork is the same like the safe internal temperature since there are bacterica inside the piece of meat and the suggested temperature already regards ...
This is a bit of a guess - I've only made carnitas without it - but it probably help helps promote nice browning. The tiny bit of sweetness wouldn't hurt either. Of course, you'll be fine without it too; I didn't know it was a common ingredient and never noticed something was missing. Still could be good though!
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