i am decidedly NOT in the popular medium-rare pork camp. "metallic" is a good descriptor (food scientists call it "serumy", which i don't know what that means). i don't like it dried out either. perfect pork to me is set and firm, but moist, it might be slightly pink, but only if you look very closely. i find that's about 155-160 degrees. the exception, of course, is for leg parts, which because of their fat, will stay moist up to 170 or even 175 or 180. and i do like beef on the rare side of medium rare. pork's a different animal.
post #22546 of 25768
4/4/13 at 10:30am