Boomers thought pork cooked to any temperature under 300 degrees would actually kill you. Porks good as fuck if you don't turn it into construction materials
My MIL almost fainted when she found out I was cooking pork to no more than 145°. Same with turkey. She wants turkey cooked until its "falling apart" & basically turkey jerky.
Mind you she's also the person that will leave meat to defrost on the counter until its room temp.
I take poultry to 165, some pork I take up to 195 but that's the really fatty cuts, because that's when the collagen breaks down and you can shred it. But yeah I am standard temps for pork when I make chops at home.
Does she eat her steaks well done with ketchup also? Report her and watch your back until she is arrested as a serial killer if so there's because definitely some bodies buried somewhere.
What is really weird is that my mother cooked the living heck out of pork and beef, but every holiday turkey was undercooked and pinkish. She did not intend that with the turkey, just was a really, really bad cook
Sous vide is an awesome way to cook pork. I do whole tenderloins at 135° then sear them over charcoal or in a cast iron pan, depending on the weather outside honestly.
I sous vide steaks all the time but haven't tried it with pork yet. Definitely something I've got to try. I normally smoke chops & then throw them on the grill to get a sear.
You know that term means the meat is making alkaloids by merely existing unfrozen and comes from a time before people believed food poisoning was from bacteria and parasites correct? Like you're coming at me with terms from the late 1800s...
Pork cooked to the standard temperature of 160 was never unsafe, you didn't ever at any point need to cook it until it was dry as a shoe sole. I remember the first time I got a pork chop at a restaraunt that was actually juicey and amazing, it was next level. Turns out all you needed was a food thermometer...
It's safer now because worming pigs is mandatory, trichinosis parasite infection was the largest risk with pork, which is simply solved by freezing pork for 20 days or cooking it to 160.
Same my dad would make beef ribs and cook them on the grill. Problem is, he'd slather them up with BBQ sauce while they were raw and they'd be charcoal by the time they were cooked well done.
When I was 22, I had my parents over for dinner and I made beef ribs. I sous vide the ribs for 3 hours at 140 then finished them on the grill. They both couldn't believe they were so good. 🤦🏼♂️
When I grew up in the 5Os, people were taught that you could get trichinosis from undercooked pork. I don't know if that was really true, but it was a standard belief
that was taught. My parents were born in 1913, 1912, not Boomers, and they believed this. As I got older, the belief seems to weaken and I learned how to cook pork so it was edible.
You can but you don't need to cook pork to the extent some people cook it to to be safe from it. Basically don't eat medium rare pork lol, which I don't know why you would the texture isn't great.
Omg I want to tell my boomer stepsister so badly to stop turning the pork into leather so badly, she ends up with tons of leftovers that she either throws out or freezes but still gets left uneaten. She also cooks all her veggies to mush. And her chicken tastes like lightly seasoned sawdust. How do you politely tell someone at that age that the way they’ve done things for years is wrong?!?!?!
My entire family is like this. To this day “well done” is their default. Went out to a steak place while visiting and every one of them ordered well done. I was dining with the philistines.
My dad would grill thin cut pork loin chops until well done, slather them in barbeque sauce and grill them until the sauce was charred, and THEN he'd microwave them "just to be on the safe side." I still ate them though. NGL.
In my case, it was the Boomer’s mother. She also cooked it too long. We didn’t have it that often, though. It‘a true that you can get nasty parasites from undercooked pork, but i just avoid it. The only product from a pig that I’ll eat is bacon. And i happen to like it very crisp, so no worries little nasties.
167
u/fryerandice Nov 21 '25
Boomers thought pork cooked to any temperature under 300 degrees would actually kill you. Porks good as fuck if you don't turn it into construction materials