So my pork loin came out way undercooked.

[Timby]

It also helps to seal in the juices to the inside stays extra tender!

"Sealing in the juices," be it with beef, pork, chicken or turkey, is a myth. Meat doesn't work that way.

My experience tells me otherwise.

Why do you always argue with me about food?!

Because it literally doesn't work that way. I'm talking about the actual way that meat behaves. There's no such thing as "sealing in the juices."

Letting meat rest for a few minutes after it finishes cooking allows it to re-absorb its juices and retain moisture. Searing it and then finishing in the oven -- though an excellent method of preparing many meats -- has no impact on whether or not the meat will hold onto its juice.

 

[Saturn0660]

Seriously, a digital instant-read thermometer is 15 bucks at Wal-Mart, and will prevent you from getting listeria monocytogenes, e. coli, trichinosis, toxoplasmosis and a bunch of other diseases.

(Though the FDA is a bit too draconian when it comes to its pork guidelines. Pork can actually stay pink well beyond 160 degrees F, which is the FDA safety level, also known as "way too goddamn high." Cook pork to 145.)

Over cooking pork is a crime against humanity and I've struggled for years to convince people that pork can be eaten at "medium" doneness.

You and me both... You've never tasted pork unless you had it "medium"...

 

[RoJoHen]

"Sealing in the juices," be it with beef, pork, chicken or turkey, is a myth. Meat doesn't work that way.

My experience tells me otherwise.

Why do you always argue with me about food?!

Because it literally doesn't work that way. I'm talking about the actual way that meat behaves. There's no such thing as "sealing in the juices."

Letting meat rest for a few minutes after it finishes cooking allows it to re-absorb its juices and retain moisture. Searing it and then finishing in the oven -- though an excellent method of preparing many meats -- has no impact on whether or not the meat will hold onto its juice.

You are such a pain in my ass.

 

[Timby]

Stop being wrong, and I'll stop correcting you.

 

[RoJoHen]

Oh, go suck a ketchup packet.

 

[Trekker4747]

Timby is right. Searing meat destroys cells on the outer layer of the meat, causing them to release their juices. If you want to "seal in the juices" you're better off not searing it.

But, really, if you want to keep the juices in your meat do the following:

1. Do not, ever, ever, ever, EVER skewer the meat with a fork to turn it. That's just poking a hole in it to let the juices escape. Turn it with tongs or a spatula.

2. Do not press down on the meat with the the spatula. This is just push the juices out of it like wringing out a sponge.

3. Let the meat rest ofr a few minutes when you take it off the heat. You can cover it lightly in foil to keep it hot, but a 5-10 minute rest well allow the juices to redistribute and get locked in.

Searing meat does nothing to keep the juices in the meat but that doesn't mean you shouldn't do it. Searing the meat does a lot for the flavor of it.

 

[Timby]

Timby is right.

Son of a bitch, Hell just froze over.

 

[Trekker4747]

Timby is right.

Son of a bitch, Hell just froze over.

I've agreed with you a few times before.

If nothing else, you and I agree a lot on cooking.

 

[gturner]

Last year I saw a program on either the Travel Channel or the Food Network (some guy who travels the world eating odd foods) about some of the food in Bali. One of the restaurants there would roast a whole pig for half a day or so, constantly brushing the skin with coconut milk. The coconut milk gave the skin a crisp, sweet flavor and the host said it was the best pork he'd ever had.

I'd like to try that with a chicken, since I don't have enough room to roast a pig.

 

[royalfan5]

I'm just going to point out that I'm not going to die from undercooked pork loin because I didn't eat it.

 

[Timby]

I'm just going to point out that I'm not going to die from undercooked pork loin because I didn't eat it.

This time.

Seriously, get a $15 digital instant-read meat thermometer from Wal-Mart. Or else, one day this will happen.

 

[Kestra]

Timby is right.

Son of a bitch, Hell just froze over.

I've agreed with you a few times before.

If nothing else, you and I agree a lot on cooking.

I propose a cooking contest, Timby v Trekker. The problem is, you are each required to choose either me or RoJoHen as your assistant. Basically we would see who we could drive insane first.

 

[Trekker4747]

Son of a bitch, Hell just froze over.

I've agreed with you a few times before.

If nothing else, you and I agree a lot on cooking.

I propose a cooking contest, Timby v Trekker. The problem is, you are each required to choose either me or RoJoHen as your assistant. Basically we would see who we could drive insane first.

I pick you!

 

[Kestra]

Excellent, Trekker & Kestra vs Timby & RoJoHen. We can start taking bets now!

 

[Timby]

Fuck, RoJo would insist on alcohol being involved at all stages. I might as well forfeit now.

 

[Trekker4747]

Fuck, RoJo would insist on alcohol being involved at all stages. I might as well forfeit now.

And it won't be cooking wine either, yep. You're going to have to try and cook with corn liquor!