Welcome Guest [Log In] [Register]
Welcome to Lilypad Junction. We hope you enjoy your visit.


You're currently viewing our forum as a guest. This means you are limited to certain areas of the board and there are some features you can't use. If you join our community, you'll be able to access member-only sections, and use many member-only features such as customizing your profile, sending personal messages, and voting in polls. Registration is simple, fast, and completely free.


Join our community!


If you're already a member please log in to your account to access all of our features:

Username:   Password:
Pork Pointers
Topic Started: Jun 12 2006, 11:48 PM (188 Views)
Mike
Member Avatar
Fly Catcher
When buying pork, look for meat that's pale pink with a small amount of marbeling and white fat. The darker pink the flesh, the older the animal.

The best way to test pork's doneness is with a meat thermometer. The internal temperature should read 160-170 degrees. Cutting to see if it's still pink lets too many juices out.
 
« Previous Topic · Cooking Tips · Next Topic »


Designed and coded by Scotty and Axonite of
Infinite Results & Outline