# Is it done yet? (cooking meat) **URL:** \ **Category:** Cafe Society\ **Created:** [May 30, 2007, 1:41am UTC](https://boards.straightdope.com/t/is-it-done-yet-cooking-meat/406012 "2007-05-30T01:41:50Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![mangeorge](https://avatars.discourse-cdn.com/v4/letter/m/d78d45/32.png) [@mangeorge](https://boards.straightdope.com/u/mangeorge)\ **Post date:** [May 30, 2007, 1:41am UTC](https://boards.straightdope.com/t/is-it-done-yet-cooking-meat/406012/1 "2007-05-30T01:41:50Z")
That’s the title of the USDA’s safe internal temperature chart for cooking meats. Boo! What an easy to ruin a beautiful pork loin, or a nice stuffed pork chop. Long ago I read that 145 is enough, that trichinosis is killed at 140, and that the disease is extremely rare now anyway, and the temp continues to rise (a little). I googled and got opinions ranging from 145 to the USDA’s 160. So, I come to the Fabulous Foodies of the SDMB for expert opinion. Peace, mangeorge, who detests dry, tough pork. I guess I could give a [link](http://www.fsis.usda.gov/is_it_done_yet/), eh? ---
**Author:** ![Missy2U](https://avatars.discourse-cdn.com/v4/letter/m/3bc359/32.png) [@Missy2U](https://boards.straightdope.com/u/Missy2U)\ **Post date:** [May 30, 2007, 2:26pm UTC](https://boards.straightdope.com/t/is-it-done-yet-cooking-meat/406012/2 "2007-05-30T14:26:56Z")
Me, I cook it to between 140 and 145. As I leave it rest, the internal temp does continue to rise. And I have yet to produce a dry piece of pork roast. 🙂 ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [May 30, 2007, 2:30pm UTC](https://boards.straightdope.com/t/is-it-done-yet-cooking-meat/406012/3 "2007-05-30T14:30:55Z")
I don’t think I’ve ever cooked a dry pork roast (knocks wood). But then, I like my pork a bit on the pink side anyway, and to Sheol with the USDA. ---
**Author:** ![AHoosierMama](https://avatars.discourse-cdn.com/v4/letter/a/258eb7/32.png) [@AHoosierMama](https://boards.straightdope.com/u/AHoosierMama)\ **Post date:** [May 30, 2007, 2:33pm UTC](https://boards.straightdope.com/t/is-it-done-yet-cooking-meat/406012/4 "2007-05-30T14:33:10Z")
Didja know there are ovens available on the market now with a built in thermometer probe. You stick it in the meat before you turn the oven on. You tell the oven what internal temp you want the meat to reach and it beeps for you and turns itself off when it reaches your setting. I WANT ONE! ---
**Author:** ![mangeorge](https://avatars.discourse-cdn.com/v4/letter/m/d78d45/32.png) [@mangeorge](https://boards.straightdope.com/u/mangeorge)\ **Post date:** [May 30, 2007, 2:39pm UTC](https://boards.straightdope.com/t/is-it-done-yet-cooking-meat/406012/5 "2007-05-30T14:39:47Z")
[QUOTE=AHoosierMama] Didja know there are ovens available on the market now with a built in thermometer probe. You stick it in the meat before you turn the oven on. You tell the oven what internal temp you want the meat to reach and it beeps for you and turns itself off when it reaches your setting. I WANT ONE! [/QUOTE] Yeah, mine has that. It’s pretty cool. I’ve checked it against my meat thermo, and it’s pretty accurate. ---
**Author:** ![AHoosierMama](https://avatars.discourse-cdn.com/v4/letter/a/258eb7/32.png) [@AHoosierMama](https://boards.straightdope.com/u/AHoosierMama)\ **Post date:** [May 30, 2007, 2:41pm UTC](https://boards.straightdope.com/t/is-it-done-yet-cooking-meat/406012/6 "2007-05-30T14:41:55Z")
::jealous:: :mad: 😉 ---
**Author:** ![mangeorge](https://avatars.discourse-cdn.com/v4/letter/m/d78d45/32.png) [@mangeorge](https://boards.straightdope.com/u/mangeorge)\ **Post date:** [May 30, 2007, 2:53pm UTC](https://boards.straightdope.com/t/is-it-done-yet-cooking-meat/406012/7 "2007-05-30T14:53:22Z")
[QUOTE=AHoosierMama] Didja know there are ovens available on the market now with a built in thermometer probe. You stick it in the meat before you turn the oven on. You tell the oven what internal temp you want the meat to reach and it beeps for you and turns itself off when it reaches your setting. I WANT ONE! [/QUOTE] BTW; to what internal temperature do you cook a cicada? 😃 Just heard this dude (an Entomologist) on tv eating a cicada (17 year variety). So, they’re out, eh? 🙂 ---
**Author:** ![Trunk](https://avatars.discourse-cdn.com/v4/letter/t/87869e/32.png) [@Trunk](https://boards.straightdope.com/u/Trunk)\ **Post date:** [May 30, 2007, 2:58pm UTC](https://boards.straightdope.com/t/is-it-done-yet-cooking-meat/406012/8 "2007-05-30T14:58:47Z")
[QUOTE=AHoosierMama] Didja know there are ovens available on the market now with a built in thermometer probe. You stick it in the meat before you turn the oven on. You tell the oven what internal temp you want the meat to reach and it beeps for you and turns itself off when it reaches your setting. I WANT ONE! [/QUOTE] And, people have been cooking meat for thousands of years without one. Meat, fire, and the poke test. . .keeping people alive (for the most part) for thousands of years. We worry way too much about stuff that affects way too few people. ---
**Author:** ![vetbridge](https://avatars.discourse-cdn.com/v4/letter/v/b5e925/32.png) [@vetbridge](https://boards.straightdope.com/u/vetbridge)\ **Post date:** [May 30, 2007, 3:03pm UTC](https://boards.straightdope.com/t/is-it-done-yet-cooking-meat/406012/9 "2007-05-30T15:03:37Z")
[QUOTE=AHoosierMama] Didja know there are ovens available on the market now with a built in thermometer probe. [/QUOTE] What **I** want is an oven with a closed circuit camera inside that feeds to a flat screen above the oven. Sound doable? ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [May 30, 2007, 3:08pm UTC](https://boards.straightdope.com/t/is-it-done-yet-cooking-meat/406012/10 "2007-05-30T15:08:29Z")
[QUOTE=vetbridge] What **I** want is an oven with a closed circuit camera inside that feeds to a flat screen above the oven. Sound doable? [/QUOTE] Talk to Alton Brown about buying one of his. 😃 ---
**Author:** ![mangeorge](https://avatars.discourse-cdn.com/v4/letter/m/d78d45/32.png) [@mangeorge](https://boards.straightdope.com/u/mangeorge)\ **Post date:** [May 30, 2007, 3:31pm UTC](https://boards.straightdope.com/t/is-it-done-yet-cooking-meat/406012/11 "2007-05-30T15:31:07Z")
[QUOTE=Trunk] And, people have been cooking meat for thousands of years without one. Meat, fire, and the poke test. . .keeping people alive (for the most part) for thousands of years. We worry way too much about stuff that affects way too few people. [/QUOTE] Famous last words. :dubious: ---
**Author:** ![Missy2U](https://avatars.discourse-cdn.com/v4/letter/m/3bc359/32.png) [@Missy2U](https://boards.straightdope.com/u/Missy2U)\ **Post date:** [May 30, 2007, 3:38pm UTC](https://boards.straightdope.com/t/is-it-done-yet-cooking-meat/406012/12 "2007-05-30T15:38:40Z")
[QUOTE=mangeorge] Famous last words. :dubious: [/QUOTE] Actually, **Trunk** has a good point, **mangeorge**. We do, in my opinion, make WAY too big a deal out of all the “safety rules and regulations” that get browbeaten into our brains by various governmental agencies. We’ve got antibacterial everything - we can’t let a piece of chicken sit on the counter for half an hour - pork must be cooked to death - if something goes one day beyond its use by date it has to be pitched - it’s insane. People (in my opinion) have stopped using common sense when it comes to food preparation and the like - I know someone who threw away two entire rotisserie chickens (this is someone from another message board) because she left them, packaged and covered, in her car on accident for 30 minutes after she bought them. That’s insane. ---
**Author:** ![D\_Odds](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/d_odds/32/2882_2.png) [@D\_Odds](https://boards.straightdope.com/u/D_Odds)\ **Post date:** [May 30, 2007, 3:45pm UTC](https://boards.straightdope.com/t/is-it-done-yet-cooking-meat/406012/13 "2007-05-30T15:45:35Z")
[QUOTE=Trunk] And, people have been cooking meat for thousands of years without one. Meat, fire, and the poke test. . .keeping people alive (for the most part) for thousands of years. We worry way too much about stuff that affects way too few people. [/QUOTE] I used to do that, with mixed results (mostly due to inattentiveness). Now I use a probe thermometer with an alarm and produce perfect results every time. My probe, however, is not integrated into my 20 y.o. oven. ---
**Author:** ![mangeorge](https://avatars.discourse-cdn.com/v4/letter/m/d78d45/32.png) [@mangeorge](https://boards.straightdope.com/u/mangeorge)\ **Post date:** [May 30, 2007, 4:02pm UTC](https://boards.straightdope.com/t/is-it-done-yet-cooking-meat/406012/14 "2007-05-30T16:02:22Z")
[QUOTE=Missy2U] Actually, **Trunk** has a good point, **mangeorge**. We do, in my opinion, make WAY too big a deal out of all the “safety rules and regulations” that get browbeaten into our brains by various governmental agencies. We’ve got antibacterial everything - we can’t let a piece of chicken sit on the counter for half an hour - pork must be cooked to death - if something goes one day beyond its use by date it has to be pitched - it’s insane. People (in my opinion) have stopped using common sense when it comes to food preparation and the like - I know someone who threw away two entire rotisserie chickens (this is someone from another message board) because she left them, packaged and covered, in her car on accident for 30 minutes after she bought them. That’s insane. [/QUOTE] I have my doubts about all that, Missy. I think most of us think just as you do, and use common sense in handling foods. I am careful with _raw_ chicken, though, and rarely get “stomach flu” anymore. And one must consider the kiddies when using their common sense. My use of a thermometer is more to protect from _over_cooking than under. ---
**Author:** ![mangeorge](https://avatars.discourse-cdn.com/v4/letter/m/d78d45/32.png) [@mangeorge](https://boards.straightdope.com/u/mangeorge)\ **Post date:** [May 30, 2007, 4:09pm UTC](https://boards.straightdope.com/t/is-it-done-yet-cooking-meat/406012/15 "2007-05-30T16:09:29Z")
The [bad boy](http://en.wikipedia.org/wiki/Trichanosis) of cooking meats (pork, venison). Not near the problem in the US it once was, except in wild animals. Note that the bug dies at just under 140deg. ---
**Author:** ![Frank](https://avatars.discourse-cdn.com/v4/letter/f/3d9bf3/32.png) [@Frank](https://boards.straightdope.com/u/Frank)\ **Post date:** [May 30, 2007, 10:30pm UTC](https://boards.straightdope.com/t/is-it-done-yet-cooking-meat/406012/16 "2007-05-30T22:30:27Z")
Moved from IMHO to CS. Edited title for more meaning. ---
**Author:** ![Common\_Tater](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/common_tater/32/13846_2.png) [@Common\_Tater](https://boards.straightdope.com/u/Common_Tater)\ **Post date:** [May 30, 2007, 10:55pm UTC](https://boards.straightdope.com/t/is-it-done-yet-cooking-meat/406012/17 "2007-05-30T22:55:31Z")
[QUOTE=mangeorge] What an easy way to ruin a beautiful pork loin, or a nice stuffed pork chop. mangeorge, who detests dry, tough pork. [/QUOTE] One way around this (for people who insist on high temp cooking, or required too by law) is bake in the oven, covered. One simple recipe that’s really good is basically lemon juice, croutons and a few spices, covered in foil. It sort of steam/bakes and fall off the bone tender w/ fork. ---
**Author:** ![AHoosierMama](https://avatars.discourse-cdn.com/v4/letter/a/258eb7/32.png) [@AHoosierMama](https://boards.straightdope.com/u/AHoosierMama)\ **Post date:** [May 31, 2007, 2:44pm UTC](https://boards.straightdope.com/t/is-it-done-yet-cooking-meat/406012/18 "2007-05-31T14:44:14Z")
[QUOTE=Trunk] And, people have been cooking meat for thousands of years without one. Meat, fire, and the poke test. . .keeping people alive (for the most part) for thousands of years. We worry way too much about stuff that affects way too few people. [/QUOTE] I’m not worried about the cooties, I just want to make sure it comes out yummy. And I don’t want to burn my fingers sticking my thermometer in toward the end when I’m hoping it may be ready. ---
**Author:** ![parthenokinesis](https://avatars.discourse-cdn.com/v4/letter/p/cc9497/32.png) [@parthenokinesis](https://boards.straightdope.com/u/parthenokinesis)\ **Post date:** [May 31, 2007, 10:08pm UTC](https://boards.straightdope.com/t/is-it-done-yet-cooking-meat/406012/19 "2007-05-31T22:08:47Z")
[QUOTE=Common Tater] One simple recipe that’s really good is basically lemon juice, croutons and a few spices, covered in foil. It sort of steam/bakes and fall off the bone tender w/ fork. [/QUOTE] I generally prefer to cook with deboned croutons. 😛 ---
**Author:** ![mangeorge](https://avatars.discourse-cdn.com/v4/letter/m/d78d45/32.png) [@mangeorge](https://boards.straightdope.com/u/mangeorge)\ **Post date:** [May 31, 2007, 11:11pm UTC](https://boards.straightdope.com/t/is-it-done-yet-cooking-meat/406012/20 "2007-05-31T23:11:24Z")
[QUOTE=parthenokinesis] I generally prefer to cook with deboned croutons. 😛 [/QUOTE] See _Julia Child’s_ “The Way to Cook” for excellent instructions on how to debone those croutons.