Martha Stewart Living Radio: The Radio Blog

Pinker Pork is Okay

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The USDA stated last week that it has lowered its temperature recommendation for cooking pork to 145 degrees.  Excited by this announcement, "Everyday Food" host Sandy Gluck was curious to see how our listening audience felt about the change.  Posing the question; after years of being told that 160 degrees was the safest way to ingest "the other white meat,"  would it be hard for you to adjust to the new cooking temperature?

There were a few hesitations to the temperature change, but one caller who was in full support was our own Martha Stewart.  Click the link below to hear Martha's stand on the lower temperature.

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Comments (3)

  • I hardly ever tested the temp. Cooked it until it was done but still pink and juicy. No change for my personal cooking protocol but nice to have a cook pork dish out that is not dried out

  • Martha shouldn't be talking on the phone while driving. I do love to hear what she has to say.

  • I find once it reaches 145 internal it's still a wee pink, after it rests a few minutes it's all good.

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