Yesterday, Nathan Mhyrvold, an ex-Microsoft exec and all-around food nerd posted an excerpt of his new book Modernist Cuisine: The Art and Science of Cooking at The Guardian.
There, Mhyrvold talks about the “misconceptions of pork,” and how most of us cook the hell out of it, way beyond what’s needed to be safe. And for the most part, he’s right. In fact, the USDA just revised their standards for cooked pork, dropping the suggested internal temperature down from a cotton-mouthed 160 degrees to a succulent and juicy 145.
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