Don't expect that you'll enjoy taking oregano oil, even if you love Greek food. It has a much more potent taste in oil form, so be prepared! Because oregano oil in its pure form is so strong, it should only be used when diluted; try a ratio of one part oregano oil to three parts carrier oil, such as olive oil.
To pasteurize meat, USDA and my chart give us minimum temperatures, like 165Â°F for poultry and 145Â°F for fish. But if you dig into the data by USDA scientists, you learn that this is a distillation of the facts designed to make things easy for the public. Pasteurization of meat is not just a matter of temperature.
Finding the correct pork cooking temperature is the final step in plating a perfectly juicy, tender cut of meat. Pork today is very lean, making it important to not overcook and follow the recommended pork cooking temperature. The safe internal pork cooking temperature for fresh cuts is 145Â° F. To check doneness properly, use a digital cooking thermometer to measure the temperature at the thickest part of the cut without touching any bone. Once you have reached the desired internal temperature, remove from heat and let it rest for three minutes. Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure of 145Â° F, ensuring the maximum amount of flavor. Following these pork cooking temperature guidelines will not only result in a safe eating experience, but also preserve the quality of your meat for a juicy, tender, delicious meal.