Granted their food chain is of higher quality than ours, but when I was in Paris, I ate some very "undercooked" (to our standards) pork tenderloin. It was the single best porkgasm I've ever had.
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Originally Posted by Scothew:
Good thing or bad?
Irrelevant for the bulk of the population. Lots of people own meat thermometers, not that many actually use them. Most people cook by time, look and cook chamber temp, not meat temp.
Maybe it'll stop people from panicking and heading back to the grill when they slice and see a bit of what used to be considered undercooked meat.
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